1 small green cabbage 3 quarts of water 2 to 3 tablespoons butter 1 large leek, white part only, quartered lengthwise, chopped, and rinsed 1 hefty Yukon Gold or russet potato, peeled and roughly cubed Sea salt and freshly ground Read on!
For fritter mixture 4 cups coarsely grated zucchini 2 teaspoons coarse sea salt 1 cup chopped scallion 1 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint 2 teaspoon fresh or dried oregano, crumbled 1 cup cornstarch 1 cup Read on!
1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 2 teaspoon double-acting baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1 1/2 cups buttermilk 1 cup fresh corn kernels including the pulp scraped Read on!
1 bunch kolrabi, trimmed and cut into matchsticks 1 small apple, cut into matchsticks 1/4 c slivered red onion (optional) 1 Tbs. chopped parsley 2 Tbs. sour cream 2 Tbs. mayo 1 Tbs. lemon juice 1/4 c. crumbled Bosque Blue Read on!
FOR SAUCE 1 cup sugar 3 tablespoons unsalted butter, cut into pieces 1/3 cups water 1/4 cup dark rum 1/2 teaspoon cider vinegar 1/4 cup heavy cream FOR BEIGNETS About 8 cups vegetable oil, divided 2 apples 1 3/4 cups Read on!
4 sweet peppers, cut in half lengthwise and seeds removed (or one eggplant, cut in half lengthwise and flesh scooped out and diced) 1/2 pound mushrooms, washed and sliced 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced Read on!
1 small onion, cut into slivers 3 cloves garlic, peeled and sliced paper thin 4 tomatoes, peeled and quartered, or 1 14 oz. can whole tomatoes, cut into quarters 2 strips bacon, optional 1 pound green beans olive oil salt Read on!
8 semi-boneless quail 4 strips bacon 1 c. leftover risotto salt & pepper to taste Stuff quail with leftover risotto. Cut a small slit in skin below the breast, cross legs, and thread though slit. Cut bacon strips in half Read on!
1 small winter squash or pumpkin 5 small dried chiles 4 cloves garlic 4″ piece of ginger 2 stalks lemongrass 6 kaffir lime leaves 5-6 stalks cilantro large handful cinantro leaves vegetable oil 2 c. chicken or vegetable stock 1 Read on!