INGREDIENTS: 1 tablespoon grapeseed oil 1/4 cup onion, minced OR 1 medium shallot, minced 1 clove of garlic, minced 2 roasted red peppers, peeled and seeded, diced 1 tablespoon vinegar such as red wine, rice, sherry, or even balsamic 2 tablespoons white wine such as sauvignon blanc, or chardonnay Salt and fresh ground white pepper...Read More
This is my version of the famous New Mexican green sauce. If you find Hatch chilies, snap them up to use for this recipe. In the meantime, use New Mexico chiles, and if you can’t find those, use Anaheim peppers. The poblano peppers give the sauce a mild heat. INGREDIENTS: 5 New Mexico peppers or...Read More
This recipe includes the basic technique for cooking quail that starts with removing the spine and opening the bird up to lay flat. The word for this technique is “spatchcock.” * This method makes it easier to cook all parts of the bird evenly versus cooking the bird whole. Using this method, the leftover trimmings...Read More
INGREDIENTS: 1/4 cup white balsamic vinegar 1/3 cup cilantro stems, chopped 1/2 teaspoon coriander seed, ground 1/4 teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1/4cup cup olive oil 1/4 cup yogurt METHOD: Place all the ingredients except the oil into a blender....Read More
This risotto-like dish is more toothsome made with farro (a kind of wheat) rather than rice and has a deeper flavor that contrasts nicely with the bright flavors of the squash and tomatoes. Squash such as Costata Romanesco, Cousa, or especially Dr. Seuss-looking Tromboncini (from Borba Farms) are low moisture squash that sautés nicely and...Read More
Summer squash are another New World food. Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...Read More
INGREDIENTS: 1 lb. large Romano beans, stems snapped 1 heaping tablespoon of soffrito (minced onion, carrot, celery- 2:1:1- sautéed until tender and golden. Make a lot of it and storein the freezer) – OR – 1/4 of a brown onion minced 1 large garlic clove, germed and minced 2 tablespoons fruity olive oil 1/2 tablespoon...Read More
INGREDIENTS: 2 cups tangerine or orange juice Juice of 3 limes 2 cups + 2 tablespoon soy sauce 2/3 cup + 4 tablespoon rice vinegar 3 tablespoons mirin (Japanese cooking wine) Handful of hana-katsuo (bonito fish flakes) 3 inch strip of konbu (kelp) METHOD: Mix together all ingredients and let stand 24 hours. Strain through...Read More
I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More
This dish comes together quickly if you have some soffrito on hand in the freezer. If your soffrito is frozen, get it out and defrost it while cutting the beans. INGREDIENTS: 10 – 12 ounces flat green beans such as Scarlet Runners or Romano 1/4 – 1/3 cup soffrito 1-2 cloves garlic, peeled and de-germed,...Read More
