This salad can be made with any variety of citrus – or all one kind if you so choose. In addition, you can slice the fruit or separate into sections. 3 tablespoons mild rice vinegar or light fruit vinegar (see Sam’s Cooking Tip) 1 extra virgin olive oil 1…
With recipes for: Avocado-Citrus Salad, Sauteed Sole with Grapefruit, Broiled Grapefruit Halves, and Grapefruit Ambrosia. By all rights the grapefruit should have been called the shaddock, even though the shaddock is sometimes used interchangeably with the pummelo – often mistakenly spelled pumelo or pomelo – the fruit that is the…
All About Broccoli Roasted shallots and mushrooms add another dimension to steamed broccoli. 4 large shallots, peeled and halved 4 ounces whole mushrooms Olive oil spray 1 large bunch broccoli, about 1-1/2 pounds 1-1/2 tablespoons olive oil 1/4 to 1/3 teaspoon ground nutmeg Kosher salt and freshly ground black pepper…
All About Broccoli Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites. 1 large bunch broccoli, 11/4 to 11/2 pounds Kosher salt Butter flavor spray 3 tablespoons plain bread crumbs 1/2 red bell pepper, roasted, seeded and peeled as in Hot…
All About Broccoli This is a fast and healthful dish to feed four people. Serve it with crusty Italian bread and a simple, light red wine such as a dolcetto or a barbera. 1 large bunch broccoli, about 1-1/2 pounds 21/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper…
All About Broccoli Normally, bagna cauda is a nutritionist’s nightmare what with loads of oil and cream. But this version uses only a small amount of oil and evaporated skim milk instead of cream. 1 large head broccoli 1 tablespoon extra virgin olive oil 4 cloves garlic, minced 4 anchovy…