Category Archives: Italian

Seared Porcini Mushrooms

This requires at least 1 lb fresh porcini. Pick caps over stems. Florentine Porcini Mushrooms 1 lb porcini mushrooms 1 whole head garlic 8-12 leaves basil 1/4 cup olive oil 2 tsp dijon Salt/pepper Butter Peel paper from garlic. place … Continue reading

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Lamb Roast Stuffed with Dried Fruit

This is a great stuffing for lamb. I used a mixture of golden raisins, figs and currants. It can be topped with a light pan gravy as well. Fruit Stuffed Lamb 2 1/2-3 lb boneless lamb roast butterflied 2 cups … Continue reading

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Halibut and Clam Sauce

    The clam sauce really complements the meaty halibut flavor etc etc. This is just really good. Halibut and Clam Sauce 2 doz clams live 1 doz mussels live 1 1/2 lbs halibut fillet 1 large shallot chopped 1 … Continue reading

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Crab Risotto

Crab season begins in December in Oregon so Christmas eve was a little different this year. The main difference between dungeness and blue crab is the size. Aside from the much better, sweeter flavor of blue crab of course. But … Continue reading

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Contessa

This is a fun twist on a negroni. Contessa 1 oz dry vermouth 1/2 oz gin 1 1/2 oz aperol Shake everything over ice and pour. Garnish with an orange peel.

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Pumpkin “Carbonara”

This pasta sauce is really creamy and thick and although it has no eggs it does taste like carbonara. Pumpkin Carbonara 2 1/2 lbs fresh pumpkin diced into 1/2″ cubes 1/2 cup red onion diced fine 3 tbsp garlic minced … Continue reading

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Pumpkin Farro Risotto

There are a number of smaller pumpkin varieties in the pacific northwest, the type pictured is roughly 3-5 lbs and about the size of a cannon ball. Any type of pumpkin will work for this, just harvest enough flesh for … Continue reading

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