Monthly Archives: March 2014

Zucchini Tian

3 tablespoons olive oil 1 medium onion, chopped 2 to 3 large garlic cloves, to taste, minced 2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice Salt and freshly ground pepper 2 teaspoons fresh thyme leaves, … Continue reading

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Dante’s Chicken (Pollo alla diavola)

3  1 1/4 to 1 1/12 pound Cornish game hens, halved, gibblets and backbones removed 3 Tbsp olive oil 1 Tbsp dried crushed red pepper 1 Tbsp chopped fresh rosemary Pat hens dry with paper towels. Place on baking sheet. … Continue reading

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Jelly Cupcakes

1 1/2 cups all-purpose flour 1 T baking powder 1 T cornstarch 3/4 cup unsalted butter, softened generous 3/4 cup superfine sugar 3 eggs beaten 1 t vanilla extract 1/4 cup raspberry jelly confectioners’ sugar, for dusting 1. Preheat the … Continue reading

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Icebox Biscuits

1 package active drive yeast 1/4 cup warm water (105°F to 115°F) 5 cups all-purpose flour 1 Tbsp baking powder 1 tsp baking soda 1/4 cup granulated sugar 1 Tbsp kosher salt 3/4 cup lard, chilled or 1/2 cup cup … Continue reading

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Northwest Salmon Chowder

1/2 cup each chopped celery, onion and green pepper 1 garlic clove, minced 3 tablespoons butter 1 can (14-1/2 ounces) chicken broth 1 cup uncooked diced peeled potatoes 1 cup shredded carrots 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/4 to … Continue reading

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