Heat Level - 1
This recipe hails from 1896. For reasons of authenticity, we have not altered the original wording. The recipe is given "per soldier."
Here are a few recommendations to make this salad as tasty as possible: first, buy good white wine vinegar; second, make sure you use Italian parsley for its spark, and, if you can't find it, grow it or substitute watercress with its peppery overtones; and third, be prepared to run out of salad--it really is that good.
This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that follow. Baking or caramelizing the vegetables before adding the water gives an additional richness to the stock. If you wish, adding a 1 to 2 inch piece of kombu seaweed will also add a further depth of flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen; divide it into 2- or 3-cup freezer containers. Feel free to add any vegetable trimmings from the bag in your freezer, but beware of cabbage or broccoli, whose flavors tend to dominate the stock.
Read Dave DeWitt's article on Veggie Soups for Spring here.
Although mild to the taste, the flavor of the chile really comes through in this pie.
Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or a paste.
Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.
Sauces in the annual Jack Daniel’s barbecue contest must include some of the host’s product. This recipe is a good example of what the judges look for. It comes from the Jack Daniel’s Old Time Barbecue Cookbook.
This recipe and others can be found in the following article:
Ice cream with hot sauce is all the rage in both South Africa and the U.S.
Egyptians call any dish of raw vegetables a "salad"even though we would call this a dip or spread.
This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.
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