Momo's Recipe Vault

8 heads of escarole

olive oil, as needed

salt and pepper, to taste

Throughly clean escarole and halve.

Toss w/ olive oil and salt and pepper

8 oz. brussel sprouts

1 oz. butter

2 oz. pecans

salt and pepper, to taste

Trim sprouts and mark an X at the bottom of each with a paring knife.

Boil sprouts in salted water for 10 minutes. Drain and hold warm.

Heat and butter in a saute pan until it turns a nutty brown. Add pecan and toss to brown them.

1/2 a head of cauliflower

3/4 oz. butter

1/2 tsp. kosher salt

1/8 tsp. pepper

Pull leaves from the cauliflower and cut out the core.

Cut florets into 1 inch pieces and place in a pot with 1 inch of water. Cook covered for 15 minutes.

Place half the cauliflower in a food processor. Measure out 3/4 cup of liquid and pour a quarter of it into processor.

Puree until smooth. Add the remaining cauliflower and liquid and puree until smooth.

1 pound asparagus, trimmed

1 tbs. olive oil

1 tsp. fresh thyme, minced

1/2 tsp. kosher salt

1/4 tsp. black pepper

Place asparagus in a roasting pan lined w/ parchment paper.

Drizzle with oil and toss to coat. Sprinkle with thyme, salt, and pepper.

4 oz. carrots, julienned

1 pinch kosher salt

1 pinch white pepper

4 green onion stalks

Blanch and shock carrots, then drain.

Remove green part of onions and cut in half lengthwise. Blanch and shock.

Portion a bundle of carrots and tie the onion around the middle.

8 roma tomatoes, halved

1 tbs. garlic, grated

1/2 tsp. oregano

1/2 tsp. thyme

2 tbs. olive oil

salt and pepper, to taste

Place all ingredients in a bowl and toss to coat.

Place tomatoes on top of a silpat (silpat- nonstick silicon baking mat) cut side down.

Bake in 400F oven until skins start to crack and brown.

Chef’s Notes: Don’t actually remember making this one. Apologies, the measurements are a bit weird.

1 celery bunch

2 & 2/3 oz. yellow onion, sm. dice

2/3 tsp. garlic, minced

2/3 oz. butter

1/3 oz. olive oil

1/3 tsp. thyme

7 basil leaves, chiffonade

2 & 2/3 oz. white wine

1/3 pint chicken stock

Cut away butter celery ribs, trim heads to 6″, trim root and cut into quarters.

Saute onions and garlic in butter and oil until tender, then add celery to pan and saute.

Add thyme, basil, wine, and stock, bring to a boil and then reduce to a simmer. Cover and braise in oven at 350F for 1 hour.

1 pound rainbow Swiss chard

3 garlic cloves, sliced thin

2 oz. yellow onion, sm. dice

2 oz. white wine

salt and pepper, to taste

1 oz. olive oil

Heat suitably sized pan and oil, then saute onion and garlic till tender.

1 pound butternut squash, med. dice

1/4 tsp. cinnamon

1/8 tsp. ground cardamom

2 tbs. brown sugar

2 tbs. lemon juice

2 oz. butter, melted

Place squash in buttered pan. Season with salt and pepper, cinnamon, cardamom, and brown sugar.

Drizzle lemon juice and butter over squash.

1 tbs. kosher salt

12 oz. broccolini

1.5 tbs. olive oil

3 cloves garlic

Bring 8 cups of water to a boil, prepare an ice bath and colander.

Trims stems down a third.

Boil broccolini for 2 minutes. Drain and shock. Drain and set aside.

12 oz. spinach, destemmed

1/2 oz. olive oil

1/4 oz. shallot, minced

1/8 oz. garlic, minced

salt and pepper, to taste

Trim and destem spinach. Rinse and drain spinach.

Heat oil in saute pan, add shallots and garlic and saute.

Remove pan from heat, add spinach, filling the pan.

Toss and turn spinach as it cooks, saute until spinach is wilted, tender, and hot.

12 oz. butternut squash, large dice

2 tbs. olive oil

salt and pepper, to taste

1. Toss squash w/ oil, salt and pepper

6 oz. butternut squash. rough chopped

2 cloves of garlic

1 sprig of thyme

water, as needed

salt and pepper, to taste

Place squash in a sauce pan w/ garlic and thyme. Add enough water to cover and bring to a simmer. Cook until soft.

Drain the water, reserve, and remove thyme sprig.

Place squash and garlic in vita prep (blender) and turn on low speed. While it’s running, slowly incorporate water until smooth.

4 oz. carrots, battonet

1 tsp. sugar

1 1/4 tsp. salt & pepper

1 bay leaf

2 thyme sprigs

2 tbs. butter

water, as needed

Combine ingredients in a sauce pan. Bring liquid to a boil, then reduce to a simmer.

Cook until water evaporates and butter starts sizzling, about 20 minutes.

Refresh with 1 tbs of water and shake pan a few times.

1 tbs. butter

½ cup yellow onion, sm. dice

1 cup pearled barley

2.5 cups chicken stock

¾ cup button mushrooms, quartered

salt and pepper, to taste

Melt the butter in a saucepan and sauté onions and mushrooms till tender.

Add barley and saute for 2 minutes.

Add stock and bring to a boil, then cover and place in 350F oven until done, about 20 minutes.

Alternative step 3, simply bring the boil down a simmer, cover and let cook for 20 minutes until the barley’s absorbed all the stock.

Chef’s Notes: Haricot Vert are literally green beans.

8 oz. haricot verts, trimmed

1 tbs. butter

1 tbs. shallots, minced

2 oz. slab bacon, brunoise

salt and pepper, to taste

Blanch green beans, shock and drain

8 oz. pattypan squash, quartered

2 tbs. olive oil

½ tsp. salt

¼ tsp. pepper

In a mixing bowl, toss squash, olive oil, salt, and pepper.