Grilled Summer Squash Salad with Green Peppercorn Chèvre
Wide ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.
Crêpes with Coupole, Shaved Radish Salad, and Orange–Mustard Seed Marmalade
We recommend this unusual mix of components as a salad course. It’s an elegant winner, especially for a brunch menu accompanied by a sparkling rosé or crisp white wine such as Sauvignon Blanc. Coupole is a rich and delicate bloomy-rind goat cheese from Vermont Butter & Cheese Creamery; if unavailable in your market, you can […]
Grilled Corn Chowder with Smoked Gouda and Crostini
Take advantage of farm-fresh sweet corn at its peak: Simply shuck and start grilling. Cook corn, onion, and red pepper a day or two in advance if you happen to have the grill fired up for another meal.
Gran Queso and Spinach Pesto Crostini
Cleetus Friedman is a lifelong chef, entertainer and event planner who is revolutionizing the local eating scene in Chicago. In the short time since City Provisions opened its doors in February of 2008, it has become the premiere catering and events company for the conscious-minded and beyond. Chef Cleetus prides himself in the fact that […]
Fresh Chèvre with Beets
Don’t judge a beet by its cover. The dull, hard, whiskery appearance of this stout root vegetable belies a gorgeous gem-like flesh, concentrated with color and flavor. When raw, beets are crisp and sweet, adding rich hues and a crunchy texture to slaws and green salads. Cooked, their flavor is mellow and earthy, their color […]
Foraged Greens with Young Pecorino Sardo
When Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, admits, “I tend to be a bit obsessive,” it’s hard to suppress a smile. Fixating on food and ingredients is common for great chefs, but Sawyer does it so cheerfully. Sawyer has made a name for himself with his approachable, French-inflected gastropub fare and […]
Fontina Fonduta with White Truffle Butter
“The basic technique of slowly melting a single cheese, such as the Italian Fontina Val d’Aosta, with the help of whole milk, rich egg yolks, and the best-quality butter can also be applied to several different cheeses blended to your own taste.” says Chester Hastings in The Cheesemonger’s Kitchen. “When shopping for fontina, look for […]
Swiss Cheese Sauce (Fonduta Valle D’Aosta)
Velvety and non-alcoholic Fonduta is different than Swiss Fondue. It is technically a mornay sauce made with Fontina Valle d’Aosta and enriched with egg yolks. While it can be used as a dipping sauce for toasted whole wheat bread cubes (not French baguette) it is also used as a sauce for potato gnocchi, polenta, vegetables […]
Endive with Buttermilk Blue, Caramelized Onions, and Fig Jam
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. […]
Early Spring Fruit Salad with Ginger-Spiced Yogurt
In early spring we tend to crave fresh foods, like leafy greens, crisp vegetables, and juicy fruits. But with morning temperatures still on the cool side a fruit salad can sometimes seem out of place on the breakfast table. To balance a love of fresh fruit salad with a need for something warm and hearty, […]
