Recipes Archives

RIESLING POACHED PEARS   Serves 8   3 cups aromatic white wine such as Riesling or Muscat 1 cup water 1 cup granulated sugar 1/2 vanilla bean, cut and scraped 2 tablespoons minced ginger 1 tablespoon cardamom

Grand Champion Recipe Gravenstein and pink pearl apple pie   6 or 7 gravenstein apples. 3 pink pearl apples. 1 egg 1 tablespoon Turbinado sugar. 2 1/2 cups of all purpose flour. 1 cup of all purpose

ZUCCHINI PICKLES Makes 3 cups Adapted from The Zuni Café Cookbook by Judy Rogers 1 pound zucchini 1 small yellow onion 2 tablespoons kosher salt 2 cups cider vinegar 1 cup sugar 1-1/2 teaspoons dry mustard 1-1/2

GRILLED QUAIL WITH PICKLED FIGS AND PROSCUITTO   Serves 4   If you make the figs ahead, refrigerate them in their poaching liquid and return them to room temperature before serving. You get a bonus with this

SMALL BIRDS SARDINIAN STYLE   Serves 6   This is a very old and traditional recipe from Sardinia which is similar to many preparations done around the Mediterranean. You can use partridge, quail, squab, dove or any

SQUAB WITH POMEGRANATE, ORANGE, MARSALA AND HONEY   Serves 4 This is a recipe from my friend Joyce Goldstein.  Joyce is the author of many award winning cookbooks and an authority on the cuisines of the Mediterranean.

HOME-CURED CORNED BEEF Serves 8 – 10 Corning is an old English term that refers to pellets of salt called corns.  It has nothing to do with corn the vegetable.  If you’ve ever looked at the ingredient

TIMMY’S BROWN SODA BREAD Makes one large loaf   8 ounces (1 1/2 cups) unbleached white flour 8 ounces (1 1/2 cups) whole wheat flour 2 ounces (6 tablespoons) kibbled wheat (use American cracked wheat) 2 ounces