Free Recipes Archive
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
1 kg (2 lb) leeks 2 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh dill 4 tablespoons finely chopped flat leaf parsley salt and freshly ground black pepper 125 ml (4 fl oz) fruity olive oil Trim the Read More …
1 tablespoon butter 2 cups leeks, chopped (white and palest green only) 1 small onion, cut in half and sliced thickly 2 tablespoons fresh lemon balm, shredded 1 teaspoon salt 2 pounds salmon fillet, skinned and boned 2 cups yogurt Read More …
Adapted from The French Laundry Cookbook by Thomas Keller (Artisan, 1999) 1 pound unsalted butter at room temperature, in pieces Salt and pepper 1-1/2 cups thinly sliced leek rounds 1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes Read More …
Makes 6 servings Clarified Butter Makes about 1-1/2 cups 1 pound unsalted butter Place the butter in a 1-quart saucepan and melt it over low heat, without stirring. Once the butter has melted, it will have separated into three layers. Read More …
Source: Ming Tsai 6 ginger slices 1 tablespoon sesame oil 1 teaspoon fresh cracked black pepper 1/4 cup thin soy sauce 1/2 cup shaoshing wine or red wine 1 pound flank steak, thinly sliced against the grain 1 tablespoon Canola Read More …
3 bunches leeks, cut in half lengthwise 30 ml butter 2 tbsp 1 medium onion, thinly sliced 500 ml beef broth 2 cup 2 whole cloves 1 bay leaf salt & pepper to taste Cut off tops of leeks within Read More …
Serves 6 6-7 cups vegetable stock 4 tbsp butter 4 tbsp extra-virgin olive oil 4 shallots, minced 4 cloves garlic, minced 2 cups Arborio rice 1/2 cup Jackson-Triggs Sauvignon Blanc 1/2 cup B.C. nettle pesto (recipe below) 1 cup nettle Read More …
8 leeks, white & pale green parts only, halved 2 large onions, sliced & separated into rings 125 ml olive oil 1/2 cup 1 large tomato, peeled, seeded & chopped salt & pepper to taste 250 ml chicken stock 1 Read More …
It’s hard to go wrong with this soup since the flavors of leeks, mushrooms and cider finished with heavy cream make a delicious base for just about anything. The fish becomes almost superfluous. This version is thickened with lightly toasted Read More …
8 white of leeks 250 ml vegetable stock 1 cup 15 ml lemon juice 1 tbsp 15 ml fresh parsley, chopped 1 tbsp 15 ml dijon mustard 1 tbsp 45 ml balsamic vinegar 3 tbsp 125 ml olive oil 1/2 Read More …
This is the lighter side of pasta, a refreshing spring supper recipe that will leave you feeling nourished and satisfied but won’t pack on the pounds. Leeks are bursting with vitamin and mineral nourishment, so this light and lively recipe Read More …
2 medium yukon gold potatoes, unpeeled 56 g sliced pancetta or 3 bacon slices, chopped 2 oz 45 ml olive oil 3 tbsp 500 ml chopped leek (white & pale green parts only) 2 cup 3 ml dried thyme 3/4 Read More …
6 to 8 green onions, coarsely chopped 1/4 cup unsalted butter 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese 1/2 cup freshly grated Parmesan cheese 8 large eggs 2 cups whipping cream 2 tablespoons plus 2 teaspoons chopped fresh Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Leeks: * 2 leeks, trimmed and washed * 2 Tablespoons butter * 2 sprigs thyme Pigeon: * 2 whole wood pigeon breasts on the bone * 3 Tablespoons butter Read More …
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
1 kg (2 lb) leeks 2 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh dill 4 tablespoons finely chopped flat leaf parsley salt and freshly ground black pepper 125 ml (4 fl oz) fruity olive oil Trim the Read More …
Serves: 24 10 1/2 lbs. Alaska Salmon fillets, cut in 24 pieces, 7 oz. ea. 3/4 cup olive oil 4 Tbsp. garlic, finely minced 6 cups artichokes, canned, 1/8″ wedges 3 cups leeks, julienned 4 1/2 cups tomatoes, 1/4″ dice Read More …
8 leeks, white & pale green parts only, halved 2 large onions, sliced & separated into rings 125 ml olive oil 1/2 cup 1 large tomato, peeled, seeded & chopped salt & pepper to taste 250 ml chicken stock 1 Read More …
8 white of leeks 250 ml vegetable stock 1 cup 15 ml lemon juice 1 tbsp 15 ml fresh parsley, chopped 1 tbsp 15 ml dijon mustard 1 tbsp 45 ml balsamic vinegar 3 tbsp 125 ml olive oil 1/2 Read More …
6 to 8 green onions, coarsely chopped 1/4 cup unsalted butter 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese 1/2 cup freshly grated Parmesan cheese 8 large eggs 2 cups whipping cream 2 tablespoons plus 2 teaspoons chopped fresh Read More …
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
1 kg (2 lb) leeks 2 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh dill 4 tablespoons finely chopped flat leaf parsley salt and freshly ground black pepper 125 ml (4 fl oz) fruity olive oil Trim the Read More …
8 leeks, white & pale green parts only, halved 2 large onions, sliced & separated into rings 125 ml olive oil 1/2 cup 1 large tomato, peeled, seeded & chopped salt & pepper to taste 250 ml chicken stock 1 Read More …
8 white of leeks 250 ml vegetable stock 1 cup 15 ml lemon juice 1 tbsp 15 ml fresh parsley, chopped 1 tbsp 15 ml dijon mustard 1 tbsp 45 ml balsamic vinegar 3 tbsp 125 ml olive oil 1/2 Read More …
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
1 kg (2 lb) leeks 2 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh dill 4 tablespoons finely chopped flat leaf parsley salt and freshly ground black pepper 125 ml (4 fl oz) fruity olive oil Trim the Read More …