http://kalynskitchen.blogspot.com/2011/01/recipe-for-asian-lettuce-wraps-or-cups.html#more
- Dressing:
- garlic puree or finely minced fresh garlic
- ginger puree or finely minced fresh ginger
- Asian sesame oil
- red pepper flakes
- peanut or canola oil
- mustard oil or vegetable oil
- Small pinch asafetida*
- brown mustard seeds
- nigella seeds*
- chopped peanuts
- curry leaves*
- Kosher salt
- *Can be found in specialty Asian markets
- # Coarse salt and ground pepper
- # 8 ounces spaghetti
- # 1 teaspoon olive oil
- # 1 tablespoon white-wine vinegar
- About 1/3 cup white wine or cider vinegar
- tightly packed tablespoons of fresh spearmint leaves
- large garlic cloves
- good-tasting extra-virgin olive oil
- Juice of 2 large limes
- buttermilk
- Salt and freshly ground black pepper to taste
- Coleslaw:
- Garnish:
- fresh coriander or parsley leaves
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
- minced fresh dill
- freshly squeezed lemon juice
- sherry vinegar or white wine vinegar
- finely chopped flat-leaf parsley
- minced fresh chives
- Dijon mustard
- Salt and freshly ground pepper to taste
This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.
- sweet paprika
- olive oil
- sherry vinegar
- 1/2-inch thick slices baguette
- shredded cabbage
- finely chopped flat leaf parsley leaves
- saffron threads
“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.
- extra virgin olive oil
- fresh thyme leaves
- eggs
- breadcrumbs
- tarragon
- dried dill or 1 Tbs chopped fresh dill
- dill seed
- sunflower oil
- thinly sliced while cabbage
- chopped kale
- water
- whole peeled tomatoes
- minced fresh parsley
- black pepper
- honey
- Salt
- vegetable oil
- unsalted butter
- Pepper