Starters & Soups 32
I Am the Walnut
by Bob Blumer Magazine Issue: Internet Only I Am the Walnut (serves 6) 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t aniseed 1/2 t ground ginger 1/2 t cayenne pepper 1 t dried thyme 1/2 t salt 2 T olive oil 1 lb. shelled walnut halves 1) Preheat oven to 350 degrees Fahrenheit 2) Grind […]
Kanga Balls with PB&J Satay
by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 3.4 Kanga Balls with PB&J Satay A classic tapa, this one’s really just a baked omelet. But it sounds fancy. At last year’s “Cuisines of the Sun,” Australian chef Andrew Fielke wowed the crowd with a grilled kangaroo in peanut sauce that called for rare Down Under […]
Lemongrass Shrimp
by Bob Blumer Magazine Issue: U.S. Vol. 3.1 Lemongrass Shrimp A guy can only poach salmon so many times in his dishwasher before it becomes yesterday’s news. In search of a new culinary adventure for my forthcoming book, “Off The Eaten Path,” I decided to test drive a cooking method that’s frequently discussed but rarely […]
Mussel Beach
by Bob Blumer Magazine Issue: Internet Only Mussel Beach Mussels on the half shell are as exotic and flavorful as they are inexpensive. (serves 6) 6 basil leaves 2 T fresh thyme, remove and discard stems before measuring 2 T fresh tarragon, remove and discard stems before measuring 3 garlic cloves, minced 1 shallot(s), minced […]
Octopus in Wine
by Laura Holmes Magazine Issue: U.S. Vol. 5.3 Octopus in Wine (serves 6) 1 lb. cleaned fresh or unthawed frozen octopus 1/2 cup olive oil 2 cups dry red win Salt and pepper Heat oil in a saucepan on medium heat and add octopus. Cook on low three to four minutes. Add wine, salt and […]
Pear & Camembert Quesadillas
by Bob Blumer Magazine Issue: Internet Only Pear & Camembert Quesadillas This unusual combination of ingredients is a great starter for almost any meal and a guaranteed crowd pleaser. As easy to prepare as uno, dos, tres. (serves 6) 1 lime 1/4 t salt 1/2 cup sour cream or plain yogurt 4 8-inch flour tortillas 2 jalapeno or […]
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