Winter Squash, Mushroom, & Gruyére Strata
Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, this strata has a double dose of sweet winter squash—a full cup is pureed into the custard, and the filling is scattered with roasted cubes. If you want to enrich it even more, sprinkle on some crisp, crumbled bacon.
Winter Squash Tarte Tatin with Prairie Fruits Farm Moonglo
This Midwestern spin on classic tarte tatin is made even more savory garnished with a nutty, pungent alpine-style cheese. Read more about Paul Virant and his restaurants in Relish the Season.
Sweet Potato Gratin with Smokey Blue
This gratin is a wonderful addition to a family-style holiday meal and pairs well with any kind of roast meat. Izard suggests substituting Brie if you don’t care for blue cheese.
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 […]
Farmstead’s Cheesemonger’s Mac ‘n’ Cheese
This is our iconic mac ‘n’ cheese from La Laiterie at Farmstead. It has the requisite oozy, gooey, cheesy characteristics, but it is elevated by the use of a great sharp Cheddar, earthy and sweet Gruyère, creamy, piquant ripe Brie, and some good penne pasta. Bake with the crusty breadcrumb top, and heaven awaits.
Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter
Be sure to accompany this savory dish with some good crusty bread for mopping up the sauce. Read more about Paul Virant and his restaurants in Relish the Season.
Spiced Chicken Livers with Goat Cheese Grits, Sweet Onion Vinaigrette, and Chicory
This homey yet sophisticated dish is a beautiful contrast in textures and flavors. Gilmore recommends serving it for brunch, as a starter, or as a light dinner paired with hearty bread and, of course, good beer.
Smoked Trout Dip with Chèvre
At his restaurant Willmann makes this recipe with house-smoked grouper collars and cheeks; we use smoked trout for convenience.
Ricotta Beignets
This unlikely duo first met when Brown hired Pham as his sous-chef at a restaurant in Provo, Utah. Their disparate upbringings—Brown on a ranch in Arizona, Pham in the Bay Area—have led to their signature style of using a mix of locally foraged greens and other edibles with high-end ingredients such as spot prawns, diver […]
Pleasant Ridge Gougères
These savory little cheese pastries derive from the Burgundy region of France, and are reminiscent of popovers, with a nice crust on the outside, but a soft, buttery, and cavernous center. These are typically made with Gruyère cheese, but here we substitute one of our favorite American cheeses—Pleasant Ridge Reserve from Mike Gingrich of Uplands […]
