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 […]
Pasta Salad with Grilled Corn, Roasted Cherry Tomatoes and Basil Vinaigrette 1 cup orzo, about 6 ounces ¼ cup champagne vinegar½ cup loosely packed basil leaves ½ clove of garlic ½ teaspoon salt Pinch of pepper ½ cup olive oil 1 ear of yellow, white or bi color corn 1 pint of toybox cherry tomatoes,
Pasta Salad with Grilled Corn, Roasted Cherry Tomatoes and Basil Vinaigrette Read More »
Topping: ½ cup old fashioned oats ½ cup all purpose flour ½ cup packed golden brown sugar 1/3 cup chopped almonds ¼ tsp. ground nutmeg ¼ tsp. almond extract Generous pinch of salt 6 tbsp. chilled unsalted butter cut into ½ inch cubes Filling: 1 lb. rhubarb, cut into ½ inch thick slices 4
Strawberry Rhubarb Crisp Read More »
Crust: ½ cup (8oz) unsalted butter, cut into ½ inch cubes ¼ cup powdered sugar ½ tsp. vanilla 1 cup all purpose flour 1/8 tsp. kosher salt ½ cup chopped walnuts, almonds or hazelnuts Filling: 1 quart fresh ollalieberries 1 cup water 3 tbsp. corn starch 1 cup sugar Place the flour, sugar,
Olallieberry Pie with Walnut Crust Read More »
Soufflé: 2 tbsp. olive oil 4 leeks, white and light green part, cut into ¼ inch dice 1 tsp. chopped thyme 3 tbsp. unsalted butter 3 tbsp. flour 1 cup whole milk ¾ cup heavy cream 3 eggs, seperated 3 oz. gruyere cheese ½ cup grated parmesan ¾ cup breadcrumbs Vinaigrette: 2 tablespoons sherry vinegar
Leek and Gruyere Souffle Read More »
1 pound fresh Fettucine 1 lb. asparagus, blanched and cut into ½ inch pieces 1 bunch basil, leaves only ¼ c. pine nuts, toasted ¼ c. grated parmesean 2 cloves garlic, smashed 1 cup extra virgin olive oil Salt and pepper to taste Bring 6 quarts of water to boil in a large pot,
Fettucine with Asparagus Pesto Read More »
1/4 cup olive oil 1 small red onion, sliced thinly 3 cloves garlic, minced 1 cup dry white wine 1 cup chopped fresh tomatoes Pinch dried red pepper flakes 2 pounds mussels, scrubbed and debearded salt and freshly ground black pepper to taste 1 tbsp. chopped fresh parsley 1 tbsp. chopped fresh basil grilled bread
Provencal Mussels with White Wine and Tomatoes Read More »
6 medium beets, greens cut off and reserved for another use 2 tablespoons olive oil 3 navel or blood oranges or 5 tangerines, or 1 Ruby red or Oro blanco grapefruit, peeled and sectioned, reserving the juice 4 oz. fresh Chevre or Sheep’s milk feta, crumbled 1/3 Walnut Baguette, cut into ½ inch cubes 2
Roasted Beet, Citrus and Goat Cheese Salad Read More »
Southern Style Chicken and Cornmeal Biscuits 3 half chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons unsalted butter 2 large yellow onions, chopped finely 3 garlic cloves, minced 3/4 cup flour 1/4 cup heavy
Chicken and Cornmeal Dumplings Read More »
2/3 cup Red Quinoa 3 cups Kale of your choice, leaves sliced into ribbons, ribs finely diced 1 medium carrot, peeled and grated 1/3 cup walnuts, toasted and roughly chopped ¼ cup grated Mahon, Parmigiano, or Pecorino Cheese juice of 1 large lemon 3 tablespoons extra virgin olive oil salt and pepper to taste Bring
Red Quinoa with Raw Kale and Mahon Cheese Read More »
