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Read more- John Scheepers
Bantam, CT -
Read more- This silky, light corn dish is a wonderful bed under Lemon Chicken. It is so delicious.
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Read more- Founder/Co-Owner Danny Meyer and Chef/Partner Michael Romano
Union Square Cafe
101 East 19th Street
New York, NY 10003
Phone: 212.243.4020
www.unionsquarecafe.com
The Union Square Cafe Cookbook
Served with grilled lamb chops and sautéed insalata tricolore at the Union Square Cafe, this magnificent potato gratin is rich, velvety-smooth and absolutely delicious. If you haven’t experienced Union Square Cafe, you must do so. Until then, their irresistible cookbook reveals the secrets behind the restaurant’s marvelous trademark dishes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. We suggest creating this gratin with homegrown Yellow Finn or Red Ruby Potatoes. (HarperCollins Publishers 1994.) -
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Read more- John Scheepers
Bantam, CT
We love avocados but are embarrassed to confess that we often wait for them to ripen, and then find them over-the-top ripe and unusable. This recipe has helped us a lot, because we can make it when the avocado is perfect, then enjoy the dressing for a good week. It is creamy, a little zesty and just delicious. You could also use it as a dip. -
Read more- Four Season Farm
Harborside, Maine
Four Season Farm -
Read more- The Totally Corn Cookbook
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by Becker & Mayer! available at Penguin Random House
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest. This simple recipe takes the steam-bath heat out of the kitchen since you don't have to preboil the corn in a big pot of boiling water. Infused with sweet-savory fennel and onion, it is the most luxurious, delicious creamy corn imaginable, perfect as a bed under grilled fish or poultry or as an elegant side dish. Once you taste this silky corn ambrosia, it will become your family's signature corn recipe for generations. -
Read more- There are few nights that we wouldn't enjoy this easy and delicious creamed spinach. It goes with everything: roasted chicken, grilled steaks and fish of all sorts. On lazy nights, we heat up left overs and serve it topped with poached eggs. On the weekends, we use it for special breakfasts in our Nestled Baked Eggs Florentine. We add it into omelets and even scrambled eggs. It's one of the best most versatile leftovers ever.
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Read more- Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
This is one of our favorite comfort soups for the fall and winter. It has a velvet-creaminess and a luscious essence-of-leek taste that everyone seems to love. The onion and shallot give it a deeper, more resonant taste topped off by the homemade croutons and chopped chives. -
Read more- Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
When summer Corn is at its peak, there is nothing better than this long time favorite~now, or over the winter. To prep the corn for winter soup making, cook the cobs for 5 minutes, dip them in an ice bath, remove the kernels from the cobs, scraping down to catch as much of the Sweet Corn "milk" as possible. Freeze the corn in 2 cup portions. The crab can be switched to bite-sized pieces of shrimp or lobster if you like. -
Read more- John Scheepers
Bantam, CT
I concocted this between Christmas and New Year's when I wanted to serve something kind of special but nothing time consuming or tricky. It is also nice because you can prepare it in advance and freeze it. Just add the grated gruyere after you thaw it and before popping it into the oven. It is lovely served with a lightly dressed green salad and warm crusty bread. -
