Recipes

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious
 Read More...


Garlic Scape and Almond Pesto

Wednesday, October 21, 2015


Courtesy of:  Dorie Greenspan


Ingredients
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds (toast them for a deeper flavor)
About 1/2 cup olive oil
Sea salt


Directions
Put the scapes, almonds, 1/3 cup of the cheese and half the olive oil in the bowl or a food processor (or blender, or use a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Yields1 cup.  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Carrot Top Soup

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Ingredients
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  Read More...


Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese


Directions
Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.



 Read More...



Go Back


Tags

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