Edibles on the Edge recipes
66 Square Feet (The Food)
66 Square Feet (The Food)
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Ingredients

  • 3 cucumbers, peeled (if the skin is thick), seeded, chopped
  • 2 cloves of garlic, crushed with salt
  • 3 scallions, white parts chopped
  • handful of fresh mint leaves
  • 2 tsp white wine vinegar
  • 1 tsp sugar (dissolved into the vinegar)
  • pinch of salt to taste
  • 2 cups thick plain yogurt
  • 1/4 cup white wine vinegar
  • 1 cup water
  • 2 tsp salt
  • 1 Tbsp plus 1tsp sugar
  • 3 cloves 1 stick cinnamon
  • 10 peppercorns 1 cup closed, pale lily buds
  • 1 cup just-cooked green peas (you can use pea shoots, too)
  • 1/4 tsp sugar
  • 2 1/2 oz new white goat cheese
  • 3 sprigs fresh mint
  • 1 Tbsp fresh lemon juice
  • salt and pepper to taste
  • 2 pounds small red-skinned potatoes, halved
  • 1/4 cup good apple cider vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • copious amounts of black pepper
  • 1/3 cup EV olive oil
  • 1 bunch scallions, cleaned and chopped (greens, too)
  • 1 bunch fresh dill, chopped (yield = 3/4 cup)
  • 1 red pepper sliced
  • 1 small cucumber, sliced.
  • 1 clove of garlic, sliced thinly
  • 1/2 a red onion, sliced
  • 1 large tomato,skinned and sliced
  • 4 anchovy filllets, chopped
  • 1 Tbsp chive oil
  • 2 poached eggs
  • fresh basil
  • 2 fresh white rolls or baguette
  • 3 cups watermelon
  • 1 cup cucumber
  • ½ an onion, chunked
  • ½ a jalapeno, with seeds
  • 1 tsp red wine vinegar
  • a slurp of olive oil
  • basil, mint
  • salt, lots of black pepper
  • 3 Anise Chicken, for 4 humans
  • This is based loosely on Patricia Wells' chicken bouillabaisse recipe from her book, Bistro Cooking.
  • 8 chicken pieces
  • 1 onion, chopped
  • 1 head of garlic, cloves separated
  • 2 heads of fennel, chopped
  • 2 large of many cherry tomatoes
  • 4 sprigs tarragon
  • ¼ cup pernod
  • 1 cup water
  • salt and pepper

Instructions

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