Posts tagged beginnings
Fig Bruschetta with Honey & Gorgonzola Butter

Inspired by the farm to fork cooking of Portland, Oregon’s Tourant chefs Mona Johnson and Jaret Foster, this preparation stands out in its approach to simple cooking with seasonal ingredients. Just when figs are at their peak and chilly autumn air welcomes a bit heavier mouthful, this rich, complexly flavored plate satisfies

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Fava Beans Grilled Two Ways

Paired with pancetta in spaghetti, on top of a ricotta slathered piece of bruschetta, or in Suzanne Goin's delicious Halibut with Fingerlings, Fava Beans, Meyer Lemon and Savory Crème Fraîche, these mighty broad beans rock. 

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Sparkling Oyster Mignonette

The sparkling wine from the coastal town of Getaria in Spain's Basque Country, Taxakoli Ulacia, is a lovely choice for this mignonette--fresh and fruity with well-balanced acidity. The green apple and green effervescent wine contrast beautifully with the briny, chewy texture of Island Creek Oysters.

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Concord Grape & Fig Brie

Concord grapes, also known as fox grapes, have dark-bluish, purple skin, perfectly round globes, and a heady aroma that makes these jewel-toned grapes gorgeous culinary companions. Simmered and sweetened, Concord grapes burst into an autumn garnet shade. Served alongside their fall harvest companions, roasted figs, these grapes transform into a season worthy celebration beginning plate to serve alongside some grower's champagne.

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Strawberry Jalapeño Champagne Soup

During the dog days of summer,  nothing beats a chilled, light, bright seasonal fruit soup. Local strawberries have a fleeting, short season, but are one of the most soul satisfying when eating at their sun kissed peak straight from the farmer's field or backyard garden, and onto the spoon.

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OFYR Edamame with Truffle Salt

Sometimes the simplest things are the most delicious. This is an addictive, healthy, fun and easy way to enjoy green on a plate. Edamame are the young, soft, edible soybeans found inside the pod that eventually grow into the dry, hard beans used to make tofu and soy milk. A fabulous protein and fiber packed lip smacking snack, try serving this as an appetizer while the main course is cooking on the grill.

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Sun Gold Tomatoes with Burrata, Olive Oil & Basil

Sometimes a craving for tomatoes in February is irresistible . Going against the gut to eat seasonally and pausing in the produce section to admire and remember the taste of summer's glorious sun kissed fruit, the urge for the taste of sunshine may be overwhelming. Hide a box or two of coveted tiny tomatoes under something else in the cart and forgive yourself.  Trial and error proves that the only tomatoes worth even trying out of season are the small, tiny ones. If available, up the ante and serve the tomatoes with burratta's cousin, stracciatella. It will be hard to resist getting a spoon and digging in.

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Salmon Tartare with Apple, Celery & Radish

These individual spoonfuls make for a delightful, colorful, and unexpected appetizer. Spiked with zesty horseradish and crunchy cool-season crop radish, this refreshing zingy small plate teases the palate and provides a perfect pairing with GROWER's CHAMPAGNE, a low sugar dosage, single vintner bubbly.

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Paws Up Smoked Salmon Spread
Edamame with Truffle Salt

Sometimes the simplest things are the most delicious. This is an addictive, healthy, fun and easy way to enjoy green on a plate. Edamame are the young, soft, edible soybeans found inside the pod that eventually grow into the dry, hard beans used to make tofu and soy milk. A fabulous protein and fiber packed lip smacking snack, try serving this instead of popcorn during family movie night--after some initial grumbling, these little green bites just may turn into the favorite Netflix companion. 

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Squash Bruschetta with White Balsamic Vinegar

This recipe can be made successfully with all walks of gourd life. Beer is a particularly good accompaniment--find a local brewery and bring home a KEG of Oktoberfest, harvest or pumpkin ale.

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Quail Eggs with Truffle Mayonnaise

Stylish, elegant and a delight for guests, a pile of nature's camouflaged creamy blue brown speckled quail eggs makes the perfect garden party appetizer. Pile high as if building a bird's nest and let guests entertain themselves peeling and dipping them into a fragrant truffle mayonnaise. The clutch will disappear quickly, but the memory will linger.

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Spring pea soup with crème fraîche & mint

Frozen peas rock. Picked when perfect and flash frozen, they taste amazing. No other frozen vegetable may be able to boast that nine times out of ten, the frozen version wins the taste test. The color of the soup is a brilliant spring green, but because frozen peas are called for in this recipe, it can be made any time of year.

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Swedish Gravlax

This recipe allows for the chef to find the perfect ratio of salt to sugar curing to please his or her palate. Curing salmon lends itself to experimenting with smoked salts, white, brown, muscovado, demerara, or caster sugar, fennel fronds, and spices such as caraway or coriander seeds (just a few of the many possible variations). This preparation is the perfect jumping off point in learning to appreciate and love Nordic cuisine, while making a luxurious, yet simple and sophisticated plate.

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