|
Written by Executive Chef Craig Strong
|
 Serves 4
INGREDIENTS
8 scallops
2 teaspoons olive oil
RISOTTO
1 onion finely diced
1 tablespoon butter
1 cup risotto rice
1 cup white wine
4 cups chicken stock
3 tablespoon parmesan
cheese
1 tablespoon butter
salt
SPINACH PUREE
2 cups spinach
4 quarts water
1 tablespoon salt
PORT WINE TRUFFLE SAUCE
1 bottle port wine
1 can truffle juice
1 quart cream (Click "read more" for method.) |
|
Read more...
|
|
Written by Executive Chef Craig Strong
|
 Serves 4-6
FOR THE PASTA
1 ¾ cups flour
6 egg yolks
1 whole egg
1 teaspoon olive oil
FOR THE FILLING
2 cups butternut squash, peeled and diced
1 tablespoon butter
salt and pepper to taste
pinch of nutmeg
¼ cup cream
FOR THE SAUCE
¼ cup hazelnuts, toasted and chopped
20 sage leaves
3 tablespoons butter
salt and pepper to taste (Click "read more" for method.) |
|
Read more...
|
|
Written by Ann Shepphird
|
|
 With a farm stand that has become a Martha's Vineyard institution (attracting everyone from celebrities and islanders to foodies and restauranteurs), Morning Glory Farms was started 30 years ago when the Athearn family bought a tractor and set up a table to sell their vegetables. The story of the Athearns and their family farm -- plus 70 recipes inspired by their produce -- can be found in the new book “Morning Glory Farm and the Family That Feeds an Island” by Tom Dunlop, with photographs by Alison Shaw.
Here, in an excerpt from the book, are some tips from Morning Glory Farm on picking the perfect ear of corn along with a recipe for corn muffins (as we enter these last few weeks of corn season):
The crop that invariably earns so much affection at Morning Glory is the corn. So what makes Morning Glory corn snap with such exceptional sweetness in the mouth? According to the Athearns, you can answer this question three ways—none of them perfectly correct by themselves. The first is the types of corn they grow. After thirty years in the business, the family relies on ten or twelve varieties, bred to various degrees of sweetness. When there are two types on sale at the farm stand, customers often ask Jim Athearn which is the sweetest. He answers, “Well, this one is, but maybe that’s not the question you want to ask. Maybe it’s, ‘Which one tastes better?’” Among his favorite varieties is Silver Queen. It’s neither as sweet nor as tender as Delectable, a popular sugar-enhanced variety; still, it has “a character to its flavor that I’ve been trying to describe to people for years, but haven’t managed to.” The second factor: how it’s harvested. (Click "read more" for whole post and corn muffin recipe.) |
|
Read more...
|
|
Written by Michael Costa
|
 If you’ve seen my previous recipes on Gardens to Tables, you know I’m a big fan of utilizing every part of a vegetable, and not just the “premium” pieces—radish greens and carrot tops being the most recent examples.Amaranth definitely falls into that category. It’s a versatile, ancient grain, but its less-famous leaves are edible too. However, unlike radish greens and carrot tops, eating them raw can be a challenge. Its pleasant, grassy flavor quickly turns into a chalky, bitter aftertaste that feels like it’s camping in the back of your throat the rest of the day. I recently received a beautiful bunch of dark purple amaranth leaves from Harmony Valley Farm in Viroqua, Wisconsin, and put them right to work in my sauté pan with some fresh yukina savoy greens (which add a tasty mustard component), creating the base for this delicious, rustic, garden-heavy frittata. (Click "read more" for recipe.) |
|
Read more...
|
|
|
Written by Chef Michael Tuohy
|
|
Serves 6-8 people Ingredients:
3 Heirloom Tomatoes, rough chopped
2 Cucumbers, peeled, seeded and rough chopped
2 cloves garlic, minced
1 T pimenton dulce (sweet smoked Spanish paprika)
1 T pimenton piquante (spicy smoked Spanish paprika)
1 T toasted ground cumin
1 C torn sour dough bread
1 C almonds, rough chopped (marcona preferred)
2 C extra virgin olive oil
1/2 C sherry vinegar
salt to taste
Method:
***note: For best results, I like to double puree using an immersion blender first,
then transfer to a high powered blender like a Vita Prep for a smooth, light airy texture.
If you blend just once using a standard blender or food processor, you will have a more
coarse texture, which can be nice and just as satisfying.
1. Place all of the ingredients except for the olive oil in a container large enough to hold while blending with an immersion blender. Or, place into a standard blender container.
2. Begin blending and slowly adding the olive oil to create an emulsion.
3. After all ingredients are incorporated, taste and adjust for seasoning.
4. Chill very well before serving.
Garnish with a drizzle of olive oil, some chopped almonds and a bit of coarse sea salt like Fleur de sel, or maldon. |
|
Written by Chef Marc McDowell, Ritz-Carlton, Kapalua
|
|
Below is an easy recipe for a tropical citrus marinade that is great for fish, chicken or tofu. Also a macadamia and cilantro mixture I use as a crust. It’s wonderful and full of flavor!! Cilantro and Macadamia Nut Crust for Fish, Chicken or Tofu
Ingredients:
6- 5 oz. portions of Mahi Mahi
1/3 Cup of Macadamia Nut pieces
1/2 Cup Cilantro Stems, chopped
11/2 tsp. Ginger, peeled & finely chopped
11/2 tsp. Garlic, minced
0.5 oz. Lime Juice, fresh
1 oz. Vegetable Oil
1/2 tsp. Serrano or jalapeno Chili, chop with seeds
1 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper Preparation:
1. Combine the cilantro stems, macadamia nuts, ginger, garlic and Serrano and process in a robot coupe or food processor for 15 seconds.
2. Add the lime juice and oil, season and process for another 20 seconds.
3. Taste and adjust as necessary.
4. Marinate the fish, chicken or tofu in tropical citrus marinade 6 hours, drain off excess. Season with salt and fresh ground white pepper and sear in a hot saute’ pan with 1 Tbl oil on both sides. Remove and let chill slightly until cool enough to spread 1-2 Tbsp. of crust on top.
5. Place in 375 degree oven for 6-7 minutes and remove and serve with nice fresh pineapple salsa.
Tropical Citrus Marinade for Fish, Chicken or Tofu
Ingredients:
Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
Zest and Juice of 1 Lime
1 tsp Lemongrass pulverized
3 each Kaffir Lime Leaf Pulverized
2 Tbl. Cilantro, chopped
1 tsp lime or lemon thyme leaves
2 tsp lime basil leaves
1/2 Tbl Garlic, chopped
1/2 Tbl Ginger, chopped
6 oz. Salad Oil Preparation:
1. Place all ingredients in a blender and emulsify for 15 seconds. Or mix in a bowl with whisk for a temporary emulsion. |
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 Next > End >>
|
|
Page 5 of 6 |
Recipes 
