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edible Nutmeg magazine Early Winter 2011-12
 

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COOKING FRESH
Recipes
Early Winter 2011-12
ANNE’S CHILI
BRAISED CHICKEN STEW
GOOD FORTUNE STIR-FRIED LETTUCE WITH SHIITAKE MUSHROOMS
HEARTY WHITE BEAN, SAUSAGE, AND KALE RAGOUT
RED LENTIL SOUP
SWEET POTATO SOUP
Late Summer 2011
ICE CREAM COCONUT BALLS
ICE CREAM IN A CAN
KALE CHIPS
KALE PESTO
PICKLED DAIKON–MUL KIMCHI
PICKLED VEGETABLE NIBBLES–RAU CAI CHUA
SALSA
SUMMER STRAWBERRY SEMIFREDDO
WALNUT ICE CREAM ROLL
ZUCCHINE SECCATE AL SOLE
ZUCCHINE SECCATI AL SOLE CON PEPE ROSSO
Spring 2011
ALMEJAS CON CHORIZO
GREEN RHUBARB PURÉE WITH GRAPEFRUIT
MAPLE PORK CHOPS
MAPLE SYRUP BAKED BEANS
PATTI’S CRISPY SAGED CAULIFLOWER AND RAVIOLI
SORREL LENTIL SOUP
SORREL OMELET WITH WARM CREAM
SWEET WIND FARM SWISS CHARD WITH CAPER BUTTER
TARTE AU SUCRE
TOURTIERE
Winter 2011
CHUNKY GUMBO - STYLE CHICKEN AND VEGETABLES WITH OKRA
GRILLED PORK KEBABS WITH CUBAN COCOA RUM GLAZE
JICAMA AND MANGO SALSA
OYSTER POT PIE
PAN-SEARED SALMON WITH HONEY SOY GREENS AND ROASTED NEW POTATOES
SOY GLAZED SWEET POTATOES
SQUAB BREAST WITH OYSTER MUSHROOMS, WILTED CHARD, AND SALSIFY PURÉE
SWEET POTATO FLAN WITH CHESTNUT HONEY
Fall 2010
APPLE PANDOWDY
BUTTERNUT SQUASH SAUCE WITH LOCAL SAUSAGES, BROCCOLI, AND ORGANIC PENNE PASTA
CABBAGE SAUTÉ WITH TART CHERRIES AND CRISP APPLES
COCOA BROWNIES
CRANBERRY PEAR PIE WITH STREUSEL TOPPING
ESCAROLE AND BEANS
KABOCHA SQUASH AND SPROUTS WITH PEARS AND POMEGRANATE
KENYAN CHICKEN CURRY
PEAR GINGER BROWN BETTY
ROASTED BEETS WITH MINT
ROOT ROOT SOUP
SALAD FOR FOUR SEASONS
SHALLOT FIG SPREAD
SWEET POTATO PIE
Summer 2010
BEEF AND VEGETABLE KABOBS
Corn Chowder
FARM FRESH PASTA SALAD WITH ARUGULA PESTO
HEIRLOOM TOMATO, SUMMER PEACH AND FRESH HERB “GAZPACHO” SALAD
Lobster and Sweet Corn Succotash
Summer Cherry Tomato Dressing
Spring 2010
Baby Spinach, Brie, and Fig Pizza
Basic Vinaigrette
Cherry Preserves with Almond and Ginger
Fig and Raspberry Fool
Fig Vinaigrette
Fresh Herb Vinaigrette
Ginger Sesame Vinaigrette
Honey Mustard Vinaigrette
Martha’s Blue Ribb on Cherry Pie
Roasted and Raw Salad of Spring Vegetables
Late Winter 2010
Fried Butternut Squash Ravioli
LEEK AND SWEET POTATO SOUP
Pan Seared Radicchio with Horseradish, Apples, and Asiago Cheese
Vanilla Saffron Semifreddo
Veal Shanks Cooked in Beer
VEGETABLE GOULASH WITH CHEESY CORN BREAD
Vegetable Strudel
YOGURT CHICKEN FINGERS
Early Winter 2010
Beach House Sweet and Hot Nuts
Pear Almond Crisp
Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
Roasted Mushroom and Cheese Tarts
Rutabaga Purée with Orange and Ginger
Savory Stuffed Pumpkins
Warm Pumpkin Cider
Summer 2009
Charred Pepper Salsa
Chili Vodka Chicken
Grilled Salmon with Beet Hash and Maple Glaze
Herb Salad
Herb Tisanes
Pepper Vinegar
Pesto & Cheese Torte
Ristras
Salsa Verde
Scallops Picatta with carmelized spaghetti squash
Soupe au Pistou
Spring 2009
BAKLAVA
Cooking with Ramps and Morels
Fiddlehead Recipes
Gluten -Free
Gratin of Sorrel & Potatoes
MISO VEGETABLE CONSOMMÉ(WITH SNOWPEAS & SHIITAKE MUSHROOMS
PAN FRIED UDON NOODLES WITH WATERCRESS
Soft Shell Crab on Spring Vegetable Ragout
Stuffed Leg of Lamb
Vibrant Sweet Pea soup
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