1/4 cup Rice Vinegar
1/4 cup sugar
2 Tablespoon Sesame Oil
1/2 cup Peanut Oil
1 Tablespoon Chili Oil
1 Tablespoon Soy Sauce
2 Tablespoons Sour Orange or Lemon juice
Combine Rice vinegar and sugar, stirring until the sugar is dissolved. Add the rest of the ingredients and blend well. This will separate, mix it back up before each use.
Makes about 1 1/2 cups
1/2 cup butter
2 Tablespoons garlic paste
1 cup heavy cream, warm
2 Tablespoons basil paste
3/4 cup parmesan
1/3c capers, drained
3 cups artichoke hearts ( i use frozen)
salt and pepper to taste
In a large skillet, melt butter over medium heat. Add garlic and stir while cooking for a minute. Add heavy cream, basil paste, parmesan, and capers. Heat through but do not boil. Add artichoke hearts, heat through. Season with salt and pepper. Serve hot over pasta or gnocchi.
4oz heavy cream
1 1/2 oz sugar
1/4 cup cold water
1/2 t vanilla
1 kiwi sliced
sprinkle gelatin on cold water and allow to bloom
warm milk and cream add sugar and dissolve. do not boil
add gelatin to milk and stir until dissolved. add salt and vanilla
divide into 4 dessert dishes. Garnish with slices of kiwi
Kernels from 5 or 6 ears of corn
4 Tablespoons butter or other fat, divided
2 Tablespoons flour
2 cups milk
1 teaspoon salt
1 tablespoon onion powder
3 tablespoons dried chives
warm milk in a saucepan. do not boil. turn off heat.
melt 2 tablespoons of butter in another sauce pan. add flour and whisk to combine. let cook over medium heat. stir constantly about 2 minutes, do not brown. Gradually add milk, whisking to prevent lumps. Whisk mixture til very smooth. Continue whisking and add salt, onion powder, and chives. Allow to thicken. Stir in remaining butter. Serve hot! You can even add a bit of cayenne pepper for a little spice. serves 6
10 baby english cucumbers, sliced thin
1/2 medium purple onion sliced very thin
1 medium red bell pepper diced
3/4 cup sour cream ( or in the amount you desire)
2 Tablespoons white wine vinegar
1 teaspoon salt
toss the cucumbers with the salt and vinegar. Add remaining ingredients tossing to coat evenly. Chill 4 hours or preferably over night.
use a flavored vinegar such as raspberry to add a bit of a zing to the flavor.
These measurements are approximate. Feel free to add or subtract from the ingredient list, except for the cabbage 🙂 You can also use green cabbage for a traditional look
!/4 head purple cabbage, shredded
1/4 purple onion finely grated
2 carrots shredded
1 tablespoon sugar
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup water
1/4 cup mayo
Mix together the sugar, salt, pepper, vinegar, and water. Set aside
Combine cabbage, carrots, and onion. Add liquid and toss together well.
Refrigerate over night. Add mayo mix together.
This should be served at room temperature since cold cream cheese is very hard.
8 oz softened cream cheese
1/2 cup dried parsley
1/2 chopped scallions, mostly the green
1 teaspoon salt
With a mixer, blend all the ingredients together well. Allow to chill in the fridge over night to blend the flavors.
serve room temp with assorted veggies like celery and carrots.