INSTRUCTIONS

Heat the oven to 350° F. Rinse the beets, then trim off the stems and roots. Place in aluminum foil, drizzle olive oil over them, and season them with salt and ground pepper. Wrap them in the foil, and roast for 50-60 minutes, or until they are tender. 

Remove the beets from the oven and allow them to cool. 

Once they are cool enough to handle, slice off the tops and bottoms, and discard. Run them under cool water to peel off the skins. 

Use a mandolin, a vegetable cutter, (or if you have great knife skills) a sharp knife to cut the beets into thin rounds. 

Arrange them on a platter. Cut the radishes into thin rounds as well, and arrange them over the top of the beets. 

Warm a small sauté pan over medium-high heat, then toss in the walnuts and toast until fragrant, around 2 minutes. Remove them from the pan, give them a rough chop, then sprinkle them over the salad. 

Drizzle olive oil and lemon juice over the top. Season with sea salt and freshly ground black pepper. Garnish with basil, and serve immediately. 

INSTRUCTIONS

Skip the first four steps if you’re using pre-made pastry dough. 

In a large mixing bowl, toss together the flour and  salt. Add the butter and shortening. Cut the fat into the flour by using your thumbs and index fingers to smear the butter and shortening into sheets. Continue mixing by hand until the dough just comes together, there should be larger pieces of fat left in the dough.

Gently incorporate the water by sprinkling it over the top of the dough a tablespoon at a time. It’s important to stop mixing when the dough just comes together, it should feel very tender to the touch. 

Form the dough into a ball, turn it out onto a floured surface and flatten it into disc, then wrap it in plastic wrap and chill. 

Preheat the oven to 350° and place a rack in the center of the oven. 

Bring a large pan of salted water to boil. Add the asparagus and cook for 2-4 minutes. Transfer to a bowl of ice cold water for 3-4 minutes, then place it on paper towels to dry. 

Melt the butter in a small skillet over medium heat. Add the onions and a pinch of salt and sauté until the onions are translucent and golden brown. Remove from heat. 

Cut the blanched asparagus into 1″ pieces. Reserve 5-6 spears to decorate the top. 

In a large mixing bowl, whisk together the eggs, heavy cream, nutmeg, and pepper. Gently stir the cheese, asparagus, and crab meat into the egg mixture. *Removing the extra liquid from the crab is an important step, as the excess moisture will keep the center of the quiche from setting properly.

Remove the dough from the refrigerator. Roll it out until it is 1/8” thick. If the dough begins to stick, sprinkle it with flour. Fold the dough into quarters, then place it into a deep pie dish. Brush the outer edge with egg white, then pour the quiche mixture into the dish. Arrange the remaining asparagus spears across the top, then bake until the center of the quiche is just set, around 60 minutes. 

Let the quiche cool for 10-15 minutes before plating. We like to serve this with a simple salad of mixed greens. 

INSTRUCTIONS

Preheat the oven to 400 degrees F, preheat the grill to medium heat.

In a small saucepan add the vegetable broth and bring to a lite boil. Add a pinch of sea salt and farro. Reduce heat to a simmer, cover and cook for 20-25 minutes or until the farro is open and semi soft. Keep warm.

In a small sauté pan on medium heat. Add a splash of oil, sesame seeds, salt and garam masala. Toast until fragrant or golden brown.

Break off the ends of the asparagus and toss in 1 oz. of oil and place on the grill, making sure to quelch any flames. Cover and cook until bright green with grill marks. Season with sea salt and keep warm.

Cut off the end root of the enoki mushrooms and toss in 1 oz. oil and place on a baking sheet. Roast in preheated oven for 8-10 minutes or until they are crispy and golden brown.

Heat a medium to large, over-safe sauté pan over medium-high heat. Coat your lamb ribs (rack) with sea salt and anise powder. Using ½ oz. of oil, sear your lamb rack until brown. Once ribs are seared, add pats of butter one at a time until ribs are well coated. Place in your pre heated oven or grill for desired doneness (We go for medium rare to medium) about 10-12 minutes depending on size. Slice into individual ribs and serve hot.

In a medium saute pan on medium to low heat add the remaining oil and fennel. Continue to cook until each slice of fennel is darker brown and caramelized. Finish with sea salt and keep warm.

To assemble; Combine the caramelized fennel and farro, placing them in the center of your dish, next add the asparagus, place 2 lamb ribs opposite or leaning against the asparagus. Sprinkle with enoki mushrooms and sesame seeds. Serve and enjoy!

INSTRUCTIONS

Preheat the oven to 415° F and place a rack in the center of the oven. 

While the oven is heating, generously season both sides of the filets with salt and pepper. Heat a large, cast iron skillet over high heat until it is very hot. Add the butter and heat it until it melts. Place the steaks in the skillet and cook until well seared on one side, around 2-3 minutes. (A good indicator that the steaks are done is when they release from the pan.) Flip and sear for another 2-3 minutes.

Transfer the skillet directly to the oven. For a rare steak, bake for 4 minutes, for medium rare, bake for 5-6 minutes.

While the steak is finishing in the oven, return the skillet to the stove and melt 1 tablespoon butter over medium-high heat. Place the mushrooms and garlic in the skillet and sauté until the mushrooms begin to soften and brown, around 5-6 minutes. Set aside.

Remove the steaks from the oven and tent with aluminum foil. 

While the steaks are resting, add the baby kale to the skillet and sauté until it begins to wilt, around 2-3 minutes. Set aside. 

Deglaze with the wine, scraping all the browned bits off the bottom of the skillet. Finish with the remaining butter to lend richness to the sauce. Place the steaks back in the skillet and coat with the pan sauce. 

Place the filets, mushrooms, and kale in two large bowls. Pour the wine sauce over the top and garnish each plate with sprigs of thyme. Serve immediately. halved

INSTRUCTIONS

For the peanut sauce, whisk together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, and water until smooth. Add the ginger, garlic, and red pepper flakes and stir until combined. Cover and refrigerate. 

Combine the soy sauce, Hoisin sauce, sweet chili sauce, honey, lime juice, ginger, and garlic in a large bowl. Whisk until the honey has dissolved. Toss in the chicken breasts and marinate in the refrigerator for an hour or two.

Rinse the lettuce leaves and pat them dry with a paper towel. Set aside. 

Use a mandoline to julienne the bell pepper, carrot, and cucumber. If you don’t own a mandolin, use a sharp knife to cut the carrot into 2″ to 3″ segments. Then square off the carrot by cutting off the rounded edges. Slice the core of the carrot lengthwise into 1/8″ planks, then cut each plank into 1/8″ strips.  Repeat with the bell peppers. Set aside. 

Heat a large grill pan over medium-high heat. Brush the pan with olive oil. Add the chicken breasts and cook, skin-side down, until grill marks are visible and the skin easily releases from the pan, around 8 to 10 minutes. Flip and cook for another five or six minutes, until the breast meat is opaque.

Place the chicken breasts on a cutting board and cut each into 3/4″ slices.

Arrange the lettuce leaves on a platter. Fill each leaf with chicken, bell pepper, and carrot. Top with sesame seeds and garnish with scallions. Serve with peanut sauce and lime wedges on the side. 

Enjoy!

INSTRUCTIONS

Make the Dough

In a large mixing bowl, toss together the flour, salt, and sugar. Add the butter and shortening. Cut the fat into the flour by using your thumbs and index fingers to smear the butter and shortening into sheets. Continue mixing by hand until the dough just comes together, there should be larger pieces of fat left in the dough.

Gently incorporate the water by sprinkling it over the top of the dough a couple of tablespoons at a time. It’s important to stop mixing when the dough just comes together, it should feel very tender to the touch.

Divide the dough into two balls, turn them out onto a floured surface and flatten them into discs, then wrap them in plastic wrap and chill.

While the dough is chilling, position a rack in the center of the oven and preheat to 425°.

Make the Filling

Make the filling by melting 2 tablespoons of butter in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 5-7 minutes until browned and translucent. Add the celery, carrots, and transfer and cook, stirring frequently, for an additional 3-5 minutes, until fragrant.

Transfer the vegetables to a bowl, and wipe out the skillet, then place it back on the burner. Add the remaining three tablespoons of butter and the flour and whisk until it is forms a roux—the mixture will thicken within a minute or so. Add the broth and whisk until it is fully incorporated into the roux, then add the heavy cream and grated cheese. Stir until the mixture has thickened and is smooth.

Assemble & Bake

Remove the dough from the refrigerator. Unwrap one of the discs and roll it out until it is 1/8” thick. If the dough begins to stick, sprinkle it with flour. Fold the dough into quarters and set it aside. Roll out the second disc.

Position the dough into the bottom of a 12” pie plate. Mound the filling (filling: chicken, cooked veggies, and roux outlined above) into the center of the pie plate and cover it with the second round of dough. Trim the excess dough with a pair of kitchen shears, leaving a 1/2” overhang. Tuck the edges of the dough under, then press them together to create a seal. Shape the edges of the dough as desired.

Cut four 1” vents in the top for steam. Using a brush, apply an egg wash to the top of the dough.

Place the finished pie on a baking sheet and bake for 10 minutes, then reduce the heat to 350° and bake for another 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.

Let the pie on a rest 10-15 minutes before serving with a glass of Three Hills Cuvée Chardonnay.