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

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