Archive | Recipes

Sautéed Chicken Breast With Lillet Blackberry And Raspberry Sauce

Courtesy of Rick DeBeaord, executive chef at Café Rouge

12 ounces chicken breast
½ pint blackberries
½ pint raspberries
¼ cup white Lillet (a citrus-flavored French aperitif wine)
2 tablespoons butter

Preheat oven to 450˚.

Season chicken with salt and pepper.

Heat 1 tablespoon butter in an ovenproof pan. Place chicken in pan with skin side down and brown, then bake chicken in oven for 12 minutes or until cooked through.

Remove chicken from pan onto a serving plate pan and pour off butter and fat. Add berries, Lillet, and 1 tablespoon butter to pan. Simmer over high heat for 3 minutes.

Pour sauce over chicken breast.

Serve with brown rice and sautéed zucchini. Serves 2.

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Mâche salad with blueberries and toasted almonds

Courtesy of Rick DeBeaord, executive chef at Café Rouge

½ pound mâche
1 pint blueberries
1 cup almonds
½ teaspoon Espelette pepper
¼ cup chopped parsley
1 tablespoon Champagne vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon salt

Place almonds on baking sheet and toast in 350˚ oven until golden brown, about 15 minutes.

Cool and chop roughly. Mix olive oil into vinegar with whisk then add salt and Espelette pepper.

When ready to serve toss all ingredients together and serve on chilled plates.

Serves 6.

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An easily portable lunch or fast dinner. The sprouted-grain tortilla’s earthy texture stands up well to the weedy greens, and the avocado adds a smooth contrast. For 1 hearty serving, briefly place 1 sprouted-grain tortilla directly on stove burner on medium heat. Watch closely to avoid burning, and turn to lightly toast each side. Place the tortilla on a plate and heap a large stack of weedy greens mix (see above) on top of the tortilla. Top with slices of avocado, sprinkle hot sauce to taste over top. For a heartier wrap, add your choice of ¼–½ cup firm tofu or savory baked tofu (cubed), soy chorizo, raw cheddar cheese, or a small handful of chopped or slivered almonds.

For an Asian-style variation you might substitute Thai-style rice paper wrappers for the tortilla and sprinkle your wrap with prepared peanut sauce instead of hot sauce. Add baked teriyaki or other Asianflavored tofu (cubed) for protein.

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Weedy Green Lemonade

If you have a juicer, try making this mineral-packed tonic. You can make use of mature or bolting weeds, which have more enzymes and nutrients than young ones have, and the larger stalks will give you plenty of juice. If you pull the roots, you can juice those too. Drink on an empty stomach for best results.

1 bunch celery
1 cucumber, and/or 1 head of romaine lettuce (optional)
3 apples
1 or 2 lemons (with skins)
Several bunches of any type weedy greens
1 or 2 bunches of parsley or cilantro (optional)
1 to 5 inches fresh gingerroot (optional—start with small amount and work up to more if it suits your system)

Juice the celery (and cucumber or romaine, if using), alternating it with the apples and lemon, and pour into a 1-quart mason jar. Juice the greens and herbs.

Add to the celery mix, to taste. (The more weed/herb juice you add to the celery mixture, the greener your juice will be. Make it as dark green as tastes good to you. Over time you will crave it greener.) Finally, juice the ginger and add as much as tastes good.

Drink your juice right away. If you have any Weedy Green Lemonade left over, freeze it in ice cube trays.… Read More

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Tea made of nettles promotes radiant skin and hair, as well as prostate health. I always make extra nettle tea to use as a superfood additive for smoothies or for botanical preparations.

You can freeze the extra tea in icecube trays to keep it available for other uses. Heat up a pot of filtered water to just under boiling. (It is important not to boil if you want to maintain the active enzymes in the nettles.) Turn off the heat and add several stalks of nettles. Cover. Steep for 5 minutes or longer. Strain and serve. If the tea is too strong, add hot water to dilute. The first few times you drink nettle tea, it’s best to keep it weak and observe how it affects your body.

• Nettle Ginger or Ginger-Mint Tea: Add several sprigs of mint and/or a few slices of ginger along with the nettles to steep.

• Sweet Nettle Water: If you add honey or stevia to tea before cooling and freezing, you have the beginnings of a healthful and refreshing cold summer drink. To a tall glass of filtered water, add ice cubes made from nettle (or nettle/mint/ginger) tea and serve.

• Nettle Skin Toner or Spritzer: After washing face, apply cooled and strained nettle tea with cotton balls as a toner, or splash on face.… Read More

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Create your own weedy greens mix from the following suggestions. There are no correct amounts—just play and experiment. Your mix can last up to a week in the refrigerator in an airtight container.

Bull mallow (Malva nicaeensis)
Chickweed (Stellaria media)
Chicory (Cichorium intybus)
Dandelion (Taraxacum officinale)
Lamb’s quarters (Chenopodium album)
Miner’s lettuce (Claytonia perfoliata)
Nettle (Urtica dioica)
Purslane (Portulaca oleracea)
Sowthistle (Sonchus oleraceus)
Wild lettuce (Lactuca virosa or Lactuca serriola)

Add salad greens and/or baby spinach, kale, beet, or mustard greens from your garden or from the market. You might also add any herbs that strike your fancy, such as lemon thyme (pull leaves off the stem and add whole); chopped parsley or cilantro, chervil, tarragon, oregano, mint, and/or chives; and edible flower petals, such as from calendula, violets, or borage.


• Pick vibrant looking weeds that are turgid (fat and vital) with unblemished leaves.

• If possible, harvest in the morning for long-lasting freshness.

• Baby weedy greens are milder and sweeter, whereas mature plants have a more bitter taste.

• Do not harvest in toxic areas, such as near busy streets (car fumes), adjacent to houses (most paint is toxic), or in any landscaped areas that you suspect might be maintained with chemicals.… Read More

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Local Halibut in Albariño Crazy Water

¼ cup extra virgin olive oil
3 whole shallots, sliced
2 cloves garlic, sliced thin
2 Calabrian chiles (or other hot Italian chile), sliced thin
½ bulb of fennel, sliced thin
3 tablespoons high quality tomato paste
1 cup Albariño (an aromatic white wine from
northwestern Spain)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup seawater or salted tap water
1 pound local halibut, cut into 1-inch cubes
¼ bunch flat leaf parsley, chopped
1 tablespoon oregano, chopped

Heat a heavy-bottomed skillet and add olive oil. When oil is hot, add the shallots, fennel, chiles, and garlic. Sauté 4 minutes until soft and lightly caramelized. Add the tomato paste, cumin, and coriander, sauté 1 minute more, and then add the Albariño wine and cook approximately 2 minutes until the alcohol is cooked out. Add the seawater and simmer on low heat for 6 minutes, until all the flavors start to come together. Add the halibut and cook for 2 minutes until cooked through. Add the parsley and oregano. Serve in shallow serving bowl and finish with a drizzle of high quality olive oil. Serves 2–4.

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4 to 6 10-ounce pork chops with bone in, brined


2 quarts water
1/2 cup kosher salt
1/2 cup brown sugar
8 juniper berries
1 sprig rosemary
1 sprig thyme
2 garlic cloves
1 celery stalk diced
1/2 onion diced
1 carrot diced
1 bay leaf
5 peppercorns

Bring all ingredients to boil, chill and then submerge pork chops for 14 hours. Remove, pat dry and grill or roast pork chops. Top with chutney.


1/2 cup (packed) golden brown sugar
1/2 cup dried cherries, rough chopped
8 ounces candied fresh kumquats, cut into 1/4 inch-thick rounds, seeded (recipe follows)
1/3 cup finely chopped red onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1/4 teaspoon ground allspice
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup cider vinegar
1/4 cup orange juice

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick.


3 cups sugar
3 cups water
1 pound kumquats

Boil sugar, water, and kumquats for 15 minutes, until tender and refrigerate for 3 days before using.… Read More

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6-7 gingersnap cookies
2 tablespoons melted butter

Crush cookies in a food processor until fine. Stir in melted butter. Press mixture into bottom and sides of 9-inch tart pan. Bake at 325 degrees for 10 to 12 minutes. Set aside.


4 eggs
2 egg yolks
1/2 cup Meyer lemon juice
3/4 cup granulated sugar
5 ounces cold unsalted butter, cut into 1/2 inch cubes
Zest of Meyer lemons

Whisk together eggs and egg yolks in a stainless steel bowl. Add lemon juice and sugar, stirring until smooth. Place the bowl over a pan of simmering water and cook, whisking constantly until it thickens. Remove from heat and immediately submerge the bowl in an ice water bath just enough to cool the outside of the bowl-about 10 seconds. Remove from the ice bath. Add butter piece by piece. Add lemon zest and stir lightly to combine. Pour the lemon filling into prepared tart pan. Bake about 10 minutes until filling has set. Take it out of the oven and let it cool.


½ cup egg whites (about 4), warm
1 cup sugar
½ teaspoon cream of tartar

Place egg whites in mixing bowl. Place the bowl in a warm water bath to heat the bowl.Read More

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Serves 6

6 generous handfuls baby spinach, washed and spun dry
2 Fuyu persimmons, peeled and thinly sliced
1/4 cup walnut halves and pieces, toasted
1/4 small red onion, thinly sliced, soaked in water and salt, and then squeezed dry
1/2 cup mountain Gorgonzola cheese, pinched into small pieces
Extra virgin olive oil
Good balsamic vinegar (We use “Riserva” by Sereni)
Kosher salt

Lightly toss everything together with salt and oil. (Depending on the weight of the oil, about ½ a cup. But use common sense here-don’t over dress.)

Season with a few drops of lemon juice and enough balsamico to taste, but not to overwhelm-this completely depends on the brand.

Plate neatly and serve. Try this salad with a glass of good dry Riesling.

NOTE: In Italian, dressing is a verb not a noun.

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