Thanksgiving Recipe Roundup 2009

Thanksgiving Recipe Roundup 2009

Here are some seasonal ideas culled from Brooklyn Farmhouse for your Thanksgiving meal – from starters to sides to dessert. I don’t include a turkey recipe because I always make Tom Colicchio’s Herb Butter Turkey – it’s the best. Happy Thanksgiving! Starters and Nibbles Spicy Crock-Pot Apple Butter – Serve with cheddar or brie (or [...]

Easy Chicken Liver Mousse

Chicken Liver Mousse on a crunchy little piece of toast

There was a time not too long ago when I was intimidated at the prospect of cooking organ meats.  I have since recovered from my fear – but if you have a bit of an organ-meat-cooking phobia, an easy entree into the world of offal cookery can be had with the making of chicken liver [...]

Shishito Peppers Two Ways

Grilled Shishito Peppers

I’m not afraid to go out on a limb and say that shishito peppers are the most delicious peppers ever in the history of peppers. They are so good I had to cook them up two different ways. The first: a classic method for cooking shishito peppers – toss them in a bit of oil, [...]

Fresh Cranberry Bean and Arugula Salad

Fresh Cranberry Beans

It took me a while to catch on to the beauty and deliciousness of fresh shelling beans. I think I had always been unsure of the best way to cook them, my primary bean experiences having been with the dried and canned varieties. Then I found fresh cranberry beans at my local farmer’s market. I [...]

Fava and Pecorino Crostini with Mint and Pea Shoots

Fava and Pecorino Crostini with Mint and Pea Shoots

Fava beans, Pecorino-Romano cheese, and mint – a classic combination that’s just sooo delicious on toasty, garlicy bread. Top it with a handful of pea shoots, and you’ve just produced a crostini that screams “Spring”. Even the color is Spring-y – the fava beans and Pecorino become a beautiful spring green in the food processor. [...]

Seared Scallops with Grilled Sweet Onion, Red Pepper Coulis, and Arugula Flowers

Seared Scallops with Sweet Onion, Red Pepper Coulis, and Arugula Flowers

It’s kind of a long title, but really, this is an elegant recipe that isn’t terribly difficult to make. It makes a really lovely first course for a fish dinner. I stumbled upon arugula flowers the other day at the farmer’s market and now I’m hooked – not only are they beautiful (but in a [...]

Winter Vegetable Crostata with Goat Cheese and Thyme

Winter Vegetable Crostata with Goat Cheese and Thyme

March is so hard. Here in Brooklyn, the weather is starting to warm up, making me think about strawberries, asparagus, ramps, garlic scapes, peas, favas – argh!  Did I mention I’m sick of winter? I’m making lemonade out of lemons here by continuing to celebrate winter’s bounty – yams and winter squash and beets and [...]

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

Jerusalem artichokes, a.k.a., “sunchokes” are a fun little winter vegetable to work with. Actually the tuber of a type of sunflower, jerusalem artichokes can be eaten raw, baked, steamed, puréed, fried, and probably in other ways that I haven’t even thought of. They have a nutty, slightly artichoke-y flavor that is subtle-yet-memorable. Aside from puréeing [...]

Manchego Cheese, Quince, and Walnut Crostini

Manchego Cheese, Quince, and Walnut Crostini

Time to use up all that quince jam I made! (Um, I made a lot.) This simple, rustic little crostini is perfect with drinks (I’m thinking Amontillado sherry). I actually had a few of them for lunch today. If you can’t find manchego, a nice farmhouse cheddar would be good, or even ricotta. Ingredients: 1/2 [...]

Fromage Fort

Fromage Fort

Got a bunch of bits of leftover cheese in your fridge? This is an excellent way to use them up and serve them to guests. A bit like a fancier (Frencher) pimento cheese, fromage fort literally translates as “strong cheese” in French. You can control how “fort” you make it by using milder (or stronger) [...]

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