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Recipes
Duck Breast with Clementines and Tuscan Kale
By nnlester
With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat bu...
- 2 large duck breasts
- Kosher salt
- Extra-virgin olive oil
- 1/2 cup clementine juice or orange juice
- 5 clementines, 2 cut into supremes for garnish, 3 sectioned and sections cut in 1/2
- 2 cups rich (hopefully homemade) chicken stock, divided
- 1 small bundle thyme
- 3 cloves garlic
- 1 bunch Lacinato or Tuscan kale, cut into 1-inch strips, washed and spun dry
- 1/2 cup pomegranate seeds, for garnish
Fresh Strawberry Sauce
By nnlester
Place strawberries, sugar, salt and pepper in a saucepan
- 1 pint strawberries, halved or quartered depending on size
- 1/3 cup sugar
- pinch sea salt
- 1 or 2 grinds of fresh black pepper
- 1 tsp. vanilla
Chantilly Cream
By nnlester
Instructions To make superfine sugar (which dissolves much quicker), run the sugar through a blender or food p...
- 1 cup heavy cream*
- 1 Tbsp superfine sugar
- 1-2 tsp vanilla or brandy
Baba au Rhum
By nnlester
Combine the currants and rum in a small bowl and set aside
- 1/3 cup dried currants
- 1 tablespoon good dark rum
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup milk
- 1 package dry yeast
- 2 tablespoons sugar
- 2 extra-large eggs, at room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Rum Syrup, recipe follows
- 3/4 cup apricot preserves
- 1 tablespoon water
- Whipped Cream, recipe follows
Peach Crisp
By nnlester
Place peach slices in a 9x12 baking dish (or smaller depending on how thick you want the fruit layer to be)
- 6-7 peaches, peeled & sliced (or canned)
- 3/4 cup GF rolled oats
- 3/4 cup brown sugar
- 1/2 cup brown rice flour
- 1/2 cup butter or margarine
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup coconut (optional)
Mussels Marinara
By nnlester
Heat the oil in a large saute pan over medium heat
- 3 tablespoons light oil or olive oil
- 1 small white onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 cup white wine
- 2 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
- 1 tablespoon fresh chopped oregano leaves
- 1 tablespoon fresh chopped parsley leaves
- 4 pounds fresh mussels, debearded, scrubbed and rinsed
- Salt and pepper
- 1 tablespoon fresh chopped basil leaves
- Pasta, as an accompaniment or bruschetta for dipping
Real Deal Grain Free Crusty French Bread — Otto's Naturals
By nnlester
Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top
- 1/2 cup warm water (about 100-110 degrees)
- 2 tablespoons - maple syrup
- 1 package active dry yeast (we use Red Star)
- 4 eggs - beaten (about 230g out of the shell)
- 1 1/3 cup (180g) Otto's Cassava Flour
- 1 1/3 cup (180g) Arrowroot flour
- 1 tsp salt (we use Redmond Real Salt)
- 4 tbsp butter - softened
Melty Baked Brie with Walnuts, Honey and Figs
By nnlester
Melty Baked Brie with Walnuts, Honey and Figs This thing also gets more points because it’s really easy to throw...
- 1/4 cup honey
- Salt
- 1 wheel of brie
- 1/4 cup walnuts, chopped
- 1/4 cup pistachios, chopped
- 5 to 6 green or purple figs, quartered
- 2 to 3 sprigs of fresh thyme
- Slices of bread or crackers, for serving
Grilled Halibut with Lemon-Basil Vinaigrette
By nnlester
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
- 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)
Strawberry Chia Seed Jam
By nnlester
Instructions Heat the strawberries, pure maple syrup, and lemon juice in a saucepan over medium-high heat, covered
- 4 cups fresh strawberries chopped
- 1/4 cup pure maple syrup to taste
- 1 tablespoon fresh lemon juice
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 2 tablespoons chia seeds
- 1/2 teaspoon pure vanilla extract