Coulis x 2 (Tomato, then Blueberry)

TOMATO COULIS 2 T extra virgin olive oil 3 plump, fresh garlic cloves, peeled and chopped 2 T shallots, peeled and chopped 2 lbs red and yellow heirloom tomatoes, cored, peeled, seeded, and chopped 1 T thyme leaves 1 bay leaf Sea salt and freshly ground black pepper Place the olive oil in a heavy [...]

Potato Latkes

POTATO AND TURNIP LATKES 2 medium russet potatoes, peeled and shredded 1 large turnip, peeled, quartered and shredded (or another potato) 1/2 medium yellow onion, peeled, quartered and shredded 2 large eggs, lightly beaten 2 T all-purpose flour 1/2 T fresh thyme leaves, finely chopped 1/2 T fresh sage leaves, finely chopped Sea salt and [...]

Egg Noodles with Greens

EGG NOODLES WITH SWISS CHARD, MUSTARD & COLLARD GREENS 1 lb thick Amish country egg noodles or other such noodles 3 C water 4 C chicken broth 2 T sea salt 1 small bunch collard greens (about 3/4 lb) rinsed & drained, stems removed, sliced crosswise into 1/2″ ribbons 1 small bunch mustard greens (about [...]

Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES 1 C old-fashioned rolled oats 2 C all-purpose flour 1 t baking soda 1/4 t baking powder 1/2 t sea salt 2 sticks (16 T) nsalted butter, room temperature 1 C light brown sugar 1/2 C granulated sugar 2 large eggs 1 t vanilla extract 2 C bittersweet chocolate (70% cocoa) cut [...]

Roast Chicken with Citrus (Poli Roti aux Agrumes)

Just because you serve chicken does not mean a dish is boring. While at first blush this recipe seems lavish, it really is purely country fare. POULET ROTI AUX AGRUMES (ROAST CHICKEN WITH CITRUS) 1 4-5 lb. whole roasting chicken, neck and giblets set aside 1 orange, halved 3 T unsalted butter, room temperature Sea [...]

Steak au Poivre (Pepper Steak)

STEAK AU POIVRE (PEPPER STEAK) 2 steaks, thick, freshly cut KC strip or ribeye 4 T coarsely cracked fresh peppers (black, white, green, Szechuan) Sea salt 2 T extra virgin olive oil 2 T unsalted butter 4 gently smashed, but intact, garlic cloves 1/2 C cognac or brandy 1/2 C veal or chicken stock 3 [...]

Orzo

TOASTED ORZO 1 lb orzo 2 T unsalted butter 2 T olive oil 1 medium yellow onion, peeled and finely chopped 2 T cold unsalted butter 8 C combined chicken stock and water 1/4 C finely fresh parsley leaves or other fresh herbs, chopped Sea salt and freshly ground pepper Fresh parmigiano reggiano, grated Bring [...]

Aioli

Aïoli 2 large egg yolks, room temperature 4 plump, fresh garlic cloves, minced then smashed to a paste with a pinch of sea salt 1 tsp fresh lemon juice 1 T Dijon mustard ¼ teaspoon cayenne pepper 1 C canola oil 1/2 C extra virgin olive oil 3 tablespoons heavy cream (or to desired consistency) [...]

BLT, BLET or BLEAT

BLT, BLT or BLEAT 4 thick slices of slab bacon 2 thick slices artisanal bread, such as ciabatta, pain au levain or focaccia, toasted Aioli or mayonnaise Sea salt and freshly ground black pepper Heirloom tomato slices Butter lettuce leaves 2 t unsalted butter 1 t extra virgin olive oil 2 large farm fresh eggs [...]

Polenta

POLENTA 2 C whole milk 1 C heavy whipping cream 1 C chicken stock 2 plump garlic cloves, peeled and crushed 2 sprigs fresh thyme 1 C quick cooking yellow polenta Sea salt and freshly ground pepper Parmigiano-reggiano, freshly grated In a heavy saucepan over medium heat, bring the milk, cream, stock, garlic, and thyme [...]