Serves 4 1 qt. chicken broth 1 Tbsp. finely chopped garlic 1 Tbsp. finely chopped ginger 4 Tbsp. soy sauce, divided 3 Tbsp. Asian sweet chili sauce, divided 1 pkg. (14 oz.) extra firm tofu, drained and patted dry 1 Tbsp. vegetable oil 12 oz. fresh ramen noodles 1 cup shredded carrots 1 medium baby … Continue reading
Pappardelle with Beet Sauce (vegetarian)
This dish was made with fresh pappardelle purchased from Casa di Trevi at the Stockton Farmers Market. The beet sauce is so rich in flavor and color it will infuse itself into the pasta, making it seem as if the papperdelle were made from beets. 16 ounces fresh pappardelle 3 Tbsp. butter 1/2 onion, finely … Continue reading
Flounder with Herbed Prosecco Sauce
Serves 2 3/4 pound flounder 1 Tbsp. herbs de provence 1/2 Tsp. salt 1/4 Tsp. freshly ground black pepper 1/2 cup flour Prosecco Herb Sauce 1 1/2 cups prosecco 1/2 Tbsp. oyster sauce 1 Tsp. dark sesame oil 1/8 Tsp. sugar 1 Tsp. cornstarch Finish to dish 1 clove garlic, minced 1/2 bell pepper cut … Continue reading
Thanksgiving Leftover Ideas……
In the upper right hand corner there is a black comment bubble. Click on it… we’d like to hear from you. What do you do with your Thanksgiving leftovers?
Pecan Pie
This is Sandy’s Mother’s recipe. This recipe is for a 9 inch round pie. If you want to make the tart as shown here, make 2/3 of the recipe. Mother’s pie is usually made with Crisco pie crust (see Crisco can for recipe). This pecan tart has the pie crust listed in our recipe section. … Continue reading
Pumpkin Brulee’ Tart
From Sunset Magazine Use half of Pie Dough Recipe ( dough recipe listed seperately) 2 cups pumpkin puree’, homemade or canned 2 large eggs 3 large egg yolks 1 1/2 cups half-and-half 3/4 cup sugar, plus more for caramelizing top 3/4 Tsp. kosher salt 1 Tsp. each ground ginger and cloves 1 1/2 Tsp. ground … Continue reading
Red Wine, White Wine, Fine Food Too! 