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

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