Farm to Table: Angel Hair with Garlic, Ricotta, and Fava Beans
by Brian and Patricia Dake
Farm-to-table, getting back to our roots and consuming food grown in our own communities is the current trend and considered healthier for both us and the environment. Keeping that is mind, what could be better than garden-to-table? If we want to get down to earth, how about enjoying produce grown in our own backyards?
Several years ago I attended an early-season farmer’s market where I chatted with a local grower and discovered the wonder of fresh fava beans. She explained to me how fava beans make an ideal winter crop. Simply plant the starter beans – easily found at a local garden store – in a patch of earth November to December. In colder regions, you will wish to plant in autumn before the ground freezes. Once the beans are planted, winter rains will do the work for you, and I have found the stalks to be remarkably pest resistant. In drought years, you will want to make sure to water every couple of weeks, but with cooler weather and… continue reading in the Spring 2018 issue
Braised Tri-Tip with Sherry-Mushroom Gravy
by Brian and Patricia Dake
Winter is a time for cozy meals and comfort food, a time to let the oven heat up the house while cooking a fabulous dish perfect for sharing with those we love. A tri-tip beef roast fits the criteria. Add in some sherry-mushroom gravy, and you have an ideal entrée for cold weather and stormy nights. We’ve spent years enjoying and refining this recipe, and it has become a much-requested favorite among our friends and family.
For side dishes to complement the main course, we recommend baked potatoes cooked until soft, then served with butter and sour cream. The addition of a green vegetable also makes for a pretty presentation, but since it is a time for enjoying cozy comforts, I would encourage you to choose your favorite vegetable regardless of color. Everything from old-style green beans to whole kernel corn, steamed broccoli to sweet cooked carrots will pair well with this dish. Combine with warm bread rolls to round out the meal…continue reading the Winter issue of SEARCH Magazine.
Clove Studded Ham with Orange Glaze
by Brian and Patricia Dake
Baked ham is well-known as a traditional main course for the holidays. This year we invite you to dress it up with cloves and an orange glaze. The cloves add an extra special flavor to a familiar dish. With the sweet marmalade glaze, this ham is guaranteed to fire all your taste buds for unforgettable flavor. If you desire a celebratory flare, pair it with a rose cuvee in champagne glasses.
- Preheat oven to 325 degrees. Arrange oven racks to hold roasting pan with ham, leaving at least 1″ clearance.
- Assemble roasting pan with the rack.
- Using a paring knife, make a cut to the plastic wrapping on the ham and drain and…continue reading.
Roasted Butternut Squash Soup
by Patricia and Brian Dake
What’s better on a blustery autumn day than a hot bowl of soup, especially something indicative of the season? Butternut squash, a true delight of fall, makes a tasty menu choice at the end of a chilly day, and, as we all know, soup delivers that warm and cozy feeling of home.
This recipe for butternut squash soup is a fine complement to any meal. It is an ideal first course for four people or can serve as a meal for two. For that romantic touch, just add candles and a loaf of warm, crusty French bread with hot, melted butter. If you enjoy wine, we recommend pairing this soup with an oak-aged, buttery chardonnay…..read more in the Fall issue of SEARCH Magazine.
In the Summer Issue of SEARCH Magazine,
we have a Grilled Romaine Salad Recipe
By Brian and Patricia Dake
“If you’re looking for a creative salad to serve family or friends, this one’s designed to impress. Fresh, colorful ingredients delight the palate while grilling adds that ineffable taste of summer. Perfect for a lazy afternoon outside on the patio, it can be enjoyed with cold ice tea or a crisp chardonnay. Better yet, it will please the vegans and health-conscious alike while satisfying epicureans who just want to tantalize their taste buds. We recommend this recipe as a side dish for four. Adjust quantities for a larger party or halve ingredients to complement a cozy dinner for two…” to read the full article, check out the free eCopy here.
In the Spring Issue of SEARCH Magazine,
we have a great recipe for Basket Weave Cookies by Dan Shaurette.
“These colorful basket-weave cookies will be the hit of any spring fling. They are tender and flaky, reminiscent of pie crust, but so easy to make. Don’t be intimidated by the steps. If you’ve made pie latticework before, you know what to do. The steps here are to help those that might be overwhelmed by what looks like a complicated and intricate process…” to read the ingredients and full recipe, check out the free eCopy here.
by Emerian Rich
“For those of us with busy schedules, who have a hard time remembering to take the cookies out before they burn, these puppies are an easy way to bake without having to remember to check the oven. Whether you’re looking to please your Frozen-crazed children or serving a proper English tea, these cookies will be a hit. They are fast to whip up, with not many ingredients. Traditionally made in the Rich family with chocolate chips and walnuts, you can switch up the recipe to allow for allergies or gluten sensitivity. In the picture above, the white cookies are made with chocolate chips and nuts, the blue are made with gluten and dairy-free chocolate chips only, and the purple are made with only nuts for those unable to have chocolate...” to read the full article, download the free eCopy of SEARCH Magazine‘s Winter Issue.