VIEWS: 18 PAGES: 6 CATEGORY: DocStore POSTED ON: 1/17/2011
Choose olives that haven't been marinated or oil-cured. 2 tsp. olive oil, plus more to grease pans 2 tsp. chopped fresh rosemary, divided 1 cups walnut pieces tsp. kosher salt 1 Tbs. balsamic vinegar tsp. agave nectar 1 cups large red seedless grapes 1 cups unpitted firm black and green olives, drained and patted dry 1. CUPCAKES cup sugar 1/3 cup unsulphured molasses 5 Tbs. margarine or unsalted butter, cut into pieces cup skim buttermilk 1 large egg 1 cups all-purpose flour 1 tsp. ground cinnamon 1 tsp. ground ginger tsp. unsweetened cocoa tsp. baking soda tsp. salt TOPPING 4 oz. low-fat cream cheese or mascarpone, softened 2 Tbs. honey tsp. grated orange zest 2 tsp. finely chopped crystallized ginger, optional 1. Using dried beans gives the dish superior texture and the beans a chance to soak up all the flavors of the garlic and herbs. 1 Ib. dried cannellini beans 6 sprigs plus 1 Tbs. chopped fresh thyme, divided 3 sprigs plus 3 Tbs, chopped fresh parsley, divided medium onion, unpeeled, plus 1 large onion, diced (2 cups) 3 whole cloves large or !medium fennel bulb, stalks and fronds reserved; bulb quartered and diced (2 cups) 12 cloves garlic 6 cloves peeled and halved; 6 cloves minced, divided 3 Tbs. olive oil, divided 2 cups diced carrots 1 tsp. white wine vinegar cup coarsely grated Grana Padano or Parmesan cheese, divided 1 cups fresh breadcrumbs 1.
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