Main Dishes

Tortelli with Stracchino Cheese and Zucchini

Serves 4 to 6 You can also dice the zucchini very small, sauté them, and mix them into the filling in step 1. Serve with tomato sauce or butter and sage sauce. Ingredients Stracchino Tortelli 12 oz stracchino 1/2 cup fine fresh white bread crumbs 1/4 cup grated Parmigiano-Reggiano, plus […]

Chef's Notes Plus

Try Chilled Soups for Summer

Cold soups refresh the palate, regardless of when in the meal they are served; as first-course offerings, appetizer courses, hors d’oeuvre, or desserts. They may be presented in a variety of ways dependent on the type of gathering or party. For an event where people will be standing (more of […]

Chef's Notes Plus

Try Hibiscus Soda for a Sparkling Summer

It feels like La Croix has somehow become more popular than beer. And while it seems to be available everywhere you go, those of us participating in the great seltzer resurgence of 2019 are from time to time faced with beverages without bubbles. But you don’t have to be part of […]

Chef's Notes Plus

Using an Ice Cream Machine

Ice cream, frozen yogurt, and sherbet are easy to make with an ice-cream machine. For the best results, let your ice-cream base mixture ripen, or mellow, overnight to be sure it is very cold. An ice-cream machine consists of a canister to hold the ice-cream base and a dasher to […]

Allergen Friendly, Desserts

Vegan Blueberry Buckle

Makes 12 servings Buckle Filling Ingredients 3/4 cup plus 2 tablespoons evaporated cane sugar 4 tablespoons unsalted margarine or coconut oil 1 teaspoon starch-based egg replacer 1 3/4 cups all-purpose flour or gluten-free flour blend 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 cup almond milk, or other non-dairy […]

Sandwiches

Vegetable Burgers

Makes 8 servings Ingredients 4 carrots, grated 2 celery stalks, grated 1 onion, grated 1/4 cup minced red bell pepper 3/4 cup minced mushrooms 8 scallions, minced 2 eggs, lightly beaten 1/2 cup chopped pecans 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 1 teaspoon kosher salt 1/2 teaspoon […]

Main Dishes

Vegetable Lasagna with Fresh Tomato Sauce

Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]

Chef's Blog, Chef's Notes Plus

Velvety Roasted Eggplant

For some veggies, we use the phrase roasting as a general term for cooking a vegetable whole to get after the tender flesh, like peppers, tomatoes, and eggplant. For eggplant, we scoop the velvety cooked flesh from the skin of the eggplant. This can be done in the oven (actual […]