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Tag Archives | Fall 2009 Recipes

Meyer Lemon Panna Cotta

1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean split
5 tablespoons Meyer lemon juice, fresh squeezed
2 teaspoons granulated gelatin
1/2 cup sugar
1 cup sour cream
2 tablespoons Meyer lemon zest, chopped fine

Bring milk and heavy cream to a simmer with the split vanilla bean.…

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Guacamole

5 large ripe avocados
1/4 cup red onion, diced small
1/4 cup tomato, seeds and pulp removed, diced small
1 tablespoon garlic, chopped
4 limes, juiced
1 tablespoon cilantro leaves, chopped fine
Salt and pepper, to taste

Cut and pit each avocado and scoop out avocado from the peel.…

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Bacon Wrapped Stuffed Jalapenos

24 large fresh jalapenos
24 slices of bacon
8 oz cream cheese, softened
1/2 cup shredded pepper jack cheese
1 tablespoon fresh garlic, chopped
24 toothpicks (soak in water to prevent burning)

Mix the cream cheese, shredded cheese and garlic together and place in a zip seal freezer bag.…

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Burgundy Pasture Beef—Boneless Chuck Roast

Recipe courtesy of Wendy Taggart, Burgundy Pasture Beef This is the classic braising cut – juicy, tender and flavorful with lots of nutrition. Braising means long slow cooking with the moisture held in. Two rules followed that will always yield good results, don’t cook at a high temperature (generally always below 300 degrees), and make sure the meat has ample protection from moisture escaping.…

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