- 1 1/2 pound bacon, cooked crisp, chopped fine
- 2 tsp butter
- 2 tsp reserved bacon fat
- 4 large yellow onions (about 3 pounds), diced
- 1 tsp salt, plus more to taste
- 1/4 cup brown sugar
- 1/4 cup sherry vinegar
- 1 1/2 tsp fresh picked thyme leaves, divided (1 tsp cooked in, 1/2 tsp at the end)
- 1 teaspoon black pepper
- pinch of cayenne
- 1/2 cups water
- 2 tsp balsamic vinegar
- 2 tsp extra virgin olive oil
- 3/4 cup sliced roasted sweet and/or hot peppers
- 1 large eggplant, halved, cut in 1/4 slices
- 1 large zucchini, halved, cut in 1/4 slices tossed with 2 tablespoons kosher salt
- 1 cup white wine vinegar
- 2/3 cup water
- 1/2 cup olive oil
- 2 cloves finely crushed garlic
- 1/4 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper, or to taste
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped oregano
- 1/4 cup reserved vinegar cooking liquid
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
###Ingredients for 6 "Amuse Bouche" sized portions:
- 24 perfect cherry tomatoes (3 per portion, plus extra for “quality control”)
- a little fresh mint, basil, or shiso
- 1 tablespoon vinegar
- 2 tablespoon olive oil
- pinch of salt and pepper
- course sea salt to finish, optional
- Score and blanche tomatos, cool in ice bath
- Peel Tomatos
- Mix together herbs, vinegar, olive oil, salt and pepper
- Marinate tomatos in fridge 30-60 minutes with mixture tossing half way through
- Serve 3 per person finished with sea salt
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six thick-cut pork shank sections
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 tablespoon butter
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1 large yellow onion, diced
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1 large carrot, diced
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2 ribs celery, diced
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1/4 cup tomato paste
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2 tablespoons all-purpose flour
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1 cup white wine
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2 cups chicken broth
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1 bay leaf
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1/8 teaspoon ground clove, or *one whole clove
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1/2 teaspoon dried thyme
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1/2 teaspoon dried Rosemary *freshly chopped Italian parsley and freshly grated lemon zest for the tops
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if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a “bouquet garni.”
- 4 cups water or broth
- 1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup finely grated Parmigiano-Reggiano
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2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
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1/4 teaspoon fine grain sea salt, plus more to taste
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2 tablespoons fresh lemon juice
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1/3 cup / 80 ml extra virgin olive oil
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2 tablespoons ripe avocado
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1 teaspoon honey, or to taste
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fresh pepper to taste
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1/2 bunch kale, destemmed, torn into pieces
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1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
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4-5 farmers' market carrots, very thinly sliced
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1 small bulb of fennel, transparently sliced
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1 avocado, cut into small cubes
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a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.
Serves 2-4. Prep time: 10 min