RECIPES
Creamy Basque CheesecakeBy Ann GaffneyBake for around 40 -45 minutes or until the top is very dark and caramelized looking, and the cake is puffy and risen rather like a soufflé.
Cream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Twice-Baked QuinceBy Ann GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Quick English SconesBy Ann GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.
Spicy Hot Habanero Cider VinegarBy Ann GaffneySpicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads.
Eggplant PolpettoneBy Ann GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Salt Cod SaladBy Ann GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes
Apple Walnut CakeBy Ann GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Pressure Cooker RisottoBy Ann GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.
Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes
Corn Zucchini FrittersBy Ann GaffneyStir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.
Corn and Pine Nut Stir FryBy Ann GaffneyIf you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.
Tomato Upside-Down CakeBy Ann GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon
      Available Coupons
      gramercyglobal101 Get 100% off
      Unavailable Coupons
      cook!10% Get 10% off
      healthy22 Get 15% off