Author Archives: dianegreen50

Serves 6 Ingredients 1 1/2 oz dried wild mushrooms, such as morels, porcini or shitake 3 TBLE olive oil 4 oz pancetta, diced (I had short ribs in freezer and used one… it was delicious) 3 cups chopped yellow onions … Continue reading →

Ingredients Makes 16 6 large eggs ½ cup melted schmaltz (chicken fat) or vegetable oil 6 Tbsp. chicken broth or water 3 Tbsp. chopped dill ¾ tsp. freshly ground pepper 2 Tbsp. K salt for pot plus 1½ tsp. kosher … Continue reading →

YIELD Makes 4 servings INGREDIENTS 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, chopped 2 celery stalks, chopped, divided 4 Yukon Gold potatoes, divided 1/4 cup white wine 1 quart low-sodium chicken, fish or vegetable stock, divided (I used clam juice) 1 carrot 1 pound lean, firm white fish (such as cod, … Continue reading →

For the cake: non-stick oil spray 4 large eggs 1 cup sugar 1 tea vanilla Finely grated zest of a lemon 1 cup flour For sauce: 2 cups strawberries, hulled 2 TBL confectioners sugar 1 TBLE lemon juice For filling … Continue reading →

1 pound flank steak, trimmed of all fat 1 TBLE chinese rice wine or pale dry sherry 3 TBLE soy sauce 1 teas sugar 2 teas cornstarch 2 med size green peppers, seeded, deribbed and cut into 1/2″ squares 4 … Continue reading →