CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian
INDEX

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INDEX

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Crab and Avocado Salad

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Crab and Avocado Salad

SERVES 4, WITH EXTRA CRAB AND DRESSING LEMON MUSTARD DRESSING

  • 3/4 cup (180ml) extra-virgin olive oil
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 6 tablespoons (60g) minced shallot
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons kosher salt

SALAD

  • 2 pounds (900g) fresh cooked crabmeat, picked over for shells
  • 5 scallions, white and light green parts, finely chopped
  • 4 small, tender celery stalks, finely chopped
  • 1/4 cup (60ml) mayonnaise
  • 5 tablespoons (75ml) sour cream
  • Finely grated zest of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1 head Bibb lettuce, leaves separated
  • 1 teaspoon chopped fresh tarragon
  • 1 large avocado

1 To make the dressing, combine the olive oil, lemon juice, shallot, mustard, honey, and salt in a jar with a tight-fitting lid. Screw on the lid and shake vigorously until emulsified. Keep the dressing in the fridge for up to 1 week. You’ll have about 1 ¼ cups (300ml).

2 Combine the crabmeat, scallions, celery, mayonnaise, sour cream, lemon zest, and a few pinches of salt and pepper in a bowl. Gently toss the ingredients with your fingers until just combined (leave a few larger lumps of crabmeat). Taste and adjust the seasoning. Keep in the fridge for up to 3 days.

3 The day of: To assemble the salad, arrange a bed of lettuce on a serving platter. Measure out ⅓ cup (80ml) of the dressing, saving the rest for green beans later this week. Whisk in the tarragon and drizzle about two-thirds of the dressing over the lettuce. Heap 2 cups (250g) of the crab in the center of the lettuce and refrigerate the rest for crab toasties. Slice the avocado thinly and arrange around the edges of the salad. Drizzle the avocado with a little more dressing and grind some pepper over everything before serving.

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Grain Bowls with Chopped Steak

To make dinner for 4, cut 3/4 pound (340g) cooked steak into bite-size pieces, chop 4 scallions, and mince a large clove of garlic. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 3 drops toasted sesame oil, the garlic, and half the scallions, and cook for 30 seconds. Add 2 2/3 cups (425g) cooked farro (or substitute other cooked grains like barley or rice) and heat through, stirring well. Add the steak and 1 tablespoon soy sauce and stir through. Serve with the remaining scallions on the side. Pass soy sauce and Sriracha at the table. This is a good time to add any lingering arugula or herbs— even fry an egg for the top.

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Farro Salad with Roasted Mushrooms and Parmesan

SERVES 4 AS A SIDE FOR 2 DINNERS, PLUS LEFTOVERS

  • 4 cups (720g) uncooked farro
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) assorted mushrooms (use your favorites), trimmed and wiped clean
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/3 cup plus 2 tablespoons (110ml) extra-virgin olive oil
  • 3 ounces (85g) Parmesan
  • 1/2 cup (10g) loosely packed flat-leaf parsley leaves
  • 1/4 cup (60ml) freshly squeezed lemon juice

1 Heat the oven to 450 ° F (230 ° C). Line a rimmed baking sheet with parchment paper.

2 Put the farro in a large pot and add enough cold water to cover. Add several big pinches of salt and bring to a boil. Simmer until it’s tender but still has some bite, 20 to 25 minutes.

3 Cut the mushrooms into bite-size pieces and combine them in a large bowl with the thyme and 2 tablespoons of the olive oil. Season with salt and pepper and toss gently. Spread out on the prepared baking sheet and roast, stirring once, until crisp around the edges and tender, about 20 minutes. Let the mushrooms cool slightly on the baking sheet.

4 Meanwhile, drain the farro and spread it out on another baking sheet to cool.

5 Chop the Parmesan until it’s pebbly (it should look like small Grape-Nuts)— you want about 1/2 cup (85g). Coarsely chop the parsley.

6 Combine half of the farro with the mushrooms in a large bowl. Reserve the remaining farro for the grain bowls. Add the lemon juice, the remaining 1/3 cup (80ml) olive oil, the Parmesan, and parsley. Season with pepper and fold gently. Taste and adjust the seasoning. Keep the salad in the fridge for up to 5 days.

7 The day of: Reheat the farro salad gently in the microwave for about a minute, or let sit at room temperature for 20 to 30 minutes.

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Olive Oil Braised Peppers

SERVES 4 AS A SIDE, PLUS ENOUGH FOR THE ROMESCO AND TUNA SALAD LEFTOVERS

  • 1/2 cup (120ml) extra-virgin olive oil
  • 3 pounds (1.4kg) red and yellow bell peppers, seeded and very thinly sliced
  • 4 thyme sprigs
  • 2 cloves garlic, smashed
  • Salt

1 Combine the olive oil, peppers, thyme, and garlic in a large saucepan or Dutch oven. Season generously with salt. Place over medium-high heat, giving the peppers a stir to coat them with oil, and cover the pan. Cook, stirring every couple of minutes so the peppers don’t burn. You want the peppers to cook down quickly, steaming and letting go of their juices, without browning. Adjust the heat as needed to make sure the juices are bubbling rapidly but not uncontrollably. Braise the peppers until they’re limp and silky and the olive oil and pepper juices have fused, 15 to 20 minutes. Adjust the seasoning. Set aside 1/2 cup (100g) for the tuna salad and 1 cup (200g) for the romesco. Serve the rest with the poached tuna.

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Couscous Salad with Zucchini, Pistachios, and Feta

SERVES 4, PLUS EXTRA FOR LUNCHES

  • About 3 cups (620g) cooked and dressed couscous
  • 2 small zucchini, trimmed and cut into 1/8-inch (3mm) dice
  • 1/2 cup (60g) chopped toasted pistachios
  • 1 tablespoon chopped preserved lemon
  • 2 teaspoons chopped fresh thyme
  • Salt and coarsely ground black pepper
  • Juice of 1/2 lemon (optional)
  • Extra-virgin olive oil, as needed
  • 1/2 cup (75g) crumbled feta
  • 1/4 cup (40g) uncooked quinoa, toasted in a pan (optional)
  • 1/2 teaspoon za’atar

1 Fold together the couscous, zucchini, pistachios, preserved lemon, and thyme in a large bowl. Season with salt and pepper and add lemon juice and olive oil if needed. Store in a container in the fridge for up to 5 days.

2 The day of: Spoon the couscous into a serving dish, and sprinkle with the feta, quinoa, and za’atar.

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Pickled Onions

MAKES 3 TO 4 CUPS (540 TO 720G)

  • 2 large red onions
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 1 1/2 cups (355ml) cider vinegar

Slice the onions very thinly and put them in a microwave-safe container. Add the salt and sugar. Combine the cider vinegar and 3/4 cup (175ml) water, then pour over the onions, making sure they’re submerged.

Microwave for 1 minute, then stir and microwave for 1 minute more. Continue microwaving and stirring until the liquid is hot and the onions begin to soften— it usually takes me 3 to 4 minutes total, but may depend on your microwave. Let cool, transfer to a jar, then refrigerate overnight. The onions will keep for up to 2 weeks.

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Blistered Cherry Tomatoes

MAKES 4 TO 6 CUPS (760G TO 1.1KG)

  • 12 cups (1.7kg) of the tiniest, sweetest cherry (and/ or Sun Gold!) tomatoes you can find
  • 6 cloves garlic, lightly smashed
  • Extra-virgin olive oil, for roasting
  • Coarse salt

1 Heat the oven to 425 ° F (220 ° C). Pour the tomatoes onto two heavy baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet. Season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in a container in the fridge for up to 10 days.

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Chicken Cutlets with Charmoula and Preserved Lemon

SERVES 4, WITH LEFTOVERS CHARMOULA

  • 1 cup (20g) packed fresh flat-leaf parsley leaves
  • 1 cup (20g) packed fresh cilantro leaves and stems
  • 2 scallions, trimmed and chopped
  • 1 clove garlic, peeled
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • Large pinch of Aleppo pepper or crushed red pepper flakes
  • Finely grated zest of 1 lemon
  • 3/4 cup (175ml) extra-virgin olive oil
  • 2 tablespoons red wine vinegar

CHICKEN

  • 6 boneless, skinless chicken cutlets
  • 3 tablespoons chopped preserved lemon
  • Salt and freshly ground black pepper

1 To make the charmoula, combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in the bowl of a food processor. With the machine running, add the olive oil in a slow, steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning. Store one-third of the charmoula in a container for the grain salad and other uses. Set aside the remaining charmoula while you prepare the chicken cutlets.

2 Flatten the chicken cutlets between sheets of parchment paper until 1/3 inch (8mm) thick. Mix half of the reserved charmoula with the preserved lemon and spread it all over the cutlets. Cover and place in the fridge until you’re ready to eat. Reserve the remaining charmoula for serving.

3 The day of: Heat the grill to medium-high. Grill the cutlets, turning once when the bottom side is browned and cooked around the edges, about 3 minutes. Grill until just cooked through, another 3 minutes, then put the cutlets on a serving platter. Top with a few spoonfuls of the reserved charmoula and season with salt and pepper.

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Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing

SERVES 4 FOR DINNER, PLUS LUNCHES

PRESERVED LEMON DRESSING

  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons charmoula (from Chicken Cutlets)
  • 1 tablespoon chopped preserved lemon
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Pinch of sugar
  • Lots of freshly ground black pepper

SALAD

  • Salt
  • 1 cup (180g) soft (or hard) wheat berries
  • 1 cup (185g) jasmine rice
  • 1/2 cup (85g) quinoa, rinsed
  • 8 ounces (225g) sautéed thinly sliced asparagus
  • 8 baby turnips, scrubbed and cut into small wedges
  • Leftover chicken or steak, cut into small pieces (you’ll want a cup or two)
  • 1/2 cup (75g) crumbled feta

1 To make the dressing, combine all of the ingredients plus lots of freshly ground pepper in a mason jar. Cover the jar and shake it like a madman! Taste and adjust the seasoning. Store in the fridge until later in the week.

2 Bring a large pot of salted water to a boil. Add the wheat berries and cook at a gentle boil for 30 minutes. Stir in the rice, then 5 minutes later, stir in the quinoa. Cook the grains until they’re tender but not soft, about 5 minutes more. Drain and let cool. Store in the fridge for later in the week.

3 The day of: Get out a big bowl and mix together the cooked grains, asparagus, turnips, and chicken or steak. Give the dressing a good shake to re-emulsify it, then pour half of it over the grains. Fold together. Taste the salad, and add more dressing as you see fit. Top with feta.

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Brandade

MAKES ENOUGH FOR 2 DINNERS, EACH SERVING 4

  • 1 1/2 pounds (680g) skinless, boneless salt cod
  • 1 1/2 cups (355ml) milk
  • 2 thyme sprigs
  • 1 bay leaf
  • 10 black peppercorns
  • 3 allspice berries
  • 1 clove
  • 1 1/2 pounds (680g) white potatoes, peeled and cut in 1-inch (2.5cm) cubes
  • 8 cloves garlic, peeled
  • Leftover roasted garlic cloves, from the Roasted Garlic Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • Pinch of cayenne
  • Large pinch of grated nutmeg
  • 1/2 cup plus 2 tablespoons (150ml) crème fraîche or heavy cream
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (60g) cold unsalted butter
  • 3/4 cup (45g) panko

1 Rinse the salt cod well and rub off any salt. Soak in 2 quarts (1.9L) cold water for at least 8 hours. Drain and change the water every few hours (an overnight soak without changing is fine).

2 In a saucepan, heat the milk plus 1 ½ cups (355ml) water over medium-high heat. Add the cod, thyme, bay leaf, peppercorns, allspice berries, and clove. Adjust the heat to maintain a bare simmer. Cook until the fish flakes easily, about 15 minutes. Remove the fish and hold at room temperature.

3 Meanwhile, in a separate pot, cover the potatoes with water and bring to a boil. Add the garlic and a good pinch of salt. Boil the potatoes until they’re soft, about 15 minutes, then drain the potatoes, reserving the cooking liquid.

4 Put the potatoes and roasted garlic in a large bowl. With your fingers, flake the cod on top. With a potato masher, roughly blend the potatoes and cod. Add the olive oil, lemon zest, cayenne, and nutmeg to taste. Switch to a wooden spoon and stir in ½ cup (120ml) of the crème fraîche and beat well to combine. Beat in about ½ cup (120ml) of the potato cooking liquid (strained) to lighten the mixture so it has the texture of soft mashed potatoes. Taste and adjust the seasoning; it will probably need salt and pepper.

5 Use 1 tablespoon of the butter to grease a low-sided 3-quart (2.8L) baking dish. Transfer the brandade mixture to the buttered dish and smooth with a spatula. Paint the top with the remaining 2 tablespoons crème fraîche and sprinkle with the panko. Dot the top with the remaining 3 tablespoons butter. Cover and store in the fridge.

6 The day of: Bring the brandade to room temperature, then heat the oven to 400 ° F (200 ° C). Bake until golden and bubbling, about 20 minutes.

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Chicken Fingers

MAKES ROUGHLY 3 DOZEN CHICKEN FINGERS

  • 1 1/2 cups (190g) all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups (215g) panko
  • 1 cup (100g) grated Parmesan
  • 3 teaspoons finely chopped fresh oregano
  • 6 large eggs
  • 3 pounds (1.4kg) boneless, skinless chicken thighs (or breasts), cut lengthwise into 1-inch strips
  • Vegetable oil
  • About 4 tablespoons unsalted butter

1 Heat your oven to 450 ° F (230 ° C). Put the flour in a medium bowl and season generously with salt and pepper— stir through with a fork.

2 Put the panko in a second medium bowl, add the Parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined.

3 Crack the eggs into a third bowl and beat them lightly with the fork. You will need two large baking sheets for cooking the chicken. If you have a third baking sheet, use it to set the coated chicken on top of; otherwise use a couple of large plates. Drop a handful of the chicken strips into the seasoned flour, toss to coat, then shake off any excess. Dip them all at once in the egg mixture, folding them into the egg to thoroughly coat them; and then in the panko, pressing lightly so that the panko adheres. As you finish each handful, set them out on the baking sheet or plates. Doing this a handful at a time is a little messier but much faster; get in there and give it a try!

4 Generously coat the base of two baking sheets with vegetable oil; add two tablespoons butter to each. Place the baking sheets in the oven to heat. When the butter has finished foaming and just starts to brown, gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, until both sides are evenly browned and the chicken is cooked through. Add more butter and oil as needed.

5 Let the chicken fingers cool, then store in a covered container in the fridge.

6 The day of: Reheat the chicken fingers uncovered on a baking sheet in a 300 ° F (150 ° C) oven.

 

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Roasted Garlic Dressing

MAKES 1 1/2 CUPS (355ML) 

  • 1 head garlic, with 1 clove peeled and set aside 
  • 3/4 cup plus 1 tablespoon (190ml) extra-virgin olive oil, plus a splash for the garlic 
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons sherry vinegar 
  • 1 1/2 tablespoons white wine vinegar 
  • 2 egg yolks 
  • 5 anchovy fillets 
  • Juice of 1/2 lemon, plus more if needed
  • Kosher salt and freshly ground black pepper 

1 Heat your oven to 375 ° F (190 ° C). Cut 1/4 inch (6mm) off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for about 45 minutes. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for the brandade (if you’re not making the brandade, the garlic is really good spread on grilled bread with salted butter). 

2 Put the roasted garlic, the raw garlic clove, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined. 

3 With the machine running, add the olive oil in a slow, steady stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.

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Crispy Crunch Oatmeal Cookies

MAKES ABOUT 3 DOZEN COOKIES

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 14 tablespoons (200g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (225g) old-fashioned rolled oats

DIRECTIONS

1. Heat the oven to 350 ° F (175 ° C). Line two baking sheets with parchment paper.

2 In a bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

3 In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and the sugars until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, add the egg, and beat until incorporated, about 30 seconds. Scrape down the bowl and do the same with the vanilla.

4 On low speed, add the dry ingredients and beat until just combined. Fold in the oats by hand. mixing just until there are no more pockets of flour or oats.

5 Form tablespoon-size lumps of dough into balls and place them 2 inches apart on the baking sheets. Bake in batches until crisp and lightly golden, about 15 minutes, rotating once so the cookies bake evenly. Let them cool completely on the baking sheets for maxiumum crispness. The cookies will stay crunchy all week in an airtight container at room temperature.

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Ricotta Toasts

  • 1/4 inch slices of Baguette
  • Extra Virgin Oil
  • Clove of Garlic
  • Fresh Ricotta

Brush 1/4 inch slices of baguette with extra-virgin olive oil and toast in a 450 degree oven until golden, flipping them once. Rub each toast lightly with a cut clove of garlic. Smear the toasts thickly with the best fresh ricotta you can find.

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Orecchiette with Merguez and Ramps

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Orecchiette with Merguez and Ramps

You can easily substitute another type of sausage (hot or sweet) and any greens you like, such as leeks, broccoli rabe, kale, or spinach. Just toss in a little garlic or onion right after you brown the sausage if you’re not using something from the allium family.

SERVES 4, WITH LEFTOVERS

  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound (340g) Lamb Merguez or any loose sausage
  • 6 ounces (170g) ramps (about 15 large), cleaned and trimmed
  • 1 pound (450g) orecchiette or other short pasta
  • Grated Parmesan, for serving (optional)
  1. Bring a large pot of generously salted water to a boil. Warm the olive oil in a large skillet over medium heat and brown the merguez, breaking it up with a wooden spoon as it cooks
  2. Meanwhile, slice the white bulbs of the ramps finely and coarsely chop the leaves, keeping them separate. Add the bulbs to the pan and cook, stirring frequently, until they soften and start to brown, a few minutes. Add the leaves and cook until just wilted, another minute or so. Turn off the heat and set aside. 
  3. Cook the pasta until al dente. Reserve 1 cup of the cooking water and drain the pasta. Add the pasta to the sausage and ramps and cook briefly over medium heat, stirring through an using some of the cooking liquid to losen things up and create a silky sauce. Serve immediately, with Parmesan.

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Roasted Asparagus

INGREDIENTS

  • 3 bunches of asparagus, washed and trimmed
  • Extra-virgin olive oil
  • Salt and Pepper
  • Lemon

DIRECTIONS

1. Heat oven to 450 degrees.

2. Spread asparagus in a single layer on rimmed baking sheets. Drizzle with extra virgin olive oil and sprinkle liberally with sea salt and freshly ground black pepper.

3. Toss and roast for 6-8 minutes, jostling the baking sheets halfway through. The asparagus should be tender but still bright green, with burnished tips.

4. Halve a lemon and squeeze it over the asparagus before serving.

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Curried Lentils with Coconut Milk

Serves 4

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 shallot or small onion, minced
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground turmeric
  • 1 cup (180 g) split red lentils or other (see notes above)
  • 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
  • Kosher salt
  • Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

DIRECTIONS:

  1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
  2. Add the lentils, coconut milk, and 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt, start with 1 teaspoon, then add more to taste), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
  3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.

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The Freshmaker

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The Freshmaker

Eric Grenier, Honor Kitchen & Cocktails, Oakland, CA, USA

“Very refreshing and reminds me of those goofy Mentos commercials. This is a Fernet gateway cocktail.” Eric Grenier.

Ingredients

  • 45 ml (1.5 oz) Strawberry-Infused Rum*
  • 22.5 ml (.75 oz) fresh lemon juice
  • 22.5 ml (.75 oz) Black Pepper Syrup**
  • 15 ml (.5 oz) Fernet Branca
  • Cream soda (preferably Hank’s Vanilla Cream)
  • 1 mint sprig, as garnish

Method

Shake over ice and strain into an ice-filled collins glass. Top with cream soda and add the garnish.

*Strawberry-Infused Rum: Remove stems and chop 2 pints of ripe strawberries. Place fruit in a wide-mouth mason jar and fill with enough rum (I use El Dorado 3 Year Old) to cover the fruit. Macerate for 3 to 4 days, or to taste. Strain out the solids, being careful not to press on the fruit, and bottle.

**Black Pepper Syrup: Dissolve 200 g (1 cup) granulated sugar into 360 ml (1.5 cups) of water over medium heat. When dissolved, add 10 g (1 tablespoon) cracked black peppercorns and 10 g (1 tablespoon) whole black peppercorns. Let syrup simmer for 20 minutes. Cool and bottle. May be kept up to one month.

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Arroz Caldo

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Arroz Caldo

Ingredients:

  • Boneless chicken, julienned
  • A pinch of saffron
  • Garlic
  • Ginger
  • Yellow Onions
  • Salt
  • White Pepper
  • 2 tbsp powder chicken broth
  • 1 cup rice (washed)
  • 1 carton liquid chicken broth
  • 2 cans quail eggs
  • Condiments: green onions, toasted garlic, lemon

Directions:

  1. Toast a pinch of saffron then remove and set aside
  2. Saute garlic, ginger, yellow onions and chicken
  3. Add a pinch of salt and 2 tbsp of powder chicken broth
  4. Add rice, saffron and white pepper
  5. Continue to saute, then add the liquid chicken broth. Add water if desired.
  6. Add quail eggs
  7. Top with green onions, toasted garlic and lemon to taste.

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