Galileacom.com | Two Feathers Protocol
253
archive,paged,category,category-two-feathers-protocol,category-253,paged-2,category-paged-2,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,columns-4,qode-theme-ver-7.5,wpb-js-composer js-comp-ver-4.5.3,vc_responsive
 

Two Feathers Protocol

16 May
BRAISED LAMB SHANKS WITH BEANS AND BLACK OLIVES

  Serves 4 INGREDIENTS: 11/2 cups dried rose coco (cranberry) beans, soaked overnight and drained ½ cup first pressed olive oil 4 lamb shanks 12 shallots, peeled, chopped 8 carrots, peeled, halved widthwise and quartered lengthwise 1/4 cup roasted garlic 2 tomatoes, peeled and chopped 4 bay leaves 1 cup of Chablis wine or Burgundy wine ½...

02 May
STUFFED TOMATOES WITH BLACK OLIVES – CATALAN STYLE

  Serves 4 INGREDIENTS: 4 large beefsteak tomatoes ½ tsp sea salt ½ cup first pressed olive oil 2 red bell peppers, seeded and cut into strips 2 red onions, thinly sliced 24 black olives, pitted ½ cup panko, Japonese breadcrumb 8 fillets of anchovies PREPARATION: Preheat the oven 250 f. Cut the tomatoes in half across the...

18 Apr
RAGOÛT OF ARTICHOKES AND LAMB

  Serves 4 INGREDIENTS: 1 small, young shoulder of lamb, about 5 lbs, boned and cut into 21/2x13/4x1/2 inch pieces 4 tbsp all-purpose flour 4 tbsp duck fat or olive oil 2 tbsp olive oil 12 shallots, peeled 3 fresh tomatoes, peeled and coarsely chopped bouquet garni, parsley, fennel, thyme, and bay leaves 1 cup...

28 Mar
COLORFUL SPICY RATATOUILLE

  Serves 6 INGREDIENTS: 10 oz. eggplant, cut into pieces 2 tsp sea salt ½ cup first pressed olive oil or duck fat 1 red bell pepper, seeded and cut into medium pieces 1 yellow bell pepper, seeded and cut into medium pieces 1 green bell pepper, seeded and cut into medium pieces 1...

21 Mar
CHICKEN SHIITAKE MUSHROOM SAUCE

  Serves 4 to 6 INGREDIENTS: 3 pounds meaty chicken pieces - breasts, thighs, and drumsticks salt and pepper to taste 4 tbsp first pressed olive oil 8 ounces pearl onions 5 medium carrots, cut into 1 - inch pieces ½ cup Chardonnay wine 16 ounces chicken broth 1/4 cup snipped fresh parsley 2 tbsp snipped...

14 Mar
BROILED PINEAPPLE CHICKEN SALAD

  Serves 4 INGREDIENTS: 4 medium skinless, boneless chicken breast halves 1/4 of a medium pineapple, cored and cut into wedges 1 cup green grapes, halved 6 cups shredded romaine lettuce 1 cup peeled jicama cut thin bite-size strips 1 ½ cups coarsely shredded carrots 1 8-ounce carton tropical coconut yogurt 2 tbsp orange juice ½...

07 Mar
ARUGULA-FENNEL SALAD WITH PEAR VINAIGRETTE

  Serves 4 INGREDIENTS: 1 cup pear nectar 4 tbsp seasoned rice vinegar 2 tbsp first pressed olive oil ½ tsp groung black pepper 1 fennel bulb 3 cups arugula leaves 2 cups romaine lettuce leaves 2 small ripe pears, cored and thinly sliced 2 tangerines, segmented ½ small onion, thinly sliced and separate into rings ½ cup...

28 Feb
SEARED SCALLOPS WITH ZESTY TROPICAL SALSA

  Serves 4 INGREDIENTS: 1 cup finely papaya, chopped 1 cup fresh strawberry, chopped 1 cup seeded cucumber, finely chopped 3 tbsp snipped fresh cilantro 1 tbsp jalapeno pepper, seeded and finely chopped 6 tbsp fresh lime juice 2 tbsp first pressed olive oil 12 ounces fresh scallops salt and pepper to taste 1tbsp roasted garlic 2 tbsp...

21 Feb
TUNA SALAD NIÇOISE

  Serves 4 INGREDIENTS: 1 pound fresh tuna steaks, cut 1 inch thick 4 tbsp sherry vinegar 3 tbsp finely chopped shallots 2 tbsp Dijon -style mustard 4 tbsp first pressed olive oil 2 anchovy fillets, mashed salt and pepper to taste 8 ounces tiny new potatoes, quartered 6 ounces green beans 6 cups of Boston leaves 3/4...