Archive for » January, 2018 «

Herb Oil

1 CUP Brush this herb-rich oil onto warm bread to serve alongside soups, stews or salads.If you like, substitute fresh oregano, marjoram or mint for the dill. The oil works equally well drizzled over pasta or as a base for vinaigrettes. 2 cups lightly packed flat-leaf parsley leaves 10 tablespoons extra-virgin [ ... ]

Wilted Spinach Salad with Butternut Squash, Roasted Shallots, Feta and Walnuts

Ingredients 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard5 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper. 2 cups butternut squash, peeled and cut into 1/2-inch dice 3 medium shallots, quartered 2 bunches of spinach, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise 1/2 cup crumbled feta cheese 1/2 [ ... ]
Category: Salads  Leave a Comment

Short Rib and Barley Soup

Ingredients 2 pounds boneless beef short ribs, cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 tablespoons canola oil 2 medium carrots, split in half and sliced into 1/2-inch chunks 2 medium ribs celery, split in half and sliced into 1/2-inch chunks 1 large onion, finely diced 8 oz packages of mushrooms [ ... ]
Category: Soups  Leave a Comment

Chocolate Espresso Biscotti

Makes 24-30 cookies 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 3/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water 3/4 cup bittersweet chocolate, chopped 3/4 cup toasted walnuts/pecans, chopped Preheat the oven to 350°F with the rack in the middle. Line [ ... ]