Recipe: Zummus

Source:  Wake Robin 2017 Farm to Table Recipe

Servings: cereal bowl of dip


  • 4 medium zucchini
  • 2-3 cloves garlic
  • 1 lime, juiced
  • 3T  tahini
  • 1 tsp cumin
  • 1/4 cup fresh cilantro leaves, plus some for garnish
  • Kosher salt
  • Fresh cracked black pepper
  • Olive oil, if needed to thin the zummus and for garnish
  • Paprika for garnish


  1. Slice zucchini into planks and sprinkle with salt and pepper.
  2. Heat grill to medium high heat and oil the grates
  3. Grill the zucchini a couple of minutes per side, or until grill marks appear.
  4. Place grilled zucchini, garlic cloves, lime juice, tahini, cumin, cilantro, salt and pepper into food processor.  Turn it on and run until zummus becomes smooth.  Add a bit of olive oil if you want a thinner consistency
  5. Spoon the zummus into a bowl and top with a drizzle of olive oil, sprinkle with paprika and a few cilantro leaves.
  6. Serve with pita wedges, crackers, or corn chips (unspiced, like those served as restaurant pre-entrees)


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Posted by on August 12, 2017 in Appetizers, Vegetarian


Frozen Rum-Mango Lassi

MAKES 2 tall glasses


  • 1¼ cups peeled fresh (or frozen, thawed) mango pieces (preferably the yellow ataulfo/champagne mangos))
  • ½ cup gold rum
  • 3T fresh lemon juice
  • 2T honey
  • 2 tablespoons plain whole-milk Greek yogurt
  • Pinch of kosher salt
  • 3/8 teaspoon ancho chile powder
  • Mint sprigs (for serving)

Puree everything but mint in a blender.  Add 3C of ice and blend until smooth.


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Posted by on June 14, 2017 in Uncategorized




Source: Epicurious


  • Honey syrup:
    • 1/4 cup clover honey
    • 2 tablespoon hot water in a small jar
  • Assembly:
    • 6 tablespoons gin (1.5oz)
    • 3 tablespoons fresh lime juice (1.5oz)
    • 2 tablespoons Aperol or Capelletti (1oz)
    • 1 tablespoon honey syrup (0.5oz)
    • 2 dashes of Angostura bitters
    • Ice
    • Champagne or sparkling wine
    • Lime wheel for garnish


  • Honey syrup:

Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey.

  • Assembly:

Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel. Repeat three more times.

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Posted by on December 17, 2016 in Beverages


Cheese and Beer Wheat Bread

Cheese and Beer Wheat Bread


12 oz   Beer
2 pk    Dried Yeast (4 1/2 t)
1 1/2 c Whole wheat flour
1/2 c    Wheat germ
1/2 c    Vegetable oil
2 t        Salt
1 lg      Egg
2/3 c    Water
8 to 16 oz Sharp cheddar cheese
5 c       All-purpose flour
1/4 c   Sugar


Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1 cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a wooden spoon. On a well-floured surface, knead the dough until it is smooth and elastic (about 5 minutes). Put in a greased bowl, cover and let rise until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf pans (or two 1-quart casseroles) with foil and grease well. Punch down the dough. On a well-floured surface, knead the cubes into the dough until they are evenly distributed. Divide the dough in half and shape into two loaves. Place in the pans and cover any cheese cubes that poke through the surface. Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped. Remove from pans immediately and peel off foil.

Notes: This was a Pillsbury bake off winner.  I use twice the original 8 oz of cheese and don’t bother lining the pans with foil

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Posted by on December 17, 2016 in Bread and Biscuits, Uncategorized


Recipe: Cabernet-braised Short Ribs

Source:  Epicurious (

Servings: 8


  • 8 to 9 pounds meaty beef short ribs
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • ~1/4 cup vegetable oil
  • 2 750-ml bottles Cabernet Sauvignon
  • 2 tablespoons butter, room temperature
  • 2 teaspoons all purpose flour
  1. Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
  2. Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
  3. Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
  4. Serve ribs and sauce over gorgonzola polenta. You can also serve with Mixed-Herb Gremolata (we skipped this).


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Posted by on November 19, 2016 in Red Meat


Recipe: Thai Curry Steak Noodle Bowl

Source:  La Creme de la Crumb ( and Stop and Shop (

Servings: 4


  • 8-12 ounces flat rice noodles
  • 12 ounces top sirloin steak
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce (we use soy sauce)
  • 1/4 cup lime juice
  • 1 tablespoon fresh ginger
  • 2 cloves garlic
  • 1/2 cup water
  • 1 13-oz. can coconut milk
  • 4 tablespoons red curry paste (1 for steak, 3 for sauce)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • juice of 1 lime
  • 1 1/2 cups thinly sliced red cabbage
  • chopped cilantro, for topping


  1. Season steak with salt to taste. In a shallow baking dish, whisk together brown sugar, fish sauce, lime juice, red curry paste, ginger, and garlic. Add steak; turn to coat. Cover and refrigerate 6 hour or overnight.
  2. Preheat grill to 350-400.
  3. Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender. Drain and set aside.
  4. Grill steak 3-4 minutes per side (to 145 for medium rare). When done, let stand 5 minutes, then thinly slice.
  5. Meanwhile, drizzle a large skillet with oil (1 tablespoon). Saute cabbage for 5-6 minutes until cabbage is tender and transfer to a bowl or plate.
  6. Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
  7. Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.


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Posted by on October 29, 2016 in Pasta, Red Meat


Recipe: Lemony Chicken and Orzo Soup


Source:  Bon Appetit, April 2013

Servings: 4


  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch thick
  • 12 ounces skinless, boneless chicken thighs
  • 6 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 1/2 cup orzo
  • 1/4 cup chopped fresh dill
  • Lemon halves (for serving)


1) Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes.

2) Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred into bite sized pieces.

3) Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.


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Posted by on May 2, 2016 in Poultry, Soups and Stews