QUICK SUMMER SQUASH SAUTE 1 medium zucchini, cut into cubes 1 medium yellow squash, cut into cubes 1/2 red onion sliced 1 large clove garlic, minced 1/2 tsp freshly ground black pepper 1/2 tsp salt zest of 1/2 orange scant 1/4 cup white wine 1 tsp fresh thyme leaves 2 tblsp extra virgin olive oil In a large saute pan on medium heat, heat olive oil. Add zucchini, yellow squash and onions. Cover and saute 4 … [Read more...]
Halibut With Tomatoes, Capers, and Thyme
HALIBUT WITH TOMATOES, CAPERS AND THYME 1 halibut fillet, about .45 lbs 1 small shallot, sliced 5 sprigs fresh thyme 1 tblsp capers juice of 1/2 meyer lemon 1 small, very ripe, heirloom tomato, cut into chunks 1/4 cup white wine 2 tblsp extra virgin olive oil Preheat oven to 400F. In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking. Add halibut filet, skin side down and sliced … [Read more...]
Orange-Apricot Scones Recipe
Adapted from Jocelyn's Orange-Currant Scones in Morning Food by Margaret S. Fox 2 1/2 - 3 cups all purpose flour, plus extra for kneading* 4 tablespoons plus 1 teaspoon granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold, unsalted butter, cut into small pieces 2 large eggs 1/2 cup heavy cream grated zest of 1 1/2 oranges 1/2 teaspoon orange extract 1/2 cup dried apricots, … [Read more...]