Salade de chèvre chaud au miel
This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number ...
Read more→
Linguine with Fourme d’Ambert and Fresh Basil
Linguine with Fourme d’Ambert and Fresh Basil Kosher salt1/3 cup dry white wine2 shallots (peeled and chopped)1/3 cup vegetable stock2/3 cup heavy creamFreshly ground black pepperFreshly ground nutmeg4 ounces Fourme d’Ambert or Roquefort (cut ...
Read more→
La Tur Macaroni and Cheese
La Tur Macaroni and Cheese 2 inch fresh nectarines (cut into 1/2cubes)1/2 teaspoon granulated sugar8 ounces uncooked small shell macaroni (use gluten-free noodles (if you prefer))1 1/2 full wheels of La Tur cheese1 cup ...
Read more→
Dry-Cured Olives with Rosemary and Orange
Dry-Cured Olives with Rosemary and Orange 1 orange1 lb. dry-cured black olives1 large sprig rosemary (stemmed and roughly chopped)Freshly ground black pepper (to taste) Wash orange thoroughly; dry. Using a vegetable peeler, remove zest from ...
Read more→
Mushroom Risotto with Moliterno
Fresh wild mushrooms paired with dense and rich Moliterno makes for an intensely flavorful risotto.
Read more→
Potato Gratin with Gruyère, Bacon, and Leeks
Cold winter days and nights call for comfort food, and this recipe for rich and creamy potato gratin has everything you could want: cheese (both of which you can pick up right here at ...
Read more→
Quick Gorgonzola Pasta Sauce
This rich sauce is a fantastic compliment to your favorite hearty pasta. Try with some steamed broccolini mixed in at the end. Yields 1 1/4 cup, enough to coat 1 pound of pasta for ...
Read more→
Wild Rice & Chanterelle Salad with Fresh Chevre
Here’s a hearty salad that can be a satisfying vegetarian or gluten-free entrée or if you’d like toss in some shredded cooked chicken breast or duck confit. Sherry vinegar plays a key role in ...
Read more→