brought up to date

5 files changed, 82 insertions, 0 deletions

diff --git a/recipes/5&10/eggplant compote.txt b/recipes/5&10/eggplant compote.txt
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+++ b/recipes/5&10/eggplant compote.txt
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+eggplant compote
+
+1 cup EVOO
+2 ilbs japanese eggplant cubed (small dice)
+1 red oinion
+2 pints of cherry toms halved
+1 cup minced grean onion
+1/4 c minced parsley
+1 jalapeno seeded minced
+1/2 c brown sugar
+1/2 c cider vinager
+1/4 t minced ginger
+1/2 t cumin seed
+1/2 t mustard seed
+1/2 t cardamon
+1/4 t tumeric
+1/2 t red chile flakes
+2 c chopped mint or cilantro
+
+saute off onion and eggplant in olive oil until eggplant has a little color and is soft. Add the rest except mint and coover over medium heat five minutes. if two thin keep cooking to reduce. if too thick add chicken stock
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diff --git a/recipes/5&10/gravlax cure.txt b/recipes/5&10/gravlax cure.txt
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+++ b/recipes/5&10/gravlax cure.txt
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+gravlax cure
+
+3 c salt
+1 1/2 c sugar
+1 1/2 c brown sugar
+2 T Anise
+24 sprigs of thyme
+6 oz dill
+6 oz mint
+6 oz parsley
+2 T CBPC (? some liquid)
+
+cures two large 15- 20 long filets. weight and let sit for 3-4 days depending on thickness/size of filet
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diff --git a/recipes/5&10/shallot thyme.txt b/recipes/5&10/shallot thyme.txt
new file mode 100644
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+++ b/recipes/5&10/shallot thyme.txt
@@ -0,0 +1,17 @@
+shallot thyme
+
+64 shallots
+12 oz thyme
+4 cups lemon juice
+8 cups Champagne Vinegar
+8 quarts Olive Oil
+
+small batch
+
+4 shallots 
+5/8 oz thyme
+1/4 cup lemon juice
+1/2 cup champagne vinegar
+1/2 quart olive oil
+
+add olive oil last. bruise thyme. let sit for two days
diff --git a/recipes/5&10/tapanade.txt b/recipes/5&10/tapanade.txt
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index 0000000..d0eb2d9
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+++ b/recipes/5&10/tapanade.txt
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+tapanade
+
+2 cups pitted kalamata olives
+1 1/2 cloves garlic
+3/4 tablespoon marjorum
+1/4 T anchovies
+1/4 cup olive oil
+1/2 oz roasted red peppers
+
+
+full recipe
+
+2 quarts olives
+12 cloves garlic
+6 T marjorum
+2 T anchovies
+4 oz RRP
+2 cups olive oil
diff --git a/recipes/5&10/tomato sauce.txt b/recipes/5&10/tomato sauce.txt
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+++ b/recipes/5&10/tomato sauce.txt
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+tomato sauce
+
+4 cans tomatoes (cans at 5&10 were 6 lb 6 oz) crushed up
+1/2 cup evoo
+4 cups minced red onion
+16 cloves garlic
+1/2 cup rosemary
+1/4 cup thyme
+1 cup parsley
+5 bay leaves
+1 lb basil
+
+saute onions and all spices but parsley and basil until onions are translucent. Add tomatoes and bring to a boil. Simmer for a while and then put in ice bath. When cooled add parsley and basil.
+