from US

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat or olive oil


Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with the fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit.

from NY, US

2 3/4 cups, flour
1 cup, sugar
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon, salt
1 1/4 cups, shredded coconut - toasted and cooled
1 1/2 cups, milk
1 egg, lightly beaten
2 tablespoons, oil
1 teaspoon, coconut extract
Oil for coating loaf pan

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder and salt into mixing bowl.

Add toasted coconut and blend well.

In a separate bowl, combine milk, egg, oil and extract, and blend
well. Add this mixture to dry ingredients, all at once, and stir briefly to blend. Do not over-mix. Turn into oiled pan(s).

Bake at 350 degrees for 40 minutes to 1 hour, depending on pan size.

(When a skewer, inserted in the middle of the loaf, comes out clean, the bread is done.) Cool loaf in the pan for 10 minutes, then turn out loaves and cool on a cake rack, to room temperature, before slicing.

This bread is even better and easier to slice neatly after several hours.

Wrap well in aluminum foil for storage.

Yield: 1 large 9 x 5 loaf or 3 mini pan loaves

Note: this is great toasted!

from NY, US

6 cups, cauliflower florets (1 large head)
1 cup, cooked black beans
6 scallions/green onions(white and green parts) - thinly sliced
1 medium red bell pepper - seeded and cut into thin, 1 1/2-inch-long
strips (3/4 cup)
1 medium green bell pepper - seeded and cut into thin, into
1 1/2-inch-long strips (3/4 cup)
Dressing:
3 or 4 large garlic cloves - peeled
5 tablespoons, cider vinegar
2 tablespoons, canola or other vegetable oil
1/4 cup, buttermilk
1/4 cup, finely grated Parmesan cheese (1 ounce)
1/4 teaspoon, salt
freshly ground pepper

To make the salad: Steam or par-boil the cauliflower just until tender, 5 to 7 minutes. Allow it to cool.

In a serving bowl, combine the cauliflower, beans, scallions, and red and green peppers.

To make the dressing: in a blender or food processor, process the
garlic, vinegar, oil, buttermilk and Parmesan until smooth, adding salt and pepper to taste.

Toss the salad with the dressing, and serve immediately.

from NY, US

2 cups milk
1 14 ounce can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract or peppermint extract
whipped cream or whipped topping

In medium-sized saucepan over medium heat, combine milk, sweetened condensed milk and cocoa. Heat through, stirring constantly. Remove from heat; stir in vanilla or peppermint extract.

Serve warm in mugs topped with whipped cream.

Serves 4.

Note: nice for cool evening or the holidays!