Pumpkin Bread Pudding

Wednesday, November 18, 2015


Roasted Eggplant Soup

Wednesday, November 18, 2015


Zucchini Sauce

Wednesday, October 14, 2015


Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


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

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.


​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers


Go Back


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