3 tablespoons olive oil3 medium yellow peppers3 medium red peppers1/4 cup white wine1/2 teaspoon salt1 cup crushed tomatoes1 tablespoon shredded basil1 cup coarsely chopped onion
Directions:1.Slice peppers lengthwise into 1/2 inch strips.2.Heat oil for 30 seconds over medium heat.3.Drop pepper strips into oil.4.Add onion and salt.5.Saute over medium heat for 15 mins.6.Deglaze with white wine.7.Add basil and continue cooking for 5 mins.8.Serve hot as appetizer or side dish.
*** Makes 1 10": round cake ***
Cake Ingredients:1 cup sugar3 large eggs, separated2 tablespoons unsalted butter, softened1 cup yogurt1 cup fine semolina1 cup all purpose flour2 teaspoons baking powder1/3 cup brandy1 cup coarsely chopped unblanched almondsgrated zest of one lemon
Syrup Ingredients:1 1/2 cups sugar1 1/4 cups water3-4 tablespoons brandywhole zest from half a lemon, removed in strips with a vegetable peeler
Directions:1.Preheat the oven to 400.2.Grease a 10": round cake pan.3.Set aside 2 tablespoons of sugar.
Ingredients:6-8 large scallops, dry and connective tissue removed1 tomato, cut into 6 scallop sized pieces1 tablespoon fresh herbs 1/8 teaspoon saltpinch white pepperpinch curry powder1 cup chardonnay (use decent wine)1 teaspoon lemon juice1 tablespoons heavy cream1 tablespoon seasoned panko bread crumbs (recipe follows)
Directions:Arrange scallops and tomatoes in a greased casserole dish or boat.
Ingredients:4 eggs1 1/2 cups oil2 cups all purpose flour2 cups granulated sugar2 teaspoons baking soda2 teaspoons baking powder2 teaspoons cinnamon1/4 teaspoon salt3 cups carrots, grated1 1/2 cups pecans or walnuts, coarsely chopped
Directions:1.In a small bowl, beat together the eggs and oil.2.In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt.3.Add egg mixture to dry ingredients and mix well.4.Stir in grated carrots and pecans or walnuts.