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Tag Archives | Spring 2010 Recipes

Rocky’s Miner’s Lettuce Salad



Contributed by Chef Chad Houser of Parigi (photo by Richard Adams)

Serves 4 as a first course

6 cups Tassione Farms Miner’s Lettuce
pickled grapes (recipe below)
fried leeks (recipe below)
1/2 cup bacon, cooked and chopped
5 oz. Pure Luck Dairy’s Goat’s Milk Blue Cheese, frozen and grated
sherry vinaigrette (recipe below)


4 sprigs fresh tarragon
1 and 1/2 cups Champagne vinegar
1/2 cup water
1 tablespoon sugar
1 and 1/2 teaspoons pickling salt
4 cups red grapes

Pickle Grapes

Combine first 5 ingredients in a pot and bring to a boil.…

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Asparagus with Butter Sauce

Contributed by Chef Cynthia Chippindale

When you have wonderful, fresh asparagus, you don’t need to do much to it to make a delicious dish. Go to your local farmer, take home a bundle of this treasure of spring, treat it tenderly and it will reward you with a taste you will crave all year long.…

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Brined Roast Chicken

Courtesy of Motley Farms

Cover a fresh 3 to 5 pound free-range hen in water (we use a large stockpot) to which has been added 1/2 cup sea salt or kosher salt and 1 heaping tablespoon of Pendery’s Rainbow Peppercorns, a blend of gourmet pink, green, white and tellicherry peppercorns.…

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Persimmon Bellinis

Serves 10–12

2 or 3 very ripe Tamopan or Hachiya persimmons
1 jigger of peach brandy
1 tablespoon orange juice with no pulp
1 bottle chilled champagne, Prosecco or any sparkling wine

Scoop the ripe flesh of the persimmons into a blender and puree thoroughly.…

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adapted from Fanny at Chez Panisse

3/4 cup of organic cornmeal
1 cup of organic all-purpose flour
1 and 1/2 tablespoons of organic sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 organic, free-range egg
1 cup organic milk (whole or 2%)
1/4 cup melted butter

Heat the oven to 425 degrees

Mix the cornmeal, flour, sugar, baking powder and salt in a bowl.…

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Susan Moody’s Italian Teardrops

1- 8 ounce package cream cheese softened at room temperature
1 package won ton wraps
1/2 cup green olives
1/4 cup butter
1 teaspoon garlic powder

Preheat oven to 400 degrees. Place the cream cheese and the olives in a food processor and process on the low setting just until the cream cheese is blended and the olives are chopped to a medium consistency.…

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Spring Morel Mushroom Tart

Contributed by Chef Sharon Van Meter, W.M.C.S, Milestone Culinary Arts Center

Yield: 6–8 Servings

4 oz. bacon, cut into small pieces
1 lb. fresh morel mushrooms
2 tablespoons butter
6 oz. Gruyère cheese, shredded
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
2 whole eggs and 3 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste
1 prepared 10–11 inch tart shell
Soak mushrooms in warm salted water for 20 minutes.…

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Lemon Honey Cake

Contributed by Chef Graham Dodds of Bolsa Restaurant

Makes 1–10 inch cake, serves 6–8 (depending on how hungry you are!)

5 oz bread flour
1/2 tablespoon baking powder
5 oz sugar
2 lemons, zest removed and juice reserved
1/2 cup Texas Honeybee Guild’s Zip Code Honey (available at Bolsa Market  and other locations)
4 eggs
1/4 cup whole milk
1 stick butter, melted

Spray shortening and sugar as needed

Preheat oven to 350 degrees.…

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