Food

/Food

December 2017

Cooking with Chef Mead | Holiday Cookie Recipes

2017-12-14T19:09:59+00:00

WARM & MELTY CHOCOLATE-TRUFFLE COOKIES Makes Around 2 Dozen Cookies Ingredients:  1/2 cup all purpose flour 1/2 cup sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp unsalted butter, room temp. and cut in pieces 1/3 cup (about 3 oz) chopped dark chocolate 1 large egg 1 Tbsp [...]

Cooking with Chef Mead | Holiday Cookie Recipes2017-12-14T19:09:59+00:00

November 2017

Quinoa Harvest Salad

2017-11-20T23:00:16+00:00

Serves 8 Ingredients: 4 cups of cooked quinoa 2 cups of roasted butternut squash cut into cubes 1 small bunch of kale, destemmed and cleaned ½ cup of dry cranberries 1 cup of granny smith apples, julienned ½ cups leeks, chopped and roasted ¾ cup of braised cipollini onions ½ cup of citrus vinaigrette Salt [...]

Quinoa Harvest Salad2017-11-20T23:00:16+00:00

Green Bean Casserole

2017-11-20T22:57:57+00:00

Serves 8 to 10 Ingredients: 4 tablespoons unsalted butter 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 2 cups half and half 1 cup chicken or vegetable broth 1 teaspoon tamari or soy sauce 1/2 teaspoon freshly grated nutmeg [...]

Green Bean Casserole2017-11-20T22:57:57+00:00

October 2017

Soup Recipes | Cooking with Chef Mead

2017-10-30T19:04:13+00:00

Chicken Tortilla Soup Ingredients: 8 (6 inch) Corn tortillas, cut into strips 8 Cups chicken stock 2 Chicken breasts 1 Large sweet onion, diced 4 Garlic cloves, peeled and minced 2 Sprigs fresh oregano 2 Medium tomatoes, cored and diced 1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed [...]

Soup Recipes | Cooking with Chef Mead2017-10-30T19:04:13+00:00

September 2017

Cocktail Recipes | Cooking with Chef Mead

2018-06-28T19:58:42+00:00

Perfect your entertaining cocktails with these recipes by Anthony, lead bartender of Farmhouse at Roger's Gardens.     GRAPEFRUIT SHRUB  Ingredients: 2 Large Grapefruits ¾ cup granulated white cane sugar ¾ cup white wine vinegar Procedure: Using a vegetable peeler, peel the grapefruits and reserve skin for oleo saccharum (see note) When you peel the [...]

Cocktail Recipes | Cooking with Chef Mead2018-06-28T19:58:42+00:00

August 2017

All About Herbs Recipes | Cooking with Chef Mead

2017-08-30T18:07:45+00:00

Add a layer of flavor to your dishes using fresh herbs in these recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger's Gardens. GREMOLATA Ingredients: 1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed) 1 clove garlic 2 lemons, washed and dried  Procedure: Remove the leaves [...]

All About Herbs Recipes | Cooking with Chef Mead2017-08-30T18:07:45+00:00

July 2017

Summer BBQ Side Recipes | Cooking with Chef Mead

2017-08-01T16:55:20+00:00

Compliement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger's Gardens. BBQ Baked Beans INGREDIENTS:  ¼ pound bacon, diced 1 medium onion, diced 4 medium garlic cloves, minced 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans [...]

Summer BBQ Side Recipes | Cooking with Chef Mead2017-08-01T16:55:20+00:00

May 2017

Cooking with Grain Recipes | Cooking with Chef Mead

2017-05-01T21:46:59+00:00

Tehachapi Farms Sonora/Red Fife Blend Oatmeal Raisin Cookies INGREDIENTS: 2 cups Sonora/Red Fife Blend Flour 1 tsp baking powder 1 tsp. baking soda 1 tsp. kosher salt 1 cup (8 oz.) unsalted butter – softened 1 cup brown sugar (dark), firmly packed 2 large eggs 2 tsp. vanilla 3 cups oats (not instant) ¾ cup [...]

Cooking with Grain Recipes | Cooking with Chef Mead2017-05-01T21:46:59+00:00

April 2017

Spring Salad Recipes | Cooking with Chef Mead

2017-04-04T16:40:35+00:00

BALSAMIC VINAIGRETTE   INGREDIENTS: Makes about 1 cup ¾ cup extra-virgin olive oil ¼ cup balsamic vinegar Salt Fresh-ground pepper Optional Extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar PROCEDURE: Combine the olive oil and balsamic in a container with a good-sealing lid. [...]

Spring Salad Recipes | Cooking with Chef Mead2017-04-04T16:40:35+00:00

February 2017

Braising Recipes | Cooking with Chef Rich Mead

2017-02-28T17:51:14+00:00

Zinfandel Braised Beef Short Ribs INGREDIENTS: 1-½ lbs. boneless beef short ribs 2 carrots 3 stalks of celery 1 brown onion 3 bay leaves 1 leek 2 sprigs rosemary 1 tbs. black peppercorns 2-½ cup Zinfandel or other good red wine ½ cup tomato puree 4 garlic cloves 2 tbs. canola oil 1 cup beef [...]

Braising Recipes | Cooking with Chef Rich Mead2017-02-28T17:51:14+00:00