Sweet Pepper and Butternut Squash Gruyere Tart Makes two 6′ by 12′ inch rectangular tarts or one large 12′ by 12′ inch tart 1 butternut squash (about 1 pound) peeled, seeded, and cut into 1/2 inch pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 teaspoon sherry vinegar 2-3 small sweet red peppers, finely sliced 1 teaspoon unsalted butter 1 large shallot, finely sliced 1 8-oz sheet of puff pastry, […]
Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings 2 tb butter 1 tb olive oil 1 shallot, finely diced 1/2 pound baby portobello mushrooms, quartered 1/2 pound medium and large shiitake mushrooms, sliced 1 tb kosher salt, plus more if needed to adjust seasoning 3/4 cup good dry white wine 1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio 5-6 cups low sodium vegetable stock, simmering […]
Roasted Tomato Basil Soup Recipe mostly adapted from Ina Garten // Serves 6-8 3 pounds ripe plum tomatoes, (I used both beefsteak and golden tomatoes) cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with […]
I adore fruit in many savory applications and here, these U-10 scallops are kept pretty simple with a touch of a few strawberries. I especially adore this combination because it’s bright, and unexpected. There’s a sweet creaminess from the beautiful scallops and an explosion of sweet and tart juice from the strawberries. Strawberries and cream? A slightly different approach on that, but yes sure, strawberries and cream. No need for a vinaigrette, the juice from the […]
Vine Ripe San Marzano Tomato, Basil, and Valencia Orange Gazpacho Serves 4 Gazpacho 2 quarts San Marzano tomatoes, blanched, peeled, seeded (or 2- 28 oz cans) 3 Valencia oranges 1/2 small garlic clove 10 large basil leaves (or 1 bunch) 1 medium cucumber, peeled, roughly chopped 2 Tb extra virgin olive oil 2 Tb sherry vinegar 1/2 tsp salt 1/2 tsp black pepper Garnish 2 Valencia oranges, supremed (sliced wedges) 1 large Persian cucumber, small […]
LEMON FIRE BRIGADE 