Roasted Brussels Sprouts with Pancetta Cream Recipe

Roasted Brussels Sprouts with Fresh Thyme and Pancetta Cream By Alex Roberts, Restaurant Alma (serves 8) Pancetta Cream 2-1⁄2 cups heavy cream 1 tablespoon good olive oil 1⁄4 pound Red Table Meats pancetta, cut into a 1⁄4″ dice or lardons 2 cloves garlic, roughly chopped 1 shallot, roughly chopped 3 sprigs thyme 1 teaspoon whole … [ Read more]

Smoked Ham Hock and Confit Gizzard Stuffing Recipe

Smoked Ham Hock and Confit Gizzard Stuffing  By Erik Sather, Lowry Hill Meats Stuffing: 1 smoked ham hock 2 yellow onions, medium dice 1 garlic head, peeled and crushed 2 leeks, cleaned and sliced 2 baguettes (day old), cut into 1-2” cubes 1 quart chicken stock 1 tablespoon kosher or sea salt ½ pound butter … [ Read more]

Crunchy Wild Rice Salad with Citrus Dressing Recipe

Crunchy Wild Rice Salad with Citrus Dressing (serves 12) By Stephanie Meyer, freshtart.com 4 cups water 3 cups chicken broth 1 teaspoon salt 2 1/2 cups wild rice 1 cup dried cranberries 1 cup golden raisins (or pomegranate seeds) 1 cup green onions (about 1 bunch), chopped 3/4 cup toasted pepitas (or pine nuts) 1/2 … [ Read more]

Holiday Goose Recipe

Confit Goose Legs and Goose Breast Sous Vide with Goose Jus By Jon Wipfli, The Minnesota Spoon Goose might not be your go-to holiday bird, but this recipe will make you a believer. Don’t let fancy French words like confit and sous vide scare you off, these techniques are within your reach. If you can … [ Read more]