Caramel Fondue 2 cups sugar1 cup heavy cream1 vanilla bean (split lengthwise and seeds scraped)Assorted accompaniments for dipping (cookies (berries, marshmallows, candied ginger, pastries)) In a saucepan, combine sugar and 1/4 cup water. Cook over ...
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Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese 3 tablespoons butter1 1/4 cups finely chopped onion3 cups peeled and cubed butternut squash (1/2″ – 3/4″)2 teaspoons chopped fresh rosemary ...
Read more→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 ...
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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 ...
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This distinctive variation on a traditional flan was created by Chef Mark Lietzke, the Executive Chef of the Country Club of Hilton Head on Hilton Head Island, South Carolina. It makes great use of ...
Read more→This is a delicious recipe, perfect for the cold fall and winter months. While the recipe calls for linguini, you could easily substitute with your favorite pasta. We like Rustichella Egg Pappardelle. Makes 4 ...
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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 ...
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Serves: 4–6 A favorite for families, this penne pasta dish features both aged and soft goat cheeses, as well as the delicious flavors of pancetta, spinach and tomatoes.
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