The Village Voice Blog

Grits, Basic and Beyond

October 26th, 2010

Stick with the classic Southern style, or spice it up!


1 part    Stone Ground Grits

3 parts     Water

to taste    Heavy Cream

to taste    Salt and pepper

optional      Cheddar Cheese

optional      Jalapenos (chopped)

Method: Bring the water to the boil. WHILE BOILING, Sprinkle in the grits. Keep stirring until thoroughly combined. Simmer for around twenty-five minutes. Season and cream. Add the cheddar and/or jalapenos.


October 26th, 2010


1 Cup      Yellow or red onion (diced 1/4 inch)

2 each     Celery stalks (diced 1/4 inch)

1/2 cup     Red peppers  (diced 1/4 inch)

1/2 cup   Green Peppers    (diced ¼ inch)

1/8 cup    Jalapenos

1 each    Euro Cucumbers

1 Tbsp.    Garlic (minced)

4 slices    White bread (trimmed and fine chopped in the cuisinart)

1 quart     Tomato Juice

1 quart     Bloody Mary Mix

1/4 cup    Lime Juice

to taste    Cilantro

to taste    Salt & Pepper

to taste    Tabasco

to taste    Sugar

Method:  Combine and Puree about ¼ of the mix.

Lavender Chicken

October 26th, 2010


2 ½ lbs.    Chicken (marinated, grilled and fully cooked)

1 each     Red Onion (1/4 moon slice)

¼ bunch     Celery (cut the same shape as the onions)

½  cups     Toasted Pinenuts

2 Tbsp.    Lavender herb mix (see recipe)

2 each    Lemons (filleted and tossed in sugar and salt & pepper)

¾  cups     Apple cider vinegar

½  cups     Olive oil

To taste   Salt & Pepper


Method:  Cut the chicken in fine strips.  Toss with all other ingredients.

Lavender Herb Mix:


¼  cup     Lavender (picked)

¼  cup      Rosemary (picked)

1/8  cup    Thyme (picked)

1/8 cup      Oregano (picked)

1/8 cup      Sage (if available)

¼  cup      Parsley

Method:  Combine and chop all.

Marinade for Lavender Chicken:


1 Tbsp.    Lavender (chopped measure)

1 Tbsp.    Rosemary (chopped)

1 Tbsp.    Garlic (puree)

2Tbsp.    Honey

1 ounce    Lemon Juice

¼  cup     Olive Oil

to taste    Salt & Pepper

Method:  Combine all.

Roast Mushroom Soup

October 26th, 2010

**Yields 1 gallon of soup (16 portions)


1 lb.     Mushroom (white or cremini), sliced

2 Tbsp.   Vegetable Oil

1/4 cup    White wine

1/4 lbs.     Butter

1 each       Medium onion, diced

4 Tbsp.      Tomato Paste

1/2 cup      AP flour

2 qts.          Water

2 cups         Heavy cream or Half & Half

to taste      Salt & Pepper


Toss sliced mushrooms in the oil and white wine. Roast in the oven (350F), stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions and cook until slightly browned. Add tomato paste, cook slightly and add flour. Add water, and bring to simmer. Simmer for twenty minutes. Combine cream and soup. Heat, season and serve.

Note: A good topping is a savory whipped cream with Sherry or Port.

White Bean Soup

October 26th, 2010

**Yield: 10 portions


1 pound       White Beans (Dry) Great Northern or Cannelini Beans

1 pound       Diced Tomatoes in Juice (Hunt’s Petite)

1 each      Yellow Onion, large, chopped

½   tbsp.     Garlic, minced

¼  cup       Extra Virgin Olive Oil

2 quarts      Water

1 each       Bay Leaves

Salt & Pepper to taste

Fresh herbs and/or prosciutto for garnish.


Soak beans overnight in water (at least one inch over dry beans). Drain.

Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay and simmer for one to three hours. Season to taste.

Veggie Burgers

October 26th, 2010

**Makes 12 burgers.


Black beans (cooked)      3 cups

roasted corn (dry roast)     3 cups

yellow pepper  (fine dice)   1 large

red pepper (fine dice)    1 large

red onion (fine dice)    1 large

tomato paste    1 TB

salt/pepper mix  to taste

cumin   1 tsp

thyme (fine chop)    2 tsp

red pepper flakes     1 tsp

cilantro (ruff chop)     2 TB

bread crumbs (fresh NOT panko)      3 cups

sticky rice (cooked)     3 cups

garlic    1 TB


Saute peppers, onions, and garlic together with cumin. When done, mix everything else in a mixer.

Pumpkin Creme Brulee: a seasonal treat!

October 26th, 2010

**Note: This recipe yields 24 creme brulee, so you might want to pare down the proportions for family size.


4 cups             Sugar

1 ½  qt.          Half and Half

14 each            Eggs

6 each              Yolks

2 Tbsp.            Vanilla

1 can                Pumpkin (15 ounce can)


Bring the half & half and half of the sugar to a boil. Combine the eggs, yolks, pumpkin, vanilla, and the rest of the sugar. Pour the boiling liquid into the sugar mix gradually while stirring briskly. Pour into molds and bake in a conventional oven at 325F until set. Cool, wrap and refrigerate.

Gingered Sweet Potatoes

October 14th, 2010


Sweet potatoes        3-4 large, peeled and large dice

Chef potatoes            7-8 large, peeled and large dice

Ginger                     1 lb

Heavy cream           ½ cup

Butter                        ½ lb

Salt and pepper      To taste


Puree ginger finely, then place in cloth napkin and ring out ginger juice. Combine butter and heavy cream in pan and heat till butter is completely melted, Boil sweet and chef potatoes together until fully cooked. Strain and heat in oven (375) for 5-10 min. (just enough to dry out potatoes) Run through ricer or mix in large mixer, add cream, butter, ginger, and salt & pepper all to taste.

Ginger Orange Creme Brulee

October 14th, 2010


1qt            Whole Milk

1qt            Heavy Cream

2 T            Vanilla Extract

24             Egg Yolks

2 c            Sugar

1/2 c        Ginger, Peeled and Thinly Sliced

Zest from 3 Oranges


Bring to a boilCream, milk, sugar, vanilla, zest, and ginger

Remove from heat

Whisk yolks and temper with milk mix (one ladle at a time)

Add eggs back into the milk mix

Strain through a chinois

Pour into molds

Bake @ 325 in a water bath for 30 minutes or until just set

Brownie Pie

October 14th, 2010


12 oz       Butter

9 oz         Unsweetened Chocolate

3  c           Sugar

1  c           Dark Corn Syrup

3/4 c        Unsifted Flour

1.5 T         Vanilla

3/4 t          Salt

3                Eggs


In a 4qt saucepan melt butter and chocolate

Remove from heat

Stir in sugar, corn syrup, flour, vanilla and salt

Mix till well blended

Stir in slightly beaten eggs

Pour into 9″ graham cracker crust

Bake @ 350 for 35 minutes until filling is puffed and center firm

Yield = 2 pies


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