I like to make these chips with leftover flour tortillas. They will keep for a week tightly covered, although they never seem to last that long!
6 flour tortillas
2 tbsp olive oil
sea salt
Preheat oven to 375 F
Cut tortillas into 12 wedges each and toss with olive oil and sea salt
Arrange on a baking sheet lined with parchment and cook for 12-15 minutes, until golden
Cool and store in a sealed container until needed
A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.
1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar
Combine in a food processor and purée until smooth. Refrigerate until needed
A nice savoury spread for bread or crackers, this can be made in about 5 minutes.
8 oz fresh soft goat cheese
2 tbsp finely diced kalamata olives
2 tbsp sundried tomatoes, finely diced
pepper
2 tbsp chopped herbs
Cream together goat cheese with olives and sundried tomatoes
Roll into a log and coat with pepper and chopped herbs
Allow to set in the refrigerator for at least an hour
Serve with fresh bread or crackers
Mire Poix is the basis of all French stock making and the foundation of most soups: a dice of carrot, celery, leek, and onion. This vegetable dish takes that combination and adds a couple of additional flavours to make a great winter vegetable dish. For a vegan preparation, use olive oil and vegetable stock.
2 leeks
4 carrots
1 celery root
2 parsnips
1 rutabaga
2 tbsp butter or olive oil
2 cups vegetable or chicken stock
salt and pepper to taste
1 tsp freshly chopped parsley
Wash and trim leeks, and peel carrots
Cut into 1/2 inch rounds
Peel other root vegetables and cut into a large dice (1/2 inch)
Sauté vegetables in butter or olive oil until lightly coloured
Cover with stock, season, and bring up to a simmer
Cover lightly, and braise in a hot oven until tender, 1/2 hour or so
Remove from oven, and add chopped parsley before serving
1 lb white asparagus
2 Cara Cara oranges (or blood oranges)
1/2 cup orange juice
2 egg yolks
1/2 cup butter
1/2 cup toasted chopped almonds
Peel white asparagus and trim ends
Peel and section oranges, reserving juice
Place two pots of water on stove:
one 3/4 full of salted water (for cooking the asparagus) and bring to a boil,
the other 1/4 full of warm water (for making the sabayon) but don’t turn it on yet.
Place orange juice in a medium bowl and add egg yolks and a pinch of salt
Place bowl over the pot of warm (not hot) water and turn onto medium high heat
Whisk continually until light, airy, and very hot to the touch.
Add butter, 1 tbsp at a time, whisking until well incorporated
Turn off heat, but leave bowl remaining on top to stay warm until asparagus is cooked.
Place asparagus in boiling salted water and cook until tender, 3 minutes or so
Place 4 spears asparagus on each plate, and top with 1/4 cup of the sabayon
Top with 4 orange segments and 1 tbsp chopped almonds.
Serve immediately