1) 1/2 pound fresh baby spinach leaves, washed and washed again
2) 1/2 cup walnuts, toasted
3) 2 tablespoons Dijon mustard
4) 2 tablespoons Balsamic vinegar
5) 6 tablespoons olive oil
6) salt and pepper to taste
1) Wash the spinach again.
2) In a small mixing bowl, combine the mustard and vinegar.
3) Slowly add the oil a little at a time, whisking constantly.
Do not add all the oil at one time.
4) Season with a little salt and pepper.
5) Arrange the spinach on four chilled salad plates.
6) Drizzle with some of the vinaigrette.
7) Garnish with toasted walnuts.
Copyright Hemmachef: Joel Olson, December, 1998.
1) In a saute pan, place the olive oil and onion. Over medium
heat, cook the onion until it has sweated (gotten soft).
2) Add the garlic and cook another minute.
3) Add the tomatoes, basil and thyme. Bring to a boil and
reduce the heat to a simmer. Cook about five minutes.
4) Add the stock, bring to a boil and add the sausages and
mushrooms. Bring to another boil and add the shrimp.
5) Bring to a boil and cook just until the shrimp are done
6) Add the pasta and cheese. Season with salt and pepper.
7) Serve piping hot.
8) Garnish with pasta.
Copyright Hemmachef: Joel Olson, December 1998.
1) Heat the butter over medium high heat in a skillet large
enough to hold all four bananas.
2) When hot, add the bananas and cook about five minutes
3) Add the brandy and brown sugar. Ignite the brandy.
4) Cook for another couple of minutes until the liquor has
5) Remove the bananas from the pan and reserve.
6) Cook the mix until thickened slightly. Add the heavy
whipping cream and bring to a boil.
7) Pour over the bananas and garnish with toasted coconut.
Copyright Hemmachef: Joel Olson, September 1997