5/20/2023 0 Comments Anchovy sandwich your chronicle![]() Taste to see if you want to adjust the seasonings and set aside. Add the sugar, a big pinch of salt, some black pepper, and the oil and shake vigorously to blend. Put 1 ½ tablespoons of the grapefruit juice and the lime juice in a jar with a tight-fitting lid. Squeeze 2 tablespoons lime juice (from 1 large lime or 2 smaller ones). Section the grapefruit, squeeze the juice left in the membranes into a small bowl, and reserve. 1/2 jalapeno, seeded and finely diced or sliced.6 large or 9 medium strawberries, hulled.Fine sea salt and freshly ground pepper. ![]() Who doesn’t love fresh berries, tangy grapefruit, and smooth avocado? The first recipe included here today is for a salad that delights in both its appearance and its taste. I love when there’s something unexpected in a dish, especially when it’s in a dish we think we know well.” “These recipes, most of which are simple, turn out food that’s comforting, satisfying, inviting and so often surprising. She says these additions are often prompted by the fact that she has a leftover in her fridge that is just begging to be used. Thus, she might add some walnuts and oats to her meatballs, or cranberries to her beef stew. Greenspan writes that she likes to “sneak in a little surprise” in her cooking. (You can check it out and subscribe at It reminded me that lots of Greenspan’s menu items are especially appropriate for spring. I was inspired to pore over this book, published a few years back, after reading Louise Penny’s monthly newsletter where she talked about some of her upcoming book talks in Canada, and how she was looking forward to visiting with Dorie Greenspan and her husband Michael in Paris. The author says that the recipes are for “the food I make all the time,” and I think you will want to add them to your repertoire. It presents dishes that are not too complicated with ingredients that are easily available. This book is not Greenspan’s latest, but it is one of her best, in my opinion. “Everyday Dorie: The Way I Cook.” By Dorie Greenspan. Combine all ingredients in a large baking dish with a tight-fitting lid or cover securely with foil.
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