Gorgonzola Stuffed Figs
Gorgonzola Stuffed Figs 16 dried or fresh figs 1/4 cup balsamic vinegar 16 whole toasted almonds 16 slices prosciutto or bacon 3 ounces goat cheese, softened, plus 3 ounces
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Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
Tuscan Panzanella Salad with Salsa Verde Italiano Serves 4-6 Preheat oven to 325° Toss together: 1 large loaf peasant bread or any hearty artisan style bread, cut into 1”-2″ cubes,
Fresh Steamed Artichokes with Salsa Verde Italiano 1 lemon, halved 4 large artichokes Salt 1/2 cup Salsa Verde Italiano Squeeze lemon into a large bowl of water and drop
Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde
Anyone who grew up in the sixties should remember this cake fondly. The Tunnel of Fudge Cake was a Pillsbury bake-off winner which used two Pillsbury products, a cake mix
I found this recipe in a new cookbook I bought called “Holy Sweet”, by Peabody Johanson. She has a wonderful blog, sweetrecipeas.com, which she calls, ‘evil recipes from a nice
Here’s my favorite Hummus recipe–make sure and make it with the Homemade Pita Bread since the two go together like peanut butter and jelly. Sure, there are a plenty of
Gorgonzola Stuffed Figs 16 dried or fresh figs 1/4 cup balsamic vinegar 16 whole toasted almonds 16 slices prosciutto or bacon 3 ounces goat cheese, softened, plus 3 ounces
Smoked Tomato Pie with Smoked Almond Crust 2 cups crumbs, about 5 ounces (any good cracker or bread) 1/2 cup smoked almonds 1/2 teaspoon sea salt 4
Swordfish Piccata serves about 6 6 swordfish filets, 4-6 ounces each, skin removed salt and pepper 6 thin slices of ham or prosciutto 1/2 cup flour, plus
Juniper Hills Farm Hearth Bread 1 loaf equals 24 slices 3 1/3 cups bread flour (1 pound) (all purpose is fine too, just makes a less hearty crumb)
Bruschetta with Salsa Verde Italiano (“brooskayta”) Bruschetta, mostly found in Tuscany, is considered more peasant fare, casual and hearty. It makes a crusty base for moist toppings such as fresh
Juniper Provence Cream Potatoes Makes 8-10 servings 2/3 cup white wine vinegar 6 tablespoons coarsely chopped shallots 3 tablespoons Juniper Provence Spice Mix 6 tablespoons flour 3 cups vegetable broth
Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat.
Thanks to all who attended for a great festival! These are the recipes for the incredible food that Sibby served at her presentation at the Blanco Courthouse on Sunday. We
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in
Serves 4-6 Preheat oven to 300° Toss together: 1 large loaf peasant bread, cut into 1” cubes, about 4 cups 2 tablespoons olive oil, with 2 cloves garlic, minced Spread