Chef Russ cooked up delicious Butternut Squash Soup on Saturday, January 18, 2014. He used this recipe, adding a 4″ piece of kombu in step 5.
Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped cinnamon basil plus more for garnish 1/2 cup onion, finely chopped 2 eggs 6 tablespoons of flour 1 tablespoon pumpkin pie spice 2 teaspoons ginger […]
Cauliflower Gratin by Chef Brittan Wilson Egbert 4 small heads of cauliflower chopped 7 leeks or green garlic sliced (just the white part) 1 tablespoon minced garlic 8oz shredded Cumin Cheddar Cheese from Dos Lunas 12oz cream cheese softened 1 pint heavy cream 2 tsp ground cumin toasted 4 oz Cheddar Pepper Crackers from Millstone […]
Kate Payne quick pickled carrots at the Cedar Park and Mueller Farmers’ Markets last weekend. Here’s the recipe for you to try it out. Quick Pickled Carrots yields 1 quart or 3 half pint jars of pickles 1. Chop 1lb carrots into pickle sized pieces. Slice them in thin rounds for sandwiches or in sticks […]