Recipes

Recipes from Chef Jody Adams

Breakfast

Apple-Cranberry-Pecan Cake

Summer breakfast –Fried eggs and tomatoes with garlic yogurt and parsley

Hors D’oeuvres and Dips

Pam’s Tomato, Basil, and Parmesan Tarts

Socca Crepe with Spinach and Herb Filling

White bean puree with dukkah, garlic and extra virgin olive oil

Garlic Yogurt

Soups, Salads and Sides

Caramelized onion and watercress soup with Marsala and parmesan toasts

Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds

Wild Mushroom Fricassee

Versatile Buttermilk Mashed Potatoes

Winter Vegetables Gratin with Cranberries and Chestnuts

Warm greens with glazed squash and chevre

Potato Gnocchi Gratin

Staples

Slow Braised Tomatoes

Caramelized onions

Meat

Grilled pork tenderloin with caramelized onion sauce with capers and anchovies

Sweet and Sour Braised Rabbit with Chocolate

Grilled Rosemary Lamb Skewers with Garlic Yogurt

Seared Loin Lamb Chops with Saffron and Roasted Garlic Pan Sauce

Braised Stuffed Veal Breast with Porcini Mushrooms

Poultry

Grilled Smoked Chicken with Poppy Seeds and Pancetta

Roasted Cornish game hens stuffed with dukkah and artichokes

Steamed Pan Roasted Duck with Honeyed Quince Compote

Roasted Brined Turkey with Fennel-Herb Stuffing

Seafood

Grilled head-on shrimp with smoked shrimp-black olive ravioli and yellow pepper sauce

Cloaked cod with slow cooked tomatoes

Salmon with Walnuts and Dried Cranberries

Pasta and Rice

Fresh Pasta

Bucatini alla Guerilla Grilling with Eggs and Tasso Ham

Fazzoletti – “Hankerchiefs” with Lemon Cream, Pistachios, Spinach, and Slow-Roasted Tomatoes

Spring Green Risotto

Dessert

Vin Santo Truffle Tart