Serve at room temperature drizzled with extra-virgin olive oil.Read More
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This is a long recipe, but it’s a great experience for a serious meat-eating cook to dive into making a pâté every now and then.
This recipe calls for quatre épices, a traditional French spice mix. You can find it in well-stocked spice sections or you can make your own by mixing equal amounts of ground nutmeg, cloves, ginger, and pepper.
Another unfamiliar ingredient is caul fat, a thin fatty membrane found in the abdominal cavity of a pig. Sutter Meats may have it on hand, but call ahead to have them save it for you. If you can’t find, or don’t want to work with, caul fat, thin slices of bacon are a fine substitute.
This recipe assumes you have a meat grinder, or know how to grind meat in your food processor. If you don’t, just ask to have your meat ground for you at the butcher’s. You will also need a scale (to calculate the salt requirement) and a meat thermometer.
You can halve this recipe if this seems like it makes too much, but then you’ll miss out on leftover pâté sandwiches (think of it as luxurious meatloaf). Serve your pâté at room temperature, with slices of baguette, sliced crisp fennel, and vinegary pickles.Read More
This recipe calls for bavette steak, which you will often find in the case at Sutter's. If it's not available you can substitute any grill-ready beef cut like flank, culotte, or skirt. If Terry and Susan have it, ask for the pork "secreto"—it would also play well with this marinade. Tofu or tempeh also make good marinade partners.
You can replace the lower-sodium soy sauce with traditional soy sauce or tamari but use half as much as the recipe calls for.Read More
There are so many ways to enjoy a fresh egg. How about in a cocktail? Egg white is a traditional ingredient in sours: its adds a creamy mouthfeel and a touch of froth to the top of the glass. If you're not feeling quite so adventurous, this drink will taste just great without it too.Read More
Hollandaise is one of the “Mother Sauces” of classic French cuisine and can be varied to suit the whim of the cook and the recipe: Add snipped herbs, a few grinds of pepper or perhaps a dash of hot sauce. Laura learned this recipe from her mother when she was a child. Hollandaise doesn’t hold well, but it comes together quickly.Read More
Deviled eggs seem to get all the love these days. While a pretty egg stuffed with smoked trout, bacon or vegetables may turn my head—a plate of traditional egg salad will always win my heart.Read More
"Old" eggs peel more easily than fresh ones. If your eggs are right off the farm, you may have a hard time peeling them. So if you're planning on deviled eggs for a crowd, it's smart to buy your eggs ahead and hold them in your fridge for at least week before cooking them.Read More
This recipe from Laura Timmerman of Sweet Morning Farm comes together quickly and is a great way to use up some of summer's zucchini glut. For a more elegant presentation, after you've cooked the zucchini and onion in the first step, transfer the mixture to individual casseroles or plates and proceed with the rest of the recipe. Drizzle some heavy cream or sprinkle grated cheese over the tops of the eggs before baking as a substitute for the hollandaise sauce.Read More
This pie can be enjoyed as an entrée or cut into smaller pieces and served as a pre-meal nibble. Phyllo can be found in the freezer case of most supermarkets, near puff pastry and pie crusts. For best results let it thaw in its original packaging in the refrigerator overnight. (If you have to rush things, it can thaw on the counter, but you run a greater risk of the sheets sticking together and tearing.) Most phyllo comes in 1-pound packages, but several brands have two 8-ounce sleeves inside the box, thaw one and keep one in the freezer for another day.Read More
This pasta dish can be served warm or cold, depending on your mood. Orecchiette ("little ears") can be found in most supermarkets, but if that shape is not readily available, try medium shells, campanelle (they look like lilies and we used them when we took our pictures), or lumache ("snail shells").Read More
Laura Timmerman of Sweet Morning Farm also likes to add this salad to her scrambled eggs or use it in a stir-fry. Use any variety of kale that's available. This salad also works well with collard greens, chard or any other sturdy leafy green.Read More
The crust for this crostata can be made a day ahead. If the dough has been chilled, leave it on the counter for about 30 minutes to soften before rolling. The technique of rolling the crust over sugar and then baking it on a sugar-lined baking sheet results in a candied, crisp, caramelized crust that stays crunchy for days after baking. Feel free to use this crust recipe for any fruit tart.Read More