Recipes

Pumpkin Bread Pudding

Wednesday, November 18, 2015


 Read More...


Roasted Eggplant Soup

Wednesday, November 18, 2015

  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  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...


​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

 Read More...



Go Back


Tags

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