As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months. Make sure to shop for the groceries the day before so you can take your time as you prepare this…
Vegetables
Cave Dweller Caesar Kale Slaw
Only with Firefly Farms premier Italian style cheese, does this “good-for-you” recipe never get old. Our “Caesar Kale Slaw” calls for Firefly Farms Cave Dweller and Tuscan kale prepped and cut into “kale ribbons” and lightly dressed with a simple vinaigrette. Save your leftovers… it’s even better the next day!!! Enjoy… Whisk together in a…
Almost Spring Salad…
A refreshing change of fare… here we marry winter and spring with beets, Cara Cara oranges, Firefly Farms deliciously, tangy fresh goat cheese and homegrown microgreens. Ingredients… Beets, Baby Beet Greens, Beet Juice Radishes Red Onion Cara Cara Oranges, Cara Cara Orange Juice Microgreens Firefly Farms Fresh Goat Cheese, crumbled Chives To Roast the Beets……
Pickled Jalapeños
It’s always a relief to know these jalapeños are in the fridge. We actually used what was left in a jar from early summer to lift our grilled turkey on Thanksgiving. Delicious. And yes… they will last that long! Just Simply… Cuisine’s building block, vanilla sugar, is our “secret” ingredient when we “pickle”. Don’t worry…
Sweet Potato Pizza
Ingredients… Unbleached white flour Coarse cornmeal 1 pizza dough, room temperature Extra virgin olive oil Caramelized onions (see JSC Building Block recipe below) 1 large sweet potato, peeled and sliced thinly Crumbled goat cheese Fresh sage leaves Cayenne Maldon Sea Salt Flakes To Make the Pizza… In a bowl, rub sweet potato slices and sage…
Grilled Zucchini Pizza
Use a vegetable peeler to make zucchini ribbons for this refreshing summer pizza. And… elevate your pizza stone with bricks to promote even cooking on the grill… you don’t want to burn the bottom when your grill is smoking hot! Enjoy… Ingredients… 1 zucchini, cleaned and peeled into ribbons 1 pizza dough, room temperature 1…
Garlic Confit…
Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful… we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here’s our recipe below… enjoy! Preheat oven to…
Robbie’s Chicken
In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice and we like to use the 15-inch skillet for this recipe. That way you can pile on all the veggies…
Grilled Wet Rub Chicken
For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our Wagshal’s chicken before grilling. You can search for our Slow Roasted Tomato recipe right here on our blog. Delicious! For the chicken… 1 4+ pound chicken Cut the skin of the legs away from the breast…
It’s Really Okay to Eat Fat…
SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made for the perfect nutrient-rich meal to sustain one’s work in the fields all day. So good and so simple to…
Autumn Chicken Pot Pie
In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use the same roasting skillet with the drippings to make and bake our pot pie. Delicious! Ingredients… 1 4 lb. whole chicken roasted in a 12 inch cast iron or other heavy ovenproof skillet 1 cup onions, chopped…
Mise en Fridge Eggplant Parmesan
Many of you asked for the recipe so here you are. Enjoy… Tory and Chris Ingredients for the Eggplant… 2 medium to large eggplants 3 eggs, mixed well Enough unbleached white flour for dredging Enough JSC bread crumbs for dredging… To make breadcrumbs listen to Episode 2 of our We’re Cookin’ Foodcast Extra virgin olive…
