Ingredients… 1 lb. wild Alaskan halibut Unbleached white flour Maldon sea salt flakes White peppercorns Extra virgin olive oil White wine ½ cup water 1 leek, washed, trimmed and sliced into half moons 1 shallot, peeled, trimmed and sliced thinly 2 scallions, washed, trimmed and sliced thinly 1 handful spinach, washed and stems removed 2…
Spring
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……
Mom’s Meatballs
Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients… 1 cup stale breadcrumbs + 2 cups stale breadcrumbs for rolling 1 lb. ground beef, preferably chuck with a high amount of fat content 1 lb. ground pork shoulder 1 small onion, peeled and grated on the…
Shrimp Marinara
We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all the difference. Don’t forget to use authentic San Marzano tomatoes like Cento’s and DeCecco’s dry pasta. Enjoy… Ingredients… Sea salt for cooking the pasta 1/2 cup extra virgin olive oil 6 large peeled garlic cloves,…
Oven-Braised Pot Roast
Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3 pound beef chuck roast Enough olive oil to cover the bottom of pan 2 yellow or red onions, sliced thickly 1 cup red wine Enough beef stock to come halfway up the sides of the meat 2…
Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick. Ingredients… 6 slices of bacon or the weight equivalent of Guanciale or Pancetta 2 large handfuls of Pecorino Romano or…
Ravioli…
If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade ravioli!!! We stuffed these with leftover pot roast and Parmesan! See our Fault-proof Pasta Dough recipe below… Ingredients… 2 cups unbleached all-purpose flour 1+ cup Semolina 3 extra large eggs, lightly beaten a drizzle of extra-virgin olive…
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…
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…
Grilled Pesto Rubbed Chicken
We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that’s made in the USA and can take the HEAT!!! Use our coupon code “SIMPLY” for your 20% discount on your online purchases! Ingredients… For the chicken……
Baby Arugula and Kale Pesto
We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for soups or just by the spoonful. Here it’s smeared on toasted Ciabatta bread with fresh ricotta, slow roasted tomatoes, garden arugula, extra virgin olive oil and balsamic syrup. Recently in class… someone had an allergy…
