2 tbsp butter 2 tbsp olive oil 2 cloves minced garlic 1 small onion 1 cup chopped parsley 2 eggs 3 Foggy Mornings 1/2 cup plus 1/4 cup grated Parmigiano Reggiano 1 box jumbo pasta shells 1 quart of your favorite freshly made tomato sauce Pre-heat the oven to 325 degrees. In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft. In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine. Drain the shells and stuff with the cheese mixture. In a 9 by 13 in. pan,...
12 eggs
2 Tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoon unsalted butter
4 oz (1 cup) Nicasio Reserve, shredded
2 Avocados, sliced
Whisk eggs in bowl. Add milk, salt and pepper and beat to blend. Melt butter in a large pan over medium high heat. Add eggs and stir. As eggs begin to form curds, (after about 1 minute), add cheese. Cook 3-5 more minutes until curds are set. Garnish servings with avocado. Serves 8 people
Salad greens for 6 to 8 people
1 Foggy Morning
1 pint fresh strawberries
Balsamic Vinaigrette
Place the washed greens in a large bowl.
Cut up the Foggy Morning into small pieces, quarter the strawberries, and add to the greens.
Toss the salad with enough vinaigrette to moisten and serve immediately.
Balsamic Vinaigrette
3 tbsp balsamic vinegar
1/2 tsp salt
Freshly ground pepper
1/2 cup olive oil
In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil, while continuing to whisk briskly.
1 lb fresh peas, in pod, shelled (about 1 to 1 and 1/2 cups) or frozen peas 7 cups chicken stock 2 T olive oil 1 T butter + 1 T 2 shallots, finely chopped Sea salt and freshly ground pepper 2 c Arborio or carnaroli rice 1 c white wine (sauvignon blanc) 1/2 foggy morning cheese 1 T lemon juice 1. In large saucepan, heat stock and keep it at a mild simmer, while you prepare risotto. 2. In another large pot combine oil, butter, shallot and cook over low heat until soft, but not browned 3-4 minutes. Add rice and stir until rice is well coated with fat 2-3 minutes.3. Add 1 c white wine stirring constantly until...
1 pound dried Pappardelle or Fettucine Sea salt and freshly ground pepper 1 stick butter 1 pound 8 ounces mushrooms, sliced 3/4 cup finely chopped shallots (about 3 large) 1/3 cup dry white wine (Sauvignon Blanc) 6 ounces Nicasio Square Cheese (about 1 pre-packaged piece), cut into 1/2 inch cubes 1 cup fresh flat leaf parsley, chopped 1. Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve 3/4 cup cooking water. 2. Meanwhile, Heat 2 tablespoons butter in a large skillet. Over high heat, brown half the mushrooms, stir occasionally 6-8 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to a plate. Add 1 tablespoon butter and...
