Posts by moulton
Wisteria Flowers with Asparagus and Parma Ham
Serves 4 1 bunch thin asparagus spears, bottom 3 inches cut off 4 thin slices Parma ham, prosciutto or Serrano ham, torn into small pieces 5 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar Salt and pepper 1 ounce (1.5 cups) Dame’s Rocket (from 2-3 bunches) or other edible…
Broccoli Calzones Made with Speedy Pizza Dough
Makes 6 servings Hands-on time: 20 minutes Total preparation time: 55 minutes Basic Pizza Dough (see below) or use store-bought dough Extra virgin olive oil for the dough One 5.2-ounce package spreadable garlic herb cheese, crumbled 1 cup chopped broccoli florets (cut into ½-inch pieces) an egg wash made by…
Asian Grain Bowl
4 Servings Hands-On Time: 45 minutes Total Preparation Time: 80 minutes Servings: 4 For the miso sesame sauce: 3 tablespoons vegetable oil 2 tablespoon unseasoned rice vinegar 2 tablespoons white or red miso 2 tablespoons grated fresh ginger 1 ½ tablespoons well stirred tahini 1 teaspoon sugar 1 tablespoon of…
Whole Baked Branzino
Serves 2 For the fish and marinade: 2 whole Branzino, about 1 ½ pounds each, gills removed, patted dry The zest of 2 lemons 2 tablespoons fresh thyme 1/4 cup chopped parsley 6 garlic cloves, chopped 1 tablespoon sea salt 1 teaspoon paprika 1/4 cup extra-virgin olive oil For the…
Sushi Rolls
Sushi Rolls: California Rolls and Cucumber Roll Serves 4 Hands-On Time: 45 minutes Total Preparation Time: 1 1/2 hours For The Sushi Rice: 2 ½ cups Calrose medium grain rice 2 ½ cups water 1/3 cup rice vinegar 1 ½ tablespoons Kosher salt 1 ½ tablespoons sugar For The Sushi…
Mathew’s Sushi Burger
Serves 4 Rough note for inspiration: Matthew took the liberty of coming up with a Sushi Burger, using the the same rice as we did – with the vinegar seasoning and used the same toppings Billy and I used in the sushi rolls. That said, his creative use of…
Grace Young’s Peppery Vegetarian Fried Rice
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal. 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger ¼ teaspoon red pepper flakes 1 cup ¼-inch diced carrots 4 ounces fresh…
Shrimp Tikka with Mango Chutney
Adapted from Gourmet Magazine 2008 (developed by Melissa Jones) Makes 6 servings Hands On Time: 45 min Total Time: 1 hour For shrimp: 1/4 cup vegetable oil 2 tablespoons fresh lime juice 1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons) 1 (1-inch) piece peeled ginger, chopped 1 large garlic…
Chicken with Prunes, Olives and Almonds
Adapted from Gourmet Magazine, 1982 Hands-On Time: 40 minutes Total Preparation Time: 1 ¼ hours Serves: 4 1/3 cup chopped pitted prunes 1/3 cup dry Sherry 3 pounds chicken thighs with skin and bones 1 teaspoon chopped garlic ¼ cup chopped cilantro or flat leaf parsley, plus extra for garnish…
Baked Chicken Thighs with Artichoke Hearts and Lemon Pickles
Start to finish: 13 hours, (40 minutes hands on) Servings: 8 2 1/2 lemons, preferably thin skinned 3 tablespoons kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 8 medium bone in, skin on, chicken thighs one 14-ounce can artichoke hearts, drained or one 9-ounce box defrosted frozen…