Jeff Smith Recipes Online
FRUGAL GOURMET'S - MY SPECIAL SALAD
This a Jeff Smith recipe which was published in his cookbook "The Frugal Gourmet". Jeff Smith writes this about the recipe, "I might as well tell you the truth. I threw this one together 5 minutes before we went on the air one morning. I realized that we needed another dish, and I just grabbed what I could. That is not a bad method for creating salads." "Recipe #389827"
Provided by Queen Dana
Categories Corn
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss the baby corn with the artichoke hearts and cut asparagus. Add salt and pepper and the fennel dressing. Serve over the greens.
Nutrition Facts : Calories 140.9, Fat 1.3, SaturatedFat 0.2, Sodium 290.3, Carbohydrate 31.2, Fiber 8.4, Sugar 4.5, Protein 7.7
"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
Provided by papergoddess
Categories Sauces
Time 1h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
FRUGAL GOURMET'S PASTA E FAGIOLI
Make and share this Frugal Gourmet's Pasta E Fagioli recipe from Food.com.
Provided by Queen Dana
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.
Nutrition Facts : Calories 249.8, Fat 3.6, SaturatedFat 1.4, Cholesterol 7.7, Sodium 505.5, Carbohydrate 35.4, Fiber 12.2, Sugar 2.6, Protein 17.1
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