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Sweet Corn Soup with Basil Oil and Creme Fraiche

Ingredients ½ cup sweet onions (I prefer the sweetness of Vidalia onions for this recipe, if you can find them.) 1 T olive oil 2 cups fresh corn, kernels cut from the cob and the cobs scraped 1 ½ cup...

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Heirloom Tomato, White Corn and Basil Salad

Ingredients 1 1/2 pounds heirloom tomatoes (assorted sizes and colors) 2-3 ears white corn kernels (cut off the cob) A handful of fresh basil leaves 3 Tablespoons extra virgin olive oil 1  Tablespoon...

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Endive Spears with Avocado, Grapefruit and Pinenuts

Ingredients 2 bunches endive spears (red or green) 1 ripe avocado 1-2 grapefruit, pink preferred, sliced into sections ¼ c. pinenuts, toasted Olive oil Salt & pepper to taste You will also need:...

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Roasted Alaskan Halibut with Arugula, Beets, Oranges and Chopped Hazelnuts

Ingredients 8 small fillets of fresh Alaskan halibut 2 Meyer lemons, sliced paper thin 1/3 cup grapeseed oil (enough to cover the bottom of the skillet) Paprika Sea salt and pepper Arugula 6...

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Seared Dayboat Scallops with Fava Beans

Ingredients 24 scallops, blotted with paper towel Paprika Salt and pepper 3-4 T. olive or grapeseed oil About 40 unshelled fava bean pods 1½ cup water Fleur de sel (sea salt) Extra virgin olive oil for...

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Quick Breakfast Preserves

Note: These breakfast preserves are best when made with fruit that has gotten a little too ripe to eat plain. It is a great use for that fruit you were just about to throw out.  Serve it with...

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Grits with Piave Vecchio Cheese

Ingredients 4 cups water 3/4 teaspoon salt + additional to taste 1 cups stoneground grits 3 T. butter 1 cup piave vecchio cheese, shredded You will also need: 3 qt. pot with lid Cheese grater Paring...

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Swiss Chard with Raisins and Toasted Pine Nuts

Ingredients 2 bunches Swiss chard leaves, washed – stems and center veins removed ½ cup wine (red or white will work, depending upon what you are serving) ½ cup California golden raisins ½ cup pine...

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Caramelized Root Vegetables

Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...

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Oven Roasted Vegetables

Ingredients 4 cups assorted seasonal vegetables, cut into 3/4″ pieces 4 Tablespoons olive oil (may need more, as certain vegetables tend to soak up the oil) Sea salt to taste You will also need: Large...

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