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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…
Read MoreBeet & 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…
Read MoreRoasted 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…
Read MoreThe Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO
Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one large ice cube. I really it would be best to make fresh pear juice. 🙂 Finally, here is what is left over: 3 btls Raventos…
Read MoreSeptember'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…
Read MoreCalabrian 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…
Read MoreSummer 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…
Read MoreSummer 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…
Read MoreAugust 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,…
Read MoreAugust Recipe Program by Karla Sorrentino TOMBET
Tombet Serves 4-6 Ingredients: • 1 lb. potatoes, peeled and sliced • 3/4 lb. zucchini, unpeeled and sliced • 3/4 lb. yellow squash, unpeeled and sliced • 1 lb. eggplant, unpeeled and sliced • 1 1/2 lbs. large tomatoes, whole • 1 lb. bell peppers, medium diced • 3 cloves garlic, minced • kosher salt…
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