1 cup farro, about 6 ounces ¼ cup red wine vinegar 1/2 teaspoon salt Pinch of pepper 1/2 cup olive oil 1 medium butternut squash, delicata squash or kabocha sqash 1 medium head of raddichio, cut into ¼ inch ribbons ½ bunch sage 1 cup vegetable oil ½ olive oil Kosher salt and pepper […]
Farro with Roasted Butternut Squash, Radicchio, Fried Sage 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 »
14 oz. butternut squash, skin on, roughly chopped 1 ½ cup packed brown sugar 4 large eggs generous pinch salt 1 cup whole wheat flour 1 cup plus 2 Tbsp. all purpose flour 2 tsp. baking powder ½ cup toasted walnuts 1 tsp. ground cinnamon 1 tsp. vanilla extract ¾ cup extra virgin olive oil
Butternut Squash Muffins 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 »
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.
