Holiday Strata

Friday, August 14, 2015


​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters.

​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

2 cups apple cider vinegar
3/4 cup granulated sugar
2 Tablespoons pickling salt
3 pounds red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red pepper flakes

Prepare a boiling water bath and 3 regular-mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 1/2 cups water, sugar, and salt in a pot over high heat and bring the brine to a boil.

Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.

Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spic blend to the sterilized jars, distributing evenly.

Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving 1/2-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 48 hours before eating.

Makes 3 1-pint jars

​Pickled Carrot Tops

Friday, August 14, 2015

Courtesy:  Christina Shahriari

1 or 2 bunches carrot tops chopped into 1" pieces (remove bottom 2-3" and save for soup stock!)
2 cups water 
3 tbsp rice wine vinegar 
1 tbsp honey 
1 clove garlic, minced 
pinch of salt 
pinch of freshly ground pepper 
1 tbsp sesame oil 
1 tbsp soy sauce 
1 pinch red pepper flakes 
1 tbsp sesame seeds (optional) 

​Plum Star Anise Jam

Friday, August 14, 2015

Courtesy:  Beth Knorr (adapted from this blog)

​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced


​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers


Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

1 large eggplant, large dice
3‐4 tomatoes, large dice
1 large onion, red or yellow, small dice
1 tsp cumin seeds (whole)
1/2 tsp (or more) garam masala
3 Tbsp chopped cilantro leaves
3 Tbsp chopped mint leaves
2 cloves garlic, finely minced
4‐6 oz olive oil
3 Tbsp raisins
Salt and pepper

Saute onions in a little olive oil; add garlic, garam masala, and cumin seeds just as the onions finish cooking. When the spices and garlic are fragrant, take the pan off the heat and place onions, garlic, and spices in a bowl and set aside. Return pan to heat and add olive oil; allow oil to heat a bit before adding eggplant (if your pan is too small, you may need to sauté the eggplant in batches and add finished batches to the bowl of onions). Allow eggplant to brown slightly, stirring it regularly to keep it from sticking. When all the eggplant is done and added to the onions, add a little oil to the pan and add the tomatoes, sautéing them until they release their liquid. Let this liquid evaporate a little—not totally!—and then add the tomatoes to the onion mixture. Add the raisins at this point, while the mixture is hot, so the raisins can plump up. When the mixture has cooled slightly, stir in mint and cilantro and season with salt and pepper. Allow to cool before serving. Can be made a day or two ahead; serve as a salad course or as an accompaniment to main course dish or as canapé. Read More...

Chocolate Beet Cake

Friday, August 14, 2015


Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious

Go Back


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