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.
2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper Pork: 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus
Pork Medallions with Port Sauce and Figs Read More »
Photo from www.vegetarian-cooking-recipes-tips.com 2 large Eggplants 4 cloves garlic, mashed ¾ cup Tahini Juice of 2 lemons 2 tablespoons Cumin seed, toasted and ground (about 2 tsp. ground) 1 tbsp. sesame oil 2 tbsp. soy sauce salt pinch of cayenne Prick the eggplants all over with a pairing knife. Roast over a direct flame
1 large Aubergine, up to 2# in weight, sliced in ½ inch pieces 3 cups fresh breadcrumbs 2 large eggs 1 cup (about) all purpose flour ½ cup olive oil, divided 3 cups coarsely grated well-drained fresh mozzarella 1 1/4 cups freshly grated Parmesan cheese, divided 2 tablespoons chopped fresh Italian parsley For the sauce…
Aubergine Parmigiana Read More »
1 cup farro, about 6 ounces 3 tablespoons champagne vinegar 2 tsp. chopped marjoram or oregano 1/2 teaspoon salt Pinch of pepper 1/4 cup olive oil 1 medium Italian eggplant, sliced lengthwise 2 medium zucchini, sliced lengthwise 2 medium yellow squash, sliced lengthwise 1 cup heirloom cherry tomatoes, cut in half ¼ cup olive oil
Farro Salad with Summer Vegetables Read More »
