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Penne Pasta Salad by Jason FreundGreat for picnics; leftovers hold for several days. Mix of garlic, lemon, olive oil, and feta cheese gives this a great flavor. Source: The Country Deli, Mt View, CA. One of the best deli / lunch places I've been to. |
3 votes
24484 views
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Panna Cotta with Raspberry Coulis by Jason FreundI'm not going to lie to you. This recipe is very technical, and it must be followed precisely, or else the results will be bad. That said, the lengthly instructions are very easy, and if followed, it definately produces the best panna cotta, and likely the best overall dessert I've ever had. Source: America’s Test Kitchen… |
1 vote
12186 views
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Lamb Shanks with Orzo and Vegetables by Jason FreundA delicious Mediterranean one pot wonder meal that combines a tomato base with orzo pasta, veggies, and lamb shank. The hard part is finding the largest possible large lamb shanks. Restaurants seem to have no problem getting 1.5lb+ shanks, but I'm lucky to find 0.80lb shanks at most grocery stores. If I have to make due with… |
1 vote
7773 views
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Mexican Seafood Chowder by Jason FreundThere are two challenges to this dish: one is to get the right balance of salt, garlic, saffron, and jalapeno; and the other is to not overcook the seafood. This recipe is straight from Sunset, 12/2001. |
1 vote
8620 views
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Tacos by Jason FreundThis recipe includes a chile verde sauce, slow cooked pork, and fried corn tortillas. I typically prepare this one on the weekend so I'm ready for tacos the rest of the week. Makes 6 small tacos (one serving for me) |
2 votes
7819 views
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Dijon salad by Jason FreundAlways a crowd pleaser (the secret ingredient is bacon :) |
2 votes
3868 views
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Carrot cake by Jason FreundVery moist, two layer carrot cake with frosting, but no nuts. By the way: baked goods should not have nuts in them. The main challenge is pulling from the oven at the right time. I usually need to rely on the toothpick test more than the timer but it usually comes out great. Source: Saveur June/July 2002. |
2 votes
5005 views
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Grilled Chicken, Chevre on Portabello Mushroom by Jason FreundI don't know the official title for this, but we used to order this appetizer from Arman's restaurant in Birmingham, AL all the time. That was back in '95, when the original Chef Arman had one of the most popular restaurants in the state. It's still delicious and can actually be the entree for a nice summer meal. Tonight, we… |
2 votes
2507 views
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