2013 - Epicurean Group

Organic Winter Greens with Applewood-Smoked Bacon and Lemon Dijon Vinaigrette

2013, Winter

8 ounces thick-cut applewood-smoked bacon 8 hard-boiled eggs, chilled, peeled and sliced in an egg slicer 2 tablespoons finely chopped shallots 2 tablespoons fresh lemon juice (1/2 lemon squeezed and strained) 1 tablespoon Dijon mustard 3 ounces extra virgin olive oil 1 head organic escarole, torn into bite-size pieces 2 heads organic radicchio, torn into […]

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Roasted Organic Carrot and Parsnip Purée Soup

2013, Winter

Roasted Organic Carrot and Parsnip Purée Soup Ingredients: 1 1/2 pounds carrots, peeled and sliced 1/2 inch thick 1 1/2 pounds parsnips peeled and sliced 1/2 inch thick 2 medium yellow onions, peeled, halved and sliced 1/2 inch thick 2 ounces extra virgin olive oil 6 garlic cloves, minced 1/2 cup dry white wine 2

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Rum-Baked Apples with Mascarpone and Almonds

2013, Winter

Serves 8 8 Golden Delicious or Fuji apples 8 ounces evaporated cane juice, divided 6 ounces almond paste 2 ounces plus 2 teaspoons dark rum 2 tablespoons unsalted butter, softened to room temperature 2 cups unfiltered apple cider 1 cup mascarpone (Italian cream cheese) Directions: Preheat oven to 350 degrees. Mix 4 ounces of cane

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Ginger Pear Crisp with Lemon-Scented Cowgirl Creamery Crème Fraîche

2013, Fall

Ginger Pear Crisp with Lemon-Scented Cowgirl Creamery Crème Fraîche Ingredients: 1 cup whole almonds 3/4 cup all-purpose flour 1/3 cup packed, light brown sugar 6 tablespoons evaporated cane juice 1 teaspoon ground ginger 3 tablespoons crystallized ginger, chopped coarsely 1/8 teaspoon, plus a pinch, kosher salt 8 tablespoons butter, melted and cooled 1 1/2 teaspoons

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Stemple Creek Ranch Lamb on Rosemary Skewers with Salsa Verde, Creamy Polenta with Feta and Organic Butternut Squash Roasted with Red Onions and Sage

2013, Fall

Stemple Creek Ranch Lamb Ingredients: For the lamb 6 cloves garlic, peeled and mashed finely 2 sprigs fresh thyme 16 branches rosemary leaves; reserve branches 1 cup extra-virgin olive oil 4 lbs. lamb sirloin cut into 2-ounce cubesKosher salt and fresh ground pepper For the salsa verde 3 cloves garlic, peeled 2 medium whole anchovies,

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Capay Farms Organic Arugula and Radicchio with Warm Pacheco Dairy Goat Cheese and Warm Citrus Vinaigrette

2013, Fall

Capay Farms Organic Arugula and Radicchio with Warm Pacheco Dairy Goat Cheese and Warm Citrus Vinaigrette Ingredients: 2 heads radicchio, washed, dried and torn into bite-sized pieces 4 large bunches arugula, washed, dried and stems trimmed 4 ounces goat cheese, sliced into 8 equal rounds 6 ounces extra-virgin olive oil 2 cloves garlic, finely chopped

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Lundberg Family Farms Wild Rice and Mushroom Soup

2013, Fall

Lundberg Family Farms Wild Rice and Mushroom Soup Ingredients: 1 sprig fresh thyme 1 bay leaf 2 teaspoons garlic, chopped 1 cup wild rice 4 cups vegetable stock 4 tablespoons butter 1 lb. Crimini mushrooms, sliced 1/2 lb. Shitake mushrooms, diced 1 medium yellow onion, diced 1 teaspoon tomato paste 5 ounces dry sherry 7

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