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Bring the water to a boil in a large pot. Heat the cream, garlic, salt and pepper in a medium saucepan set on medium heat until it reaches a simmer, about 7 minutes. Continue to simmer the cream mixture occasionally

Put the potatoes in a large pot with enough cold water to cover by 2 inches, cover and bring to a boil. Once the water reaches a boil, remove the cover, reduce the heat to medium-low and cook for 35-40

For the Lemon Vinaigrettem combine all the ingredients in a small bowl and whish well. For the Chickpea and Tuna Salad, place the ingredients in a large bowl, pour over the vinaigrette and toll to combine. Cover the salad and refrigerate

Put the eggplant into a colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let drain for 15 minutes. Remove from the colander and pat dry. Season the meat with 1/4

The night before serving, in a large bowl, combine the coarsely chopped onion, carrot and celery with the crushed garlic cloves and the red wine. Put the chuck roast in the marinade, cover and refrigerate overnight, turning once. The day of

Preheat the oven to 325 F. (170 C) Place the garlic, salt, pepper, rossemary and sage on a cutting board and chop and blend them together with a knife. Loosen the skin in the turkey, pushing with your fingers around the

Sprinkle the chicken with the salt and pepper and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large nonstick high-sided fry pan set on high heat. Add the chicken to the pan

In a medium bowl, mix 1 cup of the all-purpose flour with the sugar and yeast. Stir in 1 cup of the warm water. Don't worry if there are a few lumps, just stir until reasonably smooth. Cover and let