We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn and kale. Ingredients… 1 head cauliflower, rinsed & air-dried 6 leaves of kale, rinsed, air-dried, ribs removed 2 ears of…
Vegetables
Broccoli & Lemon
When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and red pepper flakes halfway through… Just before serving we add… A handful of grated Parmesan or Pecorino Maldon Sea Salt Flakes and freshly ground white peppercorns drizzle of extra virgin olive oil and reserved broccoli crumbles Lastly……
Fresh Garbanzos, Goat Cheese, Pancetta and Chive Bruschetta
Fresh garbanzos star in this delicious recipe as we marry winter and spring with fresh chives clipped from our garden and crispy shavings of pancetta… Ingredients… 2 cups fresh garbanzos, shucked ½ inch slice of pancetta, shaved 1 medium shallot, peeled and sliced ¼ cup extra virgin olive oil ½ cup Pecorino, grated finely +…
Winter Bruschetta…
Our “Winter Bruschetta” is a take on NYC’s Union Square Cafe’s lunch menu “Broccoli Melt”. We use grilled Rosemary Bread with melted NY Cheddar in place of Union’s Ciabatta with Manchego. Either way… it’s an easy-to-make delicious lunch, supper or appetizer on a cold winter’s day. To Make… In our Lodge Cast Iron skillet over…
Potato, Gruyere, Bacon, Rosemary Pizza
Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We add a pinch or two of cayenne to spice it up and some crisp bacon to give the full fat effect and warm our bones. Scissors are our mainstay to cut our pizza hot out of the…
Roasted Carrots and Kale
Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin olive oil 8 large carrots, peeled, dried, cut in half, then each half cut in half lengthwise 8 large leaves…
Roasted Brussels Sprouts, Bacon and Kale with Apple Cider Glaze
Ingredients… 2 quarts Brussels Sprouts, cleaned, dried, trimmed, cut in half with loose leaves reserved 6 slices of thick, center cut bacon, cut into lardons ¼ small onion, thinly sliced 2 leaves of Tuscan kale, rib removed, and sliced into thin strips 1 cup apple cider ¼ cup maple syrup Maldon Sea Salt Flakes Freshly…
Caramelized Onion and Sweet Potato Soup
If soup is on your Thanksgiving menu… this one’s a winner. So easy… so good. Ingredients… 1 very large sweet potato, diced small or sliced thinly 3 tablespoons extra virgin olive oil 1 yellow onion, diced Pinch of red pepper flakes 1 sage sprig ¼ cup maple syrup ¼ cup apple cider vinegar 1½ quarts…
Sumptuous Celery Soup
Ingredients… 1 extra large head of celery, chopped coarsely 1 medium potato, peeled and chopped coarsely 1 medium onion, peeled and chopped coarsely 1 medium apple, preferable a Granny Smith or Golden Delicious, peeled and chopped coarsely 3 Tablespoons unsalted butter Maldon Sea Salt Flakes White and black peppercorn mix, freshly ground 4 cups chicken…
Sweet Potato, Goat Cheese, Sage Pizza
Ingredients… Pizza dough, room temperature, we use Vace’s 1 large sweet potato or yam, peeled and thinly sliced 3 sprigs of sage, stems removed and rubbed in olive oil 1/2 cup crumbled goat cheese + more for serving Extra Virgin Olive Oil Cayenne Maldon Sea Salt Flakes To Make… Preheat grill or oven…
Jalapeno Corn Cakes
This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of your “end of season” produce. We pile garden-fresh tomatoes, cilantro and roasted snacking peppers onto yummy, batter-fried corn cakes. So good… Ingredients… 2 1/2 cups fresh corn kernels 3 large “pasture-raised” eggs 3/4 cup whole milk 3…
Last of the Lot “Toms”
It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line our window sill in their quest to soak up the end of summer. One by one we reluctantly use our “last of the lot” farm fresh Toms and create recipes in our teaching kitchen to savor throughout…