Recipes

Pumpkin Bread Pudding

Wednesday, November 18, 2015


 Read More...


Roasted Eggplant Soup

Wednesday, November 18, 2015

  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese


Directions
Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.



 Read More...


​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

 Read More...



Go Back


Tags

tomato corn pie shelling chimmichurri chicken dinner salad caesar curry dill scapes verde pickled pecans gorgonzola bloody mary pumpkin mustard greens blue cheese spelt Bread cantaloupe olives Vegan lettuce poblano chili peppers turnips sherry reggiano roasted oats beet barley carrot top pudding apples carrot tops jam brown sugar lemon grass flank steak hazelnuts Drinks imam casserole vinaigrette peppers melon berry parmigiano maple thai kalamata artichoke crisp heavy whipping cream dijon egg coriander Chevre kluski cointreau tart pine nuts panzanella plum cranberry meatballs beet greens flank fennel chilies dilly plums beef goat Cheese spring pineapple anise chicken bok choy syrup pork yogurt white beans onion swiss tostadas sour green pepper buckwheat egg noodles shallots watercress Jerusalem artichoke Apple bulgar tortillas plum tomatoes Tomatoes Squash chocolate carrots shrunken heads biscuits tomato juice fennel bulb fritter shitake kohlrabi beets cheese gratin arugula Potato chiles chorizo Tomatillos rhubarb cilantro strata collins eggs mint peas coconut milk walnut oil Side Leek vegetarian chimichurri bacon pepper sausage autumn tuscan Dressing cockaigne kirsch jack pie cucumber feta buttermilk sandwiches pasta daisy sauce Cider hickory bell pepper strawberries currants leeks cream pecan sesame steak bayeldi slaw beer strawberry tenderloin wasabi crepes baby bok choy sunchokes coeur bruschetta Swiss Chard Corn chives cauliflower vanilla wafers parmesan scallions almonds polenta coeur a la creme wrap Shitake Mushrooms yellow onion cornmeal gin celery root knots Spinach Recipes maple syrup chipotle Rice wine vinegar Soup pesto nectarine Salsa celery hearts Farmers' Market paste vegetable habanero spiced winter squash bosc bean fritters absinthe wheat flour Spread walnuts gruyere Beans celebration radish baguette pork chop remoulade butter ramps pancake Butternut gazpacho tomatoe potatoes bread pudding Greens sandwich pears mushroom tomato bbq basil turnip stuffing garlic mushrooms Red Onion zucchini frittata onions compote carrot fronds Poblano Chili bulgar wheat green beans couscous creme sweet peach Eggplant muffins chili okra sweet potato blueberry prosciutto cream cheese fennel seeds Cranberry Beans sour cream snow peas asparagus fondue Salad rouille honey jack cheese shiitake cake fraiche celeriac gouda Kale anchovy latkes capers almond milk radishes conserve