Stories 1 to 10 of 17
3/11/2010 FRESH SPINACH SOUP Makes 6 cups FRESH SPINACH SOUP Makes 6 cups This is so simple and delicious both as a soup as well as a sauce base for a piece of pan roasted Alaska Halibut or Cod. 2 tablespoons butter 1 medium onion, chopped (2 cups or so) 2 teaspoons chopped garlic 1/2 cup finely chopped celery 1/2 teaspoon fennel seed 1 cup or so peeled, chopped Yukon gold potato 4 cups rich chicken or vegetable stock 8 ounces organic baby spinach Salt and freshly ground black pepper Garnishes: Fruity extra virgin olive oil or crème fraîche (Kendall Farms preferred) and garlic croutes or toasts Heat the butter in a deep saucepan over moderate heat. Add the onion, garlic, celery and fennel seed and sauté until onions are soft but not browned. Add the potato and stock, bring to a boil and them reduce heat and simmer until potato is very tender, about 10 minutes. Add the spinach and cook until wilted, about 1 minute. Puree the soup in a blender or with an immersion blender until smooth. Season to taste with salt and pepper and serve immediately with a drizzle of olive oil or a dollop of crème fraîche and some garlic croutes or ... See Full Recipes
2/25/2010 MEYER LEMON NAPOLEON DESSERT Meyer Lemon Curd 10 oz Butter, melted 1 ¼ cup Meyer Lemon Juice Zest of 7 Meyer Lemons 12 oz Sugar 15 Yolks Mix all ingredients in a heat proof bowl. Place over pot filled with simmering water. Occasionally whisk until it thickens. Strain and cool in ice bath. Meyer Lemon Custard 6 cups Meyer Lemon Curd 6 sheets Gelatin Bloom gelatin in cold water. If curd is still warm add to meyer lemon curd and stir until all the gelatin is dissolved. Re-heat curd if necessary. Line ¼ sheet tray with parchment paper. Spread curd evenly. Refrigerate until set. Mascarpone Cream 1 cup Mascarpone Cheese ¼ cup Sugar 1 cup Heavy Cream Pinch of salt Whip mascarpone cheese until softened. Add sugar and salt. On low speed, slowly add cream. After all the cream is added, increase speed and whip to medium peaks.   Graham Cracker Recipe 1 ¼ cup + 1 tablespoon A.P. Flour ½ cup Dark Brown Sugar ¼ tsp Baking Soda ½ tsp Kosher Salt 1 ½ oz Unsalted Butter, cold 3 tbls Honey 2 ½ tbls Whole Milk 1 tbls Vanilla Extract Combine flour, sugar, baking soda, and salt in mixing bowl. Using the paddle ... See Full Recipes
2/25/2010 MEYER LEMON POT DE CREME Recipe by Marianna Gardenhire, Pastry Chef, Restaurant P/30 This Meyer Lemon Pot de Creme recipe was created by Marianna Gardenhire, Pastry Chef at Restaurant P/30.   Meyer Lemon Pot de Creme 2 cups cream 1 cup milk 1/2 cup sugar 8 egg yolks 1 vanilla bean zest of 4 meyer lemons   Put all ingredients (except eggs) in pot, warm on medium heat. Do not bring mixture to a boil. Allow mixture to steep for at least two hours. In a bowl, whisk eggs. Gradually add a little bit of the warm/hot cream mixture to eggs, and then add all of the eggs into the pot. Stir until fully incorporated, and strain mixture. Bake covered in a water bath at 300 degrees F for 1 hour, or until just the center is jiggly. Cool at room temperature covered with plastic wrap, and refrigerate overnight.   Meringue 2 cup sugar 8 egg whites pinch of salt 1 tsp vanilla extract   Combine 1 1/2 cups of sugar in a pot with a little water, and bring to 240 degrees F. Meanwhile, mix egg whites, vanilla, and salt to a froth, add 1/2 cup sugar and whip to medium peaks. Add hot sugar to whipped whites and whip on medium/high until ... See Full Recipes
2/25/2010 SONOMA VALLEY LIMONCELLO DI SONOMA BREAD PUDDING Created by Sheana Davis, The Epicurean Connection This recipe was created by Sheana Davis of The Epicurean Connection, and sampled live on air during the Good Food Hour with Steve Garner and Chef John Ash.   Sonoma Valley Limoncello di Sonoma Bread Pudding 8 whole Nix Chix Eggs 2 cups Clover whipping cream 1/2 cup McClellands Butter, melted + 2 tablespoons 1/2 cup granulated sugar 1 tablespoon lemon zest, grated fine 1 tablespoon lemon juice 1/2 cup Limoncello di Sonoma + 2 tablespoons Limoncello di Sonoma 1/2 teaspoon sea salt 4 cups Basque Boulangerie Potato Rolls, cut into 1/2 inch cubes 1 cup golden raisins   Preheat oven to 350 degrees. Prepare 8 cup baking pan, brushed with 2 tablespoons sweet butter. In a large mixing bowl, whisk together eggs, cream, melted butter, sugar, lemon zest, lemon juice, 1/4 cup Limoncello di Sonoma, and sea salt. Fold in bread and raisins and place in prepared baking pan. Place baking pan on a baking sheet and bake in oven for 35 to 40 minutes, or until center has thoroughly cooked. Remove from oven, allow to rest for 1 hour. Brush with remaining 2 tablespoons Limoncello di Sonoma and serve warm with a glass of Limoncello di Sonoma.   ... See Full Recipes
12/21/2009 HOLIDAY ROAST PRIME RIB WITH RED WINE SAUCE Serves 8 Prime rib, or standing rib roast, has long been a mainstay at the holiday table. Prime rib is pretty expensive and it’s essential that you have an instant read thermometer to prevent overcooking it. Remember that after removing from the oven it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes. Rubbing meat with herbs, spices, and a bit of oil will add lots of flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Use whatever dry rub that you like. Allowing the meat to marinate with the rub overnight deepens the flavor even more. A similar result is achieved by generously salting the meat a day or two before roasting, where the salt will have penetrated the meat much like a brining solution. Larger roasts such as prime rib are started at a high temperature to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t develop a crust right away, but the initial high heat gives the outside a head start so that it ... See Full Recipes
11/23/2009 Fresh Cranberry Relish With Tangerine And Mint This fresh, uncooked relish is excellent with roast turkey and also ham, pork, and game.  Try it with smoked meats and sausages too!   12 ounces (3 heaping cups) fresh or frozen cranberries 2 unpeeled mandarins or tangerines, scrubbed 1/4 cup lightly packed fresh mint leaves 1-1/4 cups sugar, or to taste 2 tablespoons fresh lemon juice 1 – 2 tablespoons Grand Marnier or other orange liqueur 1/2 cup chopped, lightly toasted walnuts (optional)   Wash and pick over the cranberries.  Cut the tangerines into eighths, peel and all, and remove and discard any seeds.  Place all of the ingredients (except walnuts) in a food processor and chop relatively finely in short bursts.  Be careful not to over process, you still want some texture.  Taste for sweetness and add more sugar if desired. Stir in walnuts just before serving, if using.  Store covered in refrigerator for up to 5 days.  Can also be frozen.   John Ash ©  See Full Recipes
11/23/2009 Brined Maple Glazed Roast Turkey For one 16 pound or so turkey serving 8 – 10   Brining is great way to insure that your turkey is moist throughout, especially the breast which seems to always dry out before the legs and thighs are cooked.  Once you do this I swear you’ll never roast or grill a turkey (or chicken for that matter) without brining ahead.   For the Brine:   1-1/4 cups Kosher salt or 3/4 cup ordinary table salt 1 cup maple syrup 1 gallon cold water   1 16 pound fresh turkey rinsed, giblets, neck and tail reserved for gravy     For the Baste:   1/2 cup melted unsalted butter 1/2 cup maple syrup     Mix the brine ingredients together until salt is dissolved.  Add turkey and brine refrigerated for 8 hours or overnight.  If you don’t have room in your refrigerator an alternative is to place turkey and brine in an insulated cooler and add frozen ice packs to keep it chilled.  Make sure brine completely covers turkey.  Make more if necessary.   Remove turkey from brine, rinse and pat dry.  Tie turkey if desired and rub with olive oil.  Season lightly ... See Full Recipes
5/3/2009 Little Red Mole Mole Coloradito LITTLE RED MOLE MOLE COLORADITO Makes 6 cups This popular mole—subtle, spicy, slightly sweet, earthy-red in color—is one of the seven classic moles for which Oaxaca, Mexico, is known. It is especially good served over herbed roast pork. 10 dried guajillo chiles, washed 2 lbs. ripe tomatoes, coarsely chopped 1 large yellow onion, coarsely chopped 6 cloves garlic, peeled and chopped 1 tbsp. dried oregano, crumbled 1 tbsp. dried epazote, crumbled 1 bouquet garni of 6 whole allspice, 1 stick canela (Mexican cinnamon), and 4 whole peppercorns, wrapped in cheesecloth 1⁄2 cup sesame seeds 1⁄2 cup raisins 4 cups chicken stock Salt and freshly ground black pepper 1. Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes. Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Purée sauce in small batches in a blender to make a smooth paste.   2. In a ... See Full Recipes
5/3/2009 Yellow Mole Sauce (Mole Amarillo) YELLOW MOLE SAUCE (Mole Amarillo) Makes 6 Cups Oaxaca, Mexico, is famous for its seven classic moles, each of which has a different color and a distinctive flavor all its own. This mole is particularly versatile—we've tried it over chicken and potatoes, as a sauce for tamales, and thinned into a broth with boiled beef, green beans, and potatoes. 10 dried guajillo chiles, washed 1⁄2 tsp. annatto seeds (achiote) 1 tsp. ground canela (Mexican cinnamon) 2 whole cloves 1⁄2 tsp. cumin seed 1⁄2 tsp. dry Mexican oregano, toasted 1 tsp. Mexican saffron 2 tbsp. corn oil 10 cloves garlic, peeled 1 white onion, peeled and quartered 8 tomatillos, ripe and yellow, husked 1 small ripe tomato 4 yerba santa leaves 6 cups Chicken Stock 1⁄2–1 cup masa harina 1⁄2 tsp. salt 1. Wash chiles, and remove stems and seeds. Heat a cast-iron skillet and toast chiles lightly on all sides. Remove skillet from heat, add annatto and 2 cups of very hot water, and soften for 20 minutes. 2. Using a spice mill or mortar and pestle, finely grind canela, cloves, cumin, oregano, and saffron. In a heavy nonstick pan, heat 1 tbsp. of the oil over medium-high heat and ... See Full Recipes
5/3/2009 Black Mole Sauce (Mole Negro) BLACK MOLE SAUCE (Mole Negro) MAKES 3 CUPS Nuts, chocolate, herbs, and spices all impart color to this mole, but it's the charring of the stems and seeds of the chiles that really gives it the dark hue. One of the seven classic moles of Oaxaca, Mexico, this sauce is typically served over chicken. 10 dried guajillo chiles, washed 7 dried mulato negro chiles, washed 7 dried pasilla chiles, washed 4 tbsp. corn oil 1 6" square dry bread 8 cloves garlic, peeled 1 small white onion, peeled and quartered 2 whole cloves 1 tsp. ground canela (Mexican cinnamon) 1 tsp. anise 3 black peppercorns 4 whole allspice 1 large plantain 2 prunes, pitted 1 oz. bittersweet chocolate, melted 1 oz. almonds 1 oz. sesame seeds, toasted until golden 2 oz. raisins 1 yerba santa leaf 1. Stem, seed, and devein chiles, reserving everything. Sear stems, seeds, and ribs in a cast-iron skillet over high heat until charred black. (Don't worry, this is a secret of real mole, but avoid breathing smoke or getting it in your eyes.) Cool, then rinse in a fine strainer to wash out bitterness and white ashes. Set aside.   2. In the same pan, ... See Full Recipes

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