Tag Archives | Fall 2011 Recipes

Grab and Go Granola

Granola is easy to make and store and it is delicious plain or as a topping. Try it on yogurt! My recipe below is easy and adaptable. Add more or less of any ingredient to your liking and it will always be delicious. Experiment with different types of nuts and dried fruits–dried blueberries or cranberries give it a flavorful punch. Make a double batch because it will disappear quickly.

Yield: About 6 cups


  • 1 cup shredded unsweetened coconut (Note: Using large-flake coconut adds a great chewy texture.)
  • 4 cups rolled oats
  • ½ cup wheat germ or flax meal
  • 2 cup unsalted sunflower seeds
  • 2 cups almonds, coarsely chopped
  • 2 tablespoons sesame seeds or flax seeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup maple syrup
  • ¼ cup honey ½ pound butter, melted
  • ¾ cup dried currants or golden raisins


Preheat oven to 350° F.

Spread coconut on a baking sheet and place in the oven for about 5 minutes, checking constantly. Once coconut starts to toast it will brown quickly, so keep an eye on it. Bake until the edges are golden, then remove from the oven and transfer coconut to a shallow dish to … Read More

Continue Reading

Pomegranate Margaritas

Yield: Makes one drink


  • 2–3 ounces pomegranate juice (see note below)
  • 1½ ounces tequila
  • ½ ounce Cointreau or Triple Sec 1 ounce fresh lime or key lime juice (not from concentrate)
  • Agave syrup, to taste
  • Fresh pomegranate seeds, for garnish
  • Slice of fresh lime, for garnish
  • Ice


Carefully measure and pour all of the liquid ingredients into a cocktail shaker. Shake until well mixed. Pour into a glass filled with ice and serve with a slice of lime and a spoonful of the pomegranate seeds for garnish.

Notes: For the pomegranate juice, I recommend Lakewood Organic Fresh Pressed (not from concentrate). True pomegranate juice has a genuine sweetness, depth of concentration and a uniquely piquant zest. For some reason the more commercial producers seem to think “the public” won’t appreciate this complex flavor profile and tend to blend the true pomegranate character out or down with other fruit juices (apple, blueberry, etc.). An alternative source of great pomegranate juice would be a local Eastern Mediterranean (Turkish, Persian, etc.) market. Perhaps there’s more intensity with these juices because they come from a deficit-irrigated or dry-farmed orchard. I don’t know– I’m just particular about my pom juice! … Read More

Continue Reading

Roasted Pepper and Saffron Soup

Recipe by Albert Katz

Yield: 4 to 6 servings

This soup makes a luscious fall offering that highlights the richness of roasted peppers with the distinctive punch of saffron. The dollop of crème fraîche has a “soothing” impact on the richness of the soup.


  • La Mancha Select Saffron, about 24 threads
  • 3 tablespoons Katz Late Harvest Sauvignon Blanc Agrodolce Vinegar
  • 2 tablespoons Katz Organic Chef’s Pick Extra Virgin Olive Oil
  • 1 medium yellow onion, coarsely chopped
  • 1 small carrot, peeled and coarsely chopped
  • 1 small leek, white part only, cleaned and chopped
  • 2 garlic cloves, chopped 1 medium, ripe tomato, peeled, seeded and chopped
  • 1 medium potato, peeled and coarsely chopped–Yukon Golds work well Sea salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 5 to 6 medium-sized red bell peppers, roasted, peeled, seeded and diced
  • 4 to 5 cups chicken stock
  • ¼ cup crème fraîche or sour cream


Place La Mancha Select Saffron and Late Harvest Sauvignon Blanc Agrodolce Vinegar in small frying pan and warm, carefully, over very low heat for just about 30 seconds. Remove from heat and set aside.

Heat the Chef’s Pick olive oil over medium heat in a saucepan. Add … Read More

Continue Reading

Roasted Pear and Foie Gras Pizza

Recipe by Chef Doug Richey

Yield: 2 pizzas

I recommend a scale for measurement.


  • 150 grams “00” flour
  • 100 grams rye flour
  • 163 grams water
  • 6 grams sea salt
  • Drizzle of honey
  • 2 grams active dry yeast


Place the water and yeast in your mixing bowl and whisk for thirty seconds, then add the rest of the dry ingredients and the honey. Mix on a low speed for 3 minutes, then on high for 5 minutes, then again on low for 2 minutes. Remove the dough from the mixer and place in a large bowl to allow for rising.

Let rise for about an hour and a half, or until it doubles in size. Punch down to remove air.

Form into a ball and cut into two equal portions of 210 grams or roughly 7.4 ounces each. Shape each piece of dough into a ball. To do this, gently roll dough into a loose ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” … Read More

Continue Reading

Iron Pan Rib Eye Steak with Lemon and Olive Oil

Yield: Any number


  • Prime rib eye steaks, 10 to 12 ounces each, cut at least 1¼ inch thick
  • Grape seed oil (or clarified butter) as needed to sear
  • Sea salt and coarsely ground black pepper to taste
  • Lemons, enough for each person to have a half
  • Extra-virgin olive oil, as needed


Preheat a cast-iron pan over a medium-low burner for 5 minutes, or until the pan is hot all the way to the handle. Raise the heat to high. Pat the steak dry on both sides with a paper towel and season well with sea salt and coarsely ground black pepper. Test the temperature of the pan by sprinkling water from your fingertips above the pan– the water should evaporate almost immediately. Coat the bottom of the pan with grape seed oil or clarified butter and allow it to come just to the smoking point. Add the steaks, spacing them apart to promote even browning. Cook for 5 minutes, or until a deep and even brown crust has formed. Turn and cook to desired doneness (if you don’t trust your sense of touch, a prime rib eye is the best reason I can think of to invest … Read More

Continue Reading

Autumn Corn Bisque

Yield: Makes 2½ quarts, enough to serve 10


  • 4 tablespoons unsalted butter
  • 3 leeks, white and light green parts only, washed and thinly sliced
  • 6 ears fresh yellow corn, cut from the cob (about 6 cups)
  • Salt and freshly ground white pepper to taste
  • 1 teaspoon fennel seed, toasted and ground
  • 2 quarts vegetable stock
  • 1 bay leaf
  • ½ cup heavy cream
  • Sea salt and white pepper, to taste


Heat a heavy 6-quart pot over a medium burner. Add the butter to melt, then add the leeks and stir well. Cover the pot loosely with a lid and reduce the heat to medium-low. Sweat the leeks for 10 minutes, until very soft and sweet. Add the corn, season with salt and white pepper and continue to cook, loosely covered, for 5 minutes more. Stir in the ground fennel, add the stock and bay leaf and bring the pot to a simmer. Simmer for 20 minutes, or until the corn is very soft. Remove the bay leaf and thoroughly purée the soup, in batches, in a blender. For best results, pass the soup through a chinoise (a conical finemesh strainer) after puréeing. Return the purée to the pan … Read More

Continue Reading

Margarita’s Chili Verde

Yield: 8–10 servings

This is a homey family recipe that Margarita Carmona, a prep cook at Stellina, often had as a child in Michoacán. The restaurant in the space before Stellina was a white man’s version of a Mexican restaurant and the only highly regarded dish was Margarita’s chili verde. She has even won a local cooking competition with the recipe.


  • 2 cups olive oil for frying
  • 5 pounds local pork butt, or fat part of the leg, trimmed of all but 10% of the outside fat and cut into 1½-inch chunks
  • 2 heads garlic, chopped
  • Salt and freshly ground black pepper
  • 1 large yellow onion, diced
  • 1 large bunch cilantro, coarsely chopped


  • 5 pounds tomatillos, peeled from paper but not skins, raw
  • 2 to 6 fresh jalapeños
  • 4 cloves garlic, peeled
  • 1 large yellow onion, peeled and quartered


Use a large, heavy-bottomed pot suitable for slow-frying and stewing. Heat the oil over medium-high heat and add the pork, garlic and salt and pepper before the oil is too hot. Bring to a boil and lower to a simmer. (The entire mixture should be at a bubbly simmer.) … Read More

Continue Reading