From the kitchen of Eric Tucker: Gnocchi 3 Large Yellow Finn Potatoes, Baked 1 Package of Shelled Edamame, Blanched until cooked through, cooled 2/3 cup of all purpose flour, plus more as needed salt to taste Sea Palm– Oyster Mushroom Cream Sauce 4 cloves garlic minced 3T extra virgin [...]
Posts containing ‘vegetarian’
September 23,2009 at 7:14 PM
Edamame Gnocchi with a Sea Palm and Oyster Mushroom Cream Sauce
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September 23,2009 at 7:04 PM
Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns, Garlic-Tarragon “Ranch” Dressing
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From the kitchen of Eric Tucker: Serves 4 1 clove garlic minced 2 teaspoons balsamic vinegar 2 teaspoons extra virgin olive oil ¼teaspoon salt ¼teaspoon black pepper 4 heads Radicchio, sliced in half down the length 8 ounces Garlic – tarragon ranch dressing 2 Pink or Ruby Grapefruits, [...]
September 23,2009 at 6:59 PM
French Lentil and Orange Salad with Fennel and Tarragon
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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 [...]
September 23,2009 at 6:48 PM
Chinese Chive, Pea Green and Tofu Dumplings with a Miso, Ginger and Shiitake Mushroom Broth
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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. [...]
September 23,2009 at 6:37 PM
Sunchoke Gallette with a Walnut Crust, and Orange Glazed Portobello Mushrooms
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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 [...]
September 23,2009 at 6:32 PM
Fig Mustardo
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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. [...]
September 23,2009 at 6:07 PM
Truffled Mushroom Pecan Pate
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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 [...]
August 27,2009 at 7:58 PM
Grilled Peaches with Ricotta, Arugula and Honey
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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 [...]
August 27,2009 at 7:54 PM
Corn Pudding
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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 [...]
August 27,2009 at 7:54 PM
Corn and Cherry Tomato Salad with Arugula
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Make this quick and easy summer salad at the peak of the season when both corn and cherry tomatoes are abundant. Use the sweetest, ripest cherry tomatoes you can find. Cut them in half, even though they’re little, so their juices mingle with the corn and peppery arugula. This is a great make-ahead dish for [...]
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