This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe
i am not salad's #1 fan. i don't like that americans consume salads as their entire meal. i detest the idea of bottled non-refrigerated dressings. actually, i don't like dressings in general. and i don't like that the main ingredients in salads are usually flavorless lettuce, mealy tomato slices, and then who the hell wants to eat black olive slices from a can? now that i've gotten that out of the way, we can get on to what's important. this morning, my cat friend, lucy, woke me up and led me to the kitchen. in the fridge, i found three zucchinis whose skin was beginning to pucker, along with some gorgeous basil in its ziploc terrarium (see note below). what could i do? luckily, i always have parmesan, some sort of citrus, and pine nuts on hand. epicurious.com helped a sister out and i had exactly everything i needed for a perfect summer salad, with no lame lettuce, terrible tomato or canned kalamata. 40 minutes – serves 6 1/3 cup extra-virgin olive oi...
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