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From the New York Times by Melissa Clark Ingredients 2 peaches or nectarines 1 pound boneless, skinless chicken thighs, cut into 1-inch strips 2 tablespoons extra virgin olive oil 2 tablespoons dry (fino) sherry 2 tablespoons chopped fresh basil 2…
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Recipe: Crimson Salad
Thanks to our friend Chef Mario Hernandez for this lovely recipe. Ingredients Serves 2 8 oz. of any red leafed greens (we used an heirloom variety red spinach) ½ cup raspberries, washed and dried 1 cup of mixed variety plums…
Posted in Newsletter, Recipes
Recipe: Peach Semifreddo
Thanks to Chef Mario Hernandez from Order of the Fat Tongue for this scrumptious summertime recipe! Ingredients Serves 6 to 8 1 pound (about 4) ripe peaches, peeled and diced 1 1/2 cups chilled heavy cream 4 large eggs, separated…
Recipe: Plum Granita
INGREDIENTS 1 lb pluots 1/2 cup sugar 1 cup water METHOD Quarter fruit and remove pits. Place the fruit in a food processor or blender. Add Sugar and water and puree ingredients. Pour the puree into a shallow baking dish or…
Posted in Recipes
Recipe: Grilled Peaches with Burrata, Prosciutto, and Arugula
Ingredients 3lbs of peaches 8oz Burrata cheese 3oz prosciutto 1 sweet baguette 2oz arugula Pinch of salt and pepper 2 tbsp extra virgin olive oil 1 tbsp Balsamic Vinegar of Modena Preparation Turn grill to medium high heat.Cut peaches in…
Posted in Recipes
