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 »
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 »
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 »
