Recipes

Savory White Beans with Bacon & Sage

1/3 lb. slab bacon

Olive Oil

1/2 diced yellow onion

2 minced garlic cloves

2 cans of white beans

1 C. chicken stock

1 T. ground dried sage

Directions:

Cube the bacon. Heat cast iron skillet with a few tablespoons of olive oil. Add bacon and cook well. Pour off excess grease and set aside cooked bacon. Add to the skillet the onion and garlic. Cook for 5-7 minutes. Add chicken stock, sage and drained white beans. Add back the cooked bacon cook for 15 minutes. Salt & Pepper to taste. Serve hot.

 

“Orange” Soup

Ingredients:

3 lbs. peeled, diced sweet potatoes

1 lb. peeled carrots

1 can orange juice concentrate

1 and ½ 32 oz. Boxes of organic chicken stock

3 T. grated ginger

Salt & Pepper to taste

 

Instructions:

  1. Bring chicken stock to a boil
  2. Add vegetables to the hot stock.
  3.  Add the orange juice concentrate.
  4. Cook until veggies are tender. Season with the grated ginger and salt and pepper.
  5. Puree with an immersion blender.

Apple, Pumpkin Soup

  • 1 medium yellow onion
  • 2 T olive oil
  • 32 oz. box of organic chicken broth (use vegetable broth to make this vegetarian friendly)
  • 2 15 oz. cans of organic pumpkin puree
  • 1 23 oz. jar of organic applesauce
  • 2 T ground nutmeg
  • 2 T ground thyme
  • 2 T ground sage
  • 1 pint heavy cream
  • 1/2 jar Stonewall Roasted Onion, Garlic Bruschetta Mix (sold at Tess’ downstairs)
  • Salt & Pepper

 

In a Dutch Oven, saute 1 diced onion in the olive oil. Cook until translucent. Add Chicken Broth. Add the pumpkin puree and applesauce. Cook 10 minutes. Season with the nutmeg, thyme, sage and salt & pepper to taste. Add the Heavy Cream. Add the jar of Bruschetta Mix. Simmer 10-15 minutes until well heated. Garnish with diced and peeled green apple. Serve hot!

Anna May’s Apple Cider Tonic

The Benefits of Apple Cider Vinegar

Apple cider Vinegar is a power house of beneficial goodness.

A few benefits of Apple Cider Vinegar:

* Natural remedy for heart burn
* Help improve bowel irregularity, thereby removing toxins from the body at a faster rate.
* Helps neutralize the body’s PH.
* Great drink for NATURAL ENERGY.
* Potassium- helps to prevent hair loss, brittle teeth and runny nose.
* Pectin- helps to regulate blood pressure and bad cholesterol.
* Ash- Gives ACV its alkaline property, which aids your body in maintaining proper PH.
* Acetic Acid- This acid slows the digestion of starch which can help lower the rise in glucose that commonly occurs after meals.

DRINK TO YOUR HEALTH!!
 * 1-2 TBL Apple Cider Vinegar

*1/2-1 Cup of unfiltered organic apple juice
* Agave to taste (1 tsp is usually good)
* 12 – 16 oz purified water
* Cinnamon to taste (Optional)
* Shake, and serve COLD

Angel Hair Pasta with Peas, Prosciutto and Lemon Sauce

  • 1/2 lb. angel hair pasta
  • 1/3 C. whipping cream
  • 1 C. shelled fresh peas or frozen petite peas
  • 4 oz. thinly sliced prosciutto, chopped (about 1 cup)
  • 1/3 C. dry white wine
  • 4 t. fresh lemon juice
  • 1/3 C. grated pecorino romano cheese (about 1 oz.)

Cook pasta in a large pot of water until aldente (tender but firm to the bite). Drain. Reserve 3/4 C. pasta cooking liquid (water). Simmer cream and fresh lemon zest in a large skillet over medium heat until slightly reduced (about 1 minute). Stir in peas, prosciutto, wine and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta water to moisten. Season to taste with salt and pepper. Finish with Lemon Falk Salt (sold at Tess’ Kitchen Store downstairs) Serve immediately.

Autumn Vegetable Curry

  • 3 T cumin
  • 3 T coriander seeds
  • 3 T vegetable oil
  • 1 medium yellow onion
  • 4 minced garlic cloves
  • 3 T curry powder
  • 2 T garam masala
  • 2 T fresh, grated ginger
  • 1 14oz. can of fire roasted crushed tomatoes
  • 1 32oz. box of organic chicken stock
  • 1 sweet potato
  • 1 yukon gold potato
  • 1 small head of cauliflower
  • 1 14oz. can of coconut milk
  • 2 cups cooked basmati rice

 

In a dry skillet, toast the cumin and the coriander until lightly brown and fragrant. Grind in a spice grinder. In a dutch oven, heat vegetable oil and add the chopped yellow onion. Add toasted spices. Cook 3-4 minutes. Add minced garlic, curry powder and garam masala and fresh grated ginger. Cook 1 minute. Add fire roasted tomatoes and chicken stock. Add chopped sweet potato, chopped yukon gold potato and the chopped cauliflower. Cook until vegetable are tender. Salt to taste. Finish off by adding the can of coconut milk and simmering to reheat. Serve over cooked basmati rice.

Chicken Tortilla Soup

  • 1 medium yellow onion
  • 3 T olive oil
  • several corn tortillas
  • 2 T minced garlic
  • 2 T ancho chili powder
  • 1 t chipotle powder
  • 2 T ground cumin
  • 1 14oz can of diced tomatoes
  • 1 and 1/2 32oz boxes of organic chicken stock
  • avocado
  • cooked shredded chicken

 

Dice the yellow onion. Saute the onion in the olive oil for 3-4 minutes. Add diced corn tortillas. Stir in minced garlic, ancho and chipotle powders. Stir for about a minute until flavors are well blended. Add the cumin, can of dice tomatoes and the chicken broth. stir. Add the shredded chicken. Cook for 20-30 minutes until the tortillas break down and thicken the soup. Season with salt and pepper to taste and garnish with your favorite toppings: Sour cream, cilantro, avocado.

 

Thai Marinated, Skewered Shrimp

Made this great recipe from Emeril Lagasse, it is fairly easy to make and will be a BIG hit with your guests.
Control the amount of heat with the Sriracha sauce.

Ingredients:
• 24 jumbo shrimp, peeled and deveined
• 2 cups coconut milk
• 1/2 cup lime juice
• 1/4 cup Thai fish sauce
• 4 tablespoons sriracha sauce
• 1 tablespoon tamarind paste
• 1 tablespoon lime zest
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon kosher salt
• 6 (6 or 8-inch) bamboo skewers
• Vegetable oil, for oiling grill

Cooking Instructions:
1. Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the
ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the
marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes,
turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you
marinade the shrimp.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer
and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook
the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional
3 minutes, while basting, on the second side. Serve while hot

Recipe from Emeril Lagasse

Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

1 Onion, coarsely chopped

3 TB Butter

1 TB Chopped Fresh Sage

1 – 2 3/4 pound Butternut Squash, havled, peeled, seeded, chopped (about 5 cups)

5 cups canned low-salt chicken broth

1/3 cup freshly grated Parmesan Cheese

24 Sage leaves

 

For roasting squash:

1 TB Chopped Sage

2 TB Balsamic Vinegar

1/4  cup Brown Sugar

 

DIRECTIONS:

Roasting Squash instructions:

1.  Cut Squash into 1″ cubes

2.  Roughly chop Onion

3.  Toss Onion and Squash in large bowl with salt and pepper

4,  In saucepan, brown 1/2 cup butter

5.  Add chopped sage, balsamic vinegar, and sugar

6.  Toss and spread out evenly on a cooking sheet

7.  Roast squash and onion at 400 degrees for 45-60 minutes, mixing half way through

 

1.   Add roasted squash, onion and broth into a large soup pot.  Heat on high and bring to boil.  Reduce heat and simmer for about 5 minutes to combine flavor.  Cool slightly.

2.  Puree soup in batches in blender until smooth (or use immersion blender.)  Return soup to pot.  Mix in cheese.  Season to taste with salt and pepper.  (Can be made 1 day ahead.)  Cool slightly, then cover and refrigerate.

3.  Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.  Add sage leaves, saute until brown and toasted, about 2 minutes.

4.  Bring soup to simmer.  Ladle into bowls.  Garnish with fried sage leaves.
1.   Add roasted squash, onion  and broth into large soup pot.  Heat on high and bring to boil. Reduce heat and simmer  about 5 minutes to combine flavors. Cool slightly.

2..    Puree soup in batches in blender until smooth (or use immersion blender). Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

3.    Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.
4.    Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

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How to Make a Simple but Delicious Hollandaise Sauce

Watch this video to see how to make a very simple but delicious Hollandaise Sauce. You make it in the blender and it only takes a few minutes. Watch and try it yourself, the recipe is below.

Blender Hollandaise Sauce

Ingredients:

3 Egg yolks
¼ tsp Dijon mustard
1 Tbsp Lemon juice
Dash Tabassco
½ cup Butter (1 stick)

Preparation:

1. Put first four ingredients in blender and combine, blending for 5 seconds.
2. Melt butter in microwave, about 1 minute.
3. With blender on high speed slowly stream (pour) the butter into the egg yolk mixture. The sauce should become thick almost immediately. Try to not pour in the last bit of the butter with the solids.

Note: Makes enough for about 6 eggs total (3 people)

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A Little About Us

Tess’ is a premier gourmet kitchen store, carrying major brand names in cookware, bakeware, cutlery and kitchen electrics and has over 1,000 different gadgets and utensils. Tess’ Kitchen Store has been voted “Best Kitchen Store in Nevada County” by the readers of The Union newspaper each of the past seven years (2004-2010).