• Facebook
  • Twitter
  • Instagram
  • PInterest

Tag Archives | Fall 2013 Recipes

Maple Curry Acorn Squash Soup


By Brian C. Luscher, The Grape, Dallas

Serves 4

2–4 tablespoons Madras Curry Powder
1 Stick (8 tablespoons) Unsalted Butter
3 Acorn Squash, halved and seeded
3 tablespoons Corn or Vegetable Oil
1 Medium Yellow Onion, Chopped
3 Carrots, Chopped
3 Stalks Celery, Chopped
2 Bay Leaves
1 tablespoon Ground Cumin, Toasted
2 Cups Chardonnay
6 Cups Stock (Chicken or Vegetable)
¼–½ Cup Maple Syrup
Juice of 1 Lemon
¼ Cup Clover Honey
2 Cups Heavy Cream
Freshly Ground Black Pepper
Créme Fraîche for Garnish

  1. Preheat the oven to 450°F.
Continue Reading

Japanese Sweet Potato Casserole


by Beverly Thomas, Cold Springs Farm, Weatherford

Serves 8

For the Casserole

2 lb Japanese sweet potatoes, peeled and cut into large cubes
1 stick (8 tablespoons) unsalted butter, softened
1 cup light-colored honey
½ cup granulated sugar, or to taste
2 teaspoons Mexican vanilla extract
2 farm-fresh eggs
½ cup golden raisins

For the Topping

1 ½ cups pecan halves
½ stick (4 tablespoons) unsalted butter, melted
½ cup firmly packed light brown sugar

Prepare the Casserole:

  1. Preheat the oven to 350°F.
Continue Reading

Stuffed Zucchini (Courgettes Farcies)


By Ellise Pierce, Cowgirl Chef

One of the things I love about cooking in France is the enormous variety of cute little dishes to bake, roast, and serve things in. Luckily, there’s another traditional way of serving things here that’s much easier on the wallet.…

Continue Reading

Lebanese Tabbouleh

Photo by Kelly Yandell

by Chef Chad houser, Café Momentum

In 2011, I embarked on a culinary journey to Lebanon, a country with a history older than the Bible. Whether cooking in various kitchens, foraging through the Kadisha Valley, tasting wine at a vineyard or buying shawarma from a street vendor, I could feel all of the ancient food traditions in my bones and smell them in the air.…

Continue Reading

Swiss Basil Pesto

by Executive Chef Graham Dodds, Central 214

After graduating from culinary school, I met a couple in Portland, Oregon who set me up working for a chef in the Swiss Lake District near the Italian border. The restaurant, called San Michele, was part of a small, family-owned inn in the town of Arosio, close to Lugano.…

Continue Reading

Chiles en Nogada


By Executive Chef Victor Palma, Rosewood Hotel San Miguel de Allende

Serves 10

10 large poblano chiles

For Meat Filling

2 pounds ground pork leg
1 onion, quartered
3 garlic cloves, whole and peeled
2 bay leaves
2 cinnamon sticks
3 star anise

For Fruit Filling

1 tablespoon canola or corn oil
½ medium onion, chopped
4 cloves of garlic, minced
4 medium tomatoes, seeded and chopped
½ cup parsley, chopped
½ cup chopped almonds
½ cup pine nuts
½ cup diced biznaga (candied cactus) *
1 pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
1 peach, pitted, peeled and chopped
¼ cup raisins
⅓ cup brown sugar
2 teaspoons salt, or to taste

For Walnut Sauce

2 cups milk
1 cup goat cheese
1 cup fresh walnuts (or pecans), peeled and chopped
¼ teaspoon ground cinnamon
¼ cup dry sherry
Sugar (optional)

For Garnish

¾-1 cup of pomegranate seeds
½ cup parsley, finely chopped


Continue Reading

Roast Pork & Butternut Squash Purée



Chef Bubba Frank, The Turtle Restaurant, Photos by Kelly Yandell

Serves 4

1 butternut squash (1 small pumpkin also works)
1 medium yellow onion
¼ cup unsalted butter, melted (divided use)
¼ cup brown sugar
1½ pounds pork tenderloin
1 tablespoon olive oil
10 fresh sage leaves, pulverized (or 1 tablespoon dried sage)
2 cloves garlic, finely chopped
Salt and pepper
Garnish: A few extra sage leaves

Preheat oven to 350°F.…

Continue Reading

Los Poblanos Shakshouka



By Executive Chef Jonathan Perno

Serves 4


6 cups yellow onion, small diced
1-1/2 cups garlic, thinly sliced
3 tablespoons olive oil
Salt to taste
2 tablespoons cumin seed, toasted, ground
2 tablespoons coriander seed, toasted, ground
1 tablespoon Grains of Paradise, toasted, ground
6 tablespoons New Mexico red chile powder
1 teaspoon caraway, toasted, ground
3 bay leaves
3 cups dry white wine
3 pounds fresh tomatoes
1 can chickpeas (12 ounce), drained
2 oranges, skin intact


2 fresh eggs per person
1 tablespoon high quality extra virgin olive oil
2 tablespoons feta cheese
3 leaves mint (chiffonade)
Fresh ground cracked black pepper

In a large, deep saucepan (8-quart), sweat onions and garlic in olive oil with a little salt until almost translucent.…

Continue Reading