Created by Sheana Davis
Inspired by MFK Fisher
Yields 4 cups
8-12 Anchovy Fillets, chopped fine
1/2 cup sweet summer red onion, grated
1/4 cup fresh Parsley leaves, chopped fine
2 tablespoons fresh Tarragon leaves, chopped fine
2 cups Mayonnaise (fresh or prepared)
2 tablespoons Tarragon Vinegar
1/4 cup fresh Chives, chopped fine
2 cloves garlic, crushed and chopped fine
1/2 teaspoons each salt and fresh ground black pepper
Place all prepared ingredients in small bowl and whisk together. Taste, adjust seasoning. Place in Mason Jar and refrigerate for minimum 4 hours.
Serve with fresh Summer Greens & Heirloom Tomatoes or a medley of grilled zucchini, onions.
Prepare a day ahead to allow flavors to blend.
Store for up to two weeks.
1 pound dry black-eyed peas
1 cup chopped cooked ham (Optional)
2 tablespoons fresh garlic, chopped
1 cup white onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups can or fresh tomato puree
6 cups stock, vegetable, chicken, beef or water
2 tablespoons dried oregano
1 teaspoon sea salt and black pepper to taste
1/2 teaspoon chili flakes
2 cups collard greens, cut into 1 inch strips
In a heavy bottom soup pot, place ham, garlic, onions, celery and carrots in the pot over medium flame and saute for 5 minutes. Season with salt, pepper, chili flakes and oregano. Add in black eyed peas, continuing to saute for 5 minutes. Add in tomato puree, stock, reduce flame and simmer for approximately 90 minutes or until beans are tender. When beans are tender, add in collard greens, cook until greens are tender and serve~ Enjoy!
Optional to remove ham from recipe to make a vegetarian recipe.
Serve with fresh baked cornbread and an ale~ Happy New Year!~
December 21, 2010, “Press Democrate Bite Club” by Heather Irwin
Sheana Davis is a ringer…as a professional caterer, I knew these would be amazing, but hands down, these are the best ginger snaps I’ve made to date. The mix of butter and shortening makes for a rich, soft cookie. The fresh ginger adds a special zing you just can’t get in powdered ginger.
Davis Family Ginger Snaps
Submitted by Sheana Davis
1/2 c. Sonoma County butter, room temperature
1/2 c. shortening
1 1/2 c. granulated sugar
1/2 c. dark molasses
2 whole farm fresh eggs
3 1/2 to 4 c. flour, sifter
2 1/4 t. baking soda, sifted
1/2 t. salt
2 t. fresh ginger, grated fine
1 1/2 t. cinnamon
1/2 t. cloves
Preheat oven to 350 degrees.
In a large mixing bowl with a hand mixer cream butter, shortening and sugar. Add in molasses and eggs, thoroughly mixing. Fold and them mix the dry ingredients a cup at a time, mixing as you go. Roll dough into 1″ balls and then roll balls in a bowl of sugar. Bake on a non stick pan or parchment paper Place balls two inches apart on a cookie sheet. Bake for 8- 10 minutes, careful not to over-bake. Enjoy fresh an hot out of the oven! Store cookies by storing them in an air tight container.
Yields approximately 3-4 dozen cookies.
*Dough may be made up to 24 hours in advance, formed into balls and then baked off when ready to enjoy!~