I first had Switzerland cheese toast decades ago in the most perfect
setting imaginable: an outdoor restaurant in Zermatt, Switzerland,
overlooking the Matterhorn. I hadn’t ordered it: cheese to
2 c. cooked, shelled edamame
1/4 c. diced onion or shallot
1/2 c. tightly packed fresh cilantro leaves
1 tsp. minced garlic, or to taste
1/4 c. fresh lime juice
1 T. Thai green cur
1 bunch scallions
3/4 c. wild rice
1/3 c. minced shallots or onions
3 T. unsalted butter
1/2 c. dry white wine or vermouth
3 c. unsalted or low sodium chicken or vegetable stock
2 c. cooked, shelled edamame
3/4 - 1 c. finely grated aged Asiago cheese, plus extra for garnish
1/3 c. loosely packed mint or basil leaves, or a combination
1 tsp. minced garlic, or more
To cook fresh edamame in the shell:Bring water to a boil
over high heat. It should be enough to cover the pods and at least an
inch or two over the top. When the water comes to a boil, add salt,
about
This caramel
corn is simple and simply delicious. Dark corn syrup and vanilla make
most traditional; using maple syrup and flavoring is a nice variation.
Adding just peanuts makes it “Cracker Ja
I used traditional dried corn husks for the Hope School Benefit, but
since then have discovered that fresh corn leaves and husks are even
better – and easier.
24 fresh corn leaves
1 lb. fresh tomatillos, husked and washed
1 poblano chile
4 garlic cloves, peeled
1 medium white onion, coarsely chopped
1 handful EACH flat-leafed parsley and cilantro, or use all cil
Many macaroni salads are bland and boring. Not this one, which gets
its kick from the jalapeno mayonnaise. Don’t hesitate to make this if
you don’t like spicy heat. Just use mild or medium
2 T. minced pickled jalapeños and 1 T. of the pickling liquid
1 large free-range organic egg
1/4 c. chopped scallions
1 T. sugar
1 tsp. kosher or sea salt
1 1/2 c. vegetable