Tag Archives | High Summer 2013 Recipes


Recipe by Caitlin Solano

This mayonnaise gets its color from using fresh, pastured eggs, which have beautiful, orange yolks. The coconut oil adds a hint of sweetness, but any mild-flavored oil can be used.

Use on grass-fed-beef hamburgers.

1 whole egg (farm-fresh, pastured eggs are best)
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon pepper
½ cup extra-virgin coconut oil, melted
½ cup extra-virgin olive oil

Place the eggs, mustard, lemon juice, salt and pepper in a blender or food processor and blend briefly. Combine both oils together in a measuring cup for easy pouring. With the blender running at a low speed, add oil very slowly. Start with tiny drops and increase to a very thin stream after about a minute. Be patient; it will take at least 5 minutes but the results will be thick and creamy. If you add the oil too quickly, it will become curdled and will not emulsify. Add more salt or lemon juice to taste. Store in an airtight container in the refrigerator for up to two weeks.

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Recipe by Chef Matthew Ridgway of
PorcSalt and The Pass restaurant in Rosemont

3 pounds short ribs
Salt, to taste
1 tablespoon black pepper
2 sticks butter
1 cup olive oil
Superfine flour, like Wondra
4 onions, minced fine
10 garlic cloves, thinly sliced
1 red jalapeño pepper, seeded and diced
2 red peppers, seeded and diced
1 cup sherry vinegar
2 cups white wine
2–3 saffron strands
1 tablespoon smoked paprika
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
2 quarts chicken stock

Liberally salt and pepper the short ribs on both sides. Let stand for 1 hour at room temperature.

Heat half the butter with half of the olive oil in a large cast iron casserole over medium heat until butter foams. Lightly coat the ribs in the superfine flour and place in the casserole. Over medium heat, roast the ribs slowly on each side, turning until all sides are nice and brown.

Take the ribs out, set aside and pour off the butter-oil mix. Add fresh butter and the rest of the oil. Sauté onions, garlic, jalapeño and red pepper until totally soft, about 20 minutes. Turn up the heat and deglaze the pan with the sherry vinegar and reduce by half.

Add the white wine, saffron, paprika and both mustards. Bring to a boil. Add the stock and bring the liquid back to a boil. Add the short ribs. Cover the casserole dish and place in a 350° oven. Cook until tender, about 3 hours, or until falling off the bone.

Serve over buttered egg noodles or short-grain rice. (Serves 2–4)

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Recipe by Chef Brian Held of Brian’s in Lambertville

1 whole Tullamore Farms flatiron roast, about 3 pounds
4 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, rough chopped
3 carrots, rough chopped
About 5 tablespoons tomato paste
3 cups dry red wine, such as a Cabernet Sauvignon
2 quarts homemade chicken broth or water
1 cup or more of prepared horseradish, to taste

Season beef on all sides with salt and pepper and place in a large cast iron casserole. Sear the beef by placing in a 500° oven for 30 minutes (first add 2 tablespoons of oil to bottom of pan).

After the 30 minutes, reduce heat to 350°. Remove beef to a platter and set aside. Discard oil from casserole. Add the remaining 2 tablespoons of oil, onions, and carrots, and sauté over medium heat until vegetables soften, about 3–5 minutes. Add tomato paste and mix very well with the vegetables. Cook for 5 minutes, stirring to prevent tomato paste from burning. Add wine and cook until reduced by half, stirring constantly.

Add beef back to the casserole. Add broth or water until liquid covers the beef at least halfway. (Depending on roast, you may need to add more broth or water.) Bring to a simmer over medium heat, then add lid and place in oven for 2½–3 hours. After first hour, check liquid level, adding water if needed. Continue checking liquid level periodically. Halfway through the cooking, turn roast so the other half is submerged in the liquid. Test with a thin knife or fork for doneness. Knife or fork should remove easily without resistance. If not, continue cooking until it does.

When done, allow casserole to rest on counter for 45 minutes to cool slightly. With a pair of tongs and a spatula, gently lift the beef from the pot and place on a cutting board. Strain sauce (to remove carrots and onions), pour the sauce into a saucepan and place over medium heat; skim the fat from the top and discard. If needed, adjust kosher salt and pepper to taste. Sauce should have consistency of light cream. If watery, reduce liquid over heat.

Gently and delicately carve the beef into 1- to 1½-inch-thick slices and arrange on a serving platter. Put a mound of horseradish on top of each slice and then ladle the sauce over all. (Serves 8)

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From Chef Bruce Lefebvre
Chef/owner of The Frog and The Peach, New Brunswick frogandpeach.com

This versatile condiment was first served at The Frog and The Peach alongside grilled sea scallops with Spanish chorizo and pea shoot salad with crispy potatoes. It goes well with any grilled or roasted pork dish as well as with charcuterie or salumi. Chef Bruce uses Melick’s Town Farm peaches, which he buys through Zone 7.

1 pound ripe peaches, peeled, chopped medium
1/3 pound sugar


Zest of ½ lemon
Zest of ½ orange
2 garlic cloves
1 small sprig rosemary
1 teaspoon coriander seeds
2 teaspoons mustard seeds
5 teaspoons Coleman’s mustard powder
¼ cup white wine
Juice of ½ lemon
Juice of ½ orange
3 tablespoons whole-grain mustard
Salt and pepper, to taste
1 ripe peach, peeled and chopped

Combine peaches, sachet and sugar over medium heat in a stainless steel pot. Bring to boil and simmer for 15 minutes.

Toast and grind coriander and mustard seeds. Make a slurry out of the mustard powder and wine. Add seeds and slurry to peach mixture along with lemon and orange juice. Cook until jam-like.

Remove sachet and discard. Cool and season with salt, pepper and whole-grain mustard. Stir in fresh chopped peach to taste.

Refrigerate until use; serve at room temperature.

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