Recipe can be found here.
Grapefruit, pomegranate, and champagne sorbet
Sweet Pepper and Butternut Squash Gruyere Tart Makes two 6′ by 12′ inch rectangular tarts or one large 12′ by 12′ inch tart 1 butternut squash (about 1 pound) peeled, seeded, and cut into 1/2 inch pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 teaspoon sherry vinegar 2-3 small sweet red peppers, finely sliced 1 teaspoon unsalted butter 1 large shallot, finely sliced 1 8-oz sheet of puff pastry, […]
Roasted Tomato Basil Soup Recipe mostly adapted from Ina Garten // Serves 6-8 3 pounds ripe plum tomatoes, (I used both beefsteak and golden tomatoes) cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with […]
I adore fruit in many savory applications and here, these U-10 scallops are kept pretty simple with a touch of a few strawberries. I especially adore this combination because it’s bright, and unexpected. There’s a sweet creaminess from the beautiful scallops and an explosion of sweet and tart juice from the strawberries. Strawberries and cream? A slightly different approach on that, but yes sure, strawberries and cream. No need for a vinaigrette, the juice from the […]
Vine Ripe San Marzano Tomato, Basil, and Valencia Orange Gazpacho Serves 4 Gazpacho 2 quarts San Marzano tomatoes, blanched, peeled, seeded (or 2- 28 oz cans) 3 Valencia oranges 1/2 small garlic clove 10 large basil leaves (or 1 bunch) 1 medium cucumber, peeled, roughly chopped 2 Tb extra virgin olive oil 2 Tb sherry vinegar 1/2 tsp salt 1/2 tsp black pepper Garnish 2 Valencia oranges, supremed (sliced wedges) 1 large Persian cucumber, small […]