Ingredients… 7-pound boneless roast, tied and fat trimmed and scored. ¼ cup chopped fennel fronds ¼ cup chopped fresh rosemary ¼ cup chopped fresh sage leaves 6 garlic cloves Zest of 1 lemon 1 Tablespoons coarse sea salt 1 teaspoon fennel seed 1 teaspoon red pepper flakes ½ teaspoon black pepper 1/3 cup extra-virgin olive…
Winter
Turkey Pot Pie
It’s always a good idea to have a pot pie in the freezer. Don’t know how to make one? Stream our mini-podcast “Turkey Coma” to learn a simple, easy way to use up what’s in your fridge and make a flavorful pie for supper!
French Onion Soup
French Onion Soup is always a good idea! Onions, bread, and FireFly Farms Cabra LaMancha gooey, melty cheese are the mains in this timeless dish and once you peel and slice the onions, the rest is effortless! Even better, while the onions slowly braise in the oven… the delicious smell will transport you to Parisian…
Our Bourguignon
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…
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…
Mac and Cheese
If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make sure it’s made of clear glass so you can see your mac while it bakes. You’ll know it’s almost ready when it bubbles at the bottom and browns on top. Don’t have glass? Use a Lodge cast…
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…
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…
Sicilian Citrus Salad
For the Orange Caper Sauce… ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained 3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly Zest of 1 orange Juice of 1 orange Mix all ingredients well and chill. May be made 1 day in advance….