From the kitchen of Eric Tucker: French Lentils Lentils du Puy) are smaller than common brown or green lentils. They retain there firm texture and have an almost peppery and slightly nutty flavor, which makes them great in Salads. Serve this salad over leaves of a crisp lettuce like Little Gem or Romaine. Serves [...]
Posts for Category ‘Recipes’
French Lentil and Orange Salad with Fennel and Tarragon
Chinese Chive, Pea Green and Tofu Dumplings with a Miso, Ginger and Shiitake Mushroom Broth
From the kitchen of Eric Tucker: Look for PotstickerWrappers in Asian markets as well as many supermarkets. It will make this elegant soup/appetizer quite easy to prepare. If you can find it, try this broth with the Lapsong Souchong tea, its smoky-tannic nuance will permeate the soup adding depth and richness to the dish. [...]
Sunchoke Gallette with a Walnut Crust, and Orange Glazed Portobello Mushrooms
From the kitchen of Eric Tucker: Crust: 2½c unbleached all-purpose flour ½c walnuts, toasted and ground 1½c palm shortening, Cut into 1/4” pieces ½t salt Cold water as needed Combine walnuts, flour and salt. Mix well.Work in the shortening, followed by enough water to form a soft dough. Form into a [...]
Fig Mustardo
From the kitchen of Eric Tucker: 1c dried figs, diced 2 c white grape juice ½c whole grain mustard 1t pink peppercorns (optional) Simmer the figs in the grape juice over low for 15 minutes. Remove from the heat and stir in the mustard and peppercorns. Cool to room temperature before using. [...]
Truffled Mushroom Pecan Pate
From the kitchen of Eric Tucker: 4 shallots, minced 2 cloves garlic, minced 2T olive oil ½sucanat (non-refined cane sugar) 2c crimini mushroom, sliced thin 1c black chanterelles, cleans, minced 2T dried porcini 1t minced fresh rosemary 2t minced fresh sage 3T Brandy or Bourbon [...]
The Glenmorangie Humo de Tabaco
2 oz. Grand Marnier Cordon Rouge 2 oz. Glenmorangie 15 Years Old 1/2 oz. clementine or any sour orange flavored citrus 1 tsp. Thin zest of skin from clementine or selected citrus Fill shaker with ice and add all ingredients. Shake vigorously and pour all ingredients into a rocks glass. Garnish with [...]
The Glenmorangie Velvet Smoke
3 oz. Moët & Chandon Impérial 1 Ice 1/4 oz. Glenmorangie The Original 3/4 oz. Earl Grey syrup; option: white tea 1/2 oz. Lavender tea Rinse ice with Glenmorangie 10-yr. Shake all ingredients in a cocktail shaker with ice, and strain into a Champagne flute. Top with Moet. Copyright ©2009 [...]
The Glenmorangie Mosquito
2 oz. Glenmorangie The Original 1 whole lime cut into quarters 2 cubes brown sugar 10 mint leaves 2oz club soda Cut lime into 4 quarters. Muddle together in a tall glass: 4 x lime quarters, 9 x mint leaves and 2 x cubes of brown sugar. Half fill glass with [...]
Grilled Peaches with Ricotta, Arugula and Honey
We serve this succulent salad all summer long. It’s also delicious with grilled nectarines and fresh goat cheese. Nutty arugula is a great compliment to the sweetness of the honey. 4 ripe peaches Light olive oil A handful of arugula, washed and dried 2 to 3 ounces fresh ricotta Honey Prepare [...]
Corn Pudding
Make this simple, satisfying pudding when corn is tender and sweet. We use locally made St. George cheddar, but any aged white cheddar will do. Fresh basil is especially tasty with the corn and creamy cheddar, but parsley, chives, and cilantro are also good. You can even include diced fresh jalapenos or Fire-Roasted Poblano Chilies [...]
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