Courtesy of: Dorie Greenspan
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
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...
Courtesy of: Sage Culley
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...
Courtesy of: Jacques Pepin for www.epicurious.com
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
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.