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Bone-Marrow Butter

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Ingredients: 1/2 lb. Unsalted Butter 4 lbs. Beef Pipe Bones, Split 1 Cup Garlic Cloves, Whole, peeled 3 Ea. Whole Shallots, peeled 1 tbsp. Chopped Fresh Thyme Pinch of Salt & Pepper to taste Procedure:  Preheat oven to 350°F. In a sheet tray, place pipe bones with the marrow side up. Put garlic and shallots […]


Burrata with Vincotto, Grilled Pears, Pickled Golden Raisins and Micro Greens

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Ingredients: 6 each USA Anjou pears as needed grapeseed oil 12 2oz. balls burrata cheese 3/4 cup vincotto or sweet wine vinegar of choice 1 to 1 1/2 cups pickled raisins 2 cups micro-greens Procedure:  Leaving the skin on, halve the pears, core using a melon baller, and slice lengthwise into ½-inch slices. Lightly coat […]


“The Flavors of Pot Roast”

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“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup […]


Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

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Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash Submitted by Shelley Cooper, Executive Chef, Dancing Bear Lodge and Appalachian Bistro, Townsend, Tenn. Yield: 4 servings For the Preserved Lemon: (must be made 3 to 5 days in advance) 6 cups water 6 lemons 4 cups white vinegar 1 cup salt 1 cup sugar […]


Buttermilk Blue®, Fig and Port Wontons

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INGREDIENTS 1 cup Roth Buttermilk Blue® Cheese 3⁄4 cup dried black mission figs 2 tablespoons port wine Pinch of salt 25 wonton wrappers 1 egg 1 quart vegetable or canola oil Procedure: Place cheese, figs and port wine in bowl of food processor; process un l well combined. Salt to taste. Place about 1 teaspoon […]


Pear Parsnip Tartine

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Ingredients: 3 ½ pounds parsnips, thinly sliced vertically ½ cup extra-virgin olive oil Salt Freshly ground black pepper 24 (1-inch) slices pain au levain or another rustic loaf 1 ½ cups crème fraîche 12 ripe Chilean pears, cored and thinly sliced Fourme d’Ambert or another strong blue cheese Procedure:  Preheat the oven to 400°F. Toss […]