Articles

Spanish Coca with Wilted Greens, Walnuts and Raisins

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Ingredients: 1 tablespoon dry yeast 2 tablespoons warm water 3 cups unbleached white bread flour 1 teaspoon salt 1 cup warm water 4 tablespoons olive oil 1/2 cup golden raisins 1/2 cup California walnut halves 1 small bunch Swiss chard 4 tablespoons extra‐virgin olive oil 2 cloves garlic, minced Kosher salt and freshly ground black […]


Crawfish Mashed Idaho Potatoes

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Ingredients: 10 lbs peeled Idaho® Russet Potatoes, cut in 2-inch chunks 4 tablespoons Creole crab boil spices 2 lbs crawfish tail meat & fat 20 oz heavy whipping cream 1 lb unsalted butter, whole 1 tablespoon salt 1/2 teaspoon white pepper Procedure: In a large pot of cold water add the potatoes and Creole spices. […]


Beluga Lentils with Walnuts and Spring Vegetables

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For the lentils: 2/3 cup black lentils, dried 3 cups water For the spring vegetables: 2 each heirloom baby carrots, yellow, tops removed, peeled, shaved 2 each heirloom baby carrots, red/orange, tops removed, peeled, shaved 4 each asparagus, top 2″ shaved, bottoms peeled, rounds shaved 1 cup sugar snap peas, blanched, chilled, drained, ps cut, […]


Creamed Peas in Onion Half-Shells

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Ingredients: 6 medium-size onions, peeled 6 cups boiling water 2 tsp. salt 3 tbsp. butter, melted 2 tbsp. flour ½ tsp. black pepper 1 cup milk 1½ cups fresh or frozen peas, lightly steamed Procedure:  Cook onions uncovered in boiling water to which 1-1/2 teaspoons of salt has been added for 30 minutes, or until […]


Cinnamon Pear & Pecan Sticky Buns

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Ingredients: 1 1/2 cups milk, heated 2 tsp. active dry yeast ½ cup sugar, granulated and divided ½ stick butter, melted 3 large egg yolks 1 tsp. salt 5-6 cups all-purpose flour 3 cups brown sugar 3 tsp. ground cinnamon 1½ qts. canned epars drained and diced 2 cups pecans, toasted and chopped 2 cups cranberries, […]