Month: April 2012

Dijon Sesame Carrot Salad

Ingredients: 1 mutant carrot or 2 normal sized ones, sliced very thinly 2 tablespoons unfiltered apple cider vinegar 1 tablespoon olive oil 1/2 teaspoon Dijon mustard 1 tablespoon minced Italian parsley 1/2 teaspoon sesame seeds sea salt freshly ground black pepper Directions: Arrange the carrot slices in a small bowl. […]

Baked Sunny Side Up Eggs & Bacon

Ingredients: 6 slices thick cut bacon 6 eggs 3 tablespoons grated aged goat cheese* (optional) sea salt freshly ground black pepper Directions: Preheat oven to 350. Spray 6 wells in a muffin tin with nonstick spray. Make a ring of bacon around the sides of each well, creating a “wall” […]

Homemade Sauerkraut with Caraway

Ingredients: 3 lbs cabbage, core removed and sliced thinly 2 large cabbage leaves 3 teaspoons canning salt 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons charnushka (black caraway) 9 black peppercorns other equipment: a plastic bag filled with water and tied closed a pickling or other nonreactive crock potato masher […]

Crab Cake Eggs Benedict with Old Bay Hollandaise

Ingredients: 4 English muffins, toasted 8 eggs, poached* 8 warm crab cakes for the hollandaise: 3 egg yolks 1 tablespoon cold water 4 oz hot melted butter juice of 1/2 lemon 1 teaspoon Old Bay Directions: For the hollandaise: Place egg yolks, water, lemon juice and Old Bay in a […]

Littleneck Clams with Linguica

Ingredients: 2 shallots, minced 1 lb linguica sausage, sliced 1 lb 8 oz small golden potatoes, halved 1 bunch Hakurei (I’ve seen them labeled “baby”) turnips with greens attached, turnips halved* and greens chopped 2 tablespoons sherry vinegar 1 1/4 cup stock 2 bay leaves 1 tablespoon yellow mustard seeds […]

Ramps & Bay Scallop Quiche with a Gruyère Crust

Ingredients: for the crust: 1 cup flour 1/3 cup cold butter, cut into 1 inch chunks 1/4 cup shredded Gruyère  2-4 tablespoons ice water for the filling: 8 oz bay scallops 5 eggs 1 1/2 cups milk 1 bunch ramps, chopped 3/4 cup shredded Gruyère 2 teaspoons sherry vinegar salt […]

Ramp’d Up Potato Salad with French Radishes

Ingredients: 2 1/2 Yukon Gold potatoes, diced and boiled 12 French Breakfast radishes (les radis petit déjeuner), diced 1 bunch ramps 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 shallot, quartered 1/4 teaspoon celery seed sea salt freshly ground black pepper Directions: Toss together the potatoes and radishes in a […]

Catfish Étouffée

Ingredients: 3-4 tablespoons bacon fat (or butter) 2 tablespoons Creole seasoning 1/4 cup flour 2 cloves garlic, minced 1 onion, diced 2 stalks celery, diced (including greens) 1 jalapeno pepper, diced 1  poblano pepper, diced 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 14 oz canned fire roasted diced tomatoes […]

Ramp Pesto Ham & Gruyère Panini

Ingredients: 8 slices crusty white bread 8 thick slices Gruyère cheese 16 slices think sliced smoked ham for the ramp pesto: 2 bunches ramps 3 tablespoons olive oil 3-4 tablespoons toasted pinenuts sea salt freshly ground black pepper Directions: Place the pesto ingredients in a food processor or blender. Pulse […]

Pan-fried Turkey Sage Scotch Eggs

Ingredients: 12 hard-boiled eggs, peeled 1 3/4 lb bulk turkey sage sausage 2 eggs, beaten 1 cup matzo meal canola oil Directions: Place the beaten egg in a shallow dish. Place the matzo meal in a separate dish. Set aside. Heat 1 inch in a skillet. Separate the sausage into […]