Wednesday, April 18, 2007

The List (New links are up and running!)

Antipasti, Mezethes, & Tapas
Artichokes Poached in Olive Oil with Lemon Anchovy Sauce
Asparagus al Gratin
Baby Ramp Bruschetta
Calçots amb Romesco - Grilled Spring Onions with Romesco Sauce
Catalan Tomato Bread - Pa Amb Tomàquet
Chorizo with Sherry & Crispy Capers
Concord Grape Bruschetta with Ricotta Salata & Thyme
Grilled Halloumi with Citrus, Fennel, & Parsley
Grilled Merguez with Fresh Prune Chutney
Grilled Squid & Ramp Salad
Grilled Summer Squash Salad with Basil, Mint & Lemon
Marinated Turkish Eggplant with Feta, Chili, & Mint
Moroccan Blood Orange Salad with Black Olives
Mussels with Chorizo, Chili, & Bay
Prosciutto & Strawberry Crostini
Roasted Beet & Feta Tart with Red Chili, Thyme, & Oregano

Roasted Heirloom Tomato Bruschetta
Robiola Crostini with Pine Nuts, Honey & Sea Salt
Squash Blossoms with Ricotta, Lemon, & Herbs
Squash Ribbon Pizza with Blossoms, Basil, & Anchovies
Tarte aux Oignons - Caramelized Onion Tart with Black Olives
Tuscan Kale Chips with Lemon & Sea Salt
Wild Mushrooms with Sherry, Shallots, & Parsley - Setas
Yellow Pepper Coca with Capers

Bread & Savory Baking
Chanterelle, Pancetta, & Cherry Tomato Galette
Granny's Scones
Ionian Wedding Bread with Anise, Fennel, & Coriander Seeds
Porchetta & Roast Radicchio Pizzas
Roasted Beet & Feta Tart with Red Chili, Thyme, & Oregano

Saffron Bread with Sea Salt
Squash Ribbon Pizza with Blossoms, Basil, & Anchovies
Tarte aux Oignons - Caramelized Onion Tart with Black Olives
Toad in the Hole
Yellow Pepper Coca with Capers

Crafts
Caring for Christmas Trees
Cobb Hill Cheese Making
Crème de Cassis
Drying Lavender
Herb Season Tea
Meyer Lemon Limoncello

Dessert
Apricot Chestnut Tarte Tatin
Blood Orange & Fennel Biscotti
Bramble Cake with Beurre Noisette
Cardamom Plum Torta
Cherries Roasted in Red Wine & Sea Salt
Cherry Lavender Harvest Cake
Egyptian Spiced Date Cookies for Eid al-Fitr - Kahk
Fig & Apricot Orange Cake with Spiced Wine Syrup for St. Nicholas's Day
Fresh Fig Tartlets with Mascarpone & Chocolate Black Pepper Crust
Fresh Figs with Fleur de Sel, Aged Balsamic, & Hazelnuts
Gâteau Basque with Cherry Eau de Vie
Granny's Scones
Melon with Port & Lavender
Peach Crostata with Fennel Sugar
Pear & Calvados Galette
Pumpkin Hazelnut Gelato
Quince & Pistachio Phyllo Tart
Raspberry Jam
Rhubarb Clafoutis
Sour Cherry & Almond Spoon Sweet
Spiced Plum & Fig Frangipane Tart
Strawberries & Balsamic Vinegar
Trifle for Purists

Fish & Shellfish
Flounder en Papillote with Fennel, Olives & Lemon
Grilled Squid & Ramp Salad
Moules Marinières
Mussels with Chorizo, Chili, & Bay
Roasted Cod with Spring Garlic & Lemon
Sea Scallops & Baby Fennel Provençal

Ingredients
Arugula Blossoms
Cabrales
Cobb Hill Cheese

Meat
Beef Tagine with Dates & Olives

Cassoulet Toulousain
Braised Lamb Shoulder with Herbs & Flageolets with White Balsamic & Mint
Chorizo with Sherry & Crispy Capers
Grilled Merguez with Fresh Prune Chutney
Lemon & Bay Pork Chops with Garlic Scape Pesto
Pork Tenderloin Roasted in Mustard & Thyme with Roast Carrots & Brussel Sprouts
Spring Lamb & Morel Pie
Summer Cassoulet
Toad in the Hole

Pantry
Basil Paste
Black Olive Tapénade
Chilled Olive Paste Provençale
Crème de Cassis
Fresh Prune Chutney
Garlic Scape Pesto
Meyer Lemon Limoncello
Pickled Ramps
Raspberry Jam
Roasted Heirloom Tomatoes in Olive Oil
Romesco Sauce
Sour Cherry & Almond Spoon Sweet

Pasta
Fava Bean & Fiddlehead Orecchiette
Orecchiette with Sausage, Broccoli Rabe & Tomato
Penne with Roasted Butternut Squash, Crimini Mushrooms, & Pangrattato
Roasted Tomato & Eggplant Fettucine with Thyme
Venetian Tagliatelle with Roasted Chicken, Fennel & Pine Nuts
Wintered-Over Broccoli Rabe & Anchovies with Fusilli

Poultry & Game
Chicken, Carrot, & Chickpea Tagine - Kdra Style
Braised Rabbit with White Wine & Mushrooms
Cassoulet Toulousain
Roast Chicken with Baby Artichokes
Summer Cassoulet
Thyme Roasted Chicken & Fingerling Potatoes with Panfried Tapenade
Venetian Tagliatelle with Roasted Chicken, Fennel & Pine Nuts
Wine Braised Duck with Chestnuts & Polenta

Salads
Asparagus Harvest Salad with Dijon Vinaigrette
Bresaola Salad with Wild Arugula & Lemon
Classic Salad Vinaigrette
Grilled Squid & Ramp Salad
Grilled Summer Squash Salad with Basil, Mint & Lemon
Marinated Turkish Eggplant with Feta, Chili, & Mint
Moroccan Blood Orange Salad with Black Olives
Parsnip & Oregano Salad
Poached Eggs with Winter Greens & Pancetta
Roasted Garlic Scapes with Heirloom Tomatoes
Tuscan Kale Salad with Beurre Noisette & Sherry Vinaigrette

Sandwiches & Bruschetta
Baby Ramp Bruschetta
Catalan Tomato Bread - Pa Amb Tomàquet
Concord Grape Bruschetta with Ricotta Salata & Thyme
Prosciutto & Strawberry Crostini
Radish with Butter & Sea Salt
Roasted Heirloom Tomato Bruschetta
Robiola Crostini with Pine Nuts, Honey & Sea Salt
Sour Cherry & Goat Cheese Toasts

Soup
Baby Onion Soup with Serrano Ham & Mint
Celeriac & Parsley Soup
Green Gazpacho with Lettuce, Cucumber, & Almonds
Green Pea, Escarole, & White Bean Minestrone col Soffritto
Pappa al Pomodoro (Tuscan Bread & Tomato Soup)
Pattypan, Basil, & Chevre Soup
Potato Harvest Soup with Roasted Rocambole Garlic

To Drink
Brandy Cassis
Cherry Sangria with Apple Mint & Basil
Communist
Crème de Cassis
Herb Season Tea
Kir
Kir Royale
Meyer Lemon Limoncello
Moroccan Mint Tea
Parisienne
Prosecco with Basil
St-Germain Elderflower Liqueur

Travel
Florence: Caffé Cibrèo & a Rare Meme
Florence: La Dolce Vita in Firenze
Florence: The Markets of Florence
Tuscany: Passeggiata Toscana

Vegetables
Aegean Baked Potatoes with Lemon, Olive Oil, & Sea Salt
Artichokes Poached in Olive Oil with Lemon Anchovy Sauce
Asparagus al Gratin
Asparagus Harvest Salad with Dijon Vinaigrette
Baby Ramp Bruschetta
Calçots amb Romesco - Grilled Spring Onions with Romesco Sauce
Early Summer Tian
Grilled Summer Squash Salad with Basil, Mint & Lemon
Marinated Turkish Eggplant with Feta, Chili, & Mint
Parsnip & Oregano Salad
Pickled Ramps
Pumpkin Fennel Tian with Bacon & Black Olives
Roast Globe Zucchini with Fresh Beans Gremolata
Roasted Garlic Scapes with Heirloom Tomatoes
Roasted Heirloom Tomatoes in Olive Oil
Squash Blossoms with Ricotta, Lemon, & Herbs
Tuscan Kale Chips with Lemon & Sea Salt
Wild Mushrooms with Sherry, Shallots, & Parsley - Setas

Vegetarian Entrées
Asparagus Harvest Salad with Dijon Vinaigrette
Duck Egg al Tegamino
Early Summer Tian
Roasted Beet & Feta Tart with Red Chili, Thyme, & Oregano

Poached Eggs with Spring Shoot Salad
Roast Globe Zucchini with Fresh Beans Gremolata
Squash Ribbon Pizza with Blossoms, Basil, & Anchovies
Tarte aux Oignons - Caramelized Onion Tart with Black Olives
Tuscan Kale Salad with Beurre Noisette & Sherry Vinaigrette
Uova da Bere
Wild Mushrooms with Sherry, Shallots, & Parsley - Setas
Yellow Pepper Coca with Capers

1 comment:

GladysBD said...

interesting recipes, great photos, love your writing style. You make a poached egg look absolutely stunning. Looking forward to trying your recipes.
GladysBD