Yearly Archive Of 2017

Squash and Mango Samosas

  1 package (17.3 ounces) Puff Pastry Sheets, thawed 2 cups squash puree (either canned or oven roast a fresh squash and mash) 1 cup mango salsa 1 teaspoon curry powder 2 tablespoons chopped cilantro zest of one lime 1 egg 1 tablespoon water DIRECTIONS Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry… Read More »


1 pound dried cannellini beans Kosher salt 1 quart homemade or store-bought low-sodium chicken stock 3 packets (3/4 ounces) unflavored gelatin (see note above) 2 tablespoons duck fat (optional) 8 ounces salt pork, cut into 3/4-inch cubes 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole duck or chicken leg quarters Freshly… Read More »

Braised Beef with Chermoula

Braised Beef Recipe: 2 tablespoons olive oil 1 (3- to 3 1/2-pound) boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon black pepper 1/4 pound sliced pancetta, finely chopped 1 medium onion, finely chopped 1 medium carrot, finely chopped 2 celery ribs, finely chopped 4 garlic cloves, thinly sliced 4 (4- to 6-inch) sprigs fresh… Read More »

Fromage Blanc with Herbs and Olives on a Cucumber Slice

Recipe: 1 cup of your favorite fresh soft cheese (chevre, fromage blanc, cream cheese) 2 TBSP chopped Castelvetrano green olives 1/2 tsp lemon zest pinch of chopped rosemary   Blend all together, and serve on a crostini or vegetable slice.


2 slices good quality white bread, crusts removed 1/3 cup whole milk or buttermilk 1/3 to ½ cup Manchego cheese, grated finely, OR Romano, OR Parmesan 1/2 cup shaved and finely minced jamon de Serrano, OR prosciutto, OR pancetta 3 Tb minced onion 3 Tb minced parsley 1 clove garlic, minced or crushed ¼ tsp salt, or… Read More »

Grilled Flatbread with Ricotta, Peas, Mint and Lemon

Ingredients: 1 large pizza crust or flat bread of your choice 1 1/2 cups shelled peas 2 teaspoons olive oil 1 1/2 cups crumbled fresh goat cheese or whole milk ricotta Half a large meyer lemon, seeded and sliced paper thin 1/2 cup shredded hard cheese such as Parmesan, Asiago, or Tomme Two handfuls of… Read More »

Salami and Manchego Palmier

 -1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted -2 tablespoons Dijon mustard -12 thin (not paper thin) slices salami (3 1/2 inches in diameter) -6 ounces Manchego cheese, grated -1 egg beaten with 1 tablespoon water, for egg wash   Directions Preheat the oven to 450 degrees. Place a piece of… Read More »

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

-1 bunch of asparagus -1 cup panko bread crumbs -1/2 teaspoon salt -2 eggs -2 tablespoons water -1/2 cup all-purpose flour     lemon herb sriracha dip Mix together: -1 cup plain yogurt -2 tablespoons lemon juice -1 tablespoon fresh parsley, chopped -1 tablespoon fresh dill, chopped -1 clove garlic, minced -2 teaspoons Sriracha -1… Read More »

Duck and Pork Terrine with Red Wine Cranberry Chutney

2 duck breasts, about 10 oz each, skin removed and reserved 7 oz or about 8 slices thinly sliced streaky bacon 3 lbs pork shoulder, cubed 2 slices bread, crusts removed 1/2 cup milk 3 shallot, about 1/2 cup roughly chopped 1 large garlic clove, roughly chopped 7 oz or 3/4 cup duck or chicken… Read More »

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms 5 ounces fresh button mushrooms (portobello, cremini, or white mushrooms) 5 ounces fresh -OR- 2 oz dried wild mushrooms (rehydrated, save liquid) (Chanterelle, Porcini, or Black Trumpet) 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1… Read More »