Toggle Nav
open icon Toggle Nav My Cart

Basil Soda Bread

Ingredients:

  • 1 tsp ground Black Pepper
  •  2 cups All Purpose Flour
  • ½ cup Oat Flour
  • 1 tbsp Salt
  • 1 ½ tsp Baking Soda
  • 1/3 cup diced Sun Dried Tomatoes
  • 1 cup shredded Parmesan Cheese
  • 1 1/4 cup Buttermilk
  • 1/3 cup Basil Olive Oil

 

Preparation:

  1. Preheat oven to 400 degrees.
  2. Grease a large baking sheet.
  3. Whisk together the flour, 2 tsp Salt, baking soda and black pepper.
  4. Add the buttermilk and mix until just combined. (Note: The mixture will be sticky - add up to 2 tablespoons of additional flour if needed to help the mixture come together.)
  5. Add the sun dried tomatoes and 2/3 cup of Parmesan cheese and mix.
  6. Divide the dough into 8 equal portions and place on the prepared baking sheet.
  7. Cut an "X" on the top of each and sprinkle with the remaining teaspoon of salt and the remaining 1/3 cup of Parmesan cheese.
  8. Bake 12-15 minutes until golden brown, rotating pan halfway through.

Bacon and Cabbage

Ingredients:

  • 24 oz thick-cut Bacon
  • 1 large Green Cabbage
  • 1 large Onion
  • 2 ½ cups Chicken Broth
  • 1 tbsp Mustard Seeds
  • Salt and Pepper
  • Dash of Red Onion Balsamic Vinegar

 

Preparation:

  1. Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
  2. Peel the onion and cut it into 8 wedges. Cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges.
  3. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
  4. Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward.
  5. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking.
  6. Season with salt and pepper to taste and drizzle with Red Onion Balsamic Vinegar for a added level of flavor and acidity.
  7. Serve with whole grain mustard on the side, if desired.

 

*Based off of A Spicy Perspective

Irish Coffee

Ingredients:

  • ½ cup Heavy Cream, cold
  • 1 tsp Sugar
  • 1 ½ oz Irish Whiskey
  • 6 oz hot, fresh Coffee
  • dash of Amaretto Vinegar

 

Preparation:

  1. Whip the heavy cream. Add 1/2 teaspoon sugar and a dash of Amaretto Vinegar, if desired, just before the cream starts to form soft peaks. Whip until firm.
  2. Pour the remaining 1/2 teaspoon sugar into a tall ceramic or glass mug.
  3. Add the whiskey, then pour in the coffee to about an inch below the brim.
  4. Apply a generous dollop of whipped cream to the top.

 

*Based off of NY Times Recipe

Beef Stew

Ingredients:

  • 3 lbs Beef Chuck, fat trimmed and meat cut into 2-inch cubes
  • 2 tablespoons plus 1/3 cup all-purpose flour
  • Salt and Black Pepper
  • 4 tbsp Garlic Olive Oil, plus more as needed
  • 2 tbsp Tomato Paste
  • 2 tbsp packed Brown Sugar
  • 1 tsp Unsweetened Cocoa Powder
  • 1 tsp Onion Powder
  • ½ tsp Caraway Seeds
  • 2 cups Guinness or other stout beer
  • 2 cups Beef Broth or Stock
  • 2 fresh Thyme sprigs
  • 1 lb Yukon Gold Potatoes, cut into 1- to 2-inch pieces
  • 1 lb root vegetables, such as carrots, turnips or parsnips, peeled and cut into 1- to 2-inch pieces
  • 1 tbsp IGP Balsamic Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tsp Lemon Juice, plus more to taste

Preparation:

  1. In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat.
  2. In a large skillet or Dutch oven, heat 2 tablespoons Garlic Olive Oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  3. Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  4. Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
  5. When ready to serve, add the vinegar, Worcestershire sauce and lemon juice.
  6. Taste, and season with more salt, pepper and lemon juice, if necessary.
  7. If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.
  8. Make sure to discard the thyme sprigs before serving. 
     
  9. Finally serve and enjoy!

 

*Based off of NY Times Recipe

🍪 We love Cookies
This website uses 'cookies' to give you the best, most relevant experience. You can change which cookies are set at any time.