Recipes

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious
 Read More...


Garlic Scape and Almond Pesto

Wednesday, October 21, 2015


Courtesy of:  Dorie Greenspan


Ingredients
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds (toast them for a deeper flavor)
About 1/2 cup olive oil
Sea salt


Directions
Put the scapes, almonds, 1/3 cup of the cheese and half the olive oil in the bowl or a food processor (or blender, or use a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Yields1 cup.  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Carrot Top Soup

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Ingredients
1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional  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...



Go Back


Tags

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