Recipes of user admin
Created by admin
Combine all ingredients in the food processor and puree until smooth.
Combine all ingredients in the food processor and puree until smooth.
Created by admin
Butternut Squash Risotto
roasted cipollinis, toasted pistachios, black kale, shaved parmesan
Wine Suggestions:
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?
roasted cipollinis, toasted pistachios, black kale, shaved parmesan
Wine Suggestions:
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?
Created by admin
Created by admin
Created by admin
Created by admin
¼ Cup Warm Water– 110 to 115 Degrees
1 Package Active Dry Yeast
In a bowl, dissolve the yeast in water.
¾ Cup Warm Milk – 110 to 115 Degrees
1 Egg
¼ Cup Soft Butter
Once the yeast is foaming add the milk, egg and butter. Mix to combine.
1 Package Active Dry Yeast
In a bowl, dissolve the yeast in water.
¾ Cup Warm Milk – 110 to 115 Degrees
1 Egg
¼ Cup Soft Butter
Once the yeast is foaming add the milk, egg and butter. Mix to combine.
Created by admin
Created by admin
Roasted Squash Sage Bread Pudding
2 cups butternut squash – roasted with olive oil, salt and black pepper
1 cup celery – medium dice
1 cup sweet onion – medium dice
½ cup dried cranberries
¼ bunch parsley – chiffonade
½ bunch sage – chiffonade
In a sauté pan with a small amount of butter sauté all of the ingredients until tender. Place the vegetables in a large mixing bowl.
Add 1 baguette cut into 1-inch dice.
Toss the bread into the vegetable mixture.
For the Custard;
2 cups chicken stock
1 cup cream
6 egg yolks
2 whole eggs
1 Tablespoon Butter
In a separate bowl combine the above ingredients and whisk to make the custard. Combine the custard into the bread mixture. Let the mixture rest for at least 15 minutes. Place the bread pudding into a buttered 9 inch pie plate. Arrange the dish on a sheet tray. Place the tray into the oven then fill with hot water. Bake at 350 degrees for 30 minutes rotating half way through the cooking time.
2 cups butternut squash – roasted with olive oil, salt and black pepper
1 cup celery – medium dice
1 cup sweet onion – medium dice
½ cup dried cranberries
¼ bunch parsley – chiffonade
½ bunch sage – chiffonade
In a sauté pan with a small amount of butter sauté all of the ingredients until tender. Place the vegetables in a large mixing bowl.
Add 1 baguette cut into 1-inch dice.
Toss the bread into the vegetable mixture.
For the Custard;
2 cups chicken stock
1 cup cream
6 egg yolks
2 whole eggs
1 Tablespoon Butter
In a separate bowl combine the above ingredients and whisk to make the custard. Combine the custard into the bread mixture. Let the mixture rest for at least 15 minutes. Place the bread pudding into a buttered 9 inch pie plate. Arrange the dish on a sheet tray. Place the tray into the oven then fill with hot water. Bake at 350 degrees for 30 minutes rotating half way through the cooking time.