Blistered Padrón Peppers
These flavorful peppers make for a wonderful pre-dinner nibble!
Ingredients:
2 tablespoons olive oil
1 pound Padrón peppers
Flaky sea salt
Method:
1. Heat the olive oil in a large skillet over high heat until just smoking. Add the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
2. Transfer to a bowl, sprinkle with salt, and toss to coat.
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
Optional:
Poached duck eggs
Thinly shaved fresh truffle
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.
Hearty & Healthy Recipes
Pick yourself up from the post-holiday letdown this week with a nourishing bowl of handcrafted soup: Made from organic Beluga lentils and fresh vegetables simmered in our own chicken stock base, this hearty, healthy soup is wonderful served alongside toasted whole grain bread and a glass of earthy, spicy Côtes du Rhône wine from France. Accented by seasonal produce ranging from beets and winter squash to rainbow Swiss chard, this cold weather meal is finished off with a limited-release dark chocolate bar.
Here are some recipe ideas for the week:
Crostini with Blue Cheese, Honey & Hazlenuts
Fit for pairing with this week’s soup, these decadent crostini are also lovely topped with fresh slices of ripe pear or apple.
Butter-Braised Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly tender, richly-flavored side dish.
Rainbow Swiss Chard with Parmesan
Nutty parmesan and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s whole-grain bread.
Crispy Chickpeas
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.
Ingredients:
4 cups chickpeas, rinsed and drained
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1-2 teaspoons smoked sea salt*
*If you have extra, feel free to substitute for F&L dry grilling rub!
Method:
1. Position an oven rack in the center of the oven and preheat to 350°. Spray a baking sheet with vegetable oil cooking spray.
2. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
3. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
