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Beef Cheeks and Wine Tamales from Tamales

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July, 2004

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Grilled Leg Of Lamb With Rosemary Salt

(Gourmet, July, 2004)

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Pound Cake With Blueberries And Lavender Syrup

(Gourmet, July, 2004)

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High sugar and fat

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Comments:

On August 8, 2007, 8:16 pm chris said:

I actually prefer the syrup a lot more tart than this recipe calls for and I always use fresh Lavender- because that's what I have. To make with fresh Lavender, I use 1 heaping tablespoon of fresh Lavender flowers (about 2 spears sans stem) and 1/3 cup fresh or bottled lemon juice (I prefer fresh). I boil the water, sugar, lemon juice, and Lavender together until reduced slightly - 15-20 minutes and then remove it from heat. To serve, I ALWAYS dollop the sliced cake with lightly sweetened whip cream, sprinkle with the berries, and then pour the syrup through a strainer over the cake. For a pretty, presentation save a Lavender flower or two to use as a garnish.


Thai-Spiced Watermelon Soup With Crabmeat

(Gourmet, July, 2004)

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Watermelon Rind Chutney

(Gourmet, July, 2004)

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Blueberry Galette With Lemon Ice Cream

(Gourmet, July, 2004)

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Chilled Tomato Consomme

(Gourmet, July, 2004)

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Cornmeal Crepes With Ricotta And Ham

(Gourmet, July, 2004)

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Creamy Tofu Salad

(Gourmet, July, 2004)

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French Vinaigrette

(Gourmet, July, 2004)

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Fresh Mint Chutney

(Gourmet, July, 2004)

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Golden Beet And Sunflower Salad

(Gourmet, July, 2004)

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Honeydew Lime Popsicles

(Gourmet, July, 2004)

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Italian Vinaigrette

(Gourmet, July, 2004)

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Mint Granita

(Gourmet, July, 2004)

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Monkfish Saganaki

(Gourmet, July, 2004)

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Passion-Fruit And Blackberry Jellies With Lemon Verbena Cream

(Gourmet, July, 2004)

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Penne With Smoked Trout And Sugar Snap Peas

(Gourmet, July, 2004)

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Poached Halibut With Saffron Orange Aioli

(Gourmet, July, 2004)

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Potato Salad With Mint And Peas

(Gourmet, July, 2004)

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Provencal Tomato Potato Gratin

(Gourmet, July, 2004)

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Ruth Reichl's Matzo Brei

(Gourmet, July, 2004)

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On March 28, 2010, 5:23 pm alan said:

This is the same standard Matzo Brei that I grew up with. Two boards per person for a hearty meal, cut to 1.5 for a little less. One egg per board. I use hot water to soak the Matzo for a minute to make the Matzo a little softer.


Saffron Orange Aioli

(Gourmet, July, 2004)

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Sauteed Watercress With Yellow Squash And Sesame Seeds

(Gourmet, July, 2004)

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Skillet Corn Bread

(Gourmet, July, 2004)

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Spice-Laquered Plum

(Gourmet, July, 2004)

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