Tuesday, October 23, 2012
“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
Posted by Ye Olde Tavern Life at 6:35 PM
Sunday, October 14, 2012
Saturday, September 29, 2012
Tuesday, September 18, 2012
Saturday, August 11, 2012
Severin Rosen, Still Life with Strawberries, (c. 1848-1870)
Summer Cold Strawberry Soup
1 1/2 c. water
3/4 c. red wine
1/2 c. sugar
2 T. fresh lemon juice
1 cinnamon stick
2 qt. strawberries, hulled and pureed, reserve a few for garnish
1 c. heavy cream
1/4 c. sour cream
Combine water, wine, sugar, lemon juice and cinnamon stick in a 5-quart saucepan. Boil, uncovered, about 17 minutes, stirring constantly. Add strawberry puree and continue boiling, stirring frequently. Discard cinnamon stick and cool cooked mixture. Whip cream and stir in sour cream. Fold into strawberry mixture. Refrigerate several hours. When ready to serve, garnish with reserved whole strawberries. This recipe makes about 8 cups.
Posted by Ye Olde Tavern Life at 1:18 PM
Sunday, August 5, 2012
Saturday, July 21, 2012
Sunday, July 15, 2012
Wednesday, July 4, 2012
Wednesday, June 27, 2012
Sweet Pea and Fresh Mint Couscous
- 3/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1/2 cup uncooked whole wheat couscous
- 1/2 cup frozen petite green peas
- 2 tablespoons chopped fresh mint
- Combine first 3 ingredients in a medium saucepan. Bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes.
- Place peas in mesh strainer. Rinse under warm water; drain well. Add peas and mint to couscous. Toss well with a fork.
Posted by Ye Olde Tavern Life at 6:38 PM
Saturday, June 23, 2012
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 4 large tomatoes, thinly sliced
- 1 medium-size sweet onion, thinly sliced
- 1/4 cup chopped fresh basil
- Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.
Posted by Ye Olde Tavern Life at 1:21 PM
Saturday, June 9, 2012
Grilled Delmonico Steaks
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 1/4 cup minced garlic
- 1/2 medium onion, chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce (e.g. A-1)
- 4 (10 ounce) Delmonico (rib-eye) steaks
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Posted by Ye Olde Tavern Life at 11:24 AM
Thursday, May 31, 2012
Monday, May 28, 2012
Wednesday, May 23, 2012
Friday, May 4, 2012
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
Posted by Ye Olde Tavern Life at 9:10 AM
Sunday, April 22, 2012
Saturday, April 14, 2012
6 radishes, quartered
4 cloves garlic, peeled
2 – 8 ounce packages cream cheese, softened
Mince radishes and garlic in a food processor.
Combine cream cheese and minced radishes and garlic; mix thoroughly.
Chill before serving.
Posted by Ye Olde Tavern Life at 4:26 PM
Monday, April 9, 2012
Ham and Sweet Potato Salad
2 cups diced, cooked ham, cut into 1/2 inch cubes
2 cups diced, cooked sweet potato, cut into 1/2 inch cubes
1 cup diced celery, cut in 1/4 inch dice
1 cup apple, cut in 1/4 inch dice
1 cup fresh orange sections
1/4 cup chopped pecans (optional)1 cup mayonnaise.
1. Gently combine all the ingredients, adding the sweet potatoes last to avoid smashing them.
2. Chill and serve in large lettuce leaves.
3. If you wish serve additional mayonnaise.
Posted by Ye Olde Tavern Life at 4:39 PM