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

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