Recipes By Antoniajames
16 recipes found
Cranberry Mustard
Perfect on just about any sandwich, and particularly good with cheeses, especially those with a bit of character. ;o)
Green Peach, Cilantro, Mint and Coconut Chutney
I combine green peaches with the simplest cilantro chutney in this recipe to create a brightly flavored, crunchy topping worthy of whatever you’re grilling!
Go-To Brussels Sprouts
The name says it all – one of my favorite ways to prepare Brussels sprouts, as it's quicker than roasting, taking just a few minutes. When I need to do advance prep, as for example when these are part of a somewhat involved meal, I brine my prepared Brusslies for a few hours (or even a few days) in a quart of cold water - or enough cold water to cover by at least an inch -- to which I've added two or three hefty pinches of salt. It preserves the color nicely without making the outer leaves mushy (a downside of blanching them). I picked the brining trick up from the 1943 "Joy of Cooking." Mrs Rombauer never lets me down. I hope you enjoy these. ;o)
Sole “en Papillotes” with Anchovy Brown Butter Sauce
Inspired by a dish described by Joseph Wechsberg in a magazine article written (I think) in the 1950s. The sauce can also be used with sautéed or grilled shrimp. So simple to make, so easy to love. I do hope you like this. ;o)
Springy Fennel Side – with Cool Weather Variation
Light, citrusy, perfect alongside an Easter ham or, when the days lengthen and the evenings are warmer, packed in a basket supper. Enjoy! ;o)
Super Savory Black Beans
These add great flavor to tacos and quesadillas (mashed), are terrific with any kind of eggs, or, stir them into cooked rice and/or grains for a fun riff on red beans and rice. Enjoy! ;o)
Crazy Good Fried Roasted Potatoes
When a really great re-purposed leftover merits making in its own right, give it the respect it deserves. Enjoy! ;o)
Dukkah Dusted Lavash Crackers
I came up with the idea for these when I was making pita chips for a large party a few years back. Splitting the pitas and then brushing with olive oil just seemed to take forever. I was asked to make the same appetizer a week later, so when I was in the store looking at the pita and thinking how "pita" described perfectly what it's like making pita chips for 30, I noticed the lavash right next to them. Inspiration struck, I came up with this much easier alternative, and I haven't made a pita chip since. I like using my own dukkah blend, or za'atar made with fresh thyme, or a bit of both. These bake up best on a preheated baking stone in a screaming hot oven, so I typically make these right before or right after making pizza or artisanal bread. If I'm not interrupted and can get a good rhythm going, I can cut and prepare one lavash while another is baking in the oven (2-3 minutes), so a big batch using 6 lavash takes less than a half an hour to prep and bake. I hope you like these. ;o)
Homemade Vanilla Almond Milk
Here’s a recipe for a deeply-flavored vanilla almond milk. The flavors of the almond and vanilla work so beautifully together. This recipe is delicious!
Homemade Almond Milk Ideas
Like anything else you make at home, Almond Milk from scratch tastes infinitely better than what you can buy in a box from a store. Use this recipe for Ideas.
Raw Sweet Corn Tossed with Buttermilk and Herbs
Five ingredients, three minutes of prep time, and bold, brilliant flavor. . . . my favorite kind of summer food! Use whatever fresh herbs you like here. Dill's tartness works well with the intense sweetness of fresh raw corn, though I also like marjoram, thyme and parsley here. NB however that marjoram can be tricky. Though gentle in braises and soup, it asserts itself when raw, especially if you pick it from a plant that's been in full sun. So go easy on it, using just a bit at first. I recommend letting this stand for a while before eating. We use this as a condiment, spooning it on wraps made with fresh-off-the griddle roti, a few pieces of butter lettuce, and dukkah-dusted fried fish or grilled chicken. Incidentally, this recipe also works well with lightly cooked corn, if you happen to have some on hand. So enjoy!! ;o)
Orange Buttermilk Sherbet
This is inspired by Mrs. Rombauer's "Buttermilk Sherbet" in her 1943 edition of "The Joy of Cooking." Did you know that the full title of The Joy then was "The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat"? Those "casual culinary chats" are one of many things that make this volume so delightful. Regarding Buttermilk Sherbet, which calls for crushed pineapple to flavor it, Mrs. Rombauer reported in 1943, "This remarkable combination has come into favor." While the pineapple, I'm sure, is lovely, I wanted something a bit more vibrant. Another change I made is to leave out altogether the raw egg white called for in that recipe. I have no doubt that the eggs I buy are perfectly safe but, deciding to proceed with caution, I've followed Mrs. Rombauer's basic rule for her other (non-buttermilk) sherbets, to use gelatin instead. Frankly, if you don't care for gelatin, you can probably leave it out altogether. An interesting problem presents itself with this recipe due to the differences in the buttermilk available today. I am quite certain that the buttermilk the dairies deliver to our grocery stores in 2011 -- a "cultured lowfat milk product" -- is quite different from what the dairies delivered to the doorsteps of Americans in 1943. To get a better consistency in this sherbet, I've added a touch of full-fat coconut milk. It scents the sherbet very lightly, and gives it a great "mouth feel." The liqueur is the only sweetener. I use my own ratafia, which provides bright coriander notes, but any commercial orange liqueur would do fine (as would limoncello or whatever other flavored liqueur you believe would pair nicely with the orange). See my notes below, at the end of the instructions, if you don't have a suitable liqueur on hand. Enjoy!!
Crispy Ginger Tamari Cashews
This recipe has you brine raw Cashews in a solution of Tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven.
Jamón Ibérico Panini
When making this Jamon Iberico Sandwich recipe, do your jamón justice by using very fresh bread and the nicest sweet butter you can find. Enjoy!! ;o)
Pureed Roasted Parsnips and Butternut Squash w/ Creme Fraiche
The winter squash and parsnips at our local markets have been so flavorful and juicy in the past few months. I've been using them a lot. I needed a strong tasting vegetable dish for testing a stock recipe a few weeks ago, so I naturally decided to use some parsnips I had on hand. I happened to have a butternut squash, too, so I put them together. The combination of spicy and sweet is heavenly, especially when the squash is richly caramelized. To take the edge off, while giving this brightly hued combination a luxurious feel, I stirred in some creme fraiche right before eating. A few grains of the nicest finishing salt I have was all it needed. Perfection in a bowl. Mmmmmmm. Enjoy!!
Savory Toasted Pine Nuts
These tasty toasted pine nuts make a nice alternative recipe to nuts, for use in salads, on sauteed greens, or in savory cookies, crackers or pastries.