Category Archives: Lactose-free

“Best Ever” Roasted Carrots and Parsnips

I believe that roasting vegetables brings out the most intense flavor. Root veggies, squash varieties and tomatoes become sweeter; cauliflower and broccoli take on an almost creamy texture; peppers become smoky and tender. Thus, I had never imagined a way … Continue reading

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Eggplant “Steak” and Eggs

Brunch is one of my favorite meals. On the weekends, there is nothing nicer than a mellow morning where you get up at a leisurely pace and make something decadent for breakfast. It is especially nice when you can leisurely … Continue reading

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Aww, Shucks! An Oyster Party

“It was a brave man who first ate an oyster.” -Jonathan Swift We love oysters. They are briny and taste of the sea in the best of ways. Fresh, sweet, salty…they dazzle the senses. Add just a touch of tartness … Continue reading

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Materials and Methods for Cucumber Lime Sake Materials 1 english cucumber, cut into wheels 1 lime, cut into wheels 1 T. sugar 1 750 ml bottle of sake Methods Muddle the cucumber, lime and sugar in the bottom of a … Continue reading

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Mignonette is traditionally made with vinegar and shallots. I find the citrus is more pleasing, especially with the addition of lemon zest, which truly makes the sauce and elevates this far more than a simple squeeze of lemon. This would … Continue reading

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Materials and Methods for Cucumber Water Materials 1 large english cucumber, diced 1/2 jalapeƱo, seeded and diced 1/4 c. rice vinegar 1 T. grated ginger Methods Put all ingredients into a blender and puree until very smooth. Strain into a … Continue reading

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Materials and Methods for Spicy Tomato Granita Materials: 8 plum tomatoes 1/4 c. vodka 1/4 c. sherry vinegar zest of a lemon juice of half a lemon 2 T. olive brine 1/2 t. Cayenne pepper Serve with oysters on the … Continue reading

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