Ingredients:
Marinade:
How to do it:
1. Quarter the squash, zucchini and eggplant lengthwise then cut in half. Slice the tomato and onions into thick slices. Quarter the bell peppers and add the mushrooms whole.
2. Combine the ingredients for the marinade. Pour over the vegetables and refrigerate for 2.5 hours.
3. Arrange the vegetables on a broiler pan and bake at 350 degrees for 20 minutes.
Ingredients:
How to do it:
Place the herbs in a clean sterile jar and use a spoon to bruise them. Pour the vinegar over the tarragon and cover the jar tightly. Place the jar in a dark place at room temperature and allow the tarragon to steep in the vinegar. Shake the jar every few days and taste the vinegar after a week. If the flavor is not strong enough, allow to steep for another 1-3 weeks, checking the flavor weekly. When the flavor is to your liking, strain the vinegar into a different sterilized jar and cap tightly.
Ingredients:
How to do it:
In a saucepan, melt butter, clarify and set aside. In a separate saucepan, combine vinegar, vermouth, green onions, parsley, tarragon, chervil, and peppercorns. Over high heat, reduce this liquid until it barely covers the bottom of the pan. Cool the mixture by setting the pan in cold water before adding the eggs. In a heavy saucepan, not over heat, place egg yolks, water and cooled reduced vinegar mixture, beating with a wire whisk until frothy, approximately 3-5 minutes. Place over low heat and continue beating vigorously several minutes longer. The pan should be removed from the heat often during this process to ensure slow cooking. Beat constantly until it is the consistency of a thick cream sauce.
Remove the pan from the fire, and while continuing to beat, slowly add clarified butter to the mixture a tablespoon at a time until all the butter is used. Add salt, parsley or chives, while beating in well. If mixture curdles, add 1 tablespoon cold water and beat vigorously. To prevent scum from forming on the top, cover the sauce with 6 thin slices of butter and place on top of the stove near the pilot light or place in a double boiler over lukewarm water. You may add a tablespoon of warm water and beat again before serving.
Yield: 2 cups
Ingredients:
How to do it:
Rinse the cherries in cold water and drain. The stems may be left on.
Add the cherries and sugar in a 1 quart jar. Add equal amounts of vinegar and Kümmel. There must be enough liquid to cover the cherries.
Put the lid on the jar and add the screw cap. Turn to seal loosely. Store in a cool dark place for up to six months.
Yields 1 quart.
Ingredients:
How to do it:
Beat eggs yolks in a large bowl with a metal whisk until frothy, about one minute. Slowly add 1 cup of oil, whisking until oil is incorporated before adding more. Whisk in the lemon juice, vinegar, salt and pepper, then gradually whisk in the remaining 1 cup of oil. Refrigerate at least 30 minutes to allow flavors to meld.
Yield: 2 1/3 cup
Ingredients:
How to do it:
Line a colander or sieve with a large paper coffee filter. Plate the colander or sieve over a deep bowl. Put the yogurt into the filter, cover with waxed paper and place in the refrigerator. Leave it undisturbed for 24 hours or until no more liquid (whey) drains from the yogurt. Remove the yogurt from the filter and place it in a bowl.
Cut the cucumber into quarters and remove the seeds. Finely chop the cucumber and place it on paper towels to drain some of the excess moisture. After allowing it to drain, combine the cucumber, olive oil, vinegar and garlic into the yogurt. Season to taste with salt and pepper. Return the the refrigerator and allow it to rest for at least 1 hour before serving.
It goes quite well with lamb.
No, I’m not referring to that half empty (or is it half full?) milk container full of nasty stuff that was pushed to the rear of your refrigerator. Occasionally, a recipe will call for sour milk. Here’s how I make it.
Ingredients:
Combine the two ingredients and let stand for 5 minutes. With today’s pasteurized milk, it’s the only way to make sour milk. Enjoy. Well, don’t try to enjoy it on your morning cereal.
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