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…
Fall
Cacio e Pepe… Easy
We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO easy and SO good… you’ll only need 4 basic ingredients. Cacio e Pepe never gets old… enjoy! Ingredients… 8 ounces pasta, bucatini or spaghetti 3 tablespoons extra virgin olive oil 2+ teaspoons freshly cracked black pepper 1…
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…
Cauliflower Risotto
For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of burning then cut into bite size pieces. Make sure to flip the cauliflower slices halfway through the roasting and save…
Black Grape Foccacia
To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our recipe from there. Ingredients… 1 teaspoon dried active yeast 1½ cups warm water 1 Tablespoon sugar 4 cups King Arthur all…
Broccoli Risotto
A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re ready to add it to the rice at the end of stirring. For the Broccoli… Roast, Steam, Puree 2 large…
Raspberry Almond Torte
Ingredients… 3/4 to 1 cup sugar, depending on the sweetness of the berries ½ cup unsalted butter, softened 2/3 cup unbleached flour, sifted 1/3 cup almond flour 1 teaspoon baking powder Pinch of salt 2 eggs ½ pint fresh raspberries Sprinkling of sugar for topping and to coat the baking pan. To Make… Preheat oven…
Our Panzanella
Ingredients… Equal amounts of stale bread and tomatoes Fresh basil 1 medium cucumber, half peeled and seeded 1/2 red onion, peeled Capers, rinsed and drained Light vinaigrette… make you own Pecorino To Make… Tear a stale loaf of rustic bread into bite size pieces. Spread them on a baking sheet and toast in a low…
Cider Glazed Pork
Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of rosemary and sage Handful of garlic cloves 3 red onions, peeled, trimmed, cut in half 8 crab apples Coarse sea salt and freshly ground peppercorns For the glaze… ¼ cup maple syrup 1 cup apple cider In a…
Pappardelle with Roasted Cauliflower, Corn and Kale
We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn and kale. Ingredients… 1 head cauliflower, rinsed & air-dried 6 leaves of kale, rinsed, air-dried, ribs removed 2 ears of…
Broccoli & Lemon
When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and red pepper flakes halfway through… Just before serving we add… A handful of grated Parmesan or Pecorino Maldon Sea Salt Flakes and freshly ground white peppercorns drizzle of extra virgin olive oil and reserved broccoli crumbles Lastly……