Author Archives: Sandy

3 fennel bulbs, trimmed and chopped, fronds reserved for garnish (for fennel puree) 1/2 cup pitted green olives, sliced thin (for fennel salad) 1/4 cup olive oil (for fennel puree) Juice of 1 orange (for fennel salad) Salt (for fennel … Continue reading →

Fish Stock 2 fish carcasses (heads, fins, tails, skeleton) 2 quarts filtered water 1/2 onion, sliced 1 carrot, sliced 1 T butter 2 T vinegar or lemon juice Saute the onions and carrots in butter. Add them to a stockpot … Continue reading →

Ingredients 2, 8oz. Salmon Filets Salt and Pepper, freshly ground 5tbs Black Walnut Oil Directions Prepare each filet by rubbing with 1tbs black walnut oil, salt and black pepper. Bake 35-45 minutes at 375 degrees in medium glass baking dish … Continue reading →

2 cups fine grind white corn meal 1 tsp salt 1 ½ cups cold water (or enough to make a batter that can be spooned similar to pancake batter) 4 tblsp vegetable or canola oil A note about the corn … Continue reading →

Makes three pints: 1 1/2 to 2 pounds small, tender okra pods 3 cloves garlic, peeled 3 tsp. canning salt 3 tsp. dill seed 3/4 tsp. whole peppercorns 1 1/2 cups white vinegar 1 1/2 cups water 10 minute water … Continue reading →