STEVENSWOOD | MENDOCINO | STEVENSWOOD LODGE » Recipes

Fresh Fava Bean, Lucque Olives and Wild Fennel Frond Salad

Nelson symes — Sat, 22 Sep 2012 02:53:33 +0000

Thank you Seth for this great salad recipe. The Fava bean is a very versatile food. This is a simple recipe to put together for you, family or any event. Enjoy this delicious, crisp, refreshing salad anytime.

Fresh Fava Bean, Lucque Olives and Wild Fennel Frond Salad

Yields: 6-8 portions

1 each Zest of Meyer Lemon

1 teaspoons Fresh Meyer Lemon Juice

6 each Anchovies, Minced

15 each Green Olives, Sliced (use Lucque for fish and Picholine for meat)

2 Tablespoons Wild Fennel Fronds or Fennel Fronds

1 each Garlic Clove, sliced thin

1 1/2 Teaspoons White Wine Vinegar

3/4 cups Olive Oil

3 cups Fava Beans, Blanched and Peeled

1/2 cup Roncal Cheese, grated (if using for meat)

Combine all the ingredients in a bowl, and toss gently. Serve room temperature. This salad is great with grilled or roasted fish and lamb.

Lemon poppyseed pancakes

Mon, 04 May 2009 03:09:55 +0000

Lemon poppyseed pancakes 4 Eggs 1 Cup Ricotta Cheese 4 Lemons Zested (only the yellow layer) 2 Lemons Juiced 4 Tbs. Powdered Sugar 3 Tbs. Poppy Seeds 3 tsp. baking powder 4 Cups Bisquick 2 Cups (+/-) Buttermilk Beat eggs and ricotta cheese. Add lemon zest and lemon juice and buttermilk and whisk together. Next add the powdered sugar and poppyseeds and whisk together. Now add the 4 cups of Bisquick and baking powder. Stir gently together until well combined. A lumpy mixture is ok. Be mindfull not to overmix and batter will become pasty. After batter sits the air bubbles will cause the batter to rise. This is normal because of the chemical reaction from the baking soda and the lemon juice. This is what makes them so fluffy! Spoon batter on to a preheated griddle and wait for the pancakes to bubble and you will know that they are ready to flip when they start to look cooked around the edges. Enjoy.

Red Pear Nigiri

Sat, 01 Mar 2008 01:37:31 +0000

The Chef at Stevenswood likes to play with food. To the right is a photo of his “Red Pear Nigiri,” a play on sushi. On bottom is delicious goat cheese, in the middle is a perfect slice of sweet red pear, and on top is “beet caviar” – but not fish eggs. In the photo he’s putting a piece of Terragon on top. Written by Dean Norman

Wild Rice Pecan Waffles

Sun, 18 Nov 2007 04:03:28 +0000

2 cups—————Pastry flour 1/2 cup————-Corn meal 1/2—————–Salt 4 teaspoons——–Baking powder 2 teaspoons——–Baking soda 2 cups————-Toasted chopped pecans 3 1/2 cups———Cooked wild rice 4 each————-Eggs 1/2 cup———–Corn oil 4 cups————Buttermilk

Stevenswood Cream Scones

Sun, 18 Nov 2007 03:53:46 +0000

6 cups—————Pastry flour 3 tablespoons——-Baking powder 1 1/2 teaspoons—-Salt 3/4 cup————-Sugar 1 cup—————Chopped dried fruit 1/2 cup————Chopped walnuts 3 3/4 cups———Heavy Cream Combine all dry ingredients and sift twice. Add the chopped dried fruit and walnuts, in a large bowl mix well. Stir in the cream with a wooden spoon until the dough just holds together. Turn out onto a floured board and split into 17 oz. portions. Knead each separately about 4 to 5 times and then pat into a circle (ring mold). Brush with melted butter and sprinkle with sugar. With a sharp knife divide into 8th’s. Bake in lined sheet pan and bake at 350 F. for about 15 minutes until the scones are golden brown. Or freeze on a cookie sheet pan. When frozen completely-put into zip lock bag. Remove from bag and cook directly in oven while frozen.

Tuscan Baked Scramble

Mon, 12 Nov 2007 03:06:24 +0000

Tuscan Baked Scramble Pre Heat Convection Oven to 350 degrees. 1 Pyrex 9×12 baking dish (coated with non-stick cooking srpay) 9 XL Eggs room temp. 1 Cup Bisquick ½ Cup Butter Melted (1 stick) 1 Cup 2% Milk 2 Cups Lowfat Cottage Cheese Small Curd 2 ½ cups mozzerella cheese part skim (low moisture) 2 ½ Cups Cooked Diced Sausage 1 ½ Cups Julliane Cut Sun Dried Tomatoes (in olive oil) Drained Well salt & pepper Spray baking dish well with a non stick cooking spray. Spread diced sausage evenly on bottom of dish, on top of the sausage, scatter the sun dried tomatoes evenly. In a large bowl, add the bisquick and season with a dash of salt and pepper to taste. Add melted butter and stir until bisquick is creamy like a rue. Add 1 egg at a time, stirring in to combine. When eggs are all combined, add cottage cheese and milk. After well combined and scraping sides and bottom well, pour into baking dish on top of sausage and sun dried tomatoes, being careful to not pour too quickly to disturb sausage. Use rubber scraper to get all of the batter out of bowl. Add shredded mozzerella on top and spread evenly over top. Gently, put in to preheated convection oven and bake for approximately 35 minutes. You know when it is done when you gently shake dish and there is little movement. As it cools it continues to cook. Approximately 10 servings. Portion with a sharp knife after 15 minutes of cooling. Use squared spatula to remove portions from dish.