Lemon Poached Eggplant

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LEMON POACHED EGGPLANT with FRESH RICOTTA lemon poached eggplant yields 4 servings 2 cups lemon juice ½ cup honey 3 cups peeled & sliced eggplant 1. combine the lemon juice & honey in a non-reactive pot. heat over medium-high heat until the honey is melted into the lemon juice. 2. add the eggplant and continue… Read more »

Eggplant Caponata

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EGGPLANT CAPONATA sweet-and-sour eggplant with tomatillos yields 1 quart 1 japanese eggplant (about 2 pounds) 2 tablespoons olive oil 1 cup finely diced onion 2 garlic cloves, minced salt freshly ground black pepper ½ fresh poblano pepper, thinly sliced 2 cups diced fresh tomatillos 1 cup grape tomatoes, halved 2 tablespoons sugar 2 tablespoons white… Read more »

eggplant and peach caponata

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3 medium sized japanese eggplant (cut into ¼  inch coins) 2 large peaches (slightly under ripe, peeled, and large diced) 1 medium to large head of fennel (split lengthwise and sliced into a large julienne) 1 sweet red pepper (pith removed and julienned) 1 vidallia or other sweet onion (julienned) 2-3 cloves of garlic (minced)… Read more »

clams with corn and bacon

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i grew up in the northeast where clam chowder is a huge favorite!  this reminds me of a comforting, chunky and creamy chowder. serves 4 as an appetizer or 2 as an entree 3/4 pound fingerling potaoes 3 slices bacon, cut into 1/2-inch pieces 3 ears of corn, shucked and kernels cut off the cob… Read more »

corn salad

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this is a great late summer salad.  this recipe does yield enough for a party so if it is just four of you or is for a light lunch, just cut the recipe in half and enjoy! makes 1 1/2 quarts 3 ears corn, shucked 2 medium heirloom tomatoes (8-10 ounces each) 3 medium peaches… Read more »

corn ice cream

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corn is so naturally sweet it makes for a delicious and simple ice cream! makes about 1 quart 4 ears corn 1 quart half-and-half 3/4 cup sugar 6 egg yolks pinch of salt cut corn kernels off the cobs and put them in a large pot.  run the back of a chef’s knife down the… Read more »

crisp oysters with bacon aioli and quail eggs

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serves 4 for the bacon aioli 5 strips thick cut bacon, sliced into 1/2-inch pieces 1/4 cup sherry vinegar 1 egg yolk 1 tablespoon dijon mustard 1 teaspoon honey 1 cup blended oil (half canola, half olive oil) or grape seed oil coarse salt freshly ground black pepper for the oysters 1 dozen oysters 1/3… Read more »

caramelized figs with fresh ricotta and tomato

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1 pint cherry tomatoes 1 c diced summer melon 2 t evoo 1/4 c sugar 2 t white balsamic vinegar 5 strips bacon, crisped and crumbled 1 dozen figs, cut in half 1/4 c honey powder or sugar in the raw 1 1/2 c fresh ricotta 2 t chiffonade basil heat medium sauté pan over… Read more »

steamed clams and sausage with horseradish creme fraiche

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1/3 cup prepared horseradish 1/2 cup crème fraîche 6 strips bacon, cut into lardons 1/2 pound mild italian pork sausage (about 2 links) 1/2 cup minced yellow or white onion (about 1 small onion) 1 large garlic clove, minced 1 cup minced fennel (about 1 baby bulb or half a medium bulb) 1/2 teaspoon sambal… Read more »