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
INGREDIENTS: 1 1/2 pounds small Brussels sprouts, trimmed and halved 3 tablespoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey or maple syrup METHOD: Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil. Place Brussels sprouts in a large mixing...Read More
INGREDIENTS: Apple Gastrique 1/2 cup apple juice 1 tablespoon honey or maple syrup 1/3 cup apple cider vinegar salt Brussels Sprouts 1 pound Brussels sprouts, trimmed and cut in half Vegetable oil METHOD: In a small saucepan, combine apple juice and honey and bring to a boil over medium-high heat. Reduce heat and simmer for...Read More
The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More
INGREDIENTS: 1 medium size butternut squash, cut into cubes 1/4 cup olive oil 1 garlic clove, whole 2 cloves garlic, minced 1 tablespoon all-purpose flour Salt and pepper 1-2 tablespoons fresh herbs such as oregano or sage Optional: 1/2 cup minced flat leaf parsley; or 1/2 cup fresh bread crumbs lightly oiled; or 1/4 cup...Read More
INGREDIENTS: 1 pound Kabocha squash, seeded 2 cups dashi or water 1 tablespoon sake 1 tablespoon soy sauce 1 tablespoon sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish) METHOD Use a swivel peeler to remove the skin, but leave some stripes...Read More
INGREDIENTS: 1 winter squash 1 tablespoon olive oil 4 sage leaves Salt and pepper to taste METHOD: Preheat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier). Split the squash in half and remove the seeds and fibrous threads. Using an atomizer if you have one, coat...Read More
The humble sweet potato is often forgotten until the winter holidays, but it pairs well as a side dish for many fall dishes like roast pork, pork chops or roasted chicken. INGREDIENTS: 6 sweet potatoes 1 cup packed brown sugar 1/4 cup bourbon 4 tablespoons butter Zest of 1 orange, grated METHOD: Preheat oven to...Read More
This recipe uses only three ingredients that are transformed into a “wow factor” appetizer in less than 10 minutes. INGREDIENTS: 1 tablespoon avocado oil and more, as needed (do not use olive oil — it will smoke) 16 spears fresh asparagus, washed, dried, and trimmed 16 slices prosciutto* METHOD: Preheat the broiler to high. Adjust...Read More
