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Category: Entrees

Wild Mushroom Pasta

The key to this amazing — and amazingly simple — dish is wild mushrooms and well-seasoned broth. It’s beautiful on the

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Grilled Quail with Farro and Salsa Verde

Colleen developed this delicious recipe for her cooking class at the Ocean Reef Club. Huge hit! It looks more complicated than it is, since you

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Pollo al Mattone (Chicken under a Brick)

Chicken is one of our favorite things – especially when the recipe involves a grill, is dead-simple, and comes out juicy, crispy, and salty. What’s not to like? Italian in origin (as far back as Etruscan times), the basic idea

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Bacon & Corn Chowder

This is originally from the River Ranch Lodge in Lake Tahoe, via a “You Asked for It” in Gourmet magazine.  But it was lacking a couple of things – specifically, bacon and fried bits – so here it is in

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Meyer Lemon Oil Poached Sea Bass with Endive, Pine Nuts, and Kumquat Gelee

This terrific recipe comes to us from Chef Pasquale Pascarella of The G/R/A/N/D Restaurant & Lounge in Stamford, Connecticut.  It’s a delicious way to prepare fish, easy enough to do for a dinner party, and certain to delight your guests!

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The Best Eggs in the World

These owe their provenance to the amazing Ray Tang, who blew away an entire tour group of chefs who were visiting us at the farm. I was busy doing the tour, so Ray, who is one of the best chefs

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T-Bone Steak Fiorentina with Sautéed Spinach and DaVero Olive Oil

This recipe is from Mario’s wonderful book Simple Italian Food. According to Mario, “This recipe generated the largest number of recipe requests (and the most oohs and aahs from the production staff) of any dish I’ve ever demonstrated on Molto

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Seared Tuna with Warm White Beans and Extra Virgin Olive Oil

This is an update on a classic Tuscan fall meal. The only plan-ahead part is remembering to soak the beans overnight.

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Roast Quail with Tomato Bread Salad

This was the main course at our very first olive harvest celebration. It’s remarkably easy to make, and absolutely delicious!

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Disappearing Chicken

Ridge calls this ‘Disappearing Chicken’ because there’s never any left. Easy, quick, and incredibly good. It works with any kind of poultry; simply adjust the cooking time.

Posted in Entrees, Meyer Lemon