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vegetables & legumes
winter paremesan minestrone soup
Start a soup pot on a medium heat with: 1/3 pound sliced pancetta, chopped 6 garlic cloves, finely chopped 3 medium red onions, minced 4 celery ribs, minced 2 medium carrots, minced 1/3 cup extra-virgin minced When the onions are translucent add: 1 bunch Swiss chard (coarse chopped) 2 tablespoons tomato paste 1 (28-ounce)... »
yellow tomato gazpacho
1 lb yellow tomatoes (peeled, seeded and chopped) 4 medium size yellow peppers seeded and chopped 5 Tablespoons extra virgin olive oil 1 Tablespoon red wine vinegar 1 Tablespoon lemon zest lemon juice to taste salt & pepper to taste pinch of sugar Put all ingredients in a blender or food processor, blend it... »
hummos
Hummos has been on my restaurant menus for 12 years now. It was one of the first things I ever learned to ‘cook’. I first discovered it when I was doing ‘craft service’ (supplying snacks) on for a television production I was working on in the early nineties call Missing Treasures: The Search for... »
grilled kale
By Chef Matt Rissling from Marina Restaurant. Ingredients: 1 pound kale (any variety) 2 Tablespoons olive oil 2 Tablespoons red wine vinegar salt and pepper to taste Method: Blanch kale in plenty of salted boiling water, drain and then shock in ice bath. Drain as much water out as possible. Toss with olive oil,... »
french fries
I have found the best potato to use when making homemade fries is the Kennebec. You might have look around a little to find these great potatoes. If you can’t find them, Russets are a good substitute. The best way to cut the fries is with a mandolin, but you don’t need one, a... »
curried yam salad
Vinaigrette This can be done up to a week in advance and kept refrigerated. Whisk together: 1 ½ teaspoons dijon mustard 1 tablespoon mild curry paste (we use Patak’s) 1 teaspoon sea salt 1 ½ tablespoons of honey 1/3 cup cider vinegar 1 cup vegetable oil Salad: Pre-heat oven at 375 Peel & dice... »
potato souffle
Yield 14 3lb Yukon gold potato, cooked, mashed, kept warm 6oz butter, melted 4oz cream, warm 6 egg yolks 1oz fresh chopped herbs (parsley, thyme, rosemary) salt & pepper to taste 6 egg whites, whipped stiff Method: Cook potatoes, weigh three pounds and pass through ricer. Add cream, butter, herbs, seasoning, and then yolks.... »
