Miso and Herb Pate
This pate has been a mainstay on our appetizer menu for the past 6 years and is definitely one of our most requested recipes. It’s best served at room temperature with an assortment of fresh vegetables and Homemade Croutons. This is a great choice for large crowds: It’s healthy, delicious, and easy to double. Experiment […]
Broiled Eggplant with Orange Miso Glaze
Eggplant topped with a bit of this glaze strikes the perfect balance! We like to serve this with a small portion of Japanese somen or soba noodles topped with slivered green onions. Try arranging orange slices on the plate as a colorful garnish. The glaze will last for 2 weeks if kept refrigerated. Serves 4 […]
Japanese Soba Noodle Salad with Spicy Tahini Ginger Dressing
This is a long-time favorite at the restaurant. We serve this both as an entree and as an appetizer. It is a nice, simple meal for summer and is always a good first course. The sauce and vinaigrette can be prepared in advance, making this a fast and easy meal. We’ve listed the 4 steps […]
Warm Wisconsin Chevre Balls Rolled in Roasted Hazelnuts on a Bed of Greens in Citrus Vinaigrette
We use Wisconsin goat cheese because of its mild flavor and freshness: However, if you have a favorite chevre, that would work as well. We often vary the nuts from hazelnuts to walnuts, pecans, or black and white sesame seeds. This salad is best prepared in individual portions, just before serving. Serves 4. INGREDIENTS […]
RISOTTO WITH PORCINI MUSHROOMS
4 Servings Preparation: 20 minutes Cooking: 18 minutes INGREDIENTS 1 1/2 cups (300 g) Carnaroli rice 2 1/2 oz. (75 g) small onion, chopped 6 1/3 cups (1.5 l) hot veal or beef stock 1/2 stick (57 g) unsalted butter 3/4 cup plus 1 tbsp. (80 g) Parmigiano-Reggiano cheese 4 tsp. (20 ml) extra-virgin […]
SQUASH BLOSSOM RISOTTO WITH SMALL CRABS
4 Servings Preparation: 10 minutes Cooking: 20 minutes INGREDIENTS 11 1/2 oz. (320 g) Arborio rice 1/4 cup (60 ml) extra-virgin olive oil 8-10 small crabs, cut into quarters 5 cups (1.2 l) hot fish stock 3 1/2 tbsp. (50 ml) white wine 3 1/2 oz. (100 g) squash blossoms, cleaned and rinsed 1 […]
MILANESE STYLE RISOTTO
4 Servings Preparation: 30 minutes Cooking: 20 minutes INGREDIENTS 1 1/4 (320 g) Superfino or arborio rice 2 3/4 oz. (80 g) unsalted butter 1 3/4 oz. (50 g) yellow onion 1/2 cup (100 ml) white wine 4 1/4 cups (1 l) hot veal or beef stock Pinch of saffron threads 2 oz. (60 […]
TOMATO RISOTTO
4 Servings Preparation: 30 minutes Cooking: 16-18 minutes INGREDIENTS 1 lb. (500 g) ripe tomatoes 1 tbsp. (15 ml) extra-virgin olive oil 10 oz. (300 g) Vialone nano rice, or about 1 1/2 cups 2 1/2 oz. (75 g) small yellow onion, chopped scant 1/2 cup (100 ml) dry white wine 6 1/3 cups […]
VERMICELLI ALLA GRICIA
4 Servings Preparation: 10 minutes Cooking: 13 minutes INGREDIENTS 10 1/2 oz. (300 g) vermicelli or bucatini 5 oz. (150 g) bacon or guanciale, cut in small pieces 3 1/2 tbsp. (50 ml) extra virgin olive oil 1 1/2 oz. (40 g) Pecorino Romano, grated, or about 1/2 cup 1 red chile, chopped Salt […]
VERMICELLI WITH TOMATO SAUCE
4 Servings Preparation: 30 minutes Cooking: 13 minutes INGREDIENTS 10 1/2 oz. (300 g) vermicelli or spaghetti 1 1/2 lb. (600 g) tomatoes, peeled and diced 3.5 oz. (100 g) yellow onion, chopped 2 tbsp. (30 ml) extra virgin olive oil 8 leaves fresh basil, coarsely chopped 1 clove garlic Salt and pepper […]