Category Archives: Recipes

Duck & Andouille Gumbo

4 Tablespoons Oil or Duck Fat

4 TBL flour

1 onion diced

1 stalk of celery diced

1/2 green pepper diced

2 andouille sausages (chicken) sliced

4-5 crushed garlic cloves

1 cup crushed or diced tomatoes

2 tablespoons creole seasoning (red & black pepper, mixed dried herbs, paprika)

1 quart duck or chicken stock (warm)

1-2 cups diced duck meat or confit duck

3/4 cup of okra

Garnish with file powder, green onions, parsley & hot sauce

  1. make a roux with hot oil/fat and stir in flour, stir constantly with whisk until dark brown color. 10 minutes
  2. add onions & carmelize, 7-10 minutes
  3. Add celery & green pepper, 5 minutes
  4. add sausage, garlic, tomatoes, seasoning, 5 minutes
  5. add in warm stock, not all at once, little by little until it comes back to a simmer.
  6. add meat & okra until flavors come together and adjust seasoning with salt, pepper, hot sauce, a little honey, etc. balance flavors
  7. serve with white rice & garnishes

Vinaigrette Recipe

Basic Vinagrette Ingredients:

1/2 Tbsp finely minced shallot or crushed garlic
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Instructions: Mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice. Yield: For about 2/3 cup.

Asian Vinegrette Version

1/4 cup fresh lemon juice or rice wine vinager, 1 Tablespoon sugar, 2 Tablespoons of nam pla or fish sauce or soy sauce, 1 Tablespoon sesame oil and sliced fresh cilantro, Thai basil, chopped chile peppers (optional).

  • Asian Slaw Salad: shredded carrots, cabbage, sweet peppers, scallions and (options) green papaya, jicama, cucumbers, cherry tomatoes
  • Potato & Pickled Onion Salad: poached potato slices, quick pickled red onion, fresh herbs, pickles/capers and vinegrette.
  • Warm Green Lentil Salad: green lentils (le Puy), diced carrots, turnips, leeks, peppers. Heated with vinegrette

Tomato Water

Tomato “Water”

When you get a glut of tomatoes, make Tomato “Water” which is actually clear tomato juice and somehow tastes more like tomatoes than the flesh itself.
Take the very best summer tomatoes, and chop with a sharp knife (clean cuts are best, do not crush nor bludgeon them), or quick pulse in a food processor, but leave in chunks or large dice. Place in cheese cloth, or wide knit cloth, tie at the top and hang over a bowl to collect the liquid, let hang for 6-12, or even 24 hours. DO NOT SQUEEZE! You just want the clearest liquid, all the red in tomato juice is from the squeezed pulp. The clear liquid is the essence of the flavor in
tomatoes. The left over tomato flesh can be used for a sauce or paste.
You can use it cold for a summer soup, or heat slightly and whisk in a little cream or butter and some fresh marjoram or tarragon, add salt & pepper for a sauce for pasta, fish or chicken.

Summer Panzanella Salad

Summer Panzanella Salad

Like many Italian recipes, this is not a technically difficult recipe, but does depend on the best, very freshest ingredients – straight out of the garden. It’s cheap and easy, very healthy and fast, and can be changed to suit your taste. Italians also say its colors represent their flag (red, white & green), so it’s patriotic to eat this salad.

This salad is great with lightly grilled or poached meat or fish, some cold cuts or cheese, hummus, white beans or, all by itself. You can also add some sliced chile peppers to spice up the salad or some sweet peppers.

* Tomatoes cut into bit sized pieces or cubes
* Cucumbers peeled & seeded, cut into bite sized pieces
* Red Onions, sliced
* Toasted Bread (or day old), baguettes, cut into bite sized cubes
* Dress with: Olive oil and a splash of red wine vinegar, lightly salt, add freshly ground black pepper to taste. Garnish with Basil leaves.

Take equal amounts of Tomatoes, Cucumbers, sliced Onions and Bread and mix together in a bowl, add some Basil leaves. Toss with olive oil & vinegar (just enough to coat the vegetables and soften the bread slightly), then sprinkle with salt & pepper and let it sit for a few minutes to let the ingredients “marry”, or mix the tastes together.

Then taste again, and see if more salt, pepper, oil or vinegar is needed – but do not add too much. The vegetables will continue to give up their juices, and you want to taste the fresh vegetables mainly. If you don’t want to add more salt, add a pinch of sugar or honey and it will bring up the salty tastes more. Both savory & sweet, crunchy & soft, this salad has wonderful balanced flavors, and the olive oil gives it a hint of richness.

Spring Risotto with Fresh Peas

Spring Risotto with fresh peas and vegetable broth from seasonal greens.
Most items will be at the spring farm market except, rice, olive oil & wine.

* 3 tablespoons extra virgin Olive Oil

* 1/3 cup New Onions diced & herbs as desired
(onion green tops and herb steams for stock, some fennel stalks are also good)

* 1/3 cup Cured or smoked pork/bacon/swine product, diced. Use for flavor not volume. Guanciale, proscuitto, pork belly, pancetta, etc. If you don’t eat meat its fine to omit.

* 1 cup Italian Risotto Rice, Nano Vialone is traditional for Rissi & Bisi
(or use a grain like spelt, fresh wheat, barley)

* ¾ cup White wine or Verjus (fresh wine grape juice)

* 1 pound (or more) Green Peas (shells & shots reserved for stock)

* 5-8 spears Asparagus (optional, if still available), peeled and sliced on the bias, ½ inch pieces.

* 1/3 cup grated/crumbled Cheese & 3 tablespoons Butter to finish and enrich

*Salt, White Pepper to taste

1. First shell peas, top & clean onions, clean herbs (using the stalks for stock) and make a vegetable stock covering with water, or clear chicken stock – but not too string, you want the flavor of the pea pods. Cover with liquid, a few cracked white peppercorns, add a little white wine if desire. Simmer ½ hour, strain, keep warm over low heat for making risotto.

2. Use a 2-3 pan, and wooden spoon, sauté onions in olive oil over medium heat until soft, not brown, add diced pork for about 3-5 minutes, render some of their fat.

3. Add risotto and gently stir rice until coated with oil and translucent & clear, about 2-3 minutes. Up to this stage rice can be stopped cooking, and then finished later with stock & wine.

4. Add white wine and stirred until nearly evaporated, alcohol cooked off.

5. Then add 1/3 of warm stock, stir a few times, keep heat to a simmer, not a boil, until liquid is absorbed by rice. Repeat with rest of stock. Add water if too dry, or rice is still hard. This risotto should be soupy, not dry.

6. When rice is almost cooked, about 12-15 minutes, add asparagus and then peas. Don’t overcook, really just to warm (they will continue to cook when served in hot risotto)

7. Then just before serving, add butter, incorporate and thicken (along with the rice starch), add cheese, fresh herbs add some water if not soupy enough. Ladle into bowls, decorate with pea shoots, serve warm.

Note: you want to taste the fresh peas, spring herbs and stock from the pea pods – don’t overwhelm with too much butter, cheese or pork, salt & pepper