Author Archives: buzolich

Rosemary Cashews from Char’s Kitchen

Posted on 31 March 2011 by buzolich

The cashews are best served warm, but you can prepare the rosemary misture in advance. Preheat the oven to 350 degrees. Ingredients: 1 pound roasted unsalted cashews 2 tablespoons minced fresh rosemary 1/2 teaspoon cayenne peper 2 teaspoons brown sugar … Continue reading →

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Salmon Pasta

Posted on 21 November 2009 by buzolich

Ingredients: 4 oz smoked salmon 2 tablespoons olive oil 1/2 cup chopped onions 2 cloves chopped garlic 1 cup chopped tomatoes (canned) 1/2 cup white wine 1 tablespoon pesto 1/2 cup chopped Italian parsley 3/4 pound linguine Directions: Heat oil … Continue reading →

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Baked Zucchini and Sausage Risotto

Posted on 27 September 2006 by buzolich

Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch … Continue reading →

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Spicy Beef with Coriander Relish

Posted on 27 September 2006 by buzolich

Ingredients: 1/3 cup Shaoxing rice wine 1/4 cup oyster sauce 1/4 cup light soy sauce 2 tablespoons superfine sugar 1 tablespoon sesame oil 4×8 oz steaks To Serve: 7 oz snow peas steamed rice coriander relish Directions: Place the Shaoxing … Continue reading →

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Coriander Relish

Posted on 26 September 2006 by buzolich

Ingredients: 1 cup chopped cilantro, including stems 1/4 cup vegetable oil 2 tablespoons lime juice 1 large red chilli, seeded and finely minced 1 tablespoon fish sauce 1 tespoon superfine sugar freshly ground black pepper Chef’s Notes: Place all the … Continue reading →

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Better Chicken Fajitas

Posted on 15 February 2006 by buzolich

From the September – October 2005 issue of Cook’s Illustrated come some amazing fajitas. The key here is the 15 minute marinade, and reserving a little to toss on the vegetables and chicken after you grill them. Better Chicken Fajitas … Continue reading →

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Anneka’s Caesar Salad

Posted on 21 June 2005 by buzolich

Ingredients: 1 head of Romaine 1/3 cup of olive oil with about 3 cloves of garlic pressed into it (or cut, or whatever) 3 tbsp of regular red vinegar Lots of Worcester sauce (probably about 5-6 healthy shakes of the … Continue reading →

Posted in Salads | 1 Comment

Truffle Risotto

Posted on 9 June 2005 by buzolich

First made this very easy and very awesome risotto with Team Galit. It was well paired with Parmesan Croutons. Has since become our standby ‘gourmet’ meal for VIPs. Ingredients: 1 tablespoon olive oil 1 cup chopped onions Salt Freshly ground … Continue reading →

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Parmesan Croutons

Posted on 9 June 2005 by buzolich

These go hand in hand with the Truffle Risotto, and would also be nice for any Italian dinner. Ingredients: 1 egg 1 tablespoon fresh lemon juice 1 cup vegetable oil 1 teaspoon Dijon mustard Dash of hot pepper sauce Salt … Continue reading →

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Redding Sourdough Bread

Posted on 30 April 2005 by buzolich

Many thanks to Martha’s Mom for this recipe and her 40 year old starter that has since been passed on to San Francisco and Geneva. Here it is word for word: The night before making bread, take the sourdough starter … Continue reading →

Posted in Breads | 2 Comments