Saturday, May 31, 2008
Walnut Bread
Thursday, May 29, 2008
Hamburger Soup
1 1/2 pounds ground beef,
1 large onion, diced,
1 green bell pepper, diced,
2 stalks celery, diced,
1 garlic clove, minced,
1 (28 ounce can) diced tomatoes,
1 (8 ounce) can tomato sauce,
2 (15 ounce) cans kidney beans,
1 cup grated or chopped green cabbage,
1 tablespoon chili powder,
2 handfuls raw macaroni,
5 cups water,
2 Tablespoons vegetable oil,
Wednesday, May 28, 2008
Spring Rice Salad With Lemon-Dill Dressing
Tuesday, May 27, 2008
Madeleines
1/4 teaspoon salt
3 large eggs1 teaspoon vanilla
2/3 cup granulated sugar
2 teaspoons finely grated fresh lemon zest
Confectioners sugar for dusting
Special equipment:
3 madeleine pans, each with 12 (1/8-cup) molds
Sift together flour, baking powder, and salt. Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld. Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter. Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total. Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.
Monday, May 26, 2008
Memorial Day 2008
Sunday, May 25, 2008
Garden of Eden Sauce
Saturday, May 24, 2008
Spiced Blueberry Pie
Friday, May 23, 2008
Morels with Scallops and Asparagus
Thursday, May 22, 2008
Blondies With Chocolate Chips
Tuesday, May 20, 2008
Mussels Milano
Monday, May 19, 2008
Milano Monday
Sunday, May 18, 2008
Milano Torte
Saturday, May 17, 2008
Grilled Potato Salad
Friday, May 16, 2008
Grilled Vegetables
Thursday, May 15, 2008
Fresh Mozzarella and Tomato Slices
Wednesday, May 14, 2008
Milano Monday Anna's First Communion
Tuesday, May 13, 2008
Granddaughter Laura
Monday, May 12, 2008
My Granddaughter Anna and Her First Communion Class
Monday, May 5, 2008
Dry Rubs and Marinades
Sunday, May 4, 2008
Grilled Asparagus with Smoked Salmon and Tarragon Mayonnaise
Place the mayonnaise in a bowl, add the tarragon, lemon juice, oil, salt and stir to mix well. Cover and refrigerate until ready to serve.
***
Break off any tough stem ends from the asparagus, then trim the ragged ends with a knife. Bring a frying pan three-fourths full of water to a boil. Add the asparagus and parboil for 2 minutes. Drain, rinse with cold running water until cool. and drain again.
***
When the grill is ready, place the asparagus directly on the grill rack or in a grill basket on the rack and grill, turning as needed, until lightly marked with grill lines and just tender, 2-3 minutes on each side.
***
To serve, make a bed of the salmon slices on four individual plates, dividing the salmon evenly. Arrange the grilled asparagus on top of the salmon along with some tarragon mayonnaise, again dividing evenly. garnish with lemon wedges.
***
If smoked salmon is not available, use thinly sliced prosciutto. It is a classic Italian partner for asparagus.