by WRFM | Jun 3, 2008 | Recipes
from Rick Hackett of MarketBar Serves 4 INGREDIENTS: 3 medium Yukon Gold potatoes ½ pound sliced bacon, cut crosswise into thick strips For the Vinaigrette 5 tablespoons rendered bacon fat or grapeseed oil 2 tablespoons sherry or apple cider vinegar 1 tablespoon...
by WRFM | Jun 3, 2008 | Recipes
from San Francisco Chef Jesse Branstetter Serves 8 to 10 INGREDIENTS: 2 pounds dried butter beans 2 cups yellow onions, small dice ½ bulb garlic, plus 2 cloves, minced 1 bunch oregano, finely chopped 4 lemons, zested 2 egg yolks ½ cup fresh lemon juice 1 ½ cups olive...
by | May 27, 2008 | Recipes, Seasonal Produce
2 cups Zinfandel wine 1 ½ pints blackberries, rinsed and well drained 2 cups brown veal demi-glace, or low-sodium veal or beef stock that has been boiled until reduced by half 2 Tablespoons unsalted butter salt to taste juice of ½ lemon, or to taste 2 sprigs fresh...
by WRFM | Apr 10, 2008 | Recipes
“Pumpkin” cake with pecan streusel Preheat oven to 400 degrees F. Cut 1 Kabocha or butternut squash lengthwise and place on a baking sheet, cut side up. Done remove seeds yet. Cover with foil, roast about 1 hour, until very tender. Let col 10 minutes, scoop out seeds...
by | Apr 10, 2008 | Recipes
Moroccan squash tagine with couscous: Heat 2 TBS olive oil in a dutch oven (or thick, deep saute pan), add 2 chopped onions (about 4 cups), 4 garlic cloves sliced, 1 1/2 lbs pumpkin (or other squash cut into large chunks), 2 large carrots cut into 2-in. sticks, 8...
