2016 August

09

August

Puttanesca "Starter"

Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup    Italian olives, pitted & chopped 1 tsp     crushed red pepper ½ cup    green olives, chopped 2 tsp     black pepper

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09

August

Fava Bean and White Truffle Ailoi

Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!

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09

August

French West Indian Curry Rub

French West Indian Curry Rub 10 servings 1/4 cup Brown rice, uncooked 1/4 cup whole cumin seeds 1/4 cup whole coriander 1 tbsp mustard seeds 1 tbsp black peppercorns 1 tsp whole cloves 3 tbsp

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09

August

Caper Tapenade for Lamb

Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped  1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives

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09

August

Florida Frog Legs, Buffalo Style

Florida Frog legs, Buffalo Style 4 Servings By Chef Jamie McFadden Marinade Ingredients 8 frog legs 2 cups Milk 2 cups buttermilk 1/2 teaspoon salt 1/2 teaspoon coarse black pepper In a medium size bowl

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02

August

So Why Snowbirds?

So why Snowbirds? Growing up in North Central Ohio only a few miles from the amazing Lake Erie; Spring, Summers and Fall provided us with a bountiful amount of natural beauty and flavors.  Locally grown

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