recipe

Celeriac Purée Recipe

Peel and cube the celeriac into 1/2 inch pieces. Keep the cut vegetable in water to avoid discoloration. Heat the olive oil in a medium sized pot over medium high heat. Fry the garlic for a minute or until fragrant. Drain the celeriac from the water and add to the pot. Sauté for a few […]

recipe

Rigatoni della Casa

Preheat your oven to 350˚F. In a large, high-rimmed and oven-proof skillet (I like to use my wide cast iron pan), heat the olive oil over medium-high heat. Once heated, add the crushed garlic clove and leave to infuse the oil for a minute. Be sure the garlic does not color. Stir in the tomatoes, […]

recipe

Tomato Tarte Tatin Recipe

Preheat oven to 400˚F. Grease your tart tin. I like to use a rectangular scalloped edge tin, but a 9-inch round tin would work as well. Sprinkle the sugar and cayenne all over the base of the tart tin. Separate the thyme leaves and sprinkle on the base as well. I like to use a […]

recipe

New Potato, Green Bean and Ricotta Salad Recipe

Place the potatoes in a large pot and cover with water. Add a large pinch of salt. Place over a medium-high heat and bring to a boil. Turn the heat down to a simmer and leave until the potatoes are fully cooked. I find it usually takes about 20 minutes from start to finish, however […]

recipe

Beet and Feta Stacks Recipe

Preheat the oven to 350˚F. Wash and dry each beet. Wrap each beet individually into a small piece of foil, drizzling a little olive oil on top of the beet before sealing the foil. Transfer the foil packets to a sheet pan and roast in the oven for approximately 45 minutes – 1 hour, or […]

recipe

Champagne Risotto with Truffles Recipe

In a medium saucepan, bring the chicken stock to a simmer. Reduce the heat to low and keep warm. Meanwhile, in a large, wide pot over medium-low heat, melt 3 tablespoons of the butter. Add the onion and saute until softened and translucent, about 8-10 minutes. Add the rice and stir well. Add the sparkling […]

recipe

Cream of Cepe Mushroom Soup Recipe

In a large stock pot over medium-high heat, melt the butter. Add the shallot and garlic and saute, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and saute until the mushrooms begin to release some of their moisture and soften, about 3 minutes. Add the white wine and simmer until most of the […]

recipe

Teresa’s Lentils and Pasta Recipe

Add the lentils, carrot, garlic, olive oil, tomato paste, and salt to a large saucepan. Using the empty lentil can to measure, add 2 filled cans worth of water. Bring to a boil over medium-high heat and turn the heat down to low. Cover and simmer for 30 minutes. After 30 minutes, uncover the saucepan […]

recipe

Cèpes on Toast with a Poached Egg Recipe

Carefully inspect and clean your mushrooms if using wild ones to make sure they are free from worms and dirt. Chop the head and top of the stem into bite size pieces. Heat the olive oil in a frying pan over medium heat. Once hot, add the shallots and garlic and sauté for a few minutes […]