Tag Archives | Spring 2008 Recipes


Courtesy of Chef Mark Fischer, Restaurant Six89

Serves 4

For the Gnocchi

Makes 4 pounds

  • 1½ pounds potato “meat,” preferably North Fork Russets
  • 11 ounces goat cheese, preferably Haystack Farms or Moreso local
  • ½ cup reggiano, grated
  • ½ cup fresh oregano, chopped
  • 3 eggs
  • 24 ounces cake flour
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper

Bake potatoes and cool slightly. Peel and grate potatoes (about 1.5 pounds grated) while still warm into a mixing bowl. Mix in cheeses, herbs, eggs, flour, salt and pepper and stir until the dough comes together, adding a little more flour to make the dough easy to handle if necessary. Do not add too much flour or the dough will become tough. Remove to a cutting board and knead by hand until the dough is smooth. Let rest for 30 minutes.

Roll ropes or dowels of the dough approximately ½-inch thick and cut into 1-inch pieces. Roll each piece with the back tines of a fork to form cute little ridges. Blanch in salted water, drain and chill. Toss with olive oil and remove to a container. Refrigerate until ready to serve.

For the Squash

  • Winter squash, (enough to yield 4 cups)
  • Olive oil
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Serves 6

Yummm. Sweet and simple and best eaten out of the pie pan with an overly large spoon!

Pine Nut/Pecan Crust

  • 2 ½ cups pine nuts and pecans, mixed
  • ¼ teaspoon cinnamon
  • ⅓ cup Sucanat*
  • 4 tablespoons salted butter, melted

In a food processor, pulse nuts, cinnamon and Sucanat together. Pour in melted butter and pulse again. Press mixture into the bottom and sides of a pie pan and refrigerate for half an hour or more. Preheat oven to 350 degrees. Bake until very lightly browned, about 12 minutes. Cool before adding filling.

Strawberry Filling

  • 4 cups fresh strawberries
  • 2 cups whipping cream
  • 1 teaspoon pure vanilla extract
  • ½ cup organic sugar or agave, to taste
  • Fresh mint sprigs for garnish (optional)

Wash the strawberries, reserving 6 of the prettiest for garnish. Macerate with a potato masher until just starting to lose their shape. Whip the cream until it holds soft peaks. Add vanilla extract and sugar to taste, whip lightly until combined. Fold in strawberries and spoon onto baked crust. Let chill for one hour. Garnish each slice with a strawberry and mint sprig.

*Sucanat (a contraction of “Sugar Cane Natural”) is a nonrefined cane sugar. Unlike refined … Read More

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Serves 3 or 4

This is a fast and amazing breakfast to be had in April and May when wild and domesticated asparagus come alive.

Look for wild asparagus growing along fence lines and irrigation ditches. Remember the spot and you can find asparagus there year after year. Please be mindful of other motorists if you pull off the road when you spot the telltale signs of tall asparagus ferns. I can’t tell you how many accidents I have almost caused!

  • ½ pound of good bacon
  • 1 pound asparagus
  • ¼ teaspoon vinegar
  • 6 farm eggs, room temperature
  • Sea salt
  • Fresh ground black pepper
  • 6 pats organic butter

Frying the bacon: Lay bacon flat in a cast iron skillet over medium heat. Using a grease splatter net is a great idea or lid half-cocked over the top to allow steam to escape. Cook until desired crispness. Drain excess grease and keep warm.

Steaming the asparagus: I like to steam my asparagus in a half-inch of water in a sauté pan with a lid. If you have one of those asparagus steamers at your disposal, by all means break it out.

Poaching the eggs: In a small to medium sized pot, bring … Read More

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Serves 4

This is a rough template for a March salad. Nature is the Queen of Whimsy and she may not fully cooperate with my suggestions. Then again she may have much, much more to offer. Please don’t limit yourself to my suggestions.

The point is to snatch them out of the ground with wild abandon as the green leaves start unfurling in your (or your neighbor’s) garden and eat them before they can get all defensive!


  • 8 to 10 ounces of tender spring greens and herbs (baby lettuces, spinach, miner’s lettuce, arugula, sorrel, mustard, baby beet tops, plus cilantro, dill, parsley or chives)
  • Young garlic and onion greens, julienned
  • A handful of pea blossoms, if you can find them
  • Baby carrots or radishes, chopped
  • Combine everything into a bowl of cold water and let soak a few minutes. Spin until dry and serve with vinaigrette below.

Champagne Vinaigrette

  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon or stone-ground mustard
  • 1 small clove garlic, crushed
  • 2 tablespoons olive oil

Blend first 3 ingredients in a bowl with a wire whisk. Slowly whisk in the oil.

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Located at the bottom of the sirloin, the tri-tip (or triangle roast) is inexpensive for a grass-finished, local option (roughly $5 to $7 a pound). It has great flavor when cooked medium-rare. Sliced thin, it’s as tender as a New York strip cut.

Dry Rub for Meat

If you don’t have all these spices on hand, omit those that you don’t have or aren’t fond of and/or add others that you would like to include. Be creative, but be forewarned — many times I wish I had written down a certain blend that I conjured out of necessity or whim on the spot!

  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin seed
  • 1 tablespoon fennel seed
  • 2 teaspoons mustard seed
  • 1 tablespoon ground coriander
  • 2 tablespoons chili powder
  • 3 tablespoons paprika
  • 1 tablespoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 teaspoons black pepper
  • 1 teaspoon crushed red pepper or cayenne
  • 3 tablespoons coarse sea salt
  • 3 tablespoons brown sugar or Sucanat

Option: I recommend lightly toasting the first 7 ingredients in a dry pan before adding the rest. Store in a glass pint jar with lid.

Tri-Tip Roast

  • 2 tablespoons rub mixture from above
  • 2 to 2½ pounds tri-tip roast
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Courtesy of Tucker and Wyatt Farris; Carbondale, Colorado

  • 2 pounds London Broil-cut locally grown beef
  • 4 tablespoons salted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper
  • ¼ teaspoon Creole seasoning
  • 16 ounce bottle of Mug Root Beer

Preheat grill to medium setting. Score both sides of beef. In a sauce pan, combine butter, salt, black and red pepper and Creole seasoning, bring to a boil. Add 8 ounces of root beer and reduce heat to simmer. Place beef on the grill, continually applying the sauce with a brush. (Drink the rest of the root beer while grilling!) Cook to desired tenderness. Pour any remaining sauce over beef just before serving.

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