First day of summer: Garlic Scape Frittata

Ingredients for Frittata:

  • 12 fresh eggs
  • 1/2 cup heavy cream
  • 4 multicolored carrots, cubed
  • 1/2 cup garlic scape pesto ( see recipe below)
  • 1 whole garlic scape
  • 2 tablespoons olive oil
  • 1 cup leek flowers (or chive flowers, optional)
  • salt & pepper

Blanch 1 whole garlic scape in heavily slated, boiling water. Remove and place in an ice water bath. Then slice in half lengthwise. Read More »

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Scape & Sweet Pea Pasta

Ingredients:

  • 1 lb fresh whole wheat fettuccine
  • 10 garlic scapes, chopped fine
  • 2 cups fresh English shell peas
  • 1/2 cup olive oil
  • 3 tablespoons fresh oregano, cleaned and chopped
  • 3 tablespoons fresh thyme, cleaned and chopped
  • 3 tablespoons fresh mint, cleaned and chopped
  • Sea salt
Garlic Scapes

Garlic Scapes

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Food Lab: From the Kitchen @ Southampton College

Food Lab Conference

In June of 2015 I was in the audience at the Food Lab’s first general session, topics included marketing in the new food media, designing flavor forward healthy snacks and getting them to market, as well as a host of other relevant food forward thinking.

Southampton College

Southampton College

This years perspective of the Food Lab provided a different vantage point. While my assistant Kat Savoia and I were on campus for the first 2 full days of the event, we didn’t attend a single seminar but we did get an energizing educational experience on how to execute dinner service for 202 people utilizing a bag of tricks that I’ve been storing for years.

The menu was extensive because I felt it was important to consider a broad range of diets in the audience. While some would eat everything, others would have specific diets encouraging grains, or raw vegetables.

Buckwheat salad stuffed grilled avocado

Buckwheat salad stuffed grilled avocado

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Brisket of Beef Stroganoff

Beef Stroganoff with Pappardelle

Beef stroganoff, serves 8

Braising the beef:

  • 4 lb beef brisket
  • 2 cups mirpoix (carrots, celery, onions)
  • 1/2 cup butter
  • 1/2 bottle red wine
  • 1 quart beef stock

Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »

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Adobo Pork Tortas

Adobo Pork Tortas

This recipe makes 10 sandwiches

Ingredients:

  • 4 lbs pork shoulder, boneless
  • 1/2 cup chipotle in adobo sauce
  • 3 guajillo chilis, stems removed, chopped
  • 3 jalapeño chilis, stems and seeds removed, chopped
  • 2 cups mirepoix (celery, onion & carrots in equal parts diced)
  • 2 cups chopped tomato
  •  2 cups chicken stock
  • 5 garlic cloves, chopped
  • salt & pepper

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Grilled Artichokes

Grilled Artichokes

Serves 4 as a large starter or 8 with a side salad

Ingredients:

  • 4 medium size artichokes
  • 2 lemons (cut in half and sliced thin)
  • 1/2 cup olive oil
  • 2 tablespoons sea salt
  • 1 tablespoon white pepper

For Sofrito:

  • 3 tablespoons jalapeño (diced fine)
  • 2 tablespoons red pepper (diced fine)
  • 2 tablespoons red onion (diced fine)
  • 2 tablespoons garlic (diced fine)
  • 3 tablespoons olive oil

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Potato Au Gratin

Serves 10

Ingredients:

  • 10 (Idaho 60 per pound) potatoes, peeled and sliced 1 inch thick
  • 2 cups chopped shiitake mushrooms
  • 3 cups chopped onions
  • ½ pound butter
  • 1 cup A-P flour
  • 1/4 pound butter
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 cup heavy cream
  • 5 cups grated gruyére cheese

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Beef Barley Soup

Preparing the Beef:

  • 2lb boneless beef short rib or flap meat
  • 2 tablespoons salt mix: equal parts of sea salt, white pepper, ground cumin, black pepper. Make in batches and store next to the stove.
  • 3 tablespoons butter
  • 1 onion chopped
  • 1/2 bottle red wine
  • 2 quarts chicken stock

Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight. Read More »

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New Years Black Eyed Pea Soup (Good Luck Soup)

New Year's Black Eyed Pea Soup or Good Luck Soup

Happy New Year 2016 to all my blog readers and to my wonderful customers at Estia’s!

The following Good Luck soup servers 10.

Start with:

2 bags dried black eyed peas (16oz each)
2 quarts water
1.5 lb smoked pork (necks are meaty, hocks work too)

Start by simmering the beans in water for an hour then add the smoked pork, best done a day in advance.
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Estia’s Mojo Hot Sauce

Ingredients for the Mojo Hot Sauce:

2 quarts loose mint leaves
1 quart loose flat leaf parsley
4 large jalapeño chili peppers, stems removed
5 cups vegetable oil
1 cup fresh lime juice
1/4 Spanish onion
2 tablespoons kosher salt

Blend until smooth in a high speed blender.
Add product as you go, it won’t all fit at first.

 

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Celery Root Soup with miso, farro & vegetables

Celery Root Soup with Miso and Farro

Makes 8 Servings

For Celery root/Miso purée:

3 medium sized celery roots, trimmed and peeled
1/4 cup vegetable oil
1 cup water
6 oz white miso

Split celery root and cut into 4 pieces. Place all of the celery root in a small roasting pan and add oil & water. Wrap with foil or cover and roast at 350° degrees for at least an hour until soft. Set aside to cool. Then purée with liquid and 6 oz of white miso in a food processor until smooth. Refrigerate until ready to complete the recipe. Read More »

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Corn meal crusted halibut, red kuri squash & pole bean puree

Hopi Indian Corn crusted halibut, red kuri squash & pole bean puree

This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted,  how it grew and how it was harvested in our Seed to Plate video.

We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.
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Portuguese Kale & Sausage Soup

Portuguese style kale & sausage soup recipe

Makes 8 servings

Kale purée, step #1:

2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine  

Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.

Transfer to a blender and pulse 10 times.

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