May Newsletter
The Garum Factory
Recipes from Chef Jody Adams
Breakfast
Apple-Cranberry-Pecan Cake
Summer breakfast –Fried eggs and tomatoes with garlic yogurt and parsley
Currant, Orange and Anise Scones
Hors D'oeuvres and Dips
Pam's Tomato, Basil, and Parmesan Tarts
Socca Crepe with Spinach and Herb Filling
Grilled prosciutto wrapped figs stuffed with spiced ricotta
White bean puree with dukkah, garlic and extra virgin olive oil
Garlic Yogurt
Sautéed Pea Shoots with a Fried Egg
Squash Blossoms Stuffed with Herb Ricotta
Nidimi – “Little Nests” Stuffed with Prosciutto, Fontina and Spinach
Soups, Salads and Sides
Caramelized onion and watercress soup with Marsala and parmesan toasts
Fresh Tomato Soup with Seared Eggplant Sandwiches
Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds
Wild Mushroom Fricassee
Fingerling Potato, Fig, and Tarragon Salad
Versatile Buttermilk Mashed Potatoes
Winter Vegetables Gratin with Cranberries and Chestnuts
Warm greens with glazed squash and chevre
Potato Gnocchi Gratin
Grilled Squash Blossoms Stuffed with Herb Ricotta
Grilled Eggplant Caponata
Roasted Chestnut soup...pear, parmesan, celery
Artichokes with straciatella, tomatoes, mint
Heirloom tomato salad with feta and watermelon
Macomber turnip soup
Honey Roasted Radishes
Pumpkin soup with truffle honey lemon-thrme and reggiano cream
Staples
Slow Braised Tomatoes
Caramelized onions
Vegetarian
Upside Down Autumn Squash Cake with Phyllo Crust
Meat
Grilled pork tenderloin with caramelized onion sauce with capers and anchovies
Sweet and Sour Braised Rabbit with Chocolate
Grilled Rosemary Lamb Skewers with Garlic Yogurt
Seared Loin Lamb Chops with Saffron and Roasted Garlic Pan Sauce
Braised Stuffed Veal Breast with Porcini Mushrooms
Spello Lentils and Grilled Sausage
Poultry
Grilled Smoked Chicken with Poppy Seeds and Pancetta
Roasted Cornish game hens stuffed with dukkah and artichokes
Steamed Pan Roasted Duck with Honeyed Quince Compote
Roasted Brined Turkey with Fennel-Herb Stuffing
Spiced Cornish Game Hen with Figs and Orange
Seafood
Grilled head-on shrimp with smoked shrimp-black olive ravioli and yellow pepper sauce
Cloaked cod with slow cooked tomatoes
Salmon with Walnuts and Dried Cranberries
Mussels on grilled bread with red and green tomatoes
Grilled lobster salad with corn, tomato, and avocado
Grilled Bluefish with Pomegranate Glaze, Garlic Yogurt and Fiery Greens
Oyster-mussel chowder... pancetta, sunchokes, almonds
Seared scallops with sunchokes, herb salad and truffles
Braised cod with saffron and clams
Grilled head-on shrimp with asparagus and sesame-lime mayo
Char Gravlax
Pasta and Rice
Fresh Pasta
Bucatini alla Guerilla Grilling with Eggs and Tasso Ham
Fazzoletti – “Hankerchiefs” with Lemon Cream, Pistachios, Spinach, and Slow-Roasted Tomatoes
Spring Green Risotto
Corn risotto with mushrooms
Seared salt cod gnocchi... eggplant, tomatoes, bottarga
Floppy tomato lasagna... farro pasta, ricotta, basil
Pumpkin Cannelloni with pomegrate, walnuts, sage and brown butter
Dessert
Vin Santo Truffle Tart
Spiced Almond Meringue Stars
Chili Chocolate Sorbet
Apple-blackberry Tart
Vanilla Panna Cotta with Pomegranate-Raspberry Gelee Chocolate Espresso Torta
Strawberries with Balsamic Pepper Syrup and whipped cream
