the base for many great dishes. I make it in large batches and freeze it for use in the winter. I find that giving the flavors about an hour or so to meld before serving greatly improves the flavor. ingredients: 1 cup fresh basil leaves, packed 4 Tablespoons walnuts (or pinenuts or a mixture) 1/2 … Continue reading
Cranberry and citrus to compliment a dinner full of chiles, spice and smokey flavors. (adapted from Saveur) Ingredients: 1 lb. fresh or thawed, frozen cranberries 1 1/2 oranges, zested, peeled and roughly chopped. 1/3 cup honey 1 lemon, zested, peeled and roughly chopped. 1½ teaspoon ground cinnamon 1 teaspoon sea salt ½ teaspoon freshly ground … Continue reading
(Adapted from food and wine) An Egyptian blend of nuts and spices traditionally eaten with bread dipped in olive oil. Makes 2 cups In an oven preheated to 350, toast 1/4 cup each of the following raw nuts, pistachios, cashews, almonds, and hazelnuts for around 8 minutes, until golden. Meanwhile, in a skillet, toast a … Continue reading
Food for My Belly 