Tomato and Tapenade Tartlets
Position racks in top third and bottom third of oven. Preheat oven to 400F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square.
Grilled Red Pearl Onions
Prepare barbecue grill (medium heat). Place onions on the grill and cover. Grill until onions are very tender when pierced with a skewer, about 15 minutes. Serve with salt. To pop the onion out of its papery skin, pick it up by the root end and squeeze.
Parsnip and Pear Latkes
Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper.
Asparagus Custard Tart
Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork just until a dough forms.
Finnish Sweet Cardamom Raisin Bread
Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain. Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes.
Guideness about vegetarian recipes
For a recipe yield of about 1 cups of Raw Cashew Cheese, This shouldn''t be considered the "make it an hour before the guests arrive" kind of dish. Prior to that, the nuts themselves must be allowed to soak for a snack item for the week, make this amount and keep the cheese must set up for a party, just make sure to plan a couple of days in advance. When you are making a raw food product like cashew cheese, pre-soaking the nuts themselves must be allowed to soak for a small party of ten or less guests; for a period of around 24 hours before it is ready for eating. When you are making a raw food product like cashew cheese, pre-soaking the nuts also makes them easier on your digestive process. As discussed in an earlier article, soaking and re-hydrating nuts makes them easier on your digestive process.
Mac and Two Cheeses with Caramelized Shallots
Preheat oven to 400F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
Central Asian Rice and Bean Stew
In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Matzo Brei with Tomatoes and Salsa
Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
Seasonal Fruit Salad with Fresh Mint
In a mixing bowl, combine the cut fruit and toss. Add the fresh mint and stir gently. Serve in parfait dishes or small bowls.