Recipes

3 cups milk 3 cups all-purpose flour 1 Tbsp Peppered Salt 6 eggs 6 oz. Gruyere cheese, grated   1. Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400 F.   2. In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk...

Quite some time ago, an Italian woman scolded me for using a combination of olive oil and vinegar on a sliced summer tomato salad I was making. She stated in no uncertain terms that Italians only dress their tomato salads with olive oil. I heeded her advice and this is how I have been gleefully making my tomato salads ever since. The one variable I’ll employ is sometimes swapping out fresh mozzarella or burrata cheese for stracciatella, runny triple crème cheeses, or creamy blue cheese. Other than that, great summer tomatoes, premium olive oil, fresh basil, and our blend of...

1 skirt steak, 1 ½ to 2 pounds 1 ½ tablespoons olive oil 1 ½ tablespoons Sarah’s Provençal Sea Salt Anchovy-Olive Butter 8 tablespoons (1 stick) unsalted butter, at room temperature 8 anchovy fillets, drained and minced 1/3 cup imported black olives, pitted and chopped 1 ½ teaspoons fresh thyme leaves Thyme or lavender blossoms, for garnishing   Prepare a charcoal or gas grill for grilling. Place the steak on a platter and rub it on both sides with the olive oil. Sprinkle evenly on both sides with Sarah’s Provençal Sea Salt; let stand for 10 to 15 minutes. Meanwhile,...

While elote-style corn recipes seem to be all the rage right now, we find summer corn-off-the-cob enhanced with our Mission City Tex-Mex seasoning and a scoop of creamy pimento cheese to be equally as tasty and alluring.   2 ½ tablespoons unsalted butter 4 scallions, trimmed and both white and tender green parts, thinly sliced Kernels from 5 ears of very fresh local corn (about 3 cups) 3 tablespoons half & half or light cream 1/3 cup store-bought or homemade pimento cheese 10 cherry or grape tomatoes halved 1 tablespoon Mission City Tex-Mex seasoning Sea salt to taste 2 tablespoons...

Many supermarkets now sell spatchcocked chickens. If you are unable to purchase an already spatchcocked chicken, you can do the procedure in your own kitchen. Place a whole chicken, breast side down, on a large clean cutting board. Using sharp kitchen shears and starting at a thigh end, cut along 1 side of the backbone. Turn chicken around and cut along the other side of the backbone. Remove the backbone and either discard it or use it to make stock. Open the chicken like a book and press firmly on each breastbone to flatten the chicken.  4 tablespoons unsalted butter,...

GREEK TO ME BAKED CHICKEN             This recipe is any easy and delicious one-pan roast of Greek to Me seasoned chicken thighs baked atop a bed of lemony potato chunks.   Marinade: 3 cloves garlic, minced ½ cup freshly squeezed lemon juice 1 ½ tablespoons Greek to Me seasoning 2 1/2 teaspoons sea salt ½ teaspoon freshly ground black pepper 2/3 cup extra virgin olive oil ¾ cup chicken stock Chicken and potatoes: 4 large Yukon gold potatoes, peeled and cut into chunks 1 medium-size onion, peeled and cut into crescent slivers 8 skin-on, bone-in chicken thighs   Preheat...