• 1/2 tsp fresh tarragon, finely minced
• 1/2 tsp sea salt
• 1/4 cup freshly grated parmesan
• 1/4 cup unsalted butter, softened
• 2 pounds fresh asparagus
• 2 Tlbs heavy cream
• 3 large eggs

 
1) Preheat oven to 350 and butter six 3/4 Cup souffle dishes, ramekins or custard cups.

2) Trim asparagus and cut off tips and set them aside. Halve the asparagus tips lengthwise and cut stalks into 1" pieces.

3) Steam tips and stalk pieces separately. (Tips take about a minute, and the stalks about 5-8 minutes.) Pat them both dry separately.

4) Purée stalks, cream, tarragon, 3Tlbs butter, parmesan, and salt in blender or food processor.

5) Whisk eggs together in a mixing bowl and add puree, whisking until thoroughly combined.

6) Divide mixture among cups. Place in a pan large enough to hold all six cups, and add enough water to come at least halfway up the sides. Bake for about 30-40 minutes. (Check with a knife at 30 minutes - when it comes out clean, they are ready.) Allow to cool.

In a small saucepan, heat remaining butter gently and fold in tips. Run a knife around flan containers, and invert the flans onto small plates. Top with tips and butter. Serves 6

1)

• 1lb black beans
• grapeseed oil
• small diced white onion
• 2 smooshed garlic cloves
• small diced green pepper
• diced jalapeno
• 2 Tbs sherry vinegar
• 1/4 cup chopped cilantro
• 1/4 tsp Spanish smoked Paprika
• salt & pepper to taste

2)

• 2Tbs olive oil
• 1/2 diced yellow onion
• 2 smooshed garlic cloves
• 1 small diced green pepper
• chile to taste

1)

Soak the beans in water for several hours, then cook them until just soft. Add salt to taste once the beans are cooked. Add some grapeseed oil to a medium sized skillet  and allow to warm. Add the white onion, the garlic cloves, the green pepper and jalapeno (or substitute Marash pepper to taste).
Cook for about 10 minutes until softened and golden, add the vinegar, cilantro, paprika and salt & pepper to taste and cook for a few minutes longer.
Stir in beans.

2)

In a casserole, heat the olive oil and add the yellow onion, garlic, green pepper and chile to taste.
Sautê the rice then add 2-3 cups of water or stock. Cook covered on low heat about 30 minutes, add beans and cook until rice is fluffy. (one of the neat thing about parboiled rice is its fluffyness)
Serve with more chopped cilantro.

(Tartiflette is a Savoyard specialty that Jean Claude Panel’s daughter prepares when she comes to stay with us.)

• 1 c. diced pancetta or thick-sliced bacon, cut into lardons (small rectangular pieces)
• 1 small white onion
• 2 cups cream
• 2 lb. russet potatoes, sliced
• A nicely ripened Reblochon cheese, crust removed

 
Preheat oven to 450°. Generously butter a 14" oval gratin dish. Finely slice the onion and lightly sauté with pancetta or bacon. Layer half of the potato slices in the bottom of the gratin dish, then add the lardons and onions. Cut the cheese in rough pieces, and layer half of them on top. Add the remaining potatoes, then top with the remaining half of the Reblochon. Pour cream in gently so that it comes just under the top of the tartiflette. Bake for 1½ to 2 hours. If gratin is browning too quickly, you can lower the temperature or cover it with foil. Serve with a salad and a nice bottle of white or red wine.

You can’t have Pulled Pork without the slaw on top, and this one is a bit zingier than the usual suspects. It adds some great flavors to an already succulent dish.

• 1/2 jalapeno pepper, finely minced
• 1 Cup dried cherries
• 1 red bell pepper
• 1/4 head green cabbage
• 1/4 head red cabbage
• Vinaigrette (recipe in directions)

 

1) Prepare vinaigrette and allow to sit for about an hour to combine flavors:

• 1/2 C. buttermilk
• 1/3 C. plain yogurt
• 1/4 C. apple cider vinegar
• 1/4 C. apple juice
• 1/4 C. local honey
• 1 Tlb. Worcerstershire sauce
• 1 tsp. caraway seeds
• 1 tsp. ground cumin
• A couple dashes of Tabasco
• Salt and pepper to taste

Whisk all ingredients together well.

2) Cut cabbages and red pepper into a very fine julienne.

3) Mix all ingredients except Vinaigrette in a bowl.

4) Pour vinaigrette as needed over slaw ingredients and mix gently to combine. Salad should be coated, but not dripping.

• 1 egg, slightly beaten
• 1 stick margarine (we promise you that this is the only time that we Cuisinettes will put this ingredient in a recipe! Our beloved butter just won’t do the trick with this dough.)
• 1 tsp salt
• 3 C. tipo 00 flour
• 3/4 C. water

 
FOR THE DOUGH:

1) Melt the margarine in the water in a saucepan.

2) Blend the flour and salt together

3) Add the butter/water mixture to the flour/salt, add the egg, and mix to a smooth dough.

Cover and let the dough rest for at least twenty minutes.


FOR THE FILLING:

1) Three pound of red potatoes, peeled and boiled until fork tender

2) 4 Tlbs butter

3) 2 Cups grated sharp cheddar cheese

4) Salt and pepper to taste

5) 3 Tlbs milk

6) Mash potatoes with butter, milk, salt and pepper. Mix in the cheese. This mixture should be a little bit stiff, not creamy like regular mashed potatoes.

7) Set this mixture aside


FOR THE PIEROGIES:

1) Cut the dough into thirds and roll out onto a lightly floured surface until very thin. Using a 4 1/4" inch round cutter, cut out as many circles as you can.

2) In the center of each circle, place about 2 rounded tsp of filling mixture. Fold the circle in half, moistening the edges first with water. Lightly crimp the edges. Continue with all the dough and filling. At this point, you can either layer them with parchment and freeze them, or cook them immediately.

3) To prepare, you can either boil them like ravioli, or as we prefer, saute them in butter until golden brown. When you’ve cooked the last of the pierogies, add a bit more butter to the pan and saute a sweet onion. Pour the butter sauce and onions over pierogies to serve.

Note: These are basically Polish ravioli, and you can use just about any filling you wish. Some people add sausage ,mushrooms, sauerkraut, and you can always use a different cheese of your choice. Ricotta, provolone, some people even use cottage cheese (mixed with the potato). It’s basically a wonderful and delicious way to use up leftovers! 

 Our friend Laura Fix wowed us all with these beans for the  Ranch Day picnic that she and Bud Clinch hosted at his lovely place. Our French friends were beyond thrilled with the experience as well as the food.

For this recipe we’ve chosen to use an assortment of our outstanding Heirloom Idaho beans by Zirsun. You will probably want to cook the beans the day before you plan to mix this up.

• 1 1/2 Cups prepared barbecue sauce of your choice
• 1 6 oz. can tomato paste
• 1 8 oz can tomato sauce
• 1 pound Italian Sausage cooked, drained, and sliced into 1" pieces
• 1/2 Cup Golden Bakers sugar
• 2 Cups each of Rattlesnake, Painted Pony, Black Turtle, and Navy beans, cooked according to package directions and drained.
• 2 Cups fresh green beans, trimmed, strings removed, and blanched for 4 minutes in boiling, salted water. Drain
• 2 tsps.Cancun Rub
• 6 slices thick-cut bacon, cut into 1" pieces
• salt and pepper to taste

 
1) Cook the beans the day before if possible, drain and refrigerate overnight. Follow instructions on the back of the package for the dried beans.
2) Cook the Italian sausage in a skillet, drain and cool. Cut into 1 inch pieces.
3) In a separate bowl, mix together the tomato sauce, barbecue sauce, Golden Bakers sugar, and Cancun Rub.
4) Combine all of the beans with sausage pieces and the sauce. Mix together well. Add salt and pepper to taste.
6) Pour mixture into a buttered baking dish.
7) Spread the tomato paste over the top and lay bacon pieces on top.
8) Bake in a 350F oven for one and a half hours.

• 1 10 oz pkg frozen chopped spinach, thawed, drained, and squeezed.
• 1 10 oz pkg frozen peas, thawed and drained.
• 1 large red pepper, diced
• 1 Tlb unsalted butter
• 1 Tlb white sugar
• 1 tsp dried chervil
• 3 large eggs, beaten lightly
• 3/4 Cup chicken stock
• Freshy ground pepper

1)Preheat oven to 400F

 2) In a heavy skillet, cook diced pepper in the butter until softened. Allow to cool.

3) In a blender/processor, puree spinach, peas, chervil, sugar, ground pepper and salt to taste. Pour into a bowl and add cooked peppers.

4) Whisk in eggs. This will make 8 half cup molds or one larger one.

5) Butter mold/molds and fill to just below the top with mixture.

6) Place them in a pan with water halfway up the sides of the mold/molds and bake for 30-45 minutes until just set. ( A knife inserted into the center should come out clean.)

7) You can chill these covered and reheat for about 15 minutes.

This twist on a classic dish came about one day when I was playing around with our fabulous Organic Sweet Pepper Cream. It has since become one my most requested side dishes.

• 1 1/2 Cups grated (high quality) Parmesan cheese
• 1 1/2 Cups heavy whipping cream
• 1 35cm copper Au Gratin pan (You can use other pans, but the copper truly reduces the cream in a much superior way!)
• 1 Tablespoon unsalted butter
• 4 Tablespoons ( or to your taste) Organic Sweet Pepper Cream
• 6-7 medium sized waxy potatoes - (red or white are best)
• Freshly ground sea salt and pepper to taste

 

1) Preheat the oven to 375

2) Butter the bottom and sides of the Gratin pan

3) Coarsely grate the Parmesan cheese

4) Peel and slice (very thinly, using either a mandoline or the large blade of a box grater), three potatoes to start. Don’t peel them all at once because, depending on size, you don’t know how many you will need. You will want to end up with three thin layers of potatoes in the pan.

5) Mix together the cream  with the sweet pepper cream in a measuring cup with a pouring spout (DO NOT!! substitute milk or light milk for the cream - it won’t work.)

6) Place the first thin layer of potatoes in the pan, covering the bottom. Grind pepper and salt over potatoes,  then drizzle about a 1/2 Cup of the cream mixture over them and sprinkle a 1/2 cup of the cheese evenly over all.

7) Repeat two more times, ending with the cheese.

8) Place in preheated oven for 45 minutes or until golden brown and bubbly. The time varies a bit depending how thick or thin your potato slices are.

Suppli make a great first course or if made smaller can be popped in the mouth with drinks.  You can use leftover risotto to make this dish as well.  After being formed, they can be frozen and then fried right before serving. 

We use the Beretta Carnaroli rice which is used in many restaurants for risotti.  It is creamy, but holds up much better than Arborio.  If you use our Panko, grind it fine in a blender.  Panko is a crisp crumb which does not get soggy.  Use a light chicken stock for the risotto base.  More Than Gourmet’s Glace de Poulet Gold is a great choice if you don’t make your own.  The  Microplane cheese rasp will give you the lightest grated Parmesan. 

• 1 cup grated Parmesan cheese
• 1-2 bunches fresh basil
• 1-2 Mozarella (best quality you can find, please) in 1/2 inch dice.
• 2 cups Panko, ground fine
• 2 large eggs, beaten
• 4 cups Carnaroli Rice
• 4 tbs unsalted butter
• 6 cups Chickent Stock
• Grapeseed Oil for frying
• Medium white onion, finely diced

 
Melt butter in large saute pan. Add the diced onion and cook over low heat until softened, not browned. Heat stock to a low simmer in another saucepan
Cook the rice briefly with the onion in the saute pan, Add a some of the stock, stirring, As the stock evaporates, add more, just enough to cover. The risotto should be done in about 20 minutes.
Remove from heat, and stir in Parmesan and the eggs, Season to your taste with salt and white pepper. Spread out on a half sheet pan and allow to cool.
Divide the rice into the size portions you want. Stuff a piece of mozzarella and a basil leaf or two and close the center to make a ball. Roll in the Panko and place on another half sheet.
Heat oil in a fryer to about 350 F. Fry them without crowding until golden, which should take only a few minutes. Place on a platter and serve SUBITO!

 

Note from Nancy
The best recipe for Italian pasta that I have ever found appeared in the first book I bought by Marcella Hazan.

• 1 egg
• 3/4 cup Tippo 00 flour

 
For every large egg use ¾ cup Tippo 00 flour, which creates a depth of texture other flours simply do not. (This makes a great difference in pasta as well as pizza; see A La Carte March 2001.) You can place the eggs in a well in the flour and mix and knead by hand, or you can use the flat beater of a mixer. Knead dough until smooth and form into small patties. Run these through your pasta machine, one at a time, starting at the lowest setting. I run the pasta through at this setting several times until is smooth and soft to the touch. If the weather is dry, you can add more egg and if it is humid, add more flour. This recipe has worked for me for over twenty years and changing to the Tippo 00 flour earned a rating of "Perfect Pollard Pasta " from my family! Use it for focaccia and Italian cakes, as well.

 

 1 lb  Zursun French navy beans

1/2 lb fat back diced

1 onion chopped

2 cloves garlic minced

2 cups  Bone Doctors barbeque sauce (1 cup Brazen and 1 cup Sweet and spicy is a good choice)

1 Tblsp  Vanns’ yellow mustard seed ground

1 Tblsp salt

1 tsp pepper

1/2 cup molasses

1 cup dark  India Tree Dark Muscovado

1-2 cups reserved liquid from beans

soak overnight and then cook for about an hour or so until tender

 

brown fatback in pan  remove and add onion and garic

 

in separate bowl mix all the other ingredients and whisk together

 

add to onions and fat back and adjust liquid with reserved bean water

 

add beans and mix together

pour in bean dish bake 325 for 1-  1/2 hours

 

• 1 Cup Hecker’s all purpose flour
• 1 Cup whole milk
• 1 tsp. salt
• 2 large eggs
• Approximately 1 Cup roast beef drippings

1) Combine milk, eggs, and salt in a blender and turn on for about 15 seconds, adding flour with motor running. Blend for about 2 more minutes. Allow to stand at room temperature for at least 3 hours.

2) Approximately 30 minutes before serving time, put a popover pan ( I use two) in a 450F oven and allow to heat up before adding about 1 Tlb of roast beef drippings in each cup and allow that to heat in the oven until it is just smoking. Re-beat the batter quickly and pour about 1/3 Cup of it into each popover cup.

3) Bake at 450 for 15 minutes, then turn oven down to 350 and continue baking for another 5-10 minutes.

4) Remove them from the pan and place around your serving platter of sliced roast beef.

Cook lentils in water.
Lightly sauté a chopped onion and garlic in some olive oil until soft.
Add a bay leaf, then add lentils with salt and pepper and cook until they are soft but not mushy.
A bit of hot red pepper is a nice addition.
Serve Zampone on a platter on top of the lentils.