Recipes

INGREDIENTS:
1 bunch of cavolo nero kale
1 apple, cut into matchstick pieces
1/2 pomegranate de-seeded
½ cup hazelnuts, toasted and shelled
¼ cup of shredded pecorino cheese
Salt to taste

DRESSING:
1/3 cup Frog Hollow Farm Extra Virgin Olive Oil
3 tbsp of champagne vinegar
¼ tsp of salt
1 shallot, minced

METHOD:

For the dressing, place minced shallots in a small mixing bowl. Add a pinch of salt and Sherry vinegar, and let sit for about 5 minutes. Whisk in olive oil.

De-stem kale, stack leaves and roll them up like a burrito. Using a chef’s knife, cut kale in to tiny ribbons. Place kale in to the mixing bowl, season with salt and massage kale with hands – this will make the kale tender and a beautiful shade of green. Toss the kale with matchstick apples, pomegranates, toasted hazelnuts and dressing. Taste the salad and make adjustments as needed. Serve on a pretty plate or in a salad bowl, and garnish with pecorino cheese.

As we come into fall I find myself craving comforting foods and what could be more comforting than a grilled cheese sandwich? There are few rules that I follow to create a perfect toasty, gooey, and flavorful sandwich. First of all, I make sure to slice the cheese thinly to help it melt faster. Secondly, I cook the sandwich on a low-medium heat for a long time to ensure that the bread won’t burn and the cheese has enough time to melt. And most importantly I find cheeses that pair well with seasonal ingredients. Here are a couple grilled cheese recipes that are perfect for the fall.

INGREDIENTS

Sweet Loaf Bread, sliced to ½ inch tick

Mt Tam cheese, 3 slices about ¼ inch thick

Estero Gold Reserve cheese, ¼ cup shaved

Fresh Warren Pear, ½ a pear, thinly sliced

Extra Virgin Olive Oil

METHOD

Brush olive oil onto bread. Layer Mt Tam on one slice and Estero Gold Reserve on the other. Add Warren Pears on top of the Mt Tam. Close the sandwich.

Add olive oil to a frying pan and bring to low-medium heat. Place the sandwich in the pan and cook for 3 minutes on each side until golden brown.  Serve with Prosecco.

SHOP INGREDIENTS

INGREDIENTS

Acme’s Rye Bread, sliced ½ inch thick

Seascape cheese, 4 thinly sliced pieces

Ham, 2 thinly sliced pieces

Asian Pear chutney

Extra virgin olive oil

METHOD

Brush olive oil on to both sides of the bread. Spread Asian Pear Chutney on one piece of bread, and layer the cheese and ham on the other piece. Then close the sandwich.

Brush olive oil onto a cast iron grill and turn to medium low heat. Cook for 5 minutes on each side. Remove sandwich from the grill and cut in half. Serve with a Riesling.

SHOP INGREDIENTS

INGREDIENTS:

6 mixed stone fruits, sliced thin

1 750 ml. of sparkling water

1 bottle of sparkling Moscato d' Asti wine

Few sprigs of mint or spearmint

5 good glugs of Aperol or to taste

Ice

METHOD: 

Mix the listed ingredients in a pitcher and refrigerate for one hour. Serve with ice.

Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

INGREDIENTS

6 tablespoons unsalted butter, melted
¼ cup local honey
3 peaches, halved no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 nectarines halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 apricots halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
Mascarpone, for serving
Balsamico to taste
Two mint stems to use as a brush as a baster

PREPARATION

Light grill to medium high heat. In a small bowl, stir the melted butter with the remaining 1/4 cup of honey. Grill the halved apricots, plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the apricots, plums and peaches with the butter/honey mixture and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes or so longer.

Transfer the grilled fruit to plates and add a dollop of mascarpone and top with balasmico and zest of lemon to taste.

Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

INGREDIENTS

1-1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
Lemon juice to taste
12 leaves of baby arugula
1/4 of onion, thinly slice and macerated in lemon juice (for 10 minutes)
8 oz. burrata cheese, torn into medium size chunks


PREPARATION

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, onions, arugula. Transfer to a platter and top with the burrata. Serve.

Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

Crostino with Braised Young Favas and Young Pecorino

INGREDIENTS:

4 hard-boiled eggs cut into quarters

1 lb. of shelled favas, braised in olive oil, with a little water, lemon juice to taste, two rosemary sprigs, spring garlic and seasoned to taste

1 baguette, sliced in half, cut into four pieces and grilled

Young pecorino to taste

Microgreens for garnish

Frog Hollow Extra Virgin Olive Oil to finish and taste

Kosher salt and freshly ground black pepper to taste

    PREPARATION:

    Place the four separate baguettes open face on a cutting board.

    Spoon the braised favas on each piece of grilled bread.

    Gently place the four quartered egg slices onto the bread.

    Grate some pecorino onto each portion.

    Garnish with micro greens.

    Season with kosher salt and freshly ground black pepper to taste and finish with a healthy drizzle of good quality olive oil like Frog Hollow Farm's extra virgin olive oil.

    Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

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