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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Valencia Salad

Valencia Salad

Makes entree size salads for 4
Top with shrimp or other protein if inspired

Lime & agave dressing:

1.5 cups olive oil
1/4 cup lime juice
1/2 cup white wine vinegar
1/4 cup agave syrup
3 tablespoons chopped cilantro
2 tablespoons freshly grated ginger
1 tablespoons freshly grated garlic
pinch of sea salt

Whisk ingredients together and store in a squeeze bottle, refrigerate. Read More »

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BBQ Baby Back Ribs

BBQ Baby Back Ribs

This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »

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Venison Moussaka

Venison Moussaka

Recipe serves 4

Ingredients and directions for Step 1:

Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″

3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt

Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »

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Victoria’s Garden Omelet

Victoria's Garden Omelet

Recipe serves 4

Ingredients:

1 zucchini, medium size, slice thin strips
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 ripe tomato, diced
salt & pepper

12 eggs
1 cup of milk
1 cup ricotta cheese
2 tablespoons fresh pesto

Start by preparing a quick ratatouille: Toss all vegetables with olive oil, salt & pepper and set on a sheet pan in a 350 degree oven for 40 minutes. Remove and allow to cool. Read More »

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Gazpacho Recipe

Gazpacho

Recipe serves 4

Ingredients  for Puree:

4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Wash and chop all ingredients then place in a processor and run until smooth.

Gazpacho

Gazpacho

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German Style Apple Pancakes

German Style Apple Pancakes

Ingredients (serves 4):

6 Granny Smith apples
3 tablespoons butter
3 tablespoons agave syrup

Pre-heat oven to 450 degrees

Peel and slice the apples, add to a pan with butter and  agave syrup, stir over medium heat until golden brown, add lemon juice. Set aside and prepare the batter. Read More »

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Greek Style Salad

Greek Style Salad

Family style recipe – serves 10

Ingredients:

4 large, ripe tomatoes, diced into 2 inch cubes
3 cucumbers, peel 3/4 then dice same size as tomatoes ( a little green skin is nice)
1 red onion, cut in half then slice thin
3 cups cleaned arugula, sliced thin
1 cup basil leaves, sliced and tossed with the arugula
1 cup black Kalamata olives, seeds removed and cut in half
1 cup feta cheese, cut into pieces the same size as the tomatoes Read More »

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Pimento Cheese Spread with Red Chili and Green Tomato Relish

Pimento Cheese Spread with red chili and green tomato relish

Ingredients:

2 cups of mild cheddar cheese (cubed)
1 cup of sharp cheddar cheese (cubed)
2 sweet red roasted peppers, cleaned of stems and seeds (reserve liquid)
1/4 cup red pepper roasting liquid
1 cup Mayonnaise
1 tablespoon hot sauce (Tabasco or similar)
1 tablespoon smoked paprika
2 tablespoons minced fresh hot red chili pepper
4 tablespoons minced red onion
6 tablespoons minced green tomato Read More »

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Greek Style Vinaigrette

Ingredients for a Greek Style Vinaigrette

Ingredients for 1 liter of Greek style vinaigrette:

1.5 tablespoons fresh minced red chili pepper (as spicy as you like)
1 head of minced fresh garlic ( 6 tablespoons)
6 tablespoons fresh oregano (chopped)
4 tablespoons fresh mint (chopped)
2 tablespoons fresh thyme ( chopped)
1 tablespoon sea salt Read More »

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CHICKEN POT PIE

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

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Green Goddess Salad

Recipe serves 4

Ingredients for Salad Dressing:

1/2 cup buttermilk
1 cup greek yogurt (drain through a coffee filter first for at least 1 hour)
1/2 cup mayonaise
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons lemon juice
1 teaspoon sea salt
1 cup fresh spinach
1/2 cup fresh basil, cleaned and sliced
1/4 cup fresh parsley

Combine in a blender and run until smooth

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Lobster Pasta

Recipe serves 6

Ingredients:

3 – 1 1/2 lobsters 
2 tablespoons of tomato paste 
3 cups of Mir Poix (celery, onions, carrots diced fine) 
Half a cup of butter 
2 cloves of garlic (chopped)
Half a cup of white wine 
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water 
Salt and pepper to season 
4 leaves of basil
2 tablespoons of chopped basil 
2 tablespoons of chopped parsley 
1 cup of fresh Shell peas 
1 box of thick spaghetti 

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Cool Summer Soup: Asparagus, Arugula, Basil & Lobster

Recipe serves 8

Ingredients:

1 cup fresh basil leaves
1 cup blanched arugula ( drop in salted boiling water for 1/2 minute, transfer to ice water)
2 cups blanched asparagus (same process)
2 small garlic cloves
1 cup ice water
1 cup plain Greek yogurt
1 cup mirpoix ( finely diced onion, carrot & celery)
1/2 cup extra virgin olive oil
1 tablespoon sea salt
2 lemons (juice only)
2 , 1.5lb lobsters Read More »

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Veggie Burger: Kasha & Corn

Recipe makes 4 large burgers or 8 small ones.

Ingredients:

1 cup cooked kasha
1/2 cup cooked brown rice
1/2 cup cooked barley
1/2 cup cooked wheat berries

Cook the brown rice in advance on its own. Bring 3 cups of water to a boil and add the wheat berries, after 5 minutes add another cup of water and add the barley, simmer for 15 minutes, add another cup of water and then pour in the kasha (buckwheat grouts) simmer until the water has evaporated, about 10 min more over low heat.

1 cup black beans (cooked, soft)
1 cup onions, diced fine
1 cup chopped portobello mushroom
1 cup carrots, shredded in a mandoline
2 cups roasted sweet corn
1/4 cup chopped fresh parsley
4 tablespoons sofrito (see duck taquito for sofrito recipe)
salt & pepper to taste Read More »

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Roasted Duck Taquitos

Ingredients:

1 Long Island Crescent duck 3.5- 4lb
1 head of cabbage
1 bunch of cilantro
1 red onion
1 plum tomato, ripe
5 limes
2 clove garlic
1 red pepper
1 green pepper
1 Serrano pepper
1/2 cup olive oil (plus 5 tablespoons)
1/2 cup jack cheese (shredded)
8  6 inch flour tortillas
1 package sweet pea sprouts
salt & pepper

Recipe Serves 4:

Remove the breast meat from one 4lb Crescent Duck, wrap the breast and reserve for another use. Roast the remaining duck carcass, wrapped in foil, for 1 hour at 350 degrees (pre-heated oven) on a roasting pan. Remove from the oven, cool and then remove all meat from the legs, back and thighs. Chill the shredded meat until service. Read More »

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Mexican Sweet Corn Soup

Makes 6 bowls

6 sweet corn cobs: roasted, cut the kernels off and save cobs
1 small onion, diced
2 small carrots, diced
4 celery stalks, diced
6 poblano peppers, seeded
6 cloves garlic, chopped
1/2 bunch cilantro
1/4 pound butter
1 quart water
salt & pepper to taste
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