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PUMPKIN POCKETS
BY JENNIFER CARDEN Bring your child along to the market or pumpkin patch to pick out just the “right” specimen for this dish! These can be made for the Thanksgiving meal, or a few days later when you...
View ArticleGOLDEN CHICKEN STOCK
By Chef David Katz of Panevino www.panevino-napa.com Makes 1 gallon 3 pounds chicken neck and back bones (substitute turkey, duck or quail bones) 2 whole chicken legs including thigh, cut in half 1 cup...
View ArticleCARAMELIZED SHALLOT GRAVY
Makes 3 cups 3 tablespoons butter 4 cups freshly peeled, sliced shallots Turkey roasting pan with caramelized juices 2 heaping tablespoons all-purpose flour ¼ cup Armagnac or other brandy 1 cup dry...
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HOME CURED OLIVES
By Chefs Gerald Gass and Mark Rohrmeir of Most Americans have grown up with the canned ripe black olives that are the mainstay of the California olive industry. These olives are cured quickly in an...
View ArticleBEER-STEAMED CLAMS
2 pounds fresh clams1 cup beer1 sprig fresh thyme Scrub the clams under cool running water. Discard any clams that will not close when tapped firmly with a fingernail. Bring the beer to a boil in a...
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FISH CHOWDER
Serves 8 as an entrée For the chowder base: 2 tablespoons water 3 ounces bacon or salt pork, cut into lardons 2 medium onions, medium dice 1 leek, trimmed, quartered lengthwise, and sliced about...
View ArticleSIMPLE TOMATO SAUCE
Making the sauce You will need: 5 Pounds of ripe tomatoes Italian paste tomatoes work well. Heirloom tomatoes have a higher water content so be prepared to cook them longer. You may continue to add...
View ArticlePUMPKIN PUREE
To make your own highly flavorful pumpkin puree, here is what you do: If you are using a 3 to 4 pound pumpkin, bake it whole on a baking sheet in a 350 F° oven until a sharp knife easily pierces...
View ArticlePUMPKIN AND PECAN PANCAKES
1 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/2 tablespoons sugar 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground cloves 1 large egg 1 cup whole milk...
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