• 1 1/2 cups heavy cream
• 1 cup milk
• 4-5 thyme sprigs
• 3/4 cup sugar
• 2 tablespoons finely grated fresh lemon zest
• 3/4 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice

Related posts:

1. Spinach Salad with Roasted Garlic & Thyme Vinaigrette Ingredients: 1 head of garlic 1 t Piment d’ Espelette...

Related posts brought to you by Yet Another Related Posts Plugin.

• 4 grass-fed beef sausages (or really any other sausage)
• 2 stalks baby leeks, rinsed and chopped into long strands (see image)
• 2-3 cups maitake mushrooms, cleaned and roughly chopped
• 2-3 cloves garlic, minced
• 1 cup cornmeal for polenta
• 1 quart chicken stock

Prep:

1. Over low heat in a medium pot, saute garlic in olive oil or butter and cook for 1-2 minutes.
2. Add stock, increase heat to high, and bring to a boil.  Slowly add cornmeal while continually whisking until all has been added.
3. Cook about 35-45 minutes until cornmeal is cooked through (no longer gritty), whisking every 5-10 minutes to avoid lumps forming.
4. Meanwhile, saute sausages in olive oil over high heat until browned and almost cooked through.
5. Remove, add more butter to saute pan and saute mushrooms and leeks until cooked through (~15 minutes).
6. Very important: taste all components for salt & pepper and adjust accordingly.

Sources:

Polenta: Cayuga Pure Organics

Sausage: Arcadian Pastures

(Brooklyn Grand Army Plaza Greenmarket)

Related posts:

1. Indian Spiced Grilled Lamb with Lamb Merguez Sausage Risotto For the grilled lamb: 4 lamb chops 5 garlic...

Related posts brought to you by Yet Another Related Posts Plugin.

• 4 chicken legs, cleaned and trimmed of excess fat
• 1 large onion, chopped roughly
• 2 celery stalks, chopped roughly
• 2 carrots, peeled and chopped roughly
• 3-4 garlic gloves, peeled and crushed
• 4-5 cups of milk
• 9-10 cardamon pods, crushed slightly
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped carrot
• 3/4 cup finely chopped celery
• 1 cup green lentils

Prep:

1. In a deep saute pan or heavy pot, saute chicken in olive oil over high heat until nicely browned.  Remove and cover.
2. Add onion, celery, and carrots and saute for about 10 minutes.  Add garlic and cardamon, and saute for 1-2 minutes.
3. Add chicken back and add enough milk to barely cover the chicken.  Bring to a simmer and cook very slowly over low heat until internal temperature reaches 160 (it will continue cooking with the heat off).  Remove chicken and cover.
4. Meanwhile, saute finely chopped onion, carrot, and celery in a medium sized pot in olive oil over med-high heat for about 5 minutes until slightly wilted.
5. Add lentils and cook according to label instructions.
6. As lentils are nearing their finish, add some strained milk from the chicken mixture to add some creaminess.

Sources:

Chicken: Free Bird via Green Grape Provisions

Related posts:

1. Pulled BBQ Chicken Sandwich 1 rotisserie chicken 1 cup Mexican Chipotle Tomato Sauce...

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 2-3 duck legs confit
• 2-3 cups tomato sauce
• 3-4 cups shaved brussel sprouts
• 1 lb pasta
• shaved Parmigiano-Reggiano to garnish

Prep:

1. Remove and shred meat from the duck legs, leaving some larger pieces (this is easiest when the are warm). Add to sauce, simmer, and adjust seasonings.
2. Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.
3. Cook pasta until just under al dente.  Add to duck ragu to finish.  Top with brussel sprouts and cheese.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 1 small yellow onion
• 3-4 garlic cloves
• 3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
• 1-4 habanero peppers, depending on how spicy you want the salsa
• ~1/3 cup soy or grapeseed oil

Prep:

1. Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.
2. Blend and add oil slowly.  Taste for salt and pepper.
3. Server warm.

Related posts:

1. Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...
2. Spinach Salad with Roasted Garlic & Thyme Vinaigrette Ingredients: 1 head of garlic 1 t Piment d’ Espelette...
3. Grilled Tuna Tacos The idea for these tacos came from this incredible...

Related posts brought to you by Yet Another Related Posts Plugin.

• 1 head of garlic
• 1 t Piment d’ Espelette (or cayanne)
• 1 t ground nutmeg
• 1 t cardamon
• 1/2 lb thinly sliced bacon, sauteed
• 1/3 cup cup crumbled goat cheese
• 1/2 cup spiced nuts

Prep:

1. Start by roasting the garlic.  Cut about 1/3 off the top of the head of garlic and place on tin foil.  Sprinkle Piment d’ Espelette (or cayenne pepper), ground nutmeg, and ground cardamon on top.  Drizzle with olive oil and bake at 350 for about 40 minutes, until garlic is very soft and caramelized.
2. Blend the garlic with the juice of a small lemon and a few tablespoons of chopped fresh thyme. Drizzle olive oil while blending unit you reach the desired consistency — should be about 1/2 cup.  Add salt and pepper to taste.
3. Toss the salad dressing with fresh spinach and top with warm bacon, goat cheese, and warm spiced nuts.

Related posts:

1. Spiced Nuts Union Square Cafe has the best bar nuts of...
2. Lemon Thyme Ice Cream Ingredients: 1 1/2 cups heavy cream 1 cup milk 4-5...

Related posts brought to you by Yet Another Related Posts Plugin.

Union Square Cafe has the best bar nuts of all time.  These are aren’t a perfect replica and slightly spicier, but not too far from the original.

• 4 cups unsalted almonds
• 2 T melted butter
• 3 t brown sugar
• 3 T fresh finely chopped rosemary or thyme
• 1 t ground cardamon
• 1-3 t cayenne and/or Piment d’ Espelette (depending how spicy you like it)
• sea salt to taste

Melt butter with spices and herbs, toss with nuts, and bake at 350 for 10-15 minutes.

Related posts:

1. Spinach Salad with Roasted Garlic & Thyme Vinaigrette Ingredients: 1 head of garlic 1 t Piment d’ Espelette...

Related posts brought to you by Yet Another Related Posts Plugin.

• 4 strips of bacon, thinly sliced
• 1 cup of tomato sauce — this time of year, it’s easy to find great heirloom tomatoes for a simple homemade sauce, but I use store bought sauce all the time as well
• 1 large bunch of hen of the woods mushrooms (see above) very roughly chopped (leaving some large chunks)
• 1 cup grated cheese — we found something slightly stinky at the farmer’s market which worked great with the earthy mushroom flavors (can’t recall the name unfortunately), but almost anything will work
• Pizza dough

Prep:

1. Saute the bacon over high heat until browned.  Remove, leaving the fat to cook the mushrooms.
2. Cook mushrooms in bacon fat over med-low heat for just a couple minutes.  They will continue to cook in the grill, so you really only need a little toast.
3. To assemble pizza, start with a very thin layer of tomato sauce, then add bacon and mushrooms, and finish with a light layer of cheese.
4. Grill pizza (instructions here) and serve with a salad and oaky red wine.

Related posts:

1. Indian Spiced Grilled Lamb with Lamb Merguez Sausage Risotto For the grilled lamb: 4 lamb chops 5 garlic...
2. Grilled Tuna Tacos The idea for these tacos came from this incredible...
3. Pulled BBQ Chicken Sandwich 1 rotisserie chicken 1 cup Mexican Chipotle Tomato Sauce...

Related posts brought to you by Yet Another Related Posts Plugin.

For the grilled lamb:

• 4 lamb chops
• 5 garlic cloves, crushed
• 2 T tomato paste
• 1 T garam masala
• 1 T cayanne pepper
• 4 sprigs of rosemary
• 1/2 cup soy sauce
• 3/4 cup red wine

For the risotto:

• 3 links lamb merguez sausage
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup chopped leaks (about 2 small leeks)
• 1 cup arborio rice
• 1 cup white wine
• 6 cups chicken stock
• 1/2 cup grated young sheep’s milk cheese
• 1/4 cup chopped chives
• 3 T chopped lemon thyme

Lamb marinade: Saute garlic in olive oil with tomato paste and garam masala until garlic is slightly soft.  Add rosemary, soy sauce, and wine and bring to a boil.  Remove from hear, place in a large bowl or shallow baking dish and cool.  Once cool, add lamb and refrigerate for at least a couple hours.

Because the timing can get tricky with both grilling lamb and cooking risotto, I start by cooking the risotto until it’s about 3/4 finished, turn the heat off, and then grill the meat until its about 3/4 finished.  Then finish the lamb in the oven on very low heat while cooking the risotto.

For the risotto, saute sausage over med-high heat until browned.  Remove.  Add onion and saute until transparent.  Add garlic and leeks and cook for a minute or two over lower heat.  Add rice and cook for a few minutes to toast slightly.  Add wine and cook until rice has absorbed the liquid.  Add stock 1/2 cup at a time and stir constantly until the rice is al dente.  Fold in the cheese and garnish with chives and thyme.

For the lamb chops, grill over direct heat until a nice crust forms.  Move to indirect heat and cook until medium-rare.

Related posts:

1. Grilled Pizza with Hen of the Woods Mushrooms Ingredients: 4 strips of bacon, thinly sliced 1 cup of...
2. Spiced Nuts Union Square Cafe has the best bar nuts of...
3. Grilled Tuna Tacos The idea for these tacos came from this incredible...

Related posts brought to you by Yet Another Related Posts Plugin.

• 5-7 fresh tomatillos, depending on the size
• 1 poblano pepper (for mild)
• 2 jalapeno peppers (add for medium)
• 2 serrano peppers (add for hot)
• 1 yellow onion, roughly chopped
• 4-5 garlic cloves, skins removed
• 1 tsp cumin
• ~1/4 cup cilantro
• juice of 1 lime
• 1 or 2 tsp honey

Preheat oven broiler or grill on high heat.

Remove husks from tomatillos, rinse,  cut into quarters, and remove core.  Quarter and remove stems and seeds from peppers.

Toss tomatillos and peppers in olive oil, season with salt and pepper, and place in roasting pan (or tin foil will work if using grill).  Roast until charred, flip and roast until the other side is charred (see below).  It’s important to keep a careful eye on them, as they will cook very fast.  Set side to cool.

Saute onion over med heat until transparent.  Lower heat and cook garlic cloves until soft.

Add tomatillo mixture (with all juices), onion mixture, and all other ingredients to a large bowl and refrigerate for an an hour or two.

To finish, either chop everything up by hand or mix with a food processor or blender, depending on the consistency you’re looking for.

Very important to taste for additional seasoning at this point: salt & pepper, cumin for more “Mexican” flavor, lime for more citrus/acid flavor, chopped pepper for more spice, etc.

Related posts:

1. Warm Habanero Salsa from Mexicana Mama I was told by our waitress at Mexicana Mama the...

Related posts brought to you by Yet Another Related Posts Plugin.