Ingredients: 4 Pork Osso Bucco 1 Qt Yellow Onions, Julienned 1 T Garlic, Minced 1 T Shallots, Minced 2 Sprigs of Thyme 1 Bottle of Great Lakes Dortmunder 3 C Chicken Stock Method: Heat a large sauté pan over high heat with ¼ C of vegetable oil. Generously coat the pork osso with salt and […]
Ingredients: 1# Cremini Mushrooms, Stems Trimmed and Quartered 4 oz Petite Carrots, Oblique Cut 4 oz Yellow Onion, Medium Diced 4 oz Fennel, Medium Diced 4 oz Parsnips, Oblique Cut 4 oz Merlot 3 C Vegetable Stock 3 oz Roux ¼ t Cayenne Pepper 1 t Lemon Juice ¼ C Heavy Cream Method: Add 1 […]
Ingredients: Goat Cheese Tart Ingredients: 1 oz Fresh Goat Cheese per tart 1 Slice Heirloom Tomato per tart ¼ t Finely Chopped Fresh Rosemary per tart Salt and Black Pepper Tart Crust Ingredients: 2 C All Purpose Flour 1 C Butter, Small Diced 1 T Salt ¼ C Ice Water Directions: Tart Crust: Place the […]
Ingredients: 2 C Yellow Onions, Small Diced 6 C Sour Cherries, Pitted 1 C White Wine Vinegar 1 C White Sugar 2 T Mustard Seeds 1 T Salt 1 T Fresh Thyme Leaves 1 Orange, Juiced Method: Add all of the ingredients to a heavy bottomed sauce pot except for the orange juice and the […]
Ingredients: Rice Pilaf: 2 T Extra Virgin Olive Oil ¼ C Yellow Onion 1 T Garlic, Minced 1 t Salt ¼ t Cinnamon ¼ t Cumin ¼ t Cayenne ¼ t Turmeric 1 C Basmati Rice 1 2/3 C Water Marinated Dried Fruit: ¼ C Dried Cherries ¼ C Dried Apricots, Sliced ¼ C Dried […]
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 […]
