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Glazed Baby Carrots with Fresh Thyme

Glazed Baby Carrots with Fresh Thyme
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 Serves 4  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...
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Maine Lobster, Lemon and Asparagus Risotto

Maine Lobster, Lemon and Asparagus Risotto
When my Mom brought me my first taste of homemade risotto I knew this was one of the best culinary delights I would every enjoy! She would make a simple Risotto Milanese, risotto, good Parmesan, butter, and fresh chopped parsley. Risotto is a dish you have to make many times before really understanding how it is made. I do not use a recipe but a guideline of 3/4 cup of Carnaroli or Arborio rice for each person. I find Carnaroli has more starch content which in turn makes for a very creamy risotto. When making risotto remember that it is the rubbing of the wooden spoon against the rice while...
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Coriander Roasted Organic Baby Carrots

Coriander Roasted Organic Baby Carrots
 I “LOVE” carrots. Back in the days when I was apprenticing under Chef Tony Brunner at Brunner’s Landmark in Jersey he would make these wonderful roasted carrots with coriander.  The aroma of the coriander toasting in the hot pan and the caramelization  of the carrots pair very well with the Oven roasted Red Snapper. Coriander Roasted Organic Baby Carrots 2 Bunches of three Color Baby Carrots 1 Tablespoon Olive oil 1 Tablespoon dry Coriander Sea Salt and Freshly ground Black Pepper Wash and scrub the carrots under cold water. Toss the carrots in a large bowl with the...
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Heirloom Tomatoes Oven Dried or Provencal

Heirloom Tomatoes Oven Dried or Provencal
I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.   Pick out some small or medium heirloom tomatoes. Prepare topping: 1 cup of Panko bread crumbs 1/4 cup chopped fresh Thai Basil 2 tablespoons olive oil 1/4 cup Parmesan cheese freshly cracked black pepper Kosher Salt Cut tomatoes in half and place them in a baking dish Toss the Panko crumbs with the Thai basil, olive oil and...
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Rosemary Roast Pork Loin, Smashed Yukon Gold Potatoes, Garden Vegetables

Rosemary Roast Pork Loin, Smashed Yukon Gold Potatoes, Garden Vegetables
Every once in a while I get a great craving for a simple, lean, oven roasted pork loin and while walking through the market the other day I saw these fabulous pork loins  from Thompson Farms and decided to take one home for dinner. Thompson Ranch is located in Dixie, Ga. and provides fresh, naturally grown, environmentally  friendly, pasture-raised pork with no hormones or antibiotics. As I was waking around the market I kept asking myself:  how should I cook the pork loin  and how would I  take a picture for a upcoming blog post? For pork — and meat in general — it is very...
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