1 large yellow onions, sliced 2 shallots, sliced 4 garlic cloves, crushed 3 springs parsley 5 springs thyme 1 bay leaf 2 bottles hearty red wine 1 3 ½ to 4 lb. chicken, cut into 8 pieces Salt and freshly ground pepper 2 tbsp. butter 1 tbsp. olive oil ¼ lb. small white onions, peeled […]
Coq au Vin (Red Wine Braised Chicken with Mushrooms) Read More »
2 large avocados, sliced thinly 3 tbsp. lemon juice 1 tbsp. champagne vinegar 6 tbsp. extra virgin olive oil Zest of one lemon Salt and freshly ground pepper 3 oranges, navel or blood, peeled and cut crosswise 1 cup kumquats, sliced thinly 1 ruby red grapefruit, sectioned 1 small bunch of watercress or arugula 15
Citrus, Avocado, and Watercress Salad Read More »
6 cups water or light crab broth 1 1/2 tablespoons olive oil 2 large shallots, chopped finely 1 medium fennel bulb, chopped finely 1 medium head cauliflower, cut into ½ inch florettes 2 cups arborio rice or medium-grain white rice 1/3 cup dry white wine 3 tablespoons butter 1/4 cup mascarpone cheese 2 tablespoons chopped
Dungeness Crab and Cauliflower Risotto Read More »
crust 1 2/3 cups unbleached all purpose flour 2 tablespoons sugar 1 teaspoon salt 10 T. unsalted butter, chilled, cut into 1/2-inch pieces 1/4 – 1/2 cup ice water filling 1/3 cup sugar 3 cups strawberries, hulled and sliced 1 large egg (beaten to blend) 1 tablespoon sugar To make the dough, place the flour,
Strawberry Crostata Read More »
3 lbs. lamb loin ¼ cup olive oil 8 large garlic cloves, crushed and roughly chopped 1 tbsp. chopped fresh thyme 1 tbsp. chopped fresh oregano 1/3 cup Italian parsley Salt and freshly ground pepper ¼ cup canola oil For the Gremolata: 2 lemons ½ cup finely chopped fresh mint 4 garlic cloves, finely chopped
Lamb Loin with Mint Gremolata Read More »
24 oz asparagus, ends trimmed 2 T. olive oil salt and pepper 3oz. Prosciutto di Parma, sliced very thin 1 cup fresh breadcrumbs 2 T. Italian parsley, chopped 2 T. basil, chopped 3 T. olive oil 1 tsp. Dijon mustard 3 large lemons, quartered ¾ cup extra virgin olive oil 2 teaspoons kosher salt Preheat
Roasted Asparagus with Prosciutto and Herb Breadcrumbs Read More »
1 small yellow onion or 3 spring onions (white party only), finely chopped 1 large stalk Green Garlic (optional), finely chopped 3 tbsp. olive oil Coarse salt 1 ½ c. Arborio rice 1 c. dry white wine 6 c. good homemade chicken stock, heated until warm 2 large artichokes, cleaned, sliced thinly and cooked* ½
Spring Vegetable Risotto with Artichokes, Asparagus, English Peas and Ricotta Salata Read More »
2 pounds parsnips 2 pounds Yukon Gold potatoes 1 stick butter ½ cup heavy cream 3 tablespoons crème fraiche or sour cream Kosher salt and freshly ground white pepper Peel and chop the parsnips and potatoes into chunks. Place the potatoes into a large saucepan then add the parsnips on top and cover generously
Creamy Parsnip and Potato Mash Read More »
1 baguette 1 clove garlic 1 bunch broccoli rabe, chopped very, very finely coarse salt freshly ground black pepper 4 oz. pancetta, diced finely 2 anchovy filets 2 cloves garlic dried red pepper flakes 1/3 cup extra virgin olive oil 2 oz. pecorino romano cheese, shaved Lemon oil for garnish Preheat the oven to 400
Crostini of Broccoli Rabe. Pancetta and Pecorino Read More »
1 2/3 c. flour Pinch salt 9 tablespoons cold butter 1 egg yolk 3 to 5 tablespoons ice water 8 tbsp. butter 1 c. sugar 2 ½ lbs. pears, peeled, cored and thickly sliced To make the dough, place the flour and salt in a bowl, cut in the cold butter with a pastry cutter.
