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Monday, October 26, 2009. Spiced Pumpkin, Lentil, and Goat Cheese Salad. Bon Appétit October 2009. 3/4 cup French green lentils*. 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin). 3 tablespoons olive oil, divided. 1 teaspoon ground cumin. 1 teaspoon hot smoked Spanish paprika*. 1/2 teaspoon sea salt. 4 cups baby arugula. 1 cup soft goat cheese, crumbled. 1/4 cup thinly sliced mint leaves. Monday, July 6, 2009. Barefoot Contessa Barbecue Sauce.

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Cooking | sfcooking.blogspot.com Reviews

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Monday, October 26, 2009. Spiced Pumpkin, Lentil, and Goat Cheese Salad. Bon Appétit October 2009. 3/4 cup French green lentils*. 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin). 3 tablespoons olive oil, divided. 1 teaspoon ground cumin. 1 teaspoon hot smoked Spanish paprika*. 1/2 teaspoon sea salt. 4 cups baby arugula. 1 cup soft goat cheese, crumbled. 1/4 cup thinly sliced mint leaves. Monday, July 6, 2009. Barefoot Contessa Barbecue Sauce.

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4 makes 6 servings

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8 kristina

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10 labels butternut squash

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Cooking | sfcooking.blogspot.com Reviews

https://sfcooking.blogspot.com

Monday, October 26, 2009. Spiced Pumpkin, Lentil, and Goat Cheese Salad. Bon Appétit October 2009. 3/4 cup French green lentils*. 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin). 3 tablespoons olive oil, divided. 1 teaspoon ground cumin. 1 teaspoon hot smoked Spanish paprika*. 1/2 teaspoon sea salt. 4 cups baby arugula. 1 cup soft goat cheese, crumbled. 1/4 cup thinly sliced mint leaves. Monday, July 6, 2009. Barefoot Contessa Barbecue Sauce.

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sfcooking.blogspot.com

1

Cooking: Devil's Food Cake

http://sfcooking.blogspot.com/2009/06/devils-food-cake.html

Monday, June 22, 2009. When Max and I visited J-Mum the weekend before her 82nd birthday, I brought this cake. It was delicious - an ideal chocolate cake recipe - but intense, especially when the chocolate frosting hardened in the fridge. I multiplied the recipe by 1 and 1/3 to make a 3-layer 9-inch cake. Makes three 8-inch cakes. Regular, or natural, cocoa like Hershey's can be used with good results, though the cakes will bake up a bit drier, redder, and with slightly less chocolate flavor. Make-Ahead ...

2

Cooking: Provencal Potato Salad

http://sfcooking.blogspot.com/2009/07/provencal-potato-salad.html

Monday, July 6, 2009. Made vegetarian version for 3rd of July with family in Jackson Hole - delicious. 1/2 pound haricots verts, stems removed. 1 recipe French Potato Salad (see below). 1 6-ounce can Italian tuna, drained and flaked. 1/2 cup capers, drained. 1 cup halved cherry tomatoes. 1/2 cup small-diced red onion (1 small onion). 1/2 cup good black olives, pitted. 6 hard-cooked eggs, peeled and quartered (optional). 6 anchovy fillets (optional). Serves 4 to 6. 1 pound small white boiling potatoes.

3

Cooking: Onion and Chard Panade

http://sfcooking.blogspot.com/2009/06/onion-and-chard-panade.html

Monday, June 22, 2009. Onion and Chard Panade. Literally, a 'big bread thing,' is a fluffy, gratineed casserole of stale bread and stewed onions, moistened with broth or water. You can assemble and start baking the panade. Itself hours in advance, and you can certainly prepare the chicken stock, onions, and bread even earlier. (If you do, make sure to refrigerate the bread after you moisten it.) When possible, use sweet onions. You can make the panade. Serves 5 as a main course, 6-8 as a side. Place hand...

4

Cooking: Spiced Pumpkin, Lentil, and Goat Cheese Salad

http://sfcooking.blogspot.com/2009/10/spiced-pumpkin-lentil-and-goat-cheese.html

Monday, October 26, 2009. Spiced Pumpkin, Lentil, and Goat Cheese Salad. Bon Appétit October 2009. 3/4 cup French green lentils*. 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin). 3 tablespoons olive oil, divided. 1 teaspoon ground cumin. 1 teaspoon hot smoked Spanish paprika*. 1/2 teaspoon sea salt. 4 cups baby arugula. 1 cup soft goat cheese, crumbled. 1/4 cup thinly sliced mint leaves. Subscribe to: Post Comments (Atom). Elaborate but Worth It.

5

Cooking: July 2009

http://sfcooking.blogspot.com/2009_07_01_archive.html

Monday, July 6, 2009. Barefoot Contessa Barbecue Sauce. Dad's favorite - amazing. 1 1/2 cups chopped yellow onion (1 large onion). 1 tablespoon minced garlic (3 cloves). 1/2 cup vegetable oil. 1 cup tomato paste (10 ounces). 1 cup cider vinegar. 1/2 cup Worcestershire sauce. 1 cup Dijon mustard. 1/2 cup soy sauce. 1 cup hoisin sauce. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1/2 tablespoon crushed red pepper flakes. 1/2 pound haricots verts, stems removed. 1/2 cup capers, drained. In a large...

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Monday, October 26, 2009. Spiced Pumpkin, Lentil, and Goat Cheese Salad. Bon Appétit October 2009. 3/4 cup French green lentils*. 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin). 3 tablespoons olive oil, divided. 1 teaspoon ground cumin. 1 teaspoon hot smoked Spanish paprika*. 1/2 teaspoon sea salt. 4 cups baby arugula. 1 cup soft goat cheese, crumbled. 1/4 cup thinly sliced mint leaves. Monday, July 6, 2009. Barefoot Contessa Barbecue Sauce.

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