Recipes
- 4oz bacon, chopped (pancetta is best)
- 1 small onion, diced
- 2 tb butter
- 2 cup heavy cream
- 3 tb white wine
- 2/3 cup parmesan cheese
- 1 egg yolk
- 1 tb fresh basil, chopped
Sweat onions with bacon. Hit with white wine and add butter. Whisk in cream. Blend egg and cheese. Whisk egg/cheese into cream mixture and reduce. Add basil and toss in cooked pasta.
- 2 cup grated cheese (semi sharp)
- 2 cup flour
- 2 tsp baking powder
- 1/8 tsp cayenne pepper
- 1/2 tsp paprika
- 2 eggs, beaten
- 1/3 cup milk
Sift dry ingredients and add cheese. Place in processor with eggs. Add milk as you process. Adjust milk according to the weather. If humid, less milk. If dry, more milk. Roll out to 1/8 inch and cut 1/4 inch wide and as long as you like them. 3-6 inches is manageable. Twist if you want it twisted. Bake on cookie sheet or parchment paper at 450 degrees for 8-12 minutes.
- 6 scallion finely chopped
- 1/2 Cup home made crumbs
- 3/4 cup corn meal
- 3T Mustard
- 3 Egg white
- 2T Lemon juice
- Lemon zest
- 1½ cup small diced red onions
- 1½ cup small diced red peppers
- 3 can drained corn
- 2t. tarragon
Saute onions and peppers add corn. Cool. Add rest of ingredients and season with salt and pepper. Make 60 >1 oz cakes
- 2 cups uncooked corn, cut from ear
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 bell pepper, diced
- 3/4 cup whipping cream
Preheat oven 325 degrees. Beat eggs and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes or until set. Yield: 4 servings
- 2 ears of corn roasted
- ½ red pepper fine dice
- salt and pepper
- 2 t. lime juice
- t.olive oil
- ½ cup green onion
- T. chopped cilantro
Clean the cobs of kernels. Mix kernels together with everything else.
- 5 slices bacon, chopped up.
- ¼ cup tablespoons flour.
- A medium onion chopped up fine.
- 3 ears of corn(2cups)
- 3 cups of milk
- 2 c chicken stock
- 2 potatoes cubed
- small onion, finely diced
- 1 garlic clove, minced
- 3 cups fresh corn kernels (about 6 ears)
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoon butter or margarine
- 1 tablespoon chopped fresh tarragon(optional)
Sauté onion and garlic butter or until tender. Stir in corn; cook 5 minutes.
Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat; stir in butter and tarragon (opt)