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

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