Archive | Recipes

Ruby’s Lavender Mead Rabbit Stew

  • 1 tablespoon butter or olive oil
  • 1 whole rabbit
  • 2–4 cups mead or white wine
  • 2–4 cups water or stock
  • ½ cup sun-dried tomatoes
  • 1–2 heads garlic (peel and use as individual cloves or leave whole and unpeeled)
  • Lavender, fresh or dried (Fresh lavender can be tied in a bundle. Dried lavender should be made into a potpourri with cheesecloth.)
  • 2–3 whole root vegetables of your choice or availability, such as carrots, turnips, potatoes, or rutabaga (winter squash works too), scrubbed and cut into chunks
  • Salt and pepper to taste

Melt butter or warm olive oil over medium heat in a 6- or 8-quart Dutch oven. Add the rabbit and brown on both sides.

Add enough mead (or wine) and water (or stock) to just barely cover rabbit. Add sun-dried tomatoes, garlic, and lavender. Bring the mixture to a simmer and turn the heat to low. Cover and simmer for 1–2 hours or until the rabbit starts to get tender. Turn the rabbit occasionally and make sure the herbs are submerged.

When the rabbit meat is tender, add the root vegetables. Add salt and pepper to taste and continue to cook until the meat starts to fall off the bone. You can then ladle the stew into soup bowls to serve.… Read More

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Tacos with Grassfed Beef, Nopalitos, and Avocado

Beef and nopales are delicious together. In this recipe, the beef preparation should be on the drier side, making a nice balance for the mucilaginous and slightly tart nopalitos.

For the nopalitos:

  • 1 nopal cactus pad, de-spined and cut into ½-inch cubes
  • Sea salt to taste
  • Juice of ½ lime
  • 2 teaspoons olive oil

For the beef:

  • 1 small onion, minced
  • 2 tablespoons bacon drippings, lard, or olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ⅛–½ teaspoon chipotle powder or cayenne, to taste
  • 1 pound ground grass-fed beef
  • 1 chicken liver, finely minced*
  • 1–2 cloves of garlic, finely minced
  • ½ teaspoon Eatwell Farm smoked chile salt, Allstar Organics Applewood smoked salt, or regular sea salt

For the lettuce filling:

  • 1 egg yolk
  • 2 tablespoons olive oil
  • Juice of ½ lime
  • ¼–½ teaspoon sea salt
  • 1 small head iceberg lettuce, finely shredded
  • ½ bunch fresh cilantro, coarsely chopped

For the tacos:

  • 8 large corn tortillas (I like Primavera’s)
  • 2–3 avocados, cut into cubes and put in a bowl

Optional additions:

You can add any of these to the taco bar, but be careful not to lose the nopalitos in an overabundance of toppings or flavors.

  • 1 jalapeño chile, minced and put into a small dish
  • Chopped tomatoes
  • Sour cream or crème fraîche
  • Crumbled queso fresco (or grated cheese of choice)
  • Minced red onion or scallions

For the nopalitos: Cover nopal pieces with fresh water and bring to a simmer.… Read More

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Zucchini with Onions

This recipe is from Vedika’s Sanjai Mathur, who describes it as “a light recipe with a sweet effect, perfect for summer.”

½ pound zucchini, peeled and diced
1 onion, chopped
2 teaspoons ghee (clarified butter)
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
Salt to taste
Fresh coriander leaves to garnish

In a pan, heat ghee and add cumin seeds, swirl until fragrant.

Then add chopped onion and sauté until opaque.

To the onions add turmeric, salt, and zucchini and mix well. Cover, reduce heat to medium, and cook for about 12–15 minutes, stirring occasionally. When zucchini is sufficiently cooked, garnish with coriander and serve.

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Gulf Shrimp Sauté

Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.

  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 cup (packed) thinly sliced yellow onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped capers (we prefer salt packed, which must be soaked first)
  • ¼ teaspoon chile flakes
  • ¾ teaspoon chopped fresh oregano
  • ½ teaspoon chopped lemon zest
  • 1 cup (packed) thinly sliced bell peppers
  • Juice from one lemon
  • 2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)
  • 1 ¼ teaspoons kosher salt
  • Pinch black pepper
  • ¼ cup fish stock, vegetable stock, or water

Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes. Garnish with chopped parsley For a Latin flair: Add .… Read More

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Brown Turkey Fig Jam with Sherry & Fennel

This recipe is adapted from The Blue Chair Jam Cookbook by Rachel

Saunders (Andrews McMeel Publishing). The book gives more detailed instructions on testing the jam for doneness as well as on how to sterilize and process the jars.

  • 8–9 eight-ounce canning jars and lids
  • 4 . pounds stemmed brown turkey figs
  • 2 pounds 2 ounces white cane sugar
  • 3 scant teaspoons fennel seeds
  • 2 ounces cream sherry or Marsala
  • 2 ounces strained freshly squeezed lemon juice

Slice 1. pounds of the figs into sixths or, if the figs are very large, into eighths. Combine the slivered figs with the sugar in a large heatproof mixing bowl and let macerate while you proceed with the recipe.

Place the remaining 2. pounds of figs in a stainless-steel kettle wide enough to hold them in a single layer. Add enough cold water to make a .-inch layer in the bottom of the pan. Cover the pan and bring the fruit to a simmer over medium-high heat.  Stir, decrease the heat to medium-low, cover again, and cook for 5 minutes. Then, using a potato masher, crush the figs well to release their juices. Stir, cover once more, and cook for 20 to 30 minutes, or until the figs are mushy and translucent, stirring every 5 minutes or so to prevent sticking.… Read More

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Pomegranate-Jalapeño Jelly

This recipe creates a transparent, ruby red substance with a subtly sweet and hot flavor.

4 cups extracted pomegranate juice
¼ cup freshly squeezed lemon juice
12 jalapeño peppers, seeded and chopped
1 package powdered pectin
4 cups sugar

Place pomegranate juice, lemon juice, and jalapeños in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the juice and return it to the saucepan; add the pectin and bring to a rolling boil.

Add sugar and return to a rolling boil, then boil hard for 1 minute; remove from heat and skim if necessary. Pour into hot, sterilized jars, leaving ¼ inch head space.

Process 5 minutes in a boiling water bath. Yield: About 10 half-pints

Serving suggestion: Spread crackers or toasted baguettes with fromage blanc and place a small dollop of pomegranate jelly on top.

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Iced summer berry pudding

Courtesy of Bernice Tzong, pastry chef at Café Rouge. Stop by the café this summer to try her berry ice creams and sorbets.

For the glaze:
4 tablespoons water
2 tablespoons sugar
5 tablespoons strawberry jam
4 tablespoons crème de cassis (optional)
2 cups fresh strawberries, thinly sliced

Line a 2½–3 quart pudding mold or a glass bowl with plastic wrap. Heat the water with sugar over stove until all the sugar is dissolved. Mix 1 tablespoon of this sugar syrup with

2 tablespoons strawberry jam in a bowl. Brush the mixture over the plastic wrap and then line with sliced strawberries.

Mix remaining sugar syrup with the remaining strawberry jam and all the crème de cassis. Set aside.

For the sponge cake
(can be made in advance):
4 eggs
4½ ounces sugar
4½ ounces cake flour

Preheat oven to 350˚. Line a half-sheet cake pan (11 x 18 inches) with parchment paper. (If you don’t have a half-sheet cake pan, you could try two layer cake pans.)

Whip the eggs with sugar until light and fluffy (about triple in volume). Sift cake flour over the eggs and sugar and then fold it in. Pour into the prepared pan, spreading the batter evenly
in a thin layer.… Read More

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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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FIVE-MINUTE MEXICAN WEED WRAP

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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