Latest Entries
Hubbard Squash Cheese Cake with Ginger Snap Crust
My contribution to Thanksgiving dinner this year. I bought the beautiful hubbard squash from a family who grew more than they needed. To roast, place halved, innards removed, salted squash flesh side down (in baking sheet), into a 400 degree … Continue reading
Burger of caramelized fennel, homemade mayo and a chestnut brioche bun (made with grass fed dry aged ground beef)
This fall I had the pleasure of visiting a few ranches in the Big Timber area of Montana. Many of the ranches we visited sold their calves to feeding operations in the mid west, but a fewof these family operations were boldly using grass fed and finished methods. Some such ranchers were the Mannix Family … Continue reading
Classic Pesto
the base for many great dishes. I make it in large batches and freeze it for use in the winter. I find that giving the flavors about an hour or so to meld before serving greatly improves the flavor. ingredients: 1 cup fresh basil leaves, packed 4 Tablespoons walnuts (or pinenuts or a mixture) 1/2 … Continue reading
Brussels Sprouts with Hazelnut and Cider Vinegar
I grew brussels sprouts for the first time this last summer. After taking their time to mature ( I didn’t harvest my first batch until December), I expected them to be tough. Instead they were wonderfully tender and almost sweet, bearing non of the slightly bitter aftertaste that sometimes accompanies brassicas. This is my favorite … Continue reading
Lamb Agnolotti with Brown Butter, Hazelnut and Sage Sauce
A ravioli-like stuffed pasta. Adapted from a recipe in saveur. ingredients: agnolotti: 2 1/2 cups flour 1 cup semolina 18 egg yolks 1 tablespoon olive oil 4 cups fresh spinach 1 tablespoon butter 1 onion, chopped 1 lb ground lamb 9 button mushrooms, chopped 4 cloves garlic, pressed 1 egg 1/2 cup grated parmesan pinch … Continue reading
Cajun Coleslaw
my mayo-free contribution to the annual superbowl potluck. Smokey and a little spicy with great crunch. (makes a big bowl) ingredients: 1/2 medium sized green cabbage 1/4 medium sized purple cabbage 2 large carrots 1/2 onion 2 Tablespoons Mustard ( I used 1 TB dijon and 1 TB of mesquite mustard to add a smokey … Continue reading
Carrot Spread
(aka carrot butter or pate), a vegan carrot spread. A recipe adapted from a popular vegan restaurant in Salt Lake City called Sage’s Cafe. Great spread on toast as a dip or as a soup base. (makes about 4 cups ) Ingredients: 1 1/4 lb. carrots, peeled 1 1/2 gallons water 3/4 cup macadamias (while … Continue reading
Ice Cream: Meyer Lemon Honey
Ingredients: 1 cup whole milk 2 cups heavy cream pinch of sea salt 6 large egg yolks 1/2 cup honey 1/3 cup lemon juice zest of 1 lg or 2 small lemons Method: 1. Combine milk, cream and pinch of salt in a sauce pan over meduim-low heat. Stir occasionally, and do not let boil. … Continue reading
Cherry and Chocolate Frangipane Tart
ingredients: 1 pie or tart crust 1 cup whole pitted cherries fresh or frozen 1 (2-4 oz) good quality dark milk chocolate bar for the frangipane: 7 ounces almond paste (3/4 cup packed) 1/8 cup honey 1/4 teaspoon fine salt 1 stick unsalted butter, lightly softened 2 large eggs 1 teaspoon pure vanilla extract 1/3 … Continue reading
Food for My Belly 