2 cloves garlic
1 bay leaf
1 sprig thyme
small branch of rosemary
1 teaspoon peppercorns
Place all herbs in a carafe or bottle. Warm the olive oil gently, and pour into the bottle. Serve with crusty bread to dip.
Mushroom, Onion, Bacon and Gruyère Crustless Quiche
4 slices bacon
1 cup mushrooms
1⁄2 cup onion, finely diced
1 tablespoon parsley, chopped
1 clove garlic, minced
salt
pepper
3 large eggs
1 cup half-and-half
3⁄4 cup grated Gruyère cheese
Preheat the oven to 375, and butter a 9-inch Pyrex plate. Cook the bacon until crisp, and drain on paper towels. Discard all but 1 tablespoon of the fat and, over medium heat, add the onions and mushrooms, stirring until lightly browned (about 5 minutes). Add the garlic and parsley, and cook for 1 minute. Season with salt and pepper. Crumble the bacon and add to the mushroom mix. Whisk the eggs with the half-and-half. Add the mushroom mix to the baking dish, then the cheese, and pour the egg mixture over all. Bake until quiche is puffed and golden, about 35 minutes.
Kabobs
2 chicken breasts, cut in 1-by-1-inch pieces
2 sirlion strips, cut in 1-by-1-inch pieces
1 large red pepper, seeded and cut in 1-inch cubes
1 large yellow pepper, seeded and cut in 1-inch cubes
1 red onion, cut in wedges
1 bulb fennel, cut in 1-inch pieces
domestic mushrooms, whole
for the marinade:
1 cup olive oil
1⁄2 cup red wine vinegar
3 cloves garlic, chopped
3 or 4 sprigs of fresh thyme
salt
pepper, freshly ground
Mix together all the marinade ingredients. Using either metal skewers or bamboo skewers that have been soaked in water overnight, alternately skewer the meats with the peppers and onion and fennel. Finish each skewer with a whole mushroom. Marinate overnight, and season well with salt and pepper before grilling.
Brownies
1 1⁄4 cup pecans, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1⁄2 cup dried cherries
1 stick unsalted butter, cut into pieces
2⁄3 cups all-purpose flour
pinch of salt
2 eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces semisweet chocolate in coarse chunks
Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. Toast the nuts until fragrant, then cool. Melt the unsweetened chocolate and butter, and set aside to cool slightly. Sift the flour and salt. Beat the eggs until fluffy. Gradually beat in the sugar. Add the vanilla. Alternately fold in chocolate and flour. Add the nuts, remaining chocolate and cherries. Fold until blended. Transfer to prepared pan. Bake until center is still moist, about 25 minutes. Cool completely before cutting.
Mulled wine
1 bottle red wine
1–2 sticks cinnamon
2 cloves (whole)
1 slice lemon
1 slice orange
1⁄4 cup honey
Warm all ingredients in a saucepan, allow the mixture to cool, then strain.
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