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Tag Archives | Spring 2015 Recipes

Chef Milton’s Crème Brûlée

6 Servings

For Custard

6 duck eggs, yolks only (or 9 chicken egg yolks)
Scant ½ cup granulated sugar
¾ teaspoon vanilla
3 cups heavy cream
⅜ teaspoon Chef Milton’s Lavender Sea Salt

For Carmelized Top

2 tablespoons plus 2 teaspoons granulated sugar
Heavy pinch of Chef Milton’s Lavender Sea Salt

Preheat oven to 350° F.…

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Eggs in Cocotte

eggsCocotte

This creamy baked egg dish is served slightly undercooked to preserve the egg’s gorgeous, runny yolks. Cooking eggs in the oven is civilized. Rather than playing short order cook, the morning chef can make many servings at once and then sit down with guests to eat.…

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Strawberry Omelets

strawberryOmelet

These puffy, lightly sweetened omelets feature one of the season’s best gifts— fresh strawberries. While not a breakfast dessert, they are a surprising departure from the typical savory omelet. They come together quickly, and the strawberries add delightful color. Don’t skimp on the sweetened sour cream.…

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Asparagus and Hollandaise Stack

asparagusStack

This fancy breakfast stack has a modern twist. Hollandaise sauce is traditionally made by whisking together butter and egg yolks in a bowl set over a pan of simmering water. If you’re averse to undercooked eggs, stick with the simmering method.…

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Spinach and Mushroom Tart

spinachTart

Decadent and delicious, this custardy pie features leafy green spinach and fresh mushrooms. Serve it for brunch with fruit or as a filling dinner entree with salad. If time is short, forego making your own crust. Keep it simple and buy prepared dough or a frozen shell.…

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Spring Onion and Quinoa Soup with Roasted Asparagus

 

sprOnionSoup

From EAT CLEAN LIVE WELL by Terry Walters

This soup is everything I want from a spring meal. Its broth is infused with the sweetness of spring onions, and high-protein quinoa adds just enough body to satisfy. I roast the asparagus first and add it last so that it retains its taste and texture, adding another dimension to this soup that always hits the spot.…

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Asparagus Stock

By Eugenia Bone from THE KITCHEN ECOSYSTEM

I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it.…

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Shaved Asparagus, Pea, and Pea Shoot Salad

shavesAspPeaSalad

By Eugenia Bone from THE KITCHEN ECOSYSTEM

I have served this surprisingly rich salad as a second course after a pasta dish, on top of a piece of broiled fish, and garnished with croutons: they’re all good! When choosing pea shoots, look for small pale leaves with plenty of thin, curling tendrils.…

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Spaghettini with Asparagus Pesto

By Eugenia Bone from THE KITCHEN ECOSYSTEM

If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth.…

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Real Red Velvet Cake

redVelvetCake

By FRANK Underground

In the olden days, before cocoa was processed with alkalizing agents to give it a rich, dark color, cooks noticed that when mixed with other acidic ingredients like buttermilk, the resulting cake took on a reddish tinge. Th is is due to cocoa’s natural anthocyanins, which appear red in acidic environments, but brown in alkaline ones.…

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