Asparagus Flowers

This was posted by Ann Lewandowski who works in the gallery and loves wine!  Valerie Spicer had made them for our “company” Christmas party. Asparagus Flowers- You will need: • Fresh asparagus, steamed until tender but still semi-crisp enough to hold shape (about 3 minutes steamed, depending on size). • Prosciutto, ham, roast beef,... [Read more]

Corn Couscous with Lamb & Vegetables

Paula Wolfert kindly posted this recipe which is from her new book “The Moroccan Cookbook” to be published by HarperCollins Publishers in 2011.  Experience has taught us that, while ingredients can be substituted in Paula’s recipes, if you follow her exactly, you’ll be experiencing the real thing.  Argan Oil is available online-get... [Read more]

No-Knead Bread (with Sourdough Option)

Adapted from Jim Lahey, Sullivan Street Bakery Originally published Nov. 8th, 2006 New York Times This one is really easy, and the bread is as close to artisan you can get without going to all the trouble. A sourdough version follows. There are 3 books we recommend, Lahey’s“My Bread”,  Zoe Francois’ “Artisan Bread... [Read more]

Italian Rub “Beer Can” Chicken

It can no longer be called “Beer Can Chicken.  Paula’s roasting rub elevates this simple dish to gourmet status. 1 Roasting Chicken 3-1/2 to 5 lbs 3 Garlic Cloves 1 TBSP Juniper Berries 2 tsp coarse Salt 1 tsp dried Oregano ½ tsp Black Peppercorns 2 Cloves 2 Bay Leaves 3 TBSP Extra Virgin Olive Oil, rendered duck fat or clarified butter 1... [Read more]