Posted by Chef Thomas Minchella in Appetizer, Organic, Side Dishes, Vegetables
on Mar 9th, 2014 | 0 comments
This is a short version of the carrots I was taught to prepare as a young apprentice from chef Tony Brunner of Brunner’s Landmark in Hunterdon County New Jersey.
Glazed Baby Carrots with Thyme
1 pound medium carrots with the tops
1 small bunch fresh thyme
2 tablespoons butter
2 tablespoons granulated sugar
Kosher salt and freshly ground pepper
Remove the leaves from the thyme and chop coarsely. In a large sauce pot place 3 quarts of water. Wash the carrots under cold water and remove any discolored stems. Slice some of the stem off. Place the carrots in the cold...
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Organic, Pasta, Side Dishes
on Apr 4th, 2011 | 4 comments
During the summer months my Mothers basil would grow like weeds. We always had tons of fresh basil and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil.
Bucatini is a thick...
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Organic, Salad
on Jul 19th, 2010 | 1 comment
Early in the spring I would stop by the Sandy Springs Farmers Market in hopes of finding some large, red, juicy, local tomatoes. Because of last year’s bad weather in the south good tomatoes were very hard to come by. Heavy rains, freezing weather along with an early spring snow in south Florida prevented us from getting some great tomatoes. Yeah, sure local venders had tomatoes but they were not the tomatoes I am used to.
The tomatoes were never ripe and I refused to buy and sell them at the restaurant. We went weeks without them and I probabaly pissed off some servers and ...
Posted by Chef Thomas Minchella in Farmers Market, Organic
on May 1st, 2010 | 4 comments
I really love going to the farmers markets on Saturday mornings. This week I traveled to the Sandy Springs Farmers Market. Awesome, just wonderful to see all the family’s getting out to see the vendors and their wares. The Market is opened on Saturday mornings from 8:30-12:00 May 1 through December. They have a lot to offer and I recommend you stopping by one of these markets. I actually meet a lot of people I know and enjoy making friends with the vendors. Don’t be afraid to talk to the vendors and ask them questions.
There is a annual harvest calender to determine when products...