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Always in Season –
Farm to Table

 

Recipes from the Featured Chefs

 

Sopa de Camote y Betabel

 

Silvia McCollow – Nido

 

It’s a very simple yet delicious soup that is both hearty and light enough for a snack. It has several earthy flavors and packs a kick of chilies and spices.

 

4 beets
2 yams (or sweet potatoes can be substituted)
2 yellow onions
2 carrots
4 garlic cloves
1 tsp whole coriander
1 tsp whole cumin
2-3 whole Chile de Arbol (separately dry toasted on a skillet)
1/2 tsp grated fresh ginger
1 sprig fresh marjoram
Extra virgin olive oil
Salt to taste

 

Place rinsed but unpeeled yams and beets in a baking dish with about 1 inch of water, sprinkle with salt, cover, and roast at 450 for approximately 1 hour or until tender; remove, cool, and peel. Prepare your onions, carrots, and garlic by thinly slicing them.

 

On the stove top, using a heavy-bottom pot, begin to “sweat” your onions, carrots, and garlic in some olive oil until they are soft and tender but not caramelized (they should not show any browning). Create a parchment cover to help the “sweating” process by cutting a round sheet of parchment paper the size of your pot and covering the vegetables with it. Remember to cut a small hole in the center of your parchment lid. Once all of your veggies are tender, remove from heat and blend together with water.

 

Using a skillet and med-high heat, dry toast the cumin, coriander, and chilies (toast chilies on their own, since they will toast at a different rate than your smaller spices). In a mortar (or spice blender if mortar not available) grind the toasted spices and add to your soup. Add sprig of fresh marjoram (or pick leaves off stem), grated ginger, and salt to taste.

 

Top with toasted pumpkin seeds (pepitas) for added nuttiness and crunch.

 

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Asparagus Carbonara with pancetta and spring onion

 

Aimee Olexy – Talula's Table

 

1/4 cup minced pancetta
1/4 cup minced spring onion or wild ramps
2 cloves minced garlic
2 bunches fresh picked large asparagus (peeled and ends trimmed)
1 cup sliced shiitake mushrooms
1/4 cup grated parmesan reggiano
4 large farm fresh eggs lightly beaten
1 lb fresh tagliatelle pasta
4 oz homemade breadcrumbs (seasoned with a little olive oil and salt and pepper)

 

Method

 

1. Salt one large pot of water for the pasta, turn on high to achieve a rapid boil.

 

2. In a large sauté pan, render the pancetta over medium to high heat with a small amount of olive oil, which will help to cook the pancetta evenly.

 

3. Add the onions and garlic, and sauté for a couple of minutes until translucent.

 

4. Next add the shiitake and cook through; turn down the heat but keep hot.

 

5. The water should now be at a full boil. Blanch the asparagus for one minute and shock in ice water until completely cold, but keep the pot of water at a boil. Remove from water and dry; slice the asparagus across and then length-wise to yield a thin size similar to the linguini.

 

6. Cook the pasta in the same boiling water.

 

7. When the pasta is almost cooked, heat the sauté mixture along with the asparagus noodles; season and taste.

 

8. Crack the eggs into a large bowl and whisk a little to allow for even distribution.

 

9. When the pasta is cooked, strain and immediately drop into the eggs, followed by the vegetables, pancetta, and some parmesan – toss all thoroughly.

 

10. Plate and finish with parmesan and a generous sprinkle of breadcrumbs.

 

11. The final dish should be twirled together and a bit springy to the touch.

 

 

 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of illness.

 

 

 

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