Summer Gazpacho with Garlic Croutons and Cumin Crème Fraiche 1 small orange bell pepper, seeds and ribs removed, cut into a ¼ inch dice 1 small yellow bell pepper, seeds and ribs removed, cut into a ¼ inch dice 1 serrano pepper, seeds and ribs removed, finely diced 1 small red onion, cut into ¼ […]
Heirloom Tomato Gazpacho Read More »
2 pork tenderloins, 14 to 16 oz each 2 Tablespoons Dijon Mustard 2 Garlic Cloves, minced 4 spring Thyme Olive oil Salt and pepper to taste 1 cup dried beans, such as cannellini, butter, etc OR 4 pounds Fresh Beans in pods 1 tsp. salt 1 red onion, coarsely chopped 2 cloves garlic, crushed 1
Pork Tenderloin with Butter Beans and Spinach Salad Read More »
1/2 cup extra virgin olive oil 2 tablespoons agave syrup 3 tablespoons reduced apple cider from ½ cup 3 tablespoons apple cider vinegar salt and pepper to taste 2 Fuyu Persimmons, peeled and sliced thin on a mandoline 8 cups winter chicories ½ cup crumbled blue cheese ½ cup candied pecans (recipe to follow) Combine
Winter Chicories with Persimmons and Candied Pecans Read More »
1 head each of Cheddar Cauliflower, Purple Cauliflower and White or Green Cauliflower, broken down into bite size florets Olive Oil Salt and Pepper to taste Vinaigrette: ½ cup white wine vinegar 2 teaspoon Dijon mustard ¾ cup extra virgin olive oil 2 teaspoon minced shallot Salt and pepper to taste 2 cups Vegetable
Tri Colore Cauliflower with Dijon Vinaigrette and Fried Capers Read More »
1 small butternut squash, about 1 lb, cut into quarters lengthwise 3 tbsp. olive oil 2 tbsps. olive oil 1 small yellow onion, finely diced 1 c. Arborio rice ½ c. dry white wine 6 c. good homemade chicken stock, heated until warm (can sub store bought stock, but use low sodium or vegetable
Butternut Squash and Sage Risotto Read More »
12 oz. zucchini, cut into ½ inch pieces12 oz. yellow squash, cut into ½ inch pieces2 T. olive oilRomesco Sauce:1 medium tomato, halved crosswise and seeded1 small red bell pepper1/4 cup plus 2 tablespoons extra-virgin olive oil3 tablespoons sliced almonds1 garlic clove, minced1/2 teaspoon crushed red pepper flakes3 tablespoons coarse dry bread crumbs2 tablespoons sherry
Grilled Zucchini with Romesco Read More »
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces 3 1/2 cups chopped onions 2 garlic cloves, minced 4 15-ounce cans cannellini (white kidney beans), rinsed, drained 1 1/2 cups root beer (preferably artisanal) 3 tablespoons apple cider vinegar 3 tablespoons mild-flavored (light) molasses 2 tablespoons tomato paste 2 tablespoons Dijon mustard 1 1/2 teaspoons
Root Beer Baked Beans Read More »
1 cup fresh orange juice 1 teaspoon finely ground sea salt 3 large eggs, room temperature 2 cups granulated sugar 1 ½ cups extra virgin olive oil 1 ¼ cups whole milk 2 ounces orange liqueur, rum, brandy or whisky 1 tablespoon lemon zest 2 teaspoons fresh rosemary, finely chopped 2 cups all-purpose flour ½
Three Citrus Olive Oil Cake Read More »
Corned Beef Brisket 2 quarts water 1 cup kosher salt ½ cup brown sugar 2 tablespoons InstaCure No.1* 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 2 tablespoons grated fresh ginger 2 pounds ice 1 (4
Corned Beef Brisket Read More »
Shrimp and Andouille Jambalaya 1 tbsp. olive oil 1 ½ c. andouille sausage, sliced into half moons, ¼ inch thick 1 c. finely diced bell peppers (red, yellow and green) 2 c. finely diced celery 3 c. finely diced yellow onion 1 bay leaf 1 tbsp. salt ¼ tsp. black pepper ¼ tsp. white pepper
