Tag Archives | Spring 2016 Recipes



by Craig Polignano, Executive Chef at the Ryland Inn

Serves 6 to 8

2 pounds oxtail, cut into 2-inch pieces (available from butcher shop)
Black pepper
½ cup olive oil
1 large onion, diced
2 small carrots, diced
2 stalks celery, diced
6 cloves garlic, split
½ cup tomato paste
2 jars or cans San Marzano or Jersey Fresh tomatoes (28 ounces each), crushed with your hands
Fresh Orecchiette with Ricotta (see below) or 1½ pounds dried orecchiette

Dry the oxtail pieces and season with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat and add the oxtail. Cook on all sides until the oxtail pieces are dark brown and caramelized. Remove the oxtail from the pan and set aside. Reduce the heat to low.

Add the onion, carrots, celery and garlic to the pot, and cook, stirring frequently, until translucent, about 10 minutes. Add the tomato paste and cook until the paste starts to stick to the bottom of the pot, about 2 minutes. Add the tomatoes and return the oxtail to the pot and season with salt and pepper. Cook over low heat for about 4 hours until the oxtail meat begins to fall off the bone.

Remove the oxtail pieces from the sauce and pick the meat off the bone, discarding the bone. Return the meat to the pot. Season to taste with salt and pepper. Serve with the orecchiette.


8 ounces 00 flour
8 ounces semolina flour
Pinch salt
1 pound ricotta
2 large eggs, beaten

Mix the 00 flour, semolina and salt together. Put the mixed flour, eggs and ricotta into a standing mixer bowl with a dough hook attachment, and mix on low speed until fully incorporated.

After the dough forms, remove it from the bowl and knead it by hand (with some additional flour if necessary) for about 5 minutes. Let the dough rest in the refrigerator for 30 minutes.

Roll the dough out into logs approximately the diameter of a dime. Cut the dough into “coins” about inch thick. Using a gnocchi board and your thumb, press the dough into the board and form the orecchiette. Cook the orecchiette in salted boiling water for about 3–4 minutes until tender.

Before serving, combine the pasta and sauce in a pot—about 60% pasta to 40% sauce—along with a small scoop of pasta cooking water. Top with grated Parmesan to taste.

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Courtesy of Meredith Yorkin

For the Gremolata:

1 cup loosely packed fresh mint leaves
2 tablespoons toasted pine nuts
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil

For the Chicken:

2 teaspoons extra-virgin olive oil
4 skinless, boneless chicken breast halves (about 5 ounces)
¼ teaspoon black pepper

Place mint, pine nuts, lemon rind and garlic in a mini chopper or food processor. Add 4 teaspoons olive oil and blend until completely mixed; set aside. Heat a large pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken and sprinkle with black pepper. Add chicken to pan and cook 5 minutes on each side or until completely cooked. Remove chicken from pan, let stand for 5 minutes. Serve gremolata with the chicken and enjoy

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Serves 4

I have served this surprisingly rich salad as a second course after a pasta dish, on top of a piece of broiled fish, and garnished with croutons: they’re all good! When choosing pea shoots, look for small pale leaves with plenty of thin, curling tendrils. Avoid large stemmy pea shoots, which are tougher. But if you do find them in the market with very long stems you can cut the stems off and throw them in the stockpot. Save the asparagus ends or peels for Asparagus Stock (recipe here).

1½ cups shelled fresh peas (about 1 pound in the shell)
12 thick spears asparagus, trimmed (as described in text above)
1 large garlic clove, smashed and peeled
½ teaspoon mustard powder
1 teaspoon fresh lemon juice
1 whole anchovy, chopped
2 tablespoons olive oil
¼ pound pea shoots
Salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable.

Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well.

Add the oil, mixing all the while. Add the peas, asparagus, and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese.

Note: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to get all the bones, just the spine.

Recipe from:
The Kitchen Ecosystem
by Eugenia Bone
(Clarkson Potter, 2014)


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Makes 1 pint

This puree is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin. With added cream and seasoning, it’s also perfect as a warm soup. It is not thick, but loose and light. To make this pesto more robust, add 1/3 cup pine nuts to the food processor. Save the asparagus cooking water and ends or peels for Asparagus Stock (recipe here).

1 pound asparagus, trimmed (as described in text above)
1/3 cup pine nuts (optional)
2 garlic cloves, sliced
2 tablespoons olive oil
4 teaspoons fresh lemon juice

Cut the asparagus in large pieces and place them in a large pot. Add just enough water to barely cover and bring to a boil over high heat.

Reduce the heat to medium, cover, and boil the asparagus gently until they are fork-tender, about 10 minutes for slender asparagus, longer for thick ones. Reserving the cooking water, drain the asparagus.

Place the asparagus in a food processor along with 1/4 cup of the reserved cooking water and the garlic. Add the pine nuts, if using, the oil, lemon juice, and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.

The asparagus pesto holds in the freezer for 8 to 12 months. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen).

Recipe from:
The Kitchen Ecosystem
by Eugenia Bone
(Clarkson Potter, 2014)


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Makes 2 pints

I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it. There is no USDA data for asparagus stock. I have based my pressure canning time on the recommendation for whole raw asparagus tightly packed into a pint jar. This is the same timing as the Ball Complete Book of Home Preserving uses for pints of vegetable stock.

1 pound asparagus trimmings, cut into 2-inch pieces

Place the asparagus in a deep pot and cover with about 1 inch of water. Bring to a boil over medium heat, cover, and gently boil until the asparagus are very, very soft, about 45 minutes or longer. Add more water to be sure the asparagus stems stayed covered if necessary.

Let cool in the water.

Grind the asparagus in a food processor with a little of the cooking water. (You may not be able to grind up the woodiest parts. It’s okay.) Pass the ground asparagus plus the rest of the cooking water through a food mill. You will get about 1 quart of stock, mostly green water with about one-third the volume in pulp.

To store stock in the refrigerator, have ready the appropriate size jars. I like to use 1 quart jar, mainly to save space. Sterilize the jar, band, and lid. (To sterilize, boil the jar, band and lid for 10 minutes at sea level, adding 1 minute for every 1,000 feet above sea level.)

Pour the stock into the jar; wipe the rims, place on the lid, and screw on the band. You can store the stock in the refrigerator indefinitely, as long as you sterilize the stock every fourth day or so (you don’t need to re-sterilize the jar). The stock will reduce in volume every time you do this.

To store stock in the freezer, be sure to use freezer safe jars or plastic containers. You don’t have to sterilize the jars but they need to be very clean. Pour the stock into the jars leaving 2 inches of headroom. You can freeze asparagus stock for about a year, after which the flavor may begin to degenerate.

Recipe from:
The Kitchen Ecosystem
by Eugenia Bone
(Clarkson Potter, 2014)


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