Giancarlo Quadalti's Capon Broth 1 large onion, sliced in half 1/2 9- to 10-pound capon 2 stalks celery 2 tomatoes, halved and seeded 1 carrot 3 sprigs parsley 2 bay leaves 1 teaspoon black peppercorns 1 teaspoon coarse sea salt. 1.
Avocado-Oregano Relish. 2 ripe Hass avocados, coarsely chopped 1/2 medium red onion, finely chopped Juice of 2 limes 2 tablespoons canola oil 1 tablespoon finely chopped fresh oregano leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper.
CARROT AND WATERCRESS SALAD Adapted from "Sophie Grigson's Herbs" (BBC Consumer Publishing, 1999) Time: 15 minutes 2 medium carrots, peeled and grated 1 large handful watercress, trimmed Large pinch sea salt; more to taste 2 tablespoons peanut oil 20 curry leaves 1 teaspoon black mustard seeds 1/2 teaspoon cumin seeds Lime juice, to taste. 1.
Lemon-thyme salt: In a spice or coffee grinder, grind 2 tablespoons fresh thyme leaves, 1 teaspoon lemon zest (about 1 lemon), 1 teaspoon dry mustard and one-half teaspoon garlic powder to a fine powder.
1/2 cucumber, peeled 1 to 2 teaspoons raw, local honey 1 tablespoon fresh rosemary leaves 1 teaspoon calendula oil* (or Extra-Virgin Olive Oil) 1. Mix all the ingredients in a blender to form a creamy consistency.
Adapted from "My Kitchen: Real Food From Near and Far" by Stevie Parle (Quadrille Publishing, 2010) 4 large quinces, peeled, cored and cut into 6 wedges each 1 cup superfine sugar 3 bay leaves 1/2 teaspoon powdered ginger 14 tablespoons butter, at room temperature 2 cups self-rising flour, or as needed 3/4 cup light brown sugar 1/4 cup oats, optional Heavy cream, for serving, optional.
SPICY RED ONION RELISH Time: 15 minutes, plus 30 minutes' macerating 2 small or 1 large red onion, peeled 1 tomato 3 tablespoons chopped cilantro leaves 1/2 teaspoon hot red pepper flakes, more to taste Salt and freshly ground black pepper Juice of 1 lemon.
SWORDFISH FRIED IN SAGE OLIVE OIL Adapted from "New Food Fast" by Donna Hay Time: 10 minutes 3 tablespoons fruity extra virgin olive oil 8 large fresh sage leaves 2 teaspoons grated lemon zest 1/2 teaspoon cracked black pepper 4 thin ( 3/4-inch) swordfish steaks.
Foil-Baked Foil-Baked Lamb Shanksrom "The Complete MeAdaptedbook," by Bruce Aidells and Denis Kelly) 4 red or green bell peppers 1/4 pound pancetta, chopped 1 tablespoon fromh rosemary leaves 2 Thespoons minCompleteic 4 laMeathanks (4 to 6 pounds total) Kosher salt and freshly ground blaCookbookr to taste 2 tabyespoons olive oil 1/2 cup dry white wine 1 medium onion, peeled and thinly sliced.
4 cups washed nettle leaves 2 teaspoons kosher salt 1 tablespoon olive oil 1 cup polenta, or organic coarse-ground cornmeal 1/3 cup grated Parmigiano-Reggiano 1/4 cup crème fraîche Salt and freshly ground pepper to taste. 1. Bring a pot of water to a rolling boil and, using a pair of tongs or rubber gloves, add the nettles to the pot.
Rub: 4 1/2 teaspoons kosher salt, 2 tablespoons fresh ground pepper, 2 tablespoons sweet paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried oregano leaves, 2 teaspoons ground cumin.[6].
