Yield: 12 to 16 servings Time: 1 hour, 10 minutes I wasn’t expecting it, but this really is one of the best mac & cheese recipes I’ve ever had. Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. Ingredients 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 […]
Roasted Delicata Squash Puree
Yield: 2 to 4 servings Time: About 1 hour 15 minutes (depending on size of squash) This was great, and although it took time, was very easy to make. Universally enjoyed. And paired well with arctic char and braised kale. Ingredients 2 or 3 delicata squash 2 tablespoons canola or other vegetable oil Salt and […]
Braised Kale
Yield: 4 servings Time: About 1 1/2 hours This was really good and a great compliment to the arctic char and squash puree. It was a tiny bit sour, but balanced well with the sweet squash. Be sure to keep the onion, carrot, and celery chunks large so that it’s easier to separate the kale […]
Garlic Lemon Anchovy Dressing
This extremely versatile dressing is packed with umami. Use in a Caesar salad in lieu of traditional Caesar dressing, or drizzle over roasted asparagus. Ingredients 1 clove garlic 2 anchovy fillets 2 teaspoons lemon juice, freshly squeezed 1/4 cup olive oil or equal parts lemon & olive oil Directions In a blender, puree garlic, anchovies, […]
Gordon’s Warm Brussels Sprout Salad with Bacon and Eggs
Yield: 8 servings as side dish (or 4 as main dish) Time: about 1 hour I first had this at a street fair in the Mission, outside of the former Gordon’s Restaurant site. Truly fantastic. Pro tip: do as much as possible a day ahead. I use a wok to cook the salad, and assuming […]
Spring Greens with Roasted Beets and Blood Oranges
Yield: 4 servings Time: This is a great salad. The beets and the blood oranges represent the best of the late winter vegetables. Ingredients 4 medium beets, trimmed 3 tablespoons olive oil 2 tablespoons Sherry wine vinegar or balsamic vinegar 1 1/2 tablespoons walnut oil or olive oil 8 cups mixed baby greens 2 blood […]
Fennel and Celery Salad
Yield: 4 to 6 servings Time: Ingredients 2 medium fennel bulbs, trimmed, some fronds reserved 3 celery ribs, trimmed 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice, more to taste Salt to taste 1/4 teaspoon black pepper, more to taste Freshly shaved Parmesan cheese Directions Cut fennel bulbs in quarters lengthwise, discarding […]
Bibb and Avocado Salad
Yield: 8 servings Time: 15 minutes Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm. Ingredients 1/4 cup fresh lemon juice 1/2 cup olive oil 2 (6- to 8-oz) firm-ripe avocados 3 heads Bibb lettuce (3/4 pound total), leaves torn if large […]
Egg Pappardelle with Bagna Cauda Wilted Radicchio and Fried Egg
Yield: Serves 4 Time: Ingredients For the pappardelle and bagna cauda: 1 stick ( 1/2 cup) unsalted butter 1/4 cup extra-virgin olive oil 15 anchovy fillets, finely chopped 8 large garlic cloves, minced 1/4 cup finely chopped flat-leaf parsley 12 radicchio leaves, torn into small pieces Grated zest and juice of half a lemon Kosher […]
Grilled Chicken Wings
Yield: 6 to 8 servings Time: 40 minutes, plus at least 2 hours’ marinating Even easier are the kind of chicken wings you find as bar food in much of Japan. They are lightly seasoned but not really sauced — they’re not drippy — with the usual suspects: soy, ginger and garlic. These are, I […]
Challah French Toast
Another household favorite. Typically, I make french toast by the loaf, and use x3 or x4 of the below batter recipe. Yield: Time: Ingredients 2 eggs 1 1/2 teaspoon sugar 1/4 teaspoon cinnamon pinch of salt 1/2 cup milk 1/8 teaspoon vanilla 4 thick slices of challah 2 teaspoons unsalted butter maple syrup and /or […]
Cinnamon Pastry Shell
This great tasting super-easy pie crust has a slight sweetness making it a perfect pair to Bourbon Derby Pie. Having made this 100’s of times, I strongly recommend using organic butter. The moleculear structure of organic butter is such that it is much easier to work into pie crust. Do not pre-cook this pie shell […]
Chicken Thighs Stuffed with Chard
Very good. These took me a little longer to make than expected, but they are delicious. Expect every adult to eat 2 thighs. Yield: 4 to 8 servings Time: Ingredients 1 1/2 to 2 pounds chard 5 tablespoons olive oil 1 tablespoon chopped garlic 1/2 cup pine nuts 1/2 cup raisins, soaked in warm water […]
Quick Pickles
I love pickles, especially fresh pickles. These are quick to make, and don’t require any canning (ergo must be kept in the fridge). I’ll serve them with pulled pork, add them to grilled cheese, or eat them straight out of the jar. Note: I always pickle in a larger quantity than this, starting with maybe […]
Huber Family Farm Always There Cole Slaw
This is my favorite vinegar-based cole slaw is great at a summer picnic or BBQ, though it’s also good on tacos, both fish and pork. Bonus, it can be stored in the fridge for at least a week. Any green cabbage will work in this recipe, although when available, I like to use Napa Cabbage. […]
Buttermilk Waffles
Yum! Ingredients 1 1/2 c all-purpose flour 2 t baking powder 3/4 t baking soda 1/2 t salt 2 T sugar 3 eggs, separated 1 1/2 c buttermilk 3/4 c melted butter 1/4 c milk, if needed Directions Put the flour into a mixing bowl and add the baking powder, soda, salt, and sugar. Stir […]
Kale Salad with Pinenuts, Currants, and Parmesan
I like this salad. It’s both simple and delicious; and all of the ingredients are able to speak honestly for themselves. And because kale is sturdy by nature, the salad fares decently for lunch the next day. Yield: 6-8 servings Time: 30 minutes Ingredients 2 Tablespoons dried currants 1 Tablespoon + 2 Tablespoons balsamic vinegar, […]
Meringues
Yield: Makes about 24 meringue kisses Time: Ingredients 2 large egg whites pinch of salt 2/3 cup sugar 1/4 teaspoon vanilla chocolate chips (optional) Directions Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour. In a bowl with an electric mixer beat whites with salt and vanilla until […]
Chipotle Potato Soup
Delicious and seasonally appropriate in winter. Perfect for dipping bread. Yield: 6 servings Time: 1 hour Ingredients 1 T olive oil 1 onion, peeled and chopped 2 cloves garlic, peeled and chopped 8 cups vegetable broth 3 bay leaves 2 lbs yellow sweet potatoes, cut into chunks 2 lbs red potatoes, cut into chunks 4-5 […]
Mint Infused Simple Syrup
Yield: 1 cup Time: Ingredients 1 cup water 2 cups granulated sugar, preferably cane fresh mint Directions Boil the water. Add the sugar, reduce heat and stir until completely dissolved. When the mixture turns a pale straw color, turn off heat and immerse 3-4 stalks of fresh mint in the syrup. When liquid cools, strain […]
Amandari Smoked Salmon Angel Pasta
This is a simple meal to compile, and packs a nice bunch of flavor. I like that this is a lighter version of the ‘smoked salmon with angel hair pasta’ (with no heavy cream), and if you’ve got leftover salmon, it’s a great way to use it. Yield: 4 servings Time: 45 minutes Ingredients 8 […]
Iceberg Wedge Salad
Needed a classic salad. This seemed to fit perfectly. But the real magic was in the vinaigrette… a bacon roux. Use the leftover vinaigrette to drizzle on top of asparagus, maybe topped with a chopped hard boiled egg. Plus, great use of that bacon fat you keep in the fridge!! Ingredients Vinaigrette 1/4 cup bacon […]
Lettuce Soup
Lettuce soup! Who would have thought? Delicious. Time: 30 minutes Yield: 4 servings Ingredients 2 tablespoons butter 1 onion, chopped 2 garlic cloves, minced 5 cups chicken stock (or veggie) 2 heads lettuce, including ribs (reserve a few of the tops for a garnish) 1/2 cup peas 1/2 teaspoon cumin 1/4 teaspoon fresh black pepper […]
Sauce Gribiche
Delicious, dynamic, easy. Yield: 1.5 cups (enough for 8+ servings) Time: 10 minutes Ingredients 6 Tablespoons olive oil 2 Tablespoons dijon mustard 2 Tablespoons white wine vinegar 2 hard-cooked eggs, chopped 3 Tablespoons capers, chopped 4 cornichons, chopped (or can substitute gourmet pickle, ie Bubbies) approx 1 teaspoon salt optional: hot sauce Directions Whisk olive […]