We made these breadsticks in cooking class at La Baita on our 1st food tour in Salogni, Italy. Easy and delicious… one batch yields enough crunchiness to last you through the week. Just make sure you use plenty of coarse cornmeal to ease the rolling and shaping of your crispy treats. Ingredients… 2.2 lb or 1…
Winter
Spicy Butternut Squash Soup…
We’re nearing the end of squash season and have ALMOST had our fill of pear shaped, orange flesh, butternut squash by now. So before the warm weather rolls in… use up all those winter spices in your pantry and make this delicious soup. Ready in less than an hour it’s easy yet complex and sure to…
Lemon Buttermilk Cake
For a Vitamin C boost… we infuse our savory and sweet recipes with citrus this time of year. And with local produce at a seasonal low, we often reach to Florida to satisfy our cravings for zest and tang! This dessert is so simple to make and delicious to eat. Blood oranges or Meyer lemons may…
More Cauliflower Please!!!
With our version of roasted cauliflower we add some thinly sliced red onion, red pepper flakes and cauliflower greens halfway through the cooking. To Make… Preheat your oven to 425 degrees. Peel a very small red onion, cut it in half and slice the halves very thinly. Set aside. Wash, trim and slice your cauliflower like…
Red and Green… Green Beans, Pomegranate Salsa, Sliced Almonds
Chilled or room temperature, use this as a salad or a side for a refreshing, no fuss holiday dish. You can prepare it ahead of time and assemble just before serving. So so good… Ingredients… 3 large handfuls garden fresh green beans, washed and stems removed 1 cup sliced almonds Pomegranate Salsa… see recipe below…
Stale Bread? Make Soup…
Save up your rock hard, stale bread to make hot and tasty soup on a cold winter’s day. Here’s the recipe for our delicious Bread Soup… enjoy! Ingredients… Extra-virgin olive oil 3 large cloves garlic, smashed Generous pinch of red pepper flakes 1 loaf stale rustic bread pulled or broken apart into palm size chunks…
No More Turkey Leftovers… Relief or Regret?
For those of you who take classes with us… you know how much we stress the creative use of leftovers!!! This Thanksgiving we roasted and stuffed a 30 pound turkey for 25 eaters and had enough extras to take us through the weekend. It’s always a “relief” and a “regret” when we exhaust what’s left…
Stuffed Center-Cut Bone-In Breast of Veal
Have your Wagshal’s butcher trim a 6 pound, 4 rib, center-cut, bone-in veal breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier. Hector did an AMAZING job at the Market yesterday for this Just Simply… Cuisine recipe!!! Remove your…
Poached Wild Salmon with Salsa Verde
With cold weather foods as our mainstay this time of year… we begin to crave dishes to refresh our palates. Just Simply… Cuisine’s Wild Poached Salmon with Salsa Verde diverts from winter’s comfort foods and wakes up your taste buds with its’ citrusy, salty sauce. For the Salsa Verde: Combine in a small bowl… grated…
Good Luck Chili…
In this New Year 2013 chili recipe we feature Wagshal’s beef burger mix… on special at the Market this month… buy one pound and get one pound free. We use our Lodge Cast Iron Dutch Oven and add a variety of chile peppers to create a delicious balance of fire and spice. Don’t forget to…
Bison Meatballs and Oozy Sunny Sides…
For a healthy take on traditional meatballs and marinara… this Just Simply… Cuisine recipe showcases Wagshal’s ground bison . If you have all your ingredients on hand… these bison meatballs make a quick 30 minute stove-to-table meal. Serve with crusty bread and top with an oozy sunny side up farm fresh egg. DELICIOUS!!! Wagshal’s Marinara…
Cruciferous Vegetable Soup
It’s almost winter and local produce is scarce. Our “Cruciferous Vegetable Soup” started over medium heat with enough olive oil to just cover the bottom of our pot. Next came a Soffrito of chopped onions, sliced garlic, minced jalapeno, sliced shallots, a fresh bay leaf and some Maldon Sea Salt Flakes. Once our Soffrito was…