What's Hot? View by Tag Top Recipe Tags |
|
|
Recipes- find, collect, organize, and personalize...Search |
|
|
Introducing: Cookbook Spotlights |
|
|
|
|
|
An enormous number of cookbooks are published each year making it extremely difficult to decide which cookbooks to welcome into our kitchens. To help make that process easier, we are proud to present spotlights on cookbooks. Similar to our other recipe spotlights, the cookbooks spotlights will be periodic postings highlighting a recipe from a cookbook.
|
|
|
PermaLink
|
|
Introducing: From the Nutritionist |
|
|
|
|
|
While it’s generally easy to decide which foods we enjoy deciding which foods are healthy and which foods we shouldn’t eat a lot of is not always so simple. To help you along the path to a healthier lifestyle we present “From the Nutritionist” a series of articles from Palate Works that delves into the ins and outs of the nutritional details in the foods we eat.
|
|
|
PermaLink
|
|
Mendocino Crab and Wine Days |
|
|
|
Save Recipe:
Gratin of Yukon Gold Potatoes with Dungeness Crab & Cypress Grove Midnight Moon Goat Gouda
|
|
 For the 8th year in a row, Mendocino, CA is celebrating two of its best regional culinary ingredients: crab and wine. Running from December 26, 2006 through February 28, 2007, the Mendocino Crab and Wine Days combines the height of the crab season with the bounty of the nearby Mendocino wineries. Events include crab cruises, "dock sessions", and crab cooking classes. For the "dock sessions", freshly caught crab is cooked and tasted on the dock while you enjoy wine from local wineries.
In addition to these events, crab samplings and special crab dinners from Mendocino restaurants and nearby winemakers abound during the festival. Examples of these events include an evening of crab inspired dishes by Executive Chef Charlie Fore of Brewery Gulch Inn on January 20th. This dinner will feature several crab course paired with Anderson Valley wines from Navarro Vineyards. Another crab focused dinner will be on February 23rd when Executive Chef Alan Kantor at MacCallum House Inn hosts an evening of Cajun cooking . As a sneak-peak into the culinary fare to be available during the Mendocino Crab and Wine days we present the MacCallum House Inn "Dungeness Crab and Shaved Fennel Salad with Satsuma Tangerines". This salad provides a light and refreshing start for any meal. For the wine, Chef Alan recommends serving the regional Patianna Organic Vineyards 2004 Sauvignon Blanc. Proving that Crab can be integrated into nearly any aspect of a meal Chef Alan Kantor of MacCallum House also provides us with a simple to prepare yet intriguing twist on the standard potato gratin: "Gratin of Yukon Gold Potatoes with Dungeness Crab & Cypress Grove Midnight Moon Goat Gouda". Dungeness Crab and Shaved Fennel Salad with Satsuma Tangerines by Chef Alan Kantor, MacCallum House Inn Mendocino, CA
Serves 8 appetizer portions
- 1lb freshly picked Dungeness crab meat
- 8 Satsuma tangerines
- 1 small fennel bulb, with leaves
- 1/2 cup extra virgin olive oil*
- 1 head radicchio di Treviso or 2 heads Belgian endive
- Sea salt and freshly ground black pepper to taste
Peel and break Satsumas into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 tablespoons fennel leaves coarsely. Reserve 1/4 cup olive oil. Fold together all ingredients, except radicchio and reserved olive oil.
Lay out radicchio leaves on eight plates; place salad on leaves. Drizzle with remaining olive oil. Gratin of Yukon Gold Potatoes with Dungeness Crab & Cypress Grove Midnight Moon Goat Gouda
by Chef Alan Kantor, MacCallum House Inn Mendocino, CA Serves 12
- 3 pounds medium-sized Yukon Gold potatoes
- 2-1/2 cups milk
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves, chopped
- 1-1/2 teaspoons chopped garlic
- sea salt and white pepper to taste
- 1/2lb Cypress Grove Midnight Moon Goat Gouda, coarsely grated
- 1lb Dungeness crabmeat
Preheat oven to 450º. Slice potatoes into rounds in food processor or by hand to an even thickness, 1/8” approximately. Place potatoes in a thick-bottomed saucepan and add milk, cream, thyme, and garlic. Simmer, stirring often,
until potatoes are tender. Season to taste with sea salt and pepper.
Pour into 11” x 9” pan or pan of equivalent size. Spread crabmeat on top and sprinkle with grated cheese. Bake in preheated oven for approximately 15 minutes or until golden brown on top. For more information
|
|
Find More Recipes |
PermaLink
|
|
Introducing: From the Butcher |
|
|
|
|
|
For many people meat is a commonplace staple; something eaten and enjoyed everyday. But how much do you really know about meat? Do you really know the difference between tenderloin and filet mignon? Do you know Cornish hen from quail? Perhaps you do, but then again perhaps you don’t! Project Foodie strives to improve your understanding of meat and expand your uses through a monthly articles series by The Healthy Butcher an innovative Toronto based Organic Butcher. We hope you will find these articles as interesting, informative and illuminating as we do!
|
|
|
PermaLink
|
|
|
Introducing: From the Seasoner |
|
|
|
|
|
Seasonings add the variety and complexity necessary to make our food into amazing meals. In our continuing pursuit of exploring and defining everything food, Project Foodie is pleased to introduce a monthly series devoted to seasonings. In these articles, our seasoner, Juliet Mae Fine Spices, will describe the subtleties of spices and seasonings to expand our understanding of spice blending.
|
|
|
PermaLink
|
|
|
Introducing: From the Vintner |
|
|
|
|
|
Wine is complex, with hundreds of varietals, hundreds of appellations, and thousands of wineries; your choices for wine are nearly endless. Adding to this complexity are the yearly changes inherent in grape growth and wine production. Choosing a wine to pair with a specific meal can be a very daunting task. Here at Project Foodie we understand the pain and we want to help. Each month our vintner, The Wine Club , will present an article aimed at demystifying and exploring wine. These articles will describe wine and relate the wine to everyday foods expanding upon both our wine appreciation and food pairing abilities.
|
|
|
PermaLink
|
|
|
Introducing From the Tea Taster |
|
|
|
|
|
A cup of tea is relaxing, invigorating, and intriguing. While Coffee may get more press, tea is more popular than ever with over 50 billion cups of tea being drank per year in the United States alone. Whether you have one cup of tea a day or ten cups a day, tea is part of the Foodie lifestyle. Our tea taster, Simpson & Vail, will provide information on teas from all over the world enhancing our knowledge and opening our taste buds to the wonderful and amazing world of tea.
|
|
|
PermaLink
|
|
|
Introducing: From the Garden |
|
|
|
|
|
Can you imagine making a recipe without any vegetables, fruits, or herbs? Of course not, they are essential ingredients in nearly every recipe we make. That’s why in our continuing efforts to keep Foodies informed, we are going to have articles from gardeners, The Tasteful Garden and Farm Fresh to You, presenting a vegetable, fruit, or herb. Each article will provide information on the vegetable, fruit or herb such as its history, uses, and tastes combined with a recipe that uses the item. We look forward to sharing this informative and fun series with you to expand upon our vegetable, fruit, and herb knowledge.
|
|
|
PermaLink
|
|
| << Start < Prev 1 2 3 4 5 Next > End >>
| | Results 19 - 27 of 41 |
|
|
|
Stumble It!
Digg This!
Save to del.icio.us!
Coffee is more popular than ever. For the aficionado, every stage of coffee preparation from growing, to roasting, to brewing is critical for the perfect cup of coffee. Our coffee roaster, 
Articles