Ingredients Filling: 4 tablespoons butter 4 bacon strips, chopped 10 oz small white (button) mushrooms, chopped 10 oz (flat) mushrooms such as oyster or shiitake, chopped 12 green onions, chopped 2-tbsp. grain mustard 8 oz cream cheese, chopped 2/3-cup heavy (whipping) cream 2 lbs cooked chicken, chopped 1 – 16 oz. box filo dough (20 […]
Fresh Market has fresh duck breast available year round. This is a wonderful salute to autumn dish that easily work with capon or even venison. Two duck breasts- boneless, scored (this helps the fat release and brown the skin) Ingredients Chinese five spice 1 wedge Gorgonzola- crumbled 1 package fresh mission figs, sliced in half […]
Adapted from Bon Appétit | April 2010 This streamlined version of the classic Spanish dish comes together in about an hour—and doesn’t require a special paella pan. Sugar snap peas add fresh flavor and nice crunch. Yield: Makes 6 servings Ingredients 1/2 cup dry white wine 1/2 teaspoon saffron threads 1 1/2 teaspoons salt 1 […]
Ingredients 1 pound Torcetti pasta 1 container sweet baby pepper Olive oil Fresh ground pepper Kosher salt Small log goat cheese 3 TBSP. fresh minced tarragon 1 pint grape tomatoes Lemon zest 1 TBSP butter Save pasta water Cook pasta Directions Sauté tomatoes and baby peppers in olive oil until just slightly brown season with […]
Sean Beauchamp Brady www.thebonvivant.com Polpette di Pollo “alla Romana” Chicken Meatballs wrapped in Prosciutto and Sage Makes 18 to 20 I called these chicken meatballs “alla Romana” because they remind me of the classic Saltimbocca alla Romana. This traditional main course, found on almost all Roman menus, is a veal cutlet topped with Prosciutto and […]
Serves 4 as a first course Serve with a Chardonnay Ingredients Broth: 4 cups chicken stock 1/4 cup Chardonnay 1 tablespoon finely chopped fresh ginger 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground white pepper Filling: 12 medium shrimp (6 to 8 ounces), peeled, deveined, and tails removed 1 tablespoon finely shredded fresh basil 1 […]
Ingredients 8 oz. uncooked linguine 2 Tbsp extra-virgin olive oil, divided 1 ½ Tbsp minced garlic, divided 1 lb. medium shrimp, peeled and deveined ¾ cup diced onion 1 tsp crushed red pepper ½ tsp dried basil ½ tsp dried oregano 2 Tbsp tomato paste 1 Tbsp fresh lemon juice 1 ¾ cups canned crushed […]
Ingredients: 3/4 cup heavy cream ¾ cup pumpkin puree ½ cup chicken stock ½ cup chicken broth 1/4 cup fresh-grated Parmesan 12 leaves fresh sage, sliced into thin strips (about 1 tablespoon) 1/2 teaspoon Kosher salt 1/4 teaspoon fresh-ground pepper 2 tablespoons unsalted butter (separate into 1 TBSP. each) ½ cup toasted pumpkin seeds package […]
Chef Judi Gallagher I love to use this recipe as a warm pasta salad for a New Year’s Day buffet or as an entrée on New Year’s Eve. The broccoli rabe adds a bitter green, similar to collard greens that are good luck for the New Year. If you are not a seafood person, substitute […]
4 servings Ingredients 2 tbsp. Butter, unsalted 3 large shallots 2 cup low salt chicken broth 1 cup whipping cream 2 tsp. Grated lemon peel 1 tsp. Grated orange peel 1 tsp. Cayenne pepper 2 cups frozen green peas, thawed 2 tbsp. Thinly sliced mint leaves 1 tbsp. Fresh lemon juice 12 oz. Penne pasta […]
