From West Coast Cooking by Greg Atkinson
1 c plain yogurt
1 c homemade Mayo
2 Tb snipped chives
1 Tb fresh parsley
1 clove garlic, grated or chopped very small
1 Tb apple cider vinegar
1 tea sugar
1/2 tea salt
1/2 tea pepper
Stir all the ingredients together. The dressing keeps, covered in the fridge for up to 1 week.
Thursday, April 7, 2016
Mayo
From West Coast Cooking by Greg Atkinson
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
Hippie pasta with pine nuts and kale
Adapted from West Coast Cooking by Greg Atkinson
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
Meat Loaf
From West Coast Cooking by Greg Atkinson
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
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