Fig Mostarda
January 29, 2010 by Maria · Leave a Comment
5 lbs. dried figs, stemmed, and cut into 1/4 inch cubes 875 grams light brown sugar 875 grams granulated sugar 310 ml balsamic vinegar 1 cup Autograph Pinot Noir 70 grams freshly grated ginger (not on micro plane, chopped) 1.5 T toasted fennel seeds 1.5 T yellow mustard seeds 18 cardamom pods, seeds extracted 4
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Parmesan Black Pepper Biscotti
January 29, 2010 by Maria · 1 Comment
Yield 5 to 6 Dozen 1.5 T whole black peppercorns 4 C all purpose flour 2 T baking powder 2 t salt 2.25 C finely grated parmesan cheese (4.5 ounces) – putting 1/4 C aside 1.5 sticks cold unsalted butter cut into 1/2 inch cubes 4 large eggs (3 for biscotti, 1 for glazing) 1
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Dill Scones
January 29, 2010 by Maria · Leave a Comment
5 1/3 C all purpose flour 2 T baking powder 1 t salt 12 T well chilled unsalted butter 4 T finely chopped dill 1 t ground pepper 4 eggs beaten kept cold 1 C heavy cream chilled, more if needed Preheat Oven to 425 degrees. Cut butter into small pieces and place in freezer,
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Goat Cheese and Pistachio Stuffed Dates
January 29, 2010 by Maria · Leave a Comment
4 ounces soft goat cheese (easier if cheese is at room temperature) 3 T shelled, salted pistachios, toasted and coarsely chopped 1 T finely chopped fresh chives freshly ground pepper 8 Medjool dates, pitted and havled lengthwise In a small bowl, combine cheese, 2 T pistachios, and 1 T chives until smooth. Season with pepper.
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Celery Root Sformato with Basil Salad
January 29, 2010 by Maria · 1 Comment
Chef Eric Ferguson of Nick’s Italian Cafe shared this recipe with us. The Sformato is a lovely little savory italian custard which makes for a perfect first course at a dinner party. For Sformato: 1 pound Celery Root, peeled 1oz Butter 1oz Flour 3 cups milk 1/4 cup Grated Parmesan 10 Whole Eggs, beaten 1
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Apricot Chicken with Almonds
January 29, 2010 by Maria · Leave a Comment
4 5 to 6 ounce skinless boneless chicken breast halves 3/4 teaspoon salt (divided) 1/2 teaspoon fresh ground black pepper (divided) 1/3 cup sliced almonds 1/2 cup apricot preserves 1 and 1/2 tablespoons reduced sodium soy sauce 1 tablespoon whole-grain mustard 1 to 3 teaspoons unsalted butter Put oven rack in lower third of oven
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Rosemary Cashews
January 29, 2010 by Maria · Leave a Comment
1 pound roasted unsalted cashews 2 tablespoons minced fresh rosemary leaves 1/2 teaspoon cayenne pepper 2 teaspoons light brown sugar 1 tablespoon kosher salt 1 tablespoon unsalted butter, melted 1. Preheat the oven to 350 degrees 2. Spread the cashews on a sheet pan. Toast in the oven until warm, about 5 minutes. 3. In
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Savory Cheese & Pepper Cookies
January 29, 2010 by Maria · Leave a Comment
1 cup butter (2 sticks), at room temperature 1 and 1/2 cups grated asiago cheese (about 6 ounces) 2 cups all purpose flour (spoon into dry-measure cup and level off) 2 and 1/4 teaspoons freshly cracked black pepper, medium to fine grind 2 teaspoons milk 1. Preheat oven to 325 degrees. In a bowl, cream
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Spaghettini with Crab & Spicy Lemon Sauce
January 29, 2010 by Maria · Leave a Comment
Serves 4 3/4 pound spaghettini 4 tablespoons extra virgin olive oil, plus more for drizzling 1 large garlic clove, pressed 1/4 cup fresh lemon juice 2 teaspoons anchovy paste 1 teaspoon lemon peel 3/4 teaspoon crushed red pepper flakes 1 and 1/2 cups coarsely chopped fresh parsley, plus whole sprigs for garnish 8 ounces crabmeat,
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Classic Crab Cakes
January 29, 2010 by Maria · Leave a Comment
12 ounces lump crabmeat, picked over for cartilage 2 slices white bread, broken into very small crumbs 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 2 teaspoons Old Bay seasoning 2 medium jalapeno peppers, seeds & ribs removed, minced 3 tablespoons finely chopped fresh cilantro 1 large egg, beaten 1 large shallot, minced 2 tablespoons
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in our downtown McMinnville 
