At Tarragon, we serve our rabbit ragout over a polenta cake, but it also works well with fresh pasta or baked on thick cut baguette. INGREDIENTS: 1 Whole Rabbit 1 C Fennel, Small Diced 1 C Onion, Small Diced ¼ C Pernod (An incredible liqueur that should be in your cooking arsenal by now!) ½ […]
Ingredients: 1 Large Onion 1 ½ C Molasses ½ C Worcestershire ½ C Karo Corn Syrup 1 T Adobo Paste Method: Slice the onion into rings about an inch thick, brush both sides of each slice with olive oil and season with salt and pepper. Be careful to keep the rings together, so it grills […]
Part 1: Kettle Cream Ingredients: ¼ C Popcorn Kernels 1 T Salt 1 T Sugar 1 T Oil 2 C Heavy Cream Method: Pop the popcorn in a 4 Qt sauce pot. As soon as it is fully popped, add the heavy cream and simmer for 15 minutes. Strain and discard the popcorn. Part 2: […]
Ingredients: 4 ea. 12 oz Lamb Shanks 1 C Celery, Medium Diced 1 C Carrots, Medium Diced 1 C Onions, Medium Diced 2 Garlic Cloves, Crushed 1 Shallot, Sliced 1 Sprig Rosemary 2 Sprigs Thyme ¼ C Tomato Paste 1 C of Pinot Noir 3 C Chicken Stock Method: In a large pan over medium […]
Ingredients: Crust: 2 C All Purpose Flour 1 C Butter, Diced 1 T Salt ¼ C Ice Water Filling: 2 C Broccoli Florets 1 Onion, Small Diced 1 T Minced Garlic 1 ½ C Heavy Cream 4 Eggs Salt and Black Pepper to taste ¾ C Mozzarella ¾ C Provolone 1 ½ C Feta Cheese […]
I don’t like turnips. That is a difficult thing for me to say, because as a chef I feel like I should like all food. But turnips are one of my few exceptions. I don’t like the bitter after taste so I set out to find a way to prepare them that would allow me […]
