Hollandaise
One of the five French mother sauces: egg yolks and lemon whisked over gentle heat, then emulsified with warm clarified butter.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Béchemel
One of the five French mother sauces: butter and flour cooked into a roux, whisked out with warm milk and finished with nutmeg and white pepper.
Pumpkin Pie
Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.
Tomato Jam
Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.
Italian Gazpacho
Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.
Fried Zucchini and Squash
Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.
Pickled Shallots
Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.
Spring Salad
Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.