Nothing keeps a turkey from drying out quite like a flavorful brine. We use this one at the Little Goat Diner. If you don’t have enough space in your refrigerator, you can immerse the bird in a cooler, or even a large insulated drink dispenser (think those orange gatorade style ones!). Make sure to use… Read more »
With Thanksgiving just around the corner, my mind has been going to all things family dinner. Sure turkey is nice, and I love a good green bean casserole, but a tasty bread can make or break your Turkey Day feast. Adding squash puree to these dinner rolls gives extra moisture and flavor. We always recommend… Read more »
You would have no idea that the base of this creamy mousse is lentil puree… but it is! You can substitute pasteurized eggs if you are making this for children, the elderly, or pregnant women. Serves: 4-6 as a dessert Time: 1 hour Ingredients: ¼ cup red lentils 2 eggs, divided 3 tablespoons sugar, divided… Read more »
This cream cheese is great on a bagel, but is amazing on zucchini or pumpkin bread. Even better, stuff it into a jalapeno, wrap in bacon and grill! Yield: 2 cups ½ cup cooked bacon, rough chopped into very small pieces 1/3 cup heavy cream 1 lb cream cheese, room temperature 2 Tbsp rendered bacon… Read more »
1 pound brussesl sprouts, ends removed and peeled oil for frying seasalt 1 cup pomegranate seeds ½ cup *tarragon vinaigrette 2 tablespoons *pomegranate gastrique 1 cup *spiced pecans Cut each brussels sprout in half through the core. Score each by cutting in half again lengthwise, but not cutting completely through stem so that sprout will… Read more »
Apple cider custard is the perfect fall dessert! Ingredients: Custard 2 cups high quality apple cider ½ cup sugar ½ cup sour cream 1 tablespoon + 1 teaspoon tamarind concentrate (available at Asian grocery stores, online, and possibly Whole Foods) 4 eggs, beaten 1 tablespoon cornstarch 1 tablespoon butter, softened Graham Streusel ¾… Read more »
1 small pumpkin, about 3-4 pounds, halved and seeded 1 tablespoon butter 1/2 onion, sliced thin 1 apple, peeled and rough chopped ¼ fennel bulb, sliced thin 1 clove garlic, smashed ¼ cup white wine 1 ½ cups of apple cider ¼ cup brown butter ½ cup heavy cream, plus more for garnish Salt to… Read more »
This vinaigrette is simple to prepare and makes a great marinade! Only use ¾ cup to marinate and save the rest to brush onto the finished meat. Grilling the poblanos brings out some of the extra smoky flavor. Yield: 1 cup Poblanos, roasted, peeled and seeded ¼ cup EVOO ¼ cup Tamarind ¼ cup Parmesan… Read more »
In addition to imparting a light orange hue, the squash also adds beta carotene and fiber. Ingredients: 2 pounds yukon gold potatoes, peeled 1 tablespoon garlic confit (see recipe below) 6 ounces kobocha squash meat, roasted and scooped 1 cup heavy cream 2 ounces butter Cook potatoes in salted water until fork tender. While potatoes are… Read more »
This hearty, vegetarian stew is amazing over pasta, your favorite whole grain or roasted squash. For a beautiful presentation, roast delicata squash until tender and fill with ragout. Garnish with mushroom cream and a sprinkle of fresh herbs. Most of the ingredients are available in an Asian grocery store. Yield: 2 qt Ingredients: 1 ½… Read more »