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The Painted Cave: Drowning
Tuesday, December 22nd, 2009I was doing my Texas pesto years before I saw it on Chef Dean Fearing’s menu. Classic Pesto involves fresh basil, olive oil and pine nuts. I use cilantro, pecans, and a combination of jalapeno, serrano and habanero peppers to add a slow …
Herb-crusted Red Snapper with Pine Nut-Herb Sauce
Thursday, June 25th, 2009Herb-crusted Red Snapper with Pine Nut-Herb Sauce Anoosh Shariat Shariat´s Louisville, Kentucky Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor. Serves 4 Sauce 2 tablespoons pine nuts [...]
Dragon Fish with Sweet and Sour Sauce
Sunday, June 7th, 2009Dragon Fish with Sweet and Sour Sauce Lawrence Chu Chef Chu´s San Francisco (Los Altos) CA Serves 8 to 10 1 whole red snapper or rock cod (4 to 5 pounds), cleaned and scaled 1/4 teaspoon salt Dash of freshly ground white pepper 1/4 cup rice wine or dry sherry Cornstarch for dusting Batter 1 [...]
Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries
Wednesday, June 3rd, 2009Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries Killian Weigand Excelsior Boston MA Special for summer´s Red-White-and-Blue Celebration: a festive dessert with all three colors by Chef Killian Weigand of Lydia Shire´s new Excelsior in Boston, patriotic territory indeed. Pyramids of white fromage blanc ice cream are paved with bright red strawberry slices. Then [...]
Pesto
Tuesday, May 26th, 2009Pesto 1 bunch basil, stemmed 3 garlic cloves 1-1/2 tablespoons toasted pine nuts 1-1/2 teaspoons salt 1 cup (4 ounces) grated Parmesan cheese 1 cup olive oil To make the pesto: In a food processor, puree the basil leaves, garlic, pine nuts, salt, and cheese until smooth. With the motor running, add oil in a [...]
Italian Chicken Recipes – Lidia Bastianich Recipes – House Beautiful
Wednesday, February 1st, 2012Get chef Lidia Bastianich’s recipe for chicken with olives and pine nuts from her new cookbook, Lidia Cooks from the Heart of Italy.
