Trentino Terrine Recipe
Jun03

Trentino Terrine Recipe

Years ago on my first trip to Italy, we stumbled across a quaint little bistro where the specialty of the house was “lettuce ravioli”. Lettuce? Ravioli? Merely to satisfy our curiosity, we ordered a dish with low expectations. Instead, we ended up eating one of the most memorable meals of our lives, fighting over dish after dish of this light, airy pasta covered with a spring green sauce. All of which is to say, never...

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Kitchen Sink Strata | Recipe
Jun03

Kitchen Sink Strata | Recipe

This is my very favorite breakfast recipe mainly because it starts with “get your sh!t together”.  Submitted by the venerable Miriam Donaldson of Blue Label Cafe (and Humble Pie), she’s a creative, free-thinking kind of baker who thinks in broad strokes rather than exacting recipes. Use the farm market as inspiration and load up this freeform strata with whatever sounds good — from stinging nettles to Douglas...

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Torta Patatas (Tater’s Pancake) | Recipe
May19

Torta Patatas (Tater’s Pancake) | Recipe

Loaded with eggs, these are a cross between a potato pancake and an omelet, and are great warm or cold. We stacked them up for serving, and the kids couldn’t get enough. Make sure to do a small dice on the potatoes so they cook quickly. Slightly caramelized onions and garlic make for a sweet, savory dish you’ll be hard-pressed to pass up.   To spice them up, add fresh produce (or leftover vegetables from dinner) in a...

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Pecan Caramel French Toast Recipe
May18

Pecan Caramel French Toast Recipe

To say this French Toast sealed the deal with my longtime sweetie might be overstating things a bit. But not by much. His mom, Pam Stanbrough, is an innkeeper at The Gables Wine Country Inn and makes some of the most insanely decadent breakfasts in all of Wine Country. Out of all of them, this is by far my favorite. The mix of butter caramel, custardy bread and crispy crusts just can’t be beat on a lazy Sunday morning. (On the...

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Puff Pastry and Prosciutto Egg Cups Recipe
May18

Puff Pastry and Prosciutto Egg Cups Recipe

There’s just something about the anisey bite of tarragon that makes them so perfect with eggs. Add a salty strip of prosciutto and fresh mushrooms in a portable puff pastry cup and you’ve got a Wine Country breakfast worthy of the fanciest bed and breakfast. Using store-bought puff pastry makes this dish pretty straight-forward to make. Feel free to mix up the mix of veggies to include seasonal greens and produce. Puff...

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