1 lb tomatillos5 cloves Tantré garlic1 small bunch cilantro2 shallots or 1 Tantré onion4 tomatoes, chopped½ tsp sugar1 jalapeno pepper, stem and seeds removed Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.Use ripened red … Continue reading
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2 Tantré Poblano peppers or Anaheim peppers3 large Tantré tomatillos2 cloves Tantré garlic¼ c sour cream Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred … Continue reading
1 lg. tomato, cored & finely diced2 lg. tomatillos, husks removed, chopped1/4 c. minced red bell pepper2 tbsp. minced red onion1 tsp. grated lime peel1 tbsp. lime juice Mix all ingredients together. Serve, or let stand, covered, up to 2 … Continue reading
4 Tbs. butter2 cloves garlic, minced (3-4 garlic scapes, chopped)2 Tbs. minced fresh parsley1 Tbs. minced fresh tarragon1 medium onion, chopped1 lb. romaine lettuce, finely shredded1 bunch watercress (or Komatsuna), minced1 qt. beef or vegetable stock2 egg yolks2 c. half … Continue reading
2 cups mashed, cooked rutabaga1 cup soft bread crumbs1 Tbsp. sugar ¼ tsp. ground mace1/8 tsp. ground ginger¼ tsp. salt½ cup milk1 egg1 Tbsp. butter, in small pieces Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat … Continue reading
1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces1 1/2 teaspoons salt, dividedbutter for greasing the baking dish2 eggs plus 1 egg yolk, beaten1/4 cup heavy cream1/4 cup dried bread crumbs1 tablespoon maple syruppinch freshly grated nutmeg1/3 cup … Continue reading
2 1/2 lb. rutabagas, peeled, cut into 1/2 inch cubes2 Tbs. butter, softened1/2 c. heavy or whipping cream3/4 c. Lemon-Rum Applesauce (recipe follows)salt and freshly ground pepper Cook the rutabagas in boiling salted water until very tender, about 30 minutes. … Continue reading
3 pounds rutabaga, peeled and cut into 2-inch pieces2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium2 tablespoons butter2/3 cup milk 1/4 teaspoon pepper1/4 teaspoon nutmeg, or to taste2 teaspoons chopped parsley, … Continue reading
Ripe persimmons (enough to make 2 cups of persimmon pulp) 3 cups milk 2 cups sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla extract Dash of cinnamon 1/2 cup chopped … Continue reading
1 c. sugar3/4 c. butter2 eggs1 c. persimmon pulp1 tsp. baking powder1 tsp. vanilla1 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. salt2 c. flour1/2 c. raisins1/2 c. nuts Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. … Continue reading