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Strawberry Gazpacho with Balsamic, Basil, Black Pepper, Olive Oil Croutons & Guanciale

Gazpacho. To many of us, gazpacho means tomatoes, which is true. But, why should we wait until deep in the middle of summer to enjoy a gazpacho, especially when we have strawberries popping up at the farmers market? The classic-but-uncommon pairing of strawberries and balsamic is one of my favorite things to eat in late…

Chanterelles on Toast with Corn Pudding & Goat Cheese

By: Nicholas Leiss September 21, 2020

Autumn Vegetables, Bread, Cheese, Corn, Goat Cheese, MushroomsChanterelles, Corn, Goat Cheese, Mushrooms, SourdoughLeave a Comment

Chanterelles and corn are kindred spirits. I fully believe in their affinity because they reach peak season at the same time. Chanterelles have a natural, earthy sweetness that is quite similar to corn. In this recipe, we’ll nestle sautéed chanterelles onto grilled sourdough bread from Bread Alone Bakery that is bathed in corn pudding made…

Barnburner Burger with Thrice-cooked Fries

By: Nicholas Leiss April 14, 2020

Bread, Cheese, Cooked Vegetables, Fried Vegetables, Meat, PreservesCheddar, Cheeseburger, Fries, PicklesLeave a Comment

Here it is! The iconic burger and fries. This burger is based on two things: great ingredients and great technique. The motto “less is more” definitely applies here. The first great ingredient you’ll need is Barnburner Cheese from Grafton Village Cheese Company in Vermont. This aged, smoked cheddar is naturally dyed with annatto seeds, which…