recipe

Food Friday
10:40 am
Fri September 19, 2014

Food Friday Recipe: Balsalmic Glazed Short Ribs

Credit Michele Scicolone

  Listen to cookbook author Michele Scicolone on Food Friday!

A handful of ingredients in the slow cooker turns a tough cut of beef luscious and falling-off-the-bone tender.  Serve the ribs with creamy polenta. 

Serves 6

Ingredients

1 tablespoon olive oil

4 to 5 pounds beef short ribs, well trimmed

Salt and freshly ground pepper

2 large garlic cloves, finely chopped

1/2 cup dry red wine

1/3 cup balsamic vinegar

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Food Friday
12:00 pm
Fri September 12, 2014

House-made Ricotta Gnocchi with Butternut Squash & Sage-Brown Butter Sauce

At John Andrews Farmhouse Restaurant, we make ricotta from scratch using local milk and cream. We also substitute rice flour for wheat flour for this  gluten-free entrée on our menu. Home chefs can substitute store-bought ricotta and wheat flour for a slightly different, yet still delicious version.

Recipe serves 6

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Butternut Squash Preparation

●      1 medium Butternut Squash

●      Kosher Salt

●      2 Tbs. Olive Oil

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Food Friday
2:55 pm
Fri August 22, 2014

Food Friday Recipe: Peach Fruit Leather

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

Ingredients

4 cups peaches, skinned, pitted, and diced

1/3 cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

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Food Friday
2:52 pm
Fri August 22, 2014

Food Friday Recipe : Peach Pie

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

For Pie Crust

Ingredients

2¼ cups pastry flour

1 teaspoon Kosher salt

¼ teaspoon baking powder

1/3 cup very cold butter, cut into small pieces

1/3 cup plus 1 tablespoon shortening

5-7 tablespoons ice water

Directions

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Food Friday
2:40 pm
Fri August 22, 2014

Food Friday Recipe: Peach Barbecue Sauce

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

Ingredients

1 tablespoon olive oil

¾ cup red onion (about one medium) diced

2 jalapeno peppers, minced with seeds*

4 cloves garlic, minced

2 teaspoons Kosher salt

4 cups peaches, skins removed and pitted, diced

½ cup apple cider vinegar

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Food Friday
10:55 am
Fri August 8, 2014

Food Friday Recipe : Specialty Coffee Drinks

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Shakerato
Take a shot of espresso, and put it in a cocktail shaker over ice with a little simple syrup. Shake the heck out of it for 30 seconds. Then pour it out and you'll have an icy purist's espresso with a nice frothy head on it. This is a classic Italian recipe, but one can also add a bit of flavor to it with ginger, cardamom or lemon.

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Food Friday
10:49 am
Fri August 8, 2014

Food Friday Recipe : Cold Brew

Credit No. Six Depot

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Cold brew coffee is like compost. Give it time and it just happens. Almost…

First, off what's the big cold brew fuss all about?

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Food Friday
4:19 pm
Thu July 31, 2014

Food Friday Recipe: Wild Green Pesto

Credit Flickr/thebittenword.com

Tune in to this week's Food Friday to hear cookbook author Dina Falconi talk about foraging!

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Food Friday
10:44 am
Fri July 18, 2014

Food Friday Recipe: Pan-Seared Arctic Char with Moroccan Spices

Credit Wikimedia Commons

Char is most often farm-raised and resembles salmon or Steel Head trout. Other salmon and trout species are easily substituted in this recipe however, the cooking times will vary based on the thickness of the filets and/or portions.

This recipe calls for keeping the skin on the fish, as Char has a thin, delicate skin. Other salmon varieties, such as farm-raised Atlantic salmon, may be tastier if the skin is removed prior to cooking. The skin and dark flesh on most salmon varieties may be a bit strong in fish flavor for some palates.

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Food Friday
10:13 am
Fri July 18, 2014

Food Friday Recipe: New England Clam Chowder

Credit Wikimedia Commons

  The Culinary Institute of America’s rich, creamy version of the American classic. Paired with a salad and bread, it becomes a hearty meal.

Ingredients

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