Recipes
A light and bright, super easy sauce of Argentinian origin that you can creatively customize. Use as a dip, salad dressing, on grilled meats or a sauce for vegetables. Makes apx 1 ½ cups. 4 cloves garlic (I usually do a combination of raw and roasted.) 2 cups fresh parsley sprigs (picked from the stem; washed well and drained first.) 1/3 cup red wine vinegar or fresh lemon or lime juice 3/4 cup extra virgin olive oil 1 teaspoon salt, or to taste Fresh ground black pepper, to taste Puree garlic, herbs, vinegar (or juice) in the bowl of a food processor, stopping to scrape down the sides of the bowl with a rubber spatula as needed. With the motor running, add oil in a steady stream until emulsified (again, scraping down the sides of the bowl or garlic can as needed although I actually like a few small chunky pieces of herb and garlic!) Transfer sauce to an airtight container and refrigerate at least several hours or preferably a day to allow the flavors to meld. Before serving, stir and season as needed. Keep in the refrigerator for up to 1 week. Variations: Add 2 T coarse Dijon mustard before adding oil, to make a thicker sauce. Substitute mint for parsley (or do a combo of both) to make a sauce for lamb. Prepare with cilantro and lime for a Southwestern inspired version. Drizzle on guacamole! Try different vinegars. Add a jalapeno or some chopped onion. Try a custom mix of herbs including oregano, thyme, dill. Try different spices like crushed red pepper and cumin (super on a...
Recipes
A little dish goes a long way with this decadent side dish. Serve it alongside beef as a Surf & Turf or feature it as the entree with a big salad for a lighter meal. Makes 10-12 ramekins. 3 cups heavy cream 6 egg yolks, room temperature 1 ½-2 tsp coarse sea salt 1 tsp Old Bay ½ pound lump crab meat (drained and picked through to remove any shells) 4 ears fresh sweet corn, lightly steamed in husks (I do this in the oven or microwave,) shucked, rinsed and cut from cobb, harvesting as much corn and corn “milk” as possible. 2/3 -3/4 cup brown sugar or turbinado sugar, for glazing Directions: Preheat the oven to 325°. In a medium saucepan, simmer the cream over medium heat until the surface begins to shimmer. Set a teapot of water on to boil. In a large heatproof bowl, whisk the egg yolks until well blended and they just start to lighten in color. Slowly add the hot cream mixture, whisking continually. Stir in salt and Old Bay. Arrange ramekins in a roasting pan. Coat with non-stick spray. Fill with corn and crab. Slowly pour the custard over top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Bake for 22-25 minutes, or until the custard is firm at the edges, but still trembling in the center. Transfer the pan to a wire rack to cool. Remove ramekins, drain off water from pan then return dishes to roasting pan. Can be made to this...
Recipes
Ingredients 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon ½ teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1/3 cup vegetable oil or melted butter (or melted coconut oil) 2/3 cup (packed) dark or light brown sugar 2 large eggs 1 cup unsweetened applesauce* 1 teaspoon vanilla extract 3/4 cup buttermilk 1 large tart apple, peeled, cored, and cut into small pieces ½ cup toasted pecan pieces 12-14 strips of bacon, well cooked, drained and chopped 1/3 cup maple syrup plus extra for drizzling Directions Preheat oven to 375°F. Lightly oil a 12-capacity muffin tray or line with baking cups. Whisk together the flour, spices, baking powder and salt in a medium bowl and set aside. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in applesauce, vanilla extract and buttermilk. Gently fold in the flour mixture just until combined. Gently stir in the chopped apple and pecans. Scoop the batter into the prepared muffin pan, filling no more than 2/3 to ¾ full.** Bake for 18-22 minutes or just until a toothpick comes out clean when inserted into the middle of the muffins. Let cool for 8-10 minutes before removing the muffins from the pan. Meanwhile make the maple glazed bacon: in a large skillet over medium heat, warm the cooked bacon pieces until nice and crisp. Stir in the maple syrup and continue cooking on med-low heat until syrup reduces and bacon is fully glazed. Place a little pile of glazed bacon pieces on each muffin and drizzle extra maple syrup over each muffin. *You...
Recipes
Drizzle this on fresh market baby greens like spinach or arugula. Add some unctuous cheese like Stilton or a wedge of triple crème brie. Embellish with ripe local fruit like figs or nectarines. Finish with toasted nuts. Savor! Makes 1 cup (enough for 10-12 small salads or 6-8 entrée salads.) 2 teaspoons coconut oil 2 shallots peeled and small diced 2 teaspoons dried lavender buds (or 1 Tablespoon fresh) 1 Tablespoon fresh lemon juice 6 Tablespoons (1/3 cup) vinegar: I use a mixture of sherry vinegar, coconut vinegar, Virginia Vinegar Works White Wine vinegar or Nectarine vinegar 2 Tablespoons Hungry Hill honey or other local honey ¾ cup oil: I use a mixture of extra virgin olive oil, nut oils or flax seed oil Sea salt and fresh ground pepper Optional: 1-2 teaspoons coarse ground mustard Heat a small sauté pan over medium heat, add coconut oil and shallots. Sauté just until softened. Pull pan off heat and let cool. Place lavender, vinegars and honey in food processor, blender or bowl and whisk together until well combined. Slowly pour in oil. Add shallots and any coconut oil from pan, season to taste with S & P. Add mustard if desired. Best made at least 1-2 days ahead. Transfer to a jar and keep up to 3 weeks in refrigerator. Shake well before using. Add some sliced roasted chicken to make a lunch entrée or light...
Recipes
Pork shanks, which come from the front leg of the pig, become succulent and flavorful when prepared in a long, slow braise. Available from specialty purveyors like The Rock Barn or ask your local butcher. Serve with bamboo rice (sometimes called Jade rice) or coconut rice and a crisp cooked vegetable medley. Serves 2 2-3 pork shanks (depending on size, generally 1 ¼-1 ½ pounds each) 2-3 Tablespoons coconut oil 1 large shallot or small onion, thinly sliced 3 small chilies, seeded and minced (Fresnos, which look like red jalapenos or other chili or hot sauce of choice) 3 large cloves garlic, peeled and crushed or minced 3 tablespoons brown sugar or palm sugar ¼ cup fish sauce ¼ cup tamari 5 cups coconut water* (or mixture of filtered water and coconut water) 2 fresh lemongrass stalks, tender inner white bulbs only, minced 1 Tablespoon fresh minced ginger 5 star anise ½ teaspoon five spice powder 1-2 scallions, thinly sliced for garnish 1. In a deep skillet,** heat 1 tablespoons of the coconut oil until shimmering. Add pork shanks and cook over moderately high heat until browned all over, about 10-15 minutes. Transfer the browned shanks to a deep, heavy casserole dish. Lower the heat and add the onion, chilies, garlic and sugar to the skillet, adding more coconut oil as necessary and cooking over medium heat until softened, about 3 minutes. Add the fish sauce and tamari to de-glaze the pan and pour all of this over the pork shanks. Add the coconut water, lemongrass, star anise and five spice to the casserole dish. 2. Cover with lid...
Recipes
Not for the faint of heart but this will definitely melt your heart! Serves 10-12 For cobbler: 2 sticks butter 12 ounces dark chocolate chips or chopped dark chocolate bar 2 ½ cups brown sugar (or sugar of your choice like date sugar.) 7 large eggs 1 teaspoon vanilla extract ½ teaspoon almond extract 1 2/3 cups all-purpose flour (or use nut flour to make gluten free!) 1 teaspoon Salt 2 ½ cups chopped walnuts Preheat oven to 350º Coat 9 X 12” pan with nonstick spray, butter or oil. Melt butter & choc together over medium-low heat, remove from heat. Stir in sugar, whisk in eggs, then vanilla, flour and salt. Stir in nuts. Bake until top is crisp and toothpick comes out w/ wet crumbs attached, approx 45 minutes. Let rest 15-20 minutes. Scoop into bowls and top with some of cherry cream and a whole cherry. Dig in! For Cherry Cream: 1 pint fresh cherries 1 ½ cups whipping cream 2/3 cup powdered sugar (less if using sweet cherries) ½ cup sour cream ¼ teaspoon vanilla extract Chill a stainless mixing bowl and the beaters from a handheld mixer (set in refrigerator or freezer for 15-20 min.) Prepare cherries: remove stems, wash, halve and remove pit. Cut each half in half again (so that each cherry is quartered.) Place in a bowl and set aside. Whip cream with a mixer until stiffened, beat in sugar, sour cream, vanilla and any juice from cherry bowl. Stir in cherries. Can be made several hours ahead. Cover and keep...
