From Food and Wine Servings: 8 1 large eggplant (1 1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, grated 2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices 2 tablespoons chopped basil, plus leaves for garnish […]
Author: AHWebMaint
Jane’s Kitchen: Salmon Roulades with Kalamata Olive, Orange and Celery Relish
Source: Cindy Pawlcyn, Mustards Grill Napa Valley Cookbook Servings: 8 Jane says: “It sounds complicated, but it’s really simple and you can make-ahead. Delicious warm or cold.” ROULADE 12 cloves garlic 1 1/2 cups parsley, chopped 3 tablespoons extra virgin olive oil 1 3-pound salmon fillet, skinless Kosher salt and ground black […]
Jane’s Kitchen: Eggplant Bulgur Pilaf
Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Jane’s Kitchen: Icelandic Jewish Cookies
Read the full story on the incredible roots of these cookies. Icelandic Jewish Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, lightly beaten Toppings 1/4 cup sliced almonds, sliced or finely chopped 1/4 cup raw […]
Jane’s Kitchen: Tiramatzu
Servings: 8 7 egg yolks 1/2 cup sugar 1/3 cup sweet Marsala wine, plus 2 T. 8 ounces Mascarpone, room temperature 1 cup heavy cream, chilled 1 cup brewed coffee or espresso 1/4 cup dark rum 6 sheets matzo (must be egg matzo, they’re sweeter and more delicate) 2 tablespoons unsweetened cocoa powder […]