Mushroom Ravioli with Parmesan Butter Sauce (makes 45 ravioli) For the Ravioli Filling 1.5 lbs mixed mushrooms, finely chopped (we used shitake, oyster and crimini) 6 small green onions (or scallions) white and greens, finely chopped 8 cloves garlic, diced 3 tbsp thyme leaves 1 tsp red pepper flakes 1/2 cup sherry 1/2 cup heavy […]
Eat those late summer berries while you still can. Blueberries may be disappearing from the farmers markets but you should still be able to find ample portions of blackberries and raspberries. If your looking for a different way of using them, look no further than a Berry Slump. What is a Slump you ask? It […]
Fig, Gorgonzola and Prosciutto Pizza (makes 2 small pies, serves 4) 2 tsp sugar 1.5 tsp active dry yeast 7.5 tbsp olive oil 1 tsp salt 2.25 cups all-purpose flour 6 oz Gorgonzola cheese 10 slices prosciutto 1 bag arugula 10 figs 1 cup parmesan Combine 3/4 cup warm water (105F), sugar, and yeast in a large […]
This recipe has a large number of egg yolks which makes the flavor much richer and deeper and leaves a powerful and distinct custard flavor. It is important when you cook custard based ice creams to be very careful when heating the eggs. Anything too hot will curdle the yolks leaving you with a nasty […]
As signs of fall seem to be slowly popping up I couldn’t help but think of cold nights and dense, delicious stews, it is after all, a cool, refreshing 77F. When it comes to cooler weather I have a few standards, such as my Grandmother’s Pork and Sauerkraut, but I have for some reason never […]
To fully bring out the multi-dimensional taste of these ingredients, I slow roasted both the tomatoes and garlic beforehand and then quickly compiled a simple and incredibly savory tart that we gobble up over the next two days. Slow roasting both the tomatoes and garlic gives each a deeper, more powerful flavor and scent […]
Chamomile & Thyme Rubbed Chicken 3 lb whole chicken 1 bag chamomile tea, contents removed 1 tsp dried oregano 1 tsp dried yellow mustard 1 tsp sea salt 3 cloves garlic, diced juice of 1/2 lemon 1 tbsp EVOO 5 turns of a pepper grinder Fresh thyme to taste With a mortal and pestle combine […]
If you reside on this side of the Atlantic (and haven’t watched New Scandinavian Cooking on PBS) you’ve probably never heard of Andreas Viestad. I know I hadn’t. Usually when it comes to food and food related things I have a lesson or two to teach Gourmand. This time around though, it was he introducing me […]
Ginger Ice Cream (makes 1 quart) 2 cups milk 4 tsp. cornstarch 1 1/4 cups heavy cream 1/3 cup sugar 2 tbsp corn syrup 1/4 tsp. kosher salt 1/3 cup chopped fresh ginger 2/3 cups chopped candied ginger In a bowl stir together 1/4 cup milk and cornstarch; set aside. In a saucepan, whisk together […]