Events

Prosciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini

Prosciutto and Wild Mushrooms Mac and Cheese Serves 4-6 Ingredients: Béchamel Sauce 4 tablespoons butter 2 tablespoons flour 2 cups hot milk small pinch freshly grounded nutmeg salt and fresh black pepper 1 cup fresh grated Parmesan cheese 2 – 3 cups fresh wild mushrooms, cleaned and trimmed, or dried porcini soaked in water and…

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Beet & Farro Salad with Ginger Vinaigrette

The Beets   1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a 350 degree oven…until tender…(depending on their size cooking times can vary)   or 2.  You can boil them in a pot with salted water until…

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Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas (either store bought…if not soak overnight in cold water and cook separately) *2-3 lemons juiced (depending on how “lemon-y” you like it *4 oz tahini…

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September's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)

Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian Pear and Hijiki Second Course *Roasted Beets with Farro, Watercress, Pecorino, Mint, Ginger Vin., Sunflower Seeds Entree *Grilled Swordfish Vegetable Kabobs with a Fennel Caper…

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Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs, slightly beaten 1/2 cup bread crumbs 3 tablespoons extra-virgin olive oil 1/4 cup basil, cut into fine ribbons (chiffonade) kosher salt red pepper flakes, to…

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Summer Fork It Over with Jamie Cooper Country Estate

Fork It Over Country Estate Style by Jamie Cooper passed hors d’oeuvres] Beltane Goat Cheese Toast, Marinated Tomatoes Scallops with Corn & Zucchini Relish Chuck-Eye Reuben, Ramp Saurkraut Mascarpone-Parm Polenta, Sausage, Blueberries & Thyme [first] Cucumber & Pickled Vegetable Salad, Buttermilk Dressing [second] Zucchini stuffed with Vegetables & Point Reyes Bay Blue, Fresh Tomato Sauc…

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Summer Fork It Over with Matt Storch Riverside

Fork It Over Sunday Dinner by Chef Matt Storch Passed Appetizers: Patti & Al’s Caponata with Beltane Cheese & Wave Hill Bread Ricotta Stuffed Squash Flowers with Truffle Aioli Charred Octopus with Citrus Butter & Chives Bufala en Carrozza with Balsamic Soaked Cherry Tomatoes Gorgonzola Stuffed Figs, Melon & American Prosciutto Dinner: Soft Eggs on Toasted…

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August Recipe Program by Karla Sorrentino

Vegan Farro, Garbanzo and Cucumber Salad with Tomatoes & Herbs Serves 4 Ingredients: • 2 small cucumbers, seeded and small diced • 1 1/2 cups assorted cherry tomatoes, cut in halves or quarters • 1/2 jalapeño, seeded and finely chopped • 1 bunch radishes, diced • 4 limes, juiced • 1/3 cup extra-virgin olive oil,…

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