Shrimp & Grits INGREDIENTS 1 cup CVM Traditional Grits (click here for the recipe) 2 thick slices country bacon, cut into matchsticks (@ ½ cup) 1 small shallot, finely minced 2 Tbs. butter 1 pound shrimp, peeled & deveined 1 tsp. strained fresh lemon juice Coarse or kosher salt 2 to 3 drops Tabasco sauce … Continue reading “Shrimp & Grits”
Traditional Grits INGREDIENTS 1 cup CVM Grits 2 cups water 2 cup milk (or Half & Half) 1 Tablespoon butter pinch salt Bring everything to a boil, stirring constantly. Boil gently for about three minutes. Reduce heat and simmer for about 30 minutes. Stir often to prevent sticking to bottom of pan. Serve with butter, … Continue reading “Traditional Grits”
Spelt and Mushroom Risotto INGREDIENTS 2 cups CVM Spelt Berries 4 shallots, finely chopped 3 garlic cloves, finely chopped 1 handful of parsley, finely chopped 1 cup white wine Extra virgin olive oil Salt Pepper ¾ stick butter 4 tbsp parmesan Reggiano, grated 4 cups chicken stock 3 cups mushrooms of your choice, washed and … Continue reading “Spelt and Mushroom Risotto”
Cinnamon Scones INGREDIENTS 2 cups CVM Spelt Flour (whole or bolted) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup butter 1 egg, separated 3 tablespoons honey 1/3 cup buttermilk* 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon cinnamon * If you don’t have this on hand, use 1/3 cup milk and a squeeze … Continue reading “Cinnamon Scones”
Whole Wheat Brownies INGREDIENTS ⅓ cup oil ⅓ cup organic sugar ⅓ cup honey 2 tsp. vanilla 2 eggs ⅓ cup CVM soft whole wheat flour ⅓ cup cocoa or carob powder ¼ tsp. salt Dash cinnamon Beat oil, sugar, honey and vanilla together. Add eggs one at a time. Stir together whole wheat flour, … Continue reading “Whole Wheat Brownies”
Polenta Fries INGREDIENTS For Polenta Fries: 1 cup Castle Valley Mill Stone Ground Yellow Grits 2 cups water 2 cups milk 4 ramp leaves finely chopped 1/2 cup grated parmesan cheese kosher salt and black pepper 3 tablespoons salted butter, melted For Lemon Aioli: 1/2 cup Olive oil based mayo 1-2 tablespoons fresh lemon juice … Continue reading “Polenta Fries”
Coconut Pound Cake INGREDIENTS For Cake: 3 cups CVM Bolted Soft Wheat flour ¼ teaspoon salt ¼ teaspoon baking soda 1 ½ cups butter, softened 3 cups white sugar 6 eggs 1 cup sour cream 1 teaspoon vanilla extract 1 (7 ounce) package sweetened flaked coconut For Frosting: 1 cup milk 2 tablespoons cornstarch 1 … Continue reading “Coconut Pound Cake”
Whole Wheat Chocolate Chip Cookies INGREDIENTS 2 cups CVM Soft Wheat Flour1 teaspoon baking soda1 teaspoon salt1 cup (2 sticks) butter, softened3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla extract2 large eggs2 cups Chocolate Chips (Semi-sweet) Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated … Continue reading “Chocolate Chip Cookies”
Whole Wheat Pancakes Ingredients 1 1/3 cup CVM Soft Whole Wheat Flour 2 tablespoons sugar ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 egg 1 ¼ cup whole milk ¼ cup butter (melted) Optional – any in-season fruit chopped small Mix dry ingredients. With fork, beat together egg, butter, and milk. Add to flour … Continue reading “Whole Wheat Pancakes”
February: chilly, damp, gray, and in my honest opinion, the worst of all the months. But it is home to Valentine’s Day, a mostly commercialized holiday we all must endure, Valentine or not. Not a great day to represent love, but hey – it’s the only one we have. And, to me (though I might … Continue reading “Strong Foundations”