- fresh lemon juice
- drained capers
- Dijon mustard
- dried crushed red pepper
- olive oil
- chopped fresh basil
- freshly grated Parmesan cheese
- water
- salt
- black pepper
- minced fresh Italian parsley
- minced fresh thyme
- whipping cream
- grated parmesan cheese
- grated lemon peel
Use for Salsa Mac and Cheese
http://www.recipething.com/recipes/show/18464
- fresh jalapeño chiles
- fresh lime juice
- Salt
Art used a store bought salsa and it was fine.
Salsa recipe at http://www.recipething.com/recipes/show/18465
Recipe from Season 7 of Mexico – One Plate at a Time
- butter
- all-purpose flour
- milk
- Fire-Roasted Tomato Salsa or your favorite salsa
- shredded cheddar cheese
- Salt
- chicken stock or broth
- water
- dried red pepper flakes
- orzo
- fresh chopped thyme leaves
- Salt
- chopped onion
- egg
- mayonnaise
- Dijon mustard
- sugar
- bread crumbs
- grated Parmesan
- Freshly ground black pepper
- vegetable oil
- navel orange
- sherry vinegar
- extra-virgin olive oil
- Coarse salt and ground pepper
“The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.”
Quiche recipe at http://www.recipething.com/recipes/show/18459
- sugar
- salt
- Makes 1 single crust
- ice water
To make sure the vegetables are distributed evenly, spread them in the crust before
pouring in the egg mixture.
Pie crust is at http://www.recipething.com/recipes/show/18460
- half-and-half
- Ground nutmeg
- large eggs
- Coarse salt and ground pepper
- butter
4 April 2010
PS: I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. Different-coloured cherry tomatoes are really nice too.
Wine suggestion:
Italian white – a Falanghina from the south
- • 2 teaspoons Dijon mustard
- • olive oil
- For the dressing:
- • 2 large heads of broccoli
- • 6 tablespoons extra virgin olive oil
- • 2 tablespoons white wine vinegar
- • sea salt and freshly ground black pepper