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

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