Author Archives: dianegreen50

with revisions Recipe from Strawbery Banke Museum Adapted by Joan Nathan Yield: 12 servings 1cup poppy seeds 1cup milk or soy milk 1cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan 2cups all-purpose flour, plus additional for dusting pan … Continue reading →

TOTAL TIME: 35 minutes SERVES: 4 Ingredients 1 large fennel bulb, outer layers removed 6 bone-in chicken thighs, patted dry 3 tablespoons olive oil 2 teaspoons turmeric 2 teaspoons fennel seeds, lightly crushed 2 teaspoons cumin seeds, lightly crushed Salt and freshly … Continue reading →

From “Michael’s Genuine Food,” by Michael Schwartz and Joann Cianciulli (Potter). Serves 6. Ingredients SHALLOT HAZELNUT DRESSING 1     small shallot, minced 2     tablespoons fresh orange juice 2     tablespoons champagne vinegar 2     tablespoons extra-virgin olive oil 1/4   cup hazelnut oil       Kosher salt … Continue reading →

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 →