May 142010
 

[Translate] We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course. PrintBaby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts Serving Size: 6 1 tablespoon sherry vinegar 1 teaspoon minced shallot 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons walnut oil or avocado oil Salt and freshly ground pepper 1 bag assorted baby lettuce 1 bunch of arugula (rocket), trimmed 1/2 cup whole walnuts 2 Click here to continue reading this post

Mar 312010
 

[Translate] I hope everyone that had or went to a seder last night enjoyed themselves. My macaroons and Mr. BT’s haroset were a hit at our family seder. Tonight I made matza balls and a Sephardic meat pie that is found in Egyptian, Turkish, Balkan, and Italian Jewish homes. One of my colleagues suggested that I make a Mina for Passover. I had never heard of it and when he sent me the recipe I knew I had to try it. It is not difficult to make and I made it this evening, but you can make it ahead and heat in the oven before serving. I slightly adapted a recipe from Janna Gur’s  The Click here to continue reading this post

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