Tag Archives: Cooking Tips

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4   For Chicken and Wild Rice 1          cup wild rice 1          cup diced yellow onion ½         cup diced carrot ½         cup diced celery 3          TBS. unsalted butter 2          TBS. olive oil 1          TBS. fresh thyme leaves 5          clove fresh garlic, peeled             salt… Read more »

Empire Apple Crêpes

Empire Apple Crêpes Serves 4     2 ½      cups AP flour, sifted 2          cups milk 8          eggs, separated ½         cup cream ¼         sugar ¼         cup melted unsalted butter 1          tsp. vanilla extract 4          Empire apples, peeled and cut into eights 2          TBS light brown sugar 1          TBS. unsalted butter 2          TBS. apple schnapps  … Read more »

Squash Solutions

Banana Squash Napoleon with Acorn Squash Risotto   Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender.  These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »

At the “Farm” with Chef James Laird

Local and Organic, Why We Should Dine Responsibly Chef James Laird has been farming organically at his home “farm” since the early nineties. It’s been his goal to provide locally grown, organic foods for the guests at Restaurant Serenade since its conception in 1997. “My mother and grandmother were both smokers.  They also ate a… Read more »

Corn Soup Recipe

3          ears fresh corn, shucked, kernels removed 1          shallot, minced 1          TBS. extra virgin olive oil ½         cup water 1          TBS. butter             salt and pepper   Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots. Add corn, water and butter and… Read more »

Soy Marinated Tuna with Pickled Cucumber

Serves 4 16        oz. sushi quality tuna 1          tsp. freshly ground black pepper   Marinade 1/2      cup lite soy sauce 1          tsp. wasabi powder 1          inch piece of fresh ginger, peeled and grated 3          limes, zested and juiced 1/4      tsp. red pepper flakes 3          cloves fresh garlic, peeled and crushed  … Read more »

Grilled Vegetables in Corn Husks

  Grilling Tips  Vegetables in Corn Husks Carefully remove fresh ears of corn from their husk.  Remove and discard corn silk.  Soak whole husks in water for one hour.  Remove corn from cobs.  Cut up other summer vegetables into like-sized pieces.  Mix with corn.  Toss mixture with salt, pepper, fresh herbs and extra virgin olive… Read more »

How To Grill Fruit (with recipes!)

    Grilling Tips   Always make sure that the grill is very hot before placing any food on it. It is also best to oil the grill after it is hot, rather than the food to avoid flare-ups. Always dry the food that you are about to grill with a towel. Season food at… Read more »

Tomato Watermelon Gazpacho Recipe

  Tomato Watermelon Gazpacho serves 4 2 cups diced watermelon 2 cups ripe heirloom tomatoes, roughly chopped 1 tsp. salt 2 tbsp. aged sherry vinegar 1/4 cup dried white bread (baquette preferred) 3 turns of fresh ground black pepper method puree everything in a blender until smooth strain, serve chilled