Runs with knives!
For 2007, I intend to publish an off-beat recipe each and every week. Some will be ethnic, some easy, some ancient, some extraordinary in some way… If you’re inspired by a recipe and decide to make it for yourself, please consider submitting a digital picture that I can include in the recipe!
                     -= Exported from BigOven =-           Heirloom Tomato Salad with Mozzarella and Basil Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing. Recipe By: Gourmet magazine, September 2006, page 184…
                      -= Exported from BigOven =-                      Herbed Goat-Cheese Toasts Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped…
                     -= Exported from BigOven =-                    Gordon’s Apple Tart “Thierry” Recipe By: Gordon Ramsay Serving Size: 4 Cuisine: Main Ingredient: Apples Categories: Bake, The F Word, Desserts -= Ingredients =- ~~ TART ~~ 200 grams Puff Pastry 8 each Pink Lady apples ; more…
                      -= Exported from BigOven =-                Guacamole with Fresh Corn and Chipotle Forget placing the avocado pit in your guacamole… unless you like how it looks. It doesn’t stop the dip from turning brown. Recipe By: Bon Appetit magazine, July 2006, page 76…
                      -= Exported from BigOven =-                        Grant’s Mac and Cheese You would expect Achatz’s macaroni and cheese to have some chef tricks, but it doesn’t. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal…
                      -= Exported from BigOven =-                            Apple Galette Here’s Chef Christopher Hille’s take on a tart he had at Chez Panisse in Berkeley. Recipe By: Bon Appetit magazine, September 2006, page 158 Serving Size: 8 Cuisine: Main Ingredient: Categories: Bon Appetit Magazine, Desserts…
                      -= Exported from BigOven =-                   Artichoke Ravioli with Tomatoes If you’re going to take the time to make fresh pasta, you want to know the dish is worth your while … and these ravioli definitely fit the bill. They’re even better with…