Pancetta & Sesame-Fried Turnips
* 16 very thin pancetta slices (Italian bacon; about one 3-ounce package) * 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges * 1 large egg * 1 1/2 cups sesame Read on!
* 16 very thin pancetta slices (Italian bacon; about one 3-ounce package) * 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges * 1 large egg * 1 1/2 cups sesame Read on!
1 small onion, diced 2 slices bacon, cut in 1″ pieces (optional) 1 bunch turnip greens, washed well and torn salt & pepper generous pinch sugar water or chicken stock In a large dutch oven, saute onions and bacon slices Read on!
1 Tbs olive oil 1 Tbs butter 1 small onion, diced 1 hot pepper, sliced 2 ears corn, kernels cut from the cob 1/2 tsp salt 1/4 c pine nuts, roughly chopped 1/4 c chopped basil 1/4 c chopped parsley Read on!
1 cucumber, washed 1 apple, washed and julienned or very thinly sliced 1 large or 2 small cloves garlic, minced 1 or 2 jalapenos or other hot peppers, minced, or 1/2 tablespoon hot pepper flakes, or to taste 1 tablespoon Read on!
For the pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 3 large apples 1/4 teaspoon grated orange Read on!
FOR THE OLIVE OIL CRUST: 2 cups flour 1 tablespoon unsalted butter 3 tablespoons olive oil 1 egg yolk Pinch of salt 3 tablespoons tepid water FOR THE FILLING: 5 1/2 ounces goat cheese (chevre) 1 cup heavy cream 2 Read on!
1 pound summer squash, cut lengthwise into quarters olive oil salt and pepper 4 shallots, minced 1 large clove garlic, minced 1 pound oyster mushrooms, stems removed 4 teaspoons tomato paste diluted with 1/4 cup water or red wine 2 Read on!
4 (3/4″ thick) boneless pork chops 1/2 tsp. salt 1/4 tsp. pepper 1 apple, peeled and chopped 2 Tbsp. butter 3 Tbsp. brown sugar 1/4 cup apple cider or apple brandy 2 Tbsp. cream 1 Tbsp. thyme leaves Season pork Read on!
1/4 cup olive oil 1/2 pound gypsy peppers, cut into 1/2″ strips 4 garlic cloves, chopped 2 pounds Gulf shrimp, shelled, deveined and butterflied 1 cups Calamata olives, pitted and halved 1/2 cup parsley, chopped 3/4 cup basil Freshly ground Read on!