24 colossal (U–12) Gulf shrimp, boiled with seafood boil seasoning, peeled 18 thin slices jalapeño pepper 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon zest and juice of 2 lemons 1 teaspoon chopped shallot 1 teaspoon chopped garlic 1/4 cup extra-virgin olive oil 1 cup rice wine vinegar … Continue reading
The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson’s America was written by Leslie Mansfield and published in 2002 by Celestial Arts. It is a fascinating look at food that would have been common during that time, with updated recipes for the modern kitchen and the modern palate. “Another gift … Continue reading
Tomato butter has a jam like consistency and a deep, glossy, rich red color. It is sweet and tart, perfectly playing on all the attributes of a good tomato. Try this on a hamburger, and you may never go back to ketchup again. Continue reading
LIZ WILLIAMS Yield: 1 bottle 2 1/2 cups freshly brewed coffee and chicory 2 cups sugar Orange peel studded with cloves 1 cinnamon stick Lemon peel 1 fifth brandy Directions: While coffee is still hot, add sugar to dissolve. Add all ingredients except brandy. When cool, add brandy. Pour into aging container. Cover. Age for … Continue reading
With ingredients like quassia, snakeroot, gentian, and calamus, bitters are a mysterious concoction that harkens back to yesteryear. Although they are now a cocktail ingredient easily purchased at your local liquor store, bitters were originally used to cure such maladies as gout, stomach pains, jaundice, sea-sickness, and malaria. “…Bitters bridged the boundary between the home-prepared remedies of early modern times and the mass-produced pharmaceuticals of the 19th century,”* writes author Richard Barnett. In a sense, bitters symbolize the dawn of the modern age of medicine. Continue reading
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