Scrumptiously wet tuna steaks, exquisitely cooked in an orange-scented olive oil bath, presented with a margarine lettuce greens and a trio of citrus soil grown foods.
Serves 4
Ingredients:
4 1-inch-thick tuna steaks
½ teaspoon salt
¼ teaspoon freshly ground pepper
2-4 cups extra virgin olive...
Poached Tomatoes and Onions in Olive Oil with Fresh Basil
There is nothing the taste of warm tomatoes poached with two fantastic flavors, hot stout garlic cloves and sweet crisp basil. Serve the tomatoes straight from the dish, provincial style. Include cuts of naturally prepared bread to gather up the diminished substance of the tomatoes and the flavored...
LAMB TENDERLOIN WITH GREEN OLIVE JAM
I adore sheep and had never had such a decent fixing with it until I had this claim to fame of Ann's. It's better than average with a decent jug of full-bodied red wine, as well.
1½ pounds lamb tenderloin, trimmed
5 cloves garlic, sliced
1 tablespoon dried oregano
3 tablespoons olive or grapeseed...
MEXICAN CAESAR SALAD
This is a super Caesar! I'd even add two to three slight cuts of new jalapeño or serrano chile to the mayonnaise mixture you prepare in the blender. On the off chance that you would prefer not to go to the inconvenience of browning tortillas, you can beat the greens with pepitas, or toasted pumpkin...
Barley-Corn Salad from Santa Fe
Two summers ago, I spent a month in Santa Fe, visiting friends who were happy to let me use their kitchen to cook with baskets of produce I picked up from the amazing farmer’s market nearby. I went to the farmer’s market as often as I could, and one day I noticed that Deborah Madison, one of my favorite...
Cheesy pumpkin and cauliflower soup
For me, this soup is such eye-candy. And the belly will be happy too! It has a smooth texture, a beautifully vibrant color, and a slightly cheesy taste. It’s like sunshine on your party table!
Serves 3–4
• 1¾ pounds pumpkin flesh (peeled and seeds removed)
• ½ head...
PUMPKIN SOUP
Cut the pumpkin into chunks and scrape out the seeds, then peel
off the tough skin. Slice the pumpkin flesh thinly.
Heat the butter in a large, heavy saucepan over medium-high heat
until it foams and turns nut brown. Add the pumpkin, sprinkle with salt,
and stir well, then turn the heat down to low....
Grilled avocado and cherry tomato with lime and coriander
I’m sitting opposite one of my favourite people (an Irish New Yorker called Ultan
who somehow seems to know stuff about everything from architecture to daffodils, to
oysters and beer, to buttons and bows). Over lunch, he starts talking about a salad
made from grilled avocado. I now make it once a month...
A salad of mushrooms and deep fried egg
This warm salad is a bit of a wacky combination: half French, half Vietnamese and with some other unexpected flavours thrown in. If you’ve never had a deep-fried egg, you’re in for such a surprise! Chanterelles impart so much flavour, but if you want to make this salad when wild mushrooms are out of...
