Kabocha Squash Mashed Potatoes

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In addition to imparting a light orange hue, the squash also adds beta carotene and fiber.  Ingredients: 2 pounds yukon gold potatoes, peeled 1 tablespoon garlic confit (see recipe below) 6 ounces kobocha squash meat, roasted and scooped 1 cup heavy cream 2 ounces butter Cook potatoes in salted water until fork tender.  While potatoes are… Read more »

Mushroom Ragout

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This hearty, vegetarian stew is amazing over pasta, your favorite whole grain or roasted squash.  For a beautiful presentation, roast delicata squash until tender and fill with ragout.  Garnish with mushroom cream and a sprinkle of fresh herbs.  Most of the ingredients are available in an Asian grocery store. Yield: 2 qt Ingredients: 1 ½… Read more »

Smoky Bleu Cheese Dip

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This dip is great with all things tailgate… from wings to chips to fingers!  Make a double batch and cheer on your team! Yield: 2 cups Ingredients: ¾ c heavy cream 4 oz Rogue Smoky Bleu cheese (about ½ cup crumbled), divided ¼ teaspoon dark brown sugar ¼ tsp chili flake ¾ cup sour cream… Read more »

Apple Cider Muffins

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Homemade apple sauce packs an extra apple punch, and leaves you with a little extra to enjoy on its own!  If you can’t find gjetost, don’t sweat it, you can substitute a caramel glaze.  Ingredients 4 granny smith apples 2 – 2 ½ cups apple cider  2 cups all purpose flour 1 tsp baking powder… Read more »

Vanilla Bean Yogurt

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1 cup mint 1 cup basil 2.5 cups cream 2 vanilla beans 1 quart yogurt 1 teaspoon salt   Puree the herbs, vanilla and cream. Whisk into the yogurt. Season with salt.

Peanut butter meringue and Concord grape sauce

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Peanut butter meringue   1 cup egg whites 1 cup sugar small dash of cream of tartar 3/4 cup peanut butter   Whisk whites, sugar, and cream of tartar over simmering water until warm and sugar is dissolved. Whip to stiff peaks. Warm peanut butter in a dobe broiler. Gently fold in peanut butter.  … Read more »

Szechuan chili sauce

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Szechuan chili sauce 1/3 cup broad bean chili paste 1/3 cup fish sauce 3/4 cup malt vinegar 1/4 cup sesame oil 1/4 cup chili oil 1 cup garlic chives 2 T sesame seeds 1T Szechuan peppercorns, toasted and ground Mix all together!

Corn Gazpacho

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Corn season has to be one of my favorite times of the year. On the cob, in a salad, grilled with kalbi ribs, I’ve even been known to eat corn raw! If you are looking for inventive ways to use up some extra ears, this gazpacho makes for a quick and easy dinner! Yield: 4… Read more »

Plum pico de gallo

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  1 bunch of cilantro, rough chop 8 plums, sliced 3 green tomatoes, small dice 1 red onion, small dice a touch of olive oil and salt mix all together. at the goat we put this on corn cakes (pictured!), ropa vieja…even sunny side eggs!

Carrot Giardinaire

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2 cups Carrots, well washed and thinly shaved 1 cup Golden beets, raw Small Dice 1/2 cup Spring onions, bottoms Thinly sliced 1 Ear of corn Grilled, cut off the cob 1 Tbsp Mint Picked 1 tsp Jalapeno Thinly sliced 1 ea Garlic cloves Thinly sliced 1 Cup White vinegar 1/2 Cup Sugar 2 Tbsp … Read more »