Autumn Cobb Salad with Flavored Gouda
This hearty composed autumn cobb salad makes a beautiful main dish for lunch. We’ve used semi-soft Gouda with cumin seeds to add a subtle, earthy taste to the meal
Vincent Price’s Horror Dogs
Although Vincent Price was most well known for his frightening horror movie roles in the 1950s, he and his wife were also serious cooks and gourmets, writing cookbooks on the side. This recipe is aptly called “horror dogs,” after the theatrical persuasion of their creator.
Kale, Asiago, and Bacon Agnolotti with Mushroom Topping
A few drops of truffle oil added to the pasta dough makes a sublime difference in these mushroom-topped stuffed morsels, shaped like little turnovers.
Gruyère, Mushroom, Leek, and Bacon Quiche
Karen Small opened the Flying Fig in 1999 in Cleveland, OH. In November 2007, The Fig was featured in Gourmet Magazine as one of the top 100 farm to table restaurants in the country. The same month, the restaurant was featured in Food and Wine Magazine’s column about Cleveland. In April of 2008, Food & […]
Grilled Leek, Bacon, and Appenzeller Tartlet
This is an incredibly versatile recipe. It uses one of our favorite quick dough methods, and the result is a flaky pastry crust better than Grandma’s. In a pinch, you can use frozen pie dough. At La Laiterie, we find the continual challenge is to use fewer ingredients and have more of an effect. This […]
Comté-Stuffed Pork Tenderloin with Dijon Jus
Comté mixed with Dijon mustard, herbs, and shallots make a succulent filling for pork tenderloin.
Stuffed Potatoes with Goat Cheese, Peppers, and Ham
For your next no-fuss brunch, try this hearty side dish that we adapted from the recipe files of French goat cheese maker Ile de France.
Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini
Karen Weinberg, cheesemaker at 3-Corner Field Farm in Shushan, New York, makes a luscious sheep’s milk Camembert, Shushan Snow, that inspired this not-just-ham-and-cheese indulgence. Another fine New York producer of this style of cheese is Old Chatham Sheepherding Company, which produces the award-winning Nancy’s Hudson Valley Camembert.
Salumi and Asiago Crisps
The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago. Ultra-thin salami is the key to getting these salty snacks to crisp […]
Ham, Manchego, and Fig Twists
Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig.
