202 East Davis Street • Culpeper, Virginia 22701 • 540-825-8415
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Chocolate Pasta Kuegel

Chocolate Noodle Kugel 1 lb. Pappardelle's Dark Chocolate Linguine 1 stick butter, cut into pieces 1 cup whole milk 5 large eggs, lightly beaten 1/2 cup sugar 2 teaspoons vanilla 1 teaspoon salt 1 lb. container of sour cream 1 lb. container of small curd cottage cheese Preheat oven to 350 degrees. Butter a 13x9 inch baking dish (lasagna style pan). Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, then return to cooking pot and add butter. Toss until noodles are well coated and butter is completely melted. Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish. Topping: 2 cups cornflakes, coarsely crushed 2 tablespoons sugar 2 teaspoons cinnamon 2 tablespoons butter, cut into pieces For the topping, stir together cornflakes, sugar, and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving. Serves 10.

Cauliflower Snitzel Fried in EVOO

Cauliflower Snitzel Fried in EVOO 1 large head of cauliflower 3 large eggs, beaten 1 1/2 cups flour 2 cups plain bread crumbs 2 tablespoon fresh squeezed lemon juice 2 cloves of garlic, minced 3 teaspoons salt, or to taste freshly ground black pepper, to taste 1/3 cup TASTE Robust extra virgin olive oil, plus more for frying Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it. Whisk together 1/3 cup of extra virgin olive oil, garlic, lemon juice, and one teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour. Whisk the eggs in a pie tin, or similar large flat, shallow dish. Whisk together the flour with a teaspoon of salt, and pepper to taste. In a heavy bottom pan, or Dutch oven, heat about 1-2 inches Robust extra virgin olive oil to 350 F. Dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs. Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Serves 4.

Spicy shrimp with Pomegranate Quince Balsamic and Baklouti Green Chile Olive Oil

Spicy shrimp with Pomegranate Quince Balsamic and Baklouti Green Chile Olive Oil 3/4 pound large shrimp (about 15) 1 Tbs Baklouti Green Chile Extra Virgin Olive Oil 1 Tbs chopped green onion 4 Tbs Pomegranate Quince Balsamic Vinegar Salt and Pepper to taste Sautee cleaned and de-veined shrimp in Baklouti olive oil with chopped onion over medium high heat for 4-5 minutes or until the shrimp turn white, do not overcook. Remove from heat and pour balsamic vinegar over the shrimp, let stand for one minute. Season with salt and pepper. Serve over rice or with some of our Papperdelle pasta.

Simple Asparagus, Ham and Gruyere Frittata

Ingredients 1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too) 1 bunch green onions finely chopped - you could also opt for shallots or onion here instead 1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms 1 cup grated Gruyere cheese or substitute for any cheese you like, or simply leave it out, it's all good 8 large eggs, whisked 1 teaspoon salt or to taste fresh ground pepper 1/4 cup high quality extra virgin olive oil Preheat the oven to 375 F. Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve. In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions, asparagus, and sauté over medium heat for another 2 minutes. Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown. Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes, before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light, healthy meal. Serves 6-8

White Balsamic Spicy Pickled Vegetables

White Balsamic Spicy Pickled Winter Vegetables Ingredients for the brine: 10 cloves garlic, peeled 2 cups **white balsamic 6 teaspoons kosher salt 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed 1/2 teaspoon black peppercorns 1 Bay leaf, torn (**we recommend jalapeno or oregano or TASTE A-1 white balsamic) For the vegetables: 6 young spring carrots, peeled and cut in half lengthwise 1 cup cauliflower 2 thickly sliced shallots 6-8 whole dried red chilies (depending on how hot you like it) Directions In a medium saucepan bring 4 cups water to a boil, reduce the heat so the water simmers, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat. In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 2 months under refrigeration.

Grilled Corn, Avocado, and Tomato Salad

1 pint grape tomatoes 1 ripe avocado 2 ears of fresh sweet corn 2 tbsp fresh cilantro, chopped HONEY LIME DRESSING 3 tbsp Persian Lime Extra Virgin olive oil 1 tbsp Honey Ginger Balsamic vinegar Sea salt and fresh cracked pepper, to taste 1 clove garlic, minced Dash of cayenne pepper

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Zucchini Boats

Vibrantly green zucchini, the smaller ones. Deliciously ripe tomatoes, you can use the little ones (cut them in half) or just cut a bigger one into smaller pieces. Trim up the zucchini, cut them lengthways and scoop out the seeds. Next you want to sprinkle with salt, pepper, garlic powder and a liberal douse of extra virgin olive oil. Place tomatoes in the boats then sprinkle with seasoned bread crumbs. Cook at 350 degrees for 30 minutes. Sprinkle the cheese of your choice on top. Cook under the broiler until the cheese is bubbly and starting to brown. Add some fresh basil and enjoy.

Mango Salsa

Super easy recipe. Serve with grilled salmon. Mango Salsa 1 mango, peeled and diced 1/2 cup peeled, diced cucumber 1 tablespoon finely chopped jalapeno 1 large tomato chopped (remove seeds) 1/3 cup diced red onion 1 tablespoon lime juice 2 tablespoons alfoos mango balsamic 1/3 cup roughly chopped cilantro leaves Salt and pepper Toss it all together and serve alongside salmon or other seafood dish.