Archive for Geo:French

Persimmon and Pomegranate

Today, we worked with two unusual ingredients –

hachiya persimmons which we prepared in a steamed pudding, persimmon
pomegranate and pomegranate which we prepared in a soup.

Here are the recipes.

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Cranberry, Potato, and Carrot

Today, continuing with ideas for Thanksgiving, we prepared cranberry sauce, both classical and garlic mashed potatoes, and glazed carrots. cranberry

Here are the recipes.

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Cauliflower and Squash

Today, to provide ideas for Thanksgiving, we prepared two cauliflower dishes and one squash dish.

The first cauliflower dish was prepared Indian-style with homemade curry spices.

The second cauliflower dish was prepared Roman-style with the combined flavors of garlic, lemon, and olive oil.

Finally, the squash dish was prepared French-style with glazed squash and gently cooked onions.

juliasquash

Here are the recipes.

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Dandelion, Escarole, and Beet

dandelion First, we prepared dandelion with bacon and garnished with wedges of hard cooked egg.
escarole Next, we braised escarole with anchovies in olive oil.
beets Finally, we prepared minced beets seasoned with lemon juice and olive oil and garnished with walnuts.

Here are the recipes.

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Root Vegetables

rootvegs Today, we feasted on root vegetables. We glazed beauty heart radishes, scarlet turnips, chioggia beets, and rutabaga with butter. Then, we braised turnips and carrots with hoisin sauce.

Here are the recipes.

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Squash and Kale

squash Today, we prepared an elegant squash soup accented with dry sherry. We also served blanched kale, chopped finely and graced with sauce Mornay, a classical cheese sauce.

Here are the recipes.

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Tomatoes and Okra

Tomato SorbetToday, we prepared heirloom orange tomatoes into a tomato sorbet. This savory dish is served in fancy meals to clean the palate in between courses.

We also prepared heirloom red tomatoes into a more traditional tomato-potato cream soup.

Andi Tomato Canape

Our town of Northfield was hit hard by hail a few days ago. Many tomato gardens were damaged and tomatoes had to be harvested. We prepared oven-dried tomatoes to show what could be done with the unexpected harvest. We served the dried tomatoes in a cracker and sour cream canape.
Finally, we prepared stir-fried okra, lightly salted and without the slimy texture that turns many people away.

Here are the recipes.

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