This is the recipe for the excellent crackers that we make and serve for company. They always get lots of positive comments, once people get over the fact that we make our own crackers sometimes. It’s not hard to make the crackers, and Lynn is the master at getting them thin enough for baking. The […]
Tagged blue ginger, cracker dough, crackersThis is the recipe for the excellent crackers that we make and serve for company. They always get lots of positive comments, once people get over the fact that we occasionally make our own crackers. Lynn is the master at getting them thin enough for baking. You’ll need the recipe for the Blue Ginger Cracker […]
From Madhur Jaffrey’s Spice Kitchen. This recipe is a favorite of ours. The end result gets rave reviews. 1 1/2 pounds salmon fillet skin removed. salt freshly ground black pepper 4 tablespoons olive oil 1/4 teaspoon cumin seeds 1/4 teaspoon brown mustard seeds 1/8 teaspoon fennel seeds 1/8 teaspoon fenugreek seeds 1/8 teaspoon kalonji A […]
Dr. Bruce’s Awesome Grilled Salmon Here is the salmon recipe in case you want it. Dr. Bruce’s Awesome Grilled Salmon from “Feeding the Whole Family” by Cynthia Lair, ISBN 9780931055973. That is out of print, but a newer version, ISBN 0966034619, is available at Amazon. 2-3 pounds Salmon Fillet. We use king salmon, wild caught […]
I started making this recipe last year after our trip to France. The recipe is from Lulu’s Provencal Table, by Richard Olney, Harper Collins, 1994, ISBN 0-06-016922-2. It seems that a new edition by Olney is the one available at Amazon.com. This is an example of what the author calls a “flat omelette.” It is […]
Tagged chard, recipeI was looking for tofu cookbooks at the Central Rappahannock regional Library, and came across This Can’t be Tofu!, by Deborah Madison, ISBN 0-7679-0419-2. I’ve tried 2 recipes and they both have been very good. This one for asparagus and curried tofu is on page 66, and I think it’s pictured on the cover. Ingredients: […]
Tagged recipe, tofu