For the past several weeks our CSA box has been giving us a (nearly) obscene amount of sweet and hot peppers. I realize in the dry heat where the farm is located that they must be ripening extremely fast, but I have had a hard time coming up with ways to use them all up! […]
Peppers, Peppers, Everywhere… Read More »
4 cups flour 2 tsp. salt 5 whole eggs 1 egg yolk 2 ½ lbs. pumpkin or butternut squash 1 ½ cups freshly grated parmesan cheese ½ tsp. nutmeg ½ tsp. pepper 1 cup butter, softened 1 bunch fresh sage, 1 tbsp. finely chopped, the remaining leaves left whole ¼ cup canola oil Preheat oven
Pansotti of Pumpkin with Brown Butter Sage Sauce Read More »
This week we find ourselves nearly half way through the month of September! When did that happen? I apologize for my absence over the past month, as I was focusing on the launch of my website – www.savorypear.com . I am back and eager to share with you my culinary adventures from the past few
“Putting Up Summer” Read More »
12 ripe Black Mission Figs or Adrianic Figs 3 tbsp. balsamic vinegar 2 oz. mascarpone cheese salt and pepper to taste 12 mint leaves, chiffonaded Preheat oven to 475 degrees. Cut figs in half vertically and place on a parchment lined baking sheet, cut side up. Sprinkle with salt and pepper. Carefully spoon over
Balsamic Roasted Figs with Mascarpone and Mint Read More »
Steak and Marinade: 1 bunch oregano 12 sprigs thyme 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/4 cup olive oil 6 garlic cloves, finely chopped 1 small jalapeno, seeded and minced 1 tablespoon sugar 1 teaspoon ground cumin 1 teaspoon kosher salt 2 lbs. flank steak 2 teaspoons olive oil, for cooking Salsa: 1
Flank Steak with Herbed Tomato Salsa Read More »
2 lb. peaches, at room temperature, and cut into 8 wedges Sea salt and freshly ground pepper 4 teaspoons finely minced fresh thyme 1/4 cup balsamic vinegar 2/3 cup extra virgin olive oil 5 oz. goat cheese, placed in the freezer for 10 minutes 8 cups arugula Cut proscuitto slices in half crosswise and arrange
Grilled Peach and Prosciutto Salad with Goat Cheese Crostini Read More »
For the sauce: 1/4 cup Champagne or white wine vinegar 1/4 cup good white wine 2 tablespoons minced shallots 3 tablespoons chopped fresh tarragon leaves, divided Kosher salt Freshly ground black pepper 3 extra-large egg yolks 1/2 pound (2 sticks) unsalted butter, melted 6 (1-inch thick) filet mignons Olive Oil Coarsely ground black pepper For
Petite Filet of Beef with Sauce Bernaise Read More »
4 medium beets, greens cut off and reserved for another use 3 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup water 1 medium red onion, thinly sliced 3 navel oranges, peeled and sectioned 1 cup pomegranate seeds 1 tablespoon unsalted butter 3/4 cup plus 2 tablespoons olive oil 1 large
Roasted Beet and Orange Salad with Carmelized Red Onion Vinaigrette Read More »
1 lb. Dungeness Crabmeat, cleaned and picked through ½ red onion, chopped finely 1 serrano chile, deseeded and chopped finely ½ c. loosely packed parsley leaves, chopped finely 2 tsp. dijon mustard 2 eggs 3 tbsp. mayonnaise ½ c. plus 2 c. fine breadcrumbs ¼ tsp. freshly ground black pepper 1 tsp. kosher salt 1
Dungeness Crab Cakes with Meyer Lemon Aioli Read More »
6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butter Peel pears and leave stem intact. In a large saucepan, bring wine and an
Poached Pears Filled with Mascarpone Read More »
