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Recipes
Gnocchi Verde
By timbrehse
Ricotta & Rocket ?
- FOR THE GNOCCHI VERDE:
- 2 pounds fresh spinach, cooked, squeezed dry, and finely minced
- 1 1/2 cups fresh whole milk ricotta (see recipe below)
- 1 tablespoon melted butter
- 3/4 cup grated, parmigiano-reggiano
- 2 eggs, lightly beaten
- 1 teaspoon nutmeg
- Salt and pepper
- 6 tablespoons flour
- FOR THE SAGE BUTTER:
- 8 to 12 tablespoons butter
- 8 to 10 sage leaves
- Parmigiano-reggiano
Scallops, RAMPS, AND DANDELIONS GREENS OVER PASTA
By timbrehse
Put butter and olive oil into a large, hot skillet
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 pound fava beans, shelled and peeled
- 1/2 bunch of ramps, well washed, dried and trimmed
- 2 stems of spring garlic, coarsely chopped
- 1/2 bunch of dandelions, well washed and chopped
- 1/2 pound sea scallops, cut into quarters
- coarse sea salt and freshly ground white pepper to taste
- juice of 1/2 lemon
- 1/4 cup dry white wine (or dry French Vermouth)
- 1 pound pasta alla Chitarra
- 3 tablespoons mustard Panko crumbs for garnish
- 1 tablespoon chopped chives for garnish
Potatoes Fanned - Hasselback Potatoes
By timbrehse
To each potato, using a sharp chef's knife, begin making about 1/4 inch slices, working your knife all the way near...
- 3 Russet potatoes, cleaned, skin on
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp flat leaf parsley, chopped
- 3 tbsp fine bread crumbs
- 1 clove of garlic, minced
- 1 tsp rosemary, finely chopped
Pizza Cast Iron Skillet Brussels Sprouts Bacon
By timbrehse
crust In a large bowl, combine water, yeast, honey and olive oil
- crust (NOTE: this recipe makes TWO doughs for skillet pizza)
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1 teaspoon salt
- pizza (NOTE: these ingredients are for ONE pizza)
- 6 slices thick-cut bacon, chopped
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1/2 pound brussels sprouts, stems removed and thinly sliced
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 4 ounces provolone cheese, freshly grated
- 4 ounces fontina cheese, freshly grated
- 2 tablespoons finely grated parmesan cheese
Cod roasted with Clam sauce, New Potatoes and Spinach
By timbrehse
Adapted
- 5 TBLs olive oil, divided
- 1/2 cup chopped shallots (about 4 small)
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 16 small fresh clams, scrubbed (Cockles, manilla, or smallest Little Necks)
- 2 6 1/2 oz cans chopped clams in juice
- 3 TBLs fresh lemon juice
- 3 TBLs chopped fresh basil
- 1 1/2 TBLs chopped fresh tarragon
- 3 TBLs butter, room temp
- 4 7-8 oz cod fillets
- 1 egg white
- 1 cup Herbed Panko crumbs
- 16 sm New Potatoes
- 1/2 TBLs rendered Duck Fat or butter
- sm sprig fresh Parsley chopped
- 2 6oz bags fresh baby spinach leaves
- 4 cloves of Roasted Garlic or confit (or thin sliced raw garlic)
- 1/4 tsp crushed red pepper
Chicken-Game Hens with Roasted Grape Mostarda
By timbrehse
This Cornish Hen recipe is one of those recipes that will be your go-to for when you want something delicious and l...
- MUSTARD-ROASTED GAME HENS
- 4 game hens (1 3/4 - 2 pounds each)
- 4 minced garlic cloves
- 4 tablespoons honey
- 4 tablespoons whole grain mustard
- 4 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- Salt and pepper
- ROASTED GRAPE MOSTARDA
- 3 cups black seedless grapes
- 1/2 cup chopped shallot
- 3 tablespoons olive oil
- 1/4 cup white wine
- 2 tablespoons sugar
- 1/4 cup champagne vinegar
- 1 tablespoon mustard seeds
- 1 bay leaf
- 1 teaspoon dry mustard
- 2 teaspoons dijon
- 1/4 cup reserved pan juices from game hens
- 1 tablespoon chopped fresh rosemary
Lamb Stew with Caramelized Shallots
By timbrehse
Directions Gather these tools: cutting board, chef's knife, wet measuring cups, measuring spoons, Dutch oven, wo...
- 2 pounds lamb shoulder, trimmed and cut into 1-inch chunks
- 16 shallots, trimmed and peeled
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 2 carrots, finely diced
- 1 onion, finely diced
- 2 small cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups chicken stock
- 1 tablespoon chopped parsley
Eggs-Pipérade Pizzas with Crispy Prosciutto
By timbrehse
In a large skillet over medium heat, sauté the onion and red pepper in enough olive oil to coat the pan
- For the Pipérade:
- 1 large onion, diced
- 2 red bell peppers, finely diced
- olive oil
- 1 teaspoon hot paprika
- pinch cayenne
- 1 garlic clove, minced
- 1 28 ounce can diced tomatoes with juice
- 1 tbsp basil, julienned
- For the pizzas:
- 3-4 large eggs
- 1/4 cup Parmesan shavings
- 1 loaf ciabatta
- 1 clove garlic
- 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced
- 3 slices prosciutto
- 1 tbsp basil, julienned (optional)
Filo Tart +
By timbrehse
asparagus in this one but
- 4 sheets phyllo pastry
- Olive oil
- 2 cylinders goat's milk cheese
- 1 bunch slender asparagus tips, trimmed
- Salt and freshly ground black pepper
Tomato Chutney
By timbrehse
To make the chutney: 1) Wash tomatoes well and spread out on a baking sheet
- 2 pints cherry or grape tomatoes, roasted
- 1/2 cup sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons fresh grated ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 cup raisins
- 1/2 lemon, juice only
- Pinch of cayenne pepper (optional)