Perfect Roast Chicken
• One small chicken, about 3 to 3 ¾ pounds • 4 sprigs fresh thyme, rosemary, or sage, each about 3 inches long • Fine sea salt, about ¾ tsp per pound of chicken • About ¼ tsp freshly ground Read on!
Daily Archives: September 18, 2009
Spring Pea & White Truffle Risotto
• 3 tablespoons butter • 1 tablespoon olive oil • 3/4 cup chopped spring onions • 2 T minced green garlic • ¼ cup minced bacon or ham (optional) • 1/2 teaspoon chopped fresh thyme or parsley • 3/4 Read on!
Spring Onion & Goat Cheese Cornbread
2 c. cornmeal 2/3 c. flour 4 t. baking powder ½ t. salt 1 1/3 c. milk 2 eggs, beaten 5 T. vegetable oil 2 t. sugar ½ c. chevre, crumbled ½-1 c. spring onions, sliced 2 T. butter Read on!
Arugula Pasta with Bacon & Parmesan
1 pound fettucine or spaghetti ¼ c. chopped green garlic 1 strip bacon, cut into ½” pieces ¼ c. grated parmesan 2 c. arugula olive oil Sauté bacon in small skillet and cook til just done; place in large Read on!
Fresh Beet & Carrot Salad with Bosque Blue & Toasted Pecans
1 bunch beets, peeled and grated 3 carrots, peeled and grated 1 spring onion, sliced ¼ c. pecan halves, toasted and chopped ¼ c. crumbled Bosque blue cheese ¼ c. rice wine vinegar 1 t. balsamic vinegar 2 t. Read on!
Spinach & Chevre Quiche
• ¼ c Wateroak chevre, room temperature • 1/3 cup Wateroak goat milk (substitute half & half or milk) • 3 eggs • 1 bunch spinach, chopped, blanched & drained • 1/2 cup grated Full Quiver cheddar (Texas Star Read on!
Chez Panisse Radish, Fennel & Dandelion Salad
• 1 bunch dandelion greens or mixed baby lettuces • 1 lemon • 2 spring onions • ¾ c olive oil • salt & pepper • 1 bulb fennel • 1 bunch radishes Wash and spin dry the dandelion Read on!
Roasted Beet & Avocado Salad
• bunch beets, roasted, peeled, and thinly sliced • 1 avocado, peeled and cut into wedges • 4 spring onions, minced • 1 ball Full Quiver Farms fresh mozzarella • juice of ½ lemon • ¼ c olive oil Read on!
Spinach Ricotta Gnudi with Brown Butter
• 1 bunch of spinach, chopped, cooked, and well drained • 2 egg yolks • ¾ c Wateroak ricotta, drained • ¾ c finely grated parmesan • 2 T + 1 c flour • ½ t freshly grated nutmeg Read on!