Apple, Peach or Plum Cake Cockaigne

Wednesday, October 14, 2015


Zucchini Sauce

Wednesday, October 14, 2015


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


Baked Apples with Fennel

Wednesday, October 14, 2015


Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

Butternut Squash Casserole

Wednesday, October 14, 2015

Source: 

Carrot Top Soup

Wednesday, October 14, 2015

Courtesy of:  Sage Culley

1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional 

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...

Go Back


kirsch asparagus cauliflower Red Onion flank steak chimmichurri crepes plums bell pepper chocolate Kale fondue peppers Squash oats cheese walnut oil Apple tart shelling sunchokes mushrooms sandwich chicken collins absinthe Beans Chevre couscous wheat flour chives hickory tomato crisp honey gruyere sweet potato autumn Bread tomato corn pie swiss buttermilk tostadas fennel seeds cockaigne Side fritters shrunken heads verde poblano Spinach anchovy bosc Tomatoes beet greens imam beet basil Tomatillos snow peas chili peppers turnips cake rhubarb fraiche bok choy chicken dinner salad vegetable fritter stuffing roasted carrot fronds bruschetta leeks Spread habanero hazelnuts pineapple shitake spelt pudding cranberry brown sugar walnuts conserve bean gin sour cream tomato juice curry spring gouda dill jack cheese mushroom strata carrots flank jam kalamata green pepper artichoke parmigiano tenderloin cream green beans baguette beets coconut milk meatballs pasta rouille melon sesame celebration Rice wine vinegar wasabi bacon Salsa biscuits remoulade heavy whipping cream scallions sauce celery root pesto Farmers' Market Butternut Leek olives mustard greens dilly Cider fennel pumpkin lettuce spiced winter squash feta thai syrup cucumber almonds tuscan prosciutto butter blueberry almond milk Poblano Chili Jerusalem artichoke ramps Salad anise bulgar pie beer pecan yogurt peach Corn Vegan shallots Greens cointreau currants frittata fennel bulb casserole mint jack plum maple coeur a la creme berry daisy zucchini Recipes apples radish reggiano knots caesar Drinks tortillas wrap okra celeriac yellow onion sherry sausage cornmeal chili slaw Cranberry Beans pepper vanilla wafers pancake dijon pecans vinaigrette sour kluski gratin pork chop pickled coeur white beans muffins egg noodles onion gazpacho gorgonzola sandwiches pork scapes sweet carrot top cantaloupe parmesan potatoes peas vegetarian bayeldi chilies plum tomatoes chiles arugula bloody mary radishes chipotle Potato carrot tops maple syrup barley watercress pine nuts Shitake Mushrooms Eggplant pears kohlrabi steak paste creme garlic celery hearts nectarine bbq bulgar wheat egg Swiss Chard Soup latkes chimichurri polenta blue cheese baby bok choy goat Cheese compote Dressing cream cheese eggs strawberry strawberries coriander turnip tomatoe cilantro onions lemon grass panzanella capers bread pudding chorizo buckwheat shiitake beef