This recipe hails originally from Chef Mark Bliss of Restaurant Biga in San Antonio, Texas, and was originally published in Bon Appétit in 1996. Cipollini onions are perfect for roasting whole due to their flat shape. Serve as a side dish with roast pork, lamb, turkey, or chicken. INGREDIENTS: 2 pounds cipollini onions 2 tablespoons...Read More
The hearty, rich stock and sweet caramelized onions perfectly complement the sharpness of the melted Gruyere topping. Add a green salad and a glass of wine, and you have a cozy winter evening supper. This is a large batch recipe, so we like to invite friends to enjoy it with us for dinner one evening...Read More
Ukrainian apple squares are traditionally made around the holidays to make use of stored apples that have become too soft for eating. Since apples are available at the markets virtually year-round in the US, this European pastry can be made and enjoyed at any time. INGREDIENTS: 4-6 apples, peeled, cored, and diced 1/2 cup dates...Read More
This delicious pie baked by April Kofler won second place at the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market. INGREDIENTS: 1 (9-inch) pie shell 5 cups apples, peeled, cored, and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4...Read More
This delicious pie baked by Chaise Lathrop of Prevedelli Farms won first place in the Junior Division of the 2010 Annual Harvest Fair Apple Pie Baking Contest at the Aptos Farmers Market. INGREDIENTS: Crust 3 cups all-purpose flour 1 1/4 cups butter-flavored shortening 1 teaspoon salt 4 tablespoons cold water 1 egg 1 teaspoon vinegar...Read More
This delicious pie baked by Eileen Poppleton was the first-place winner of the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 recipe for 9-inch double-crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed...Read More
INGREDIENTS: Crust: Use your favorite recipe Filling 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla 1 egg 6 cups Granny Smith apples, peeled, cored, and sliced 1/4″ thick Topping 1/2 cup all-purpose flour 1 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed...Read More
This is a vintage recipe for old fashioned Persimmon pudding, an American classic. You must use completely ripe persimmons — you will know they are fully ripe when they are soft and the pulp has an almost jelly-like consistency. INGREDIENTS: 6 to 7 very ripe Hachiya persimmons 1 3/4 cups all-purpose flour 1 1/2 teaspoons...Read More
Burdock and salsify look quite similar and are frequently confused and mislabeled. I find, when correctly labeled, salsify has a subtler taste than burdock. Burdock, also known as gobo (the Japanese for it), has a more assertive, “root-ier” taste. INGREDIENTS: Juice of 1/2 lemon 1/2 pound burdock root 2 cups stock (vegetable or chicken, or...Read More
