Potato Gnocchi

This is a great starch for any ragout or tomato sauce. It’s a simple and fast fix even if your in a pinch and it blows the packaged stuff out of the water.

Yield: 10 portions


2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3.  Test gnocchi for consistency by cooking one small piece of dough in boiling water.  If it falls apart add a little more flour.
4.  Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.
5.  If using immediately place on a flour surface covered with a dry towel.  You can also freeze them at this point.
6.  To cook the gnocchi – from raw or frozen – simply place in boil salted water utill the float and then continue to cook them for 30 seconds.  When you remove them the water should still be at a rolling boil.


It is a somewhat common misconception that these dumplings are done as soon as they float.  If you pull them out prematurely they will be doughy and raw in the center.  If you are unsure whether they are cooked, simply cut one in half. You should see that the dough has very small air pockets all the way through.  The center should also have the same firm but pillowy texture as the exterior of the dumpling.  If they aren’t cooked simply place them back in the boiling water for another 30 seconds.


Raspberry Vinegar (Infused)

This raspberry vinegar is a fantastic way to use up excess fruit.  This aromatic vinegar is great for vinaigrette, finishing dishes and adds a zip of acid and extra layer of flavor to your favorite pickles.


Yield 2qt

+/- 7c Raspberries
2qts White Vinegar (or vinegar of your choice)

1.  Clean raspberries; if using fresh picked check inside each berry for bugs and debris.  Store bought raspberries will not likely have this issue.

2.  Place raspberries in large vessel, about one gallon in size.

3.  Pour vinegar over berries and cover with a lid.

4.  Let this infuse for 1 month before straining out the berries.

This will keep for one year.  You can also use other berries in this recipe.  We haven’t test other fruit, but if you do let us know your results!  This vinegar can also be made with different types of vinegar.  An infused champagne, white wine, apple cider or even balsamic vinegar would be fantastic.

Scratch Baked Beans

Our cheif complaint with standard baked beans is the flavor. They are overwhelmingly sweet without any complexity.

This recipe is crafted with only basic ingredients; no cheats like ketchup – high fructose corn syrup and tomato paste.

Yield 8 Servings

2C Dry beans, soaked
1 Leek, washed and minced
1 Paste tomato – not the same thing as tomato paste, pureed
.5t Allspice
.5t Cloves
1t Celery seed, you can substitute celery leaf but use more
.25C Brown sugar
.25C Molasses
1T Raspberry vinegar or other vinegar
2Cl Garlic, grated
TT Salt and Pepper


  1. Sweat leeks until tender. Add tomato puree and reduce by half.
  2. Cook beans in a pressure cooker for 20 minutes while your sauce is reducing.
  3. Once reduced, add spices, brown sugar, molasses and cook for 5 minutes.
  4. Combine cooked beans into sauce, season and add garlic and vinegar. Cook for another 5 minutes and serve!


This recipe is simple and wants to be modified. Feel free to play around with different seasonings, beans and volumes of ingredients. For example, want some garlic forward beans, increase your garlic by 2x and reduce the amount of other seasonings by half. Looking for a smokier flavor, don’t hesistate to add bacon bits; you could even render chunks of bacon first, then saute your leeks in that gorgeous pork fat to really pack that smoky, meaty punch. Let us know what you do and post your results here!

Just Raspberry Sorbet

The name says it all. This has become a summer favorite here at Pepperfield.

When serving this to your friends and family, don’t be afraid to tell them “It’s just raspberry sorbet.” It’ll make you seem much more skillful having brushed off this feat as nothing. But then you can explain that it really is only “Just Raspberry Sorbet.”

Yield 2 Qts


1 quart fresh or frozen raspberries
1.5C Granulated Sugar


1. Combine raspberries and sugar in a pot and bring to a light simmer. The goal is to dissolve the sugar without cooking the berries for too long.

2. (Optional: cool this down, it’s much easier to work with.) Blend your berry sugar mix until smooth. Do this in small batches to avoid overworking your blender and to ensure a smooth puree.

3. Strain raspberry puree through a fine mesh strainer using the back of a ladle to push it through.

4. Place puree in ice cream maker or dasher attachment of your Kitchen-Aid and spin until firm and scoopable – about 25 minutes. Allow this to set up further in the freezer for 6 hours although it can be served immediately.


This is also a fantastic way to make raspberry sauce. Simply follow steps 1-3 and serve over ice cream, chocolate cake or a yoghurt partfait. Additionally, this sorbet will make a great addition to any dessert that needs that burst of fruit.

(This mini gallery above is credit of Elizabeth Hudson)

Many recipes call for the addition of water; DO NOT ADD WATER. Not only will you dillute this intense raspberry flavor but you will also cause your sorbet to freeze into a solid ice block as it sits in the freezer. The wonder of this recipe is that it’s scoopable as soon as you take it out of the freezer.

Tom Yum Soup

I have made some changes to this traditional hot and sour Thai soup to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar.

Yields 6 Portions


9C Chicken Stock
1ea lemongrass with leaves (or more if using just stalk)
1in Galangal, or ginger
10 kaffir lime leaves
1T Sambul
5cl Garlic
.5# Mushrooms
2ea Onion
2t Sugar
8T Fish Sauce
8T Lime juice


  1. Bruise lemongrass with the back of a chef knife, remove leaves and tie in a bundle around lemongrass, tear lime leaves into rough pieces, slice galangal, place all in a cheesecloth sachet and tie for easy removal. For a more rustic soup omit the cheesecloth.
  2. Combine sachet and chicken stock and bring to a simmer for 20 minutes.
  3. Add sambul, thinly sliced garlic, thin sliced onions and mushrooms to broth, cook for another 10 minutes until items are soft.
  4. Season with fish sauce and sugar, adding more of each until desired profile is reached. Cook for a few minutes and remove from heat.
  5. Add lime juice until desired tanginess is reached, season with salt and serve immediately.


This dish is traditionally cooked with shrimp but to make it more in the essence of Pepperfield we used a whole chicken instead. I also added the meat back into the soup for some added protein but it is entirely optional.


Buttermilk Recipe

Making your own buttermilk is extremely simple. It is a great ingredient to have around for pancakes, cornbread and other baked goods.

Yield: 1Qt

3.75C Milk
.25C Buttermilk – this is your starter

1. Pour milk into a clean glass jar.2. Pour buttermilk into jar with milk.3. Mix it for about 30 seconds with a spoon, cover and let sit at room temperature for 24 hours. This is the inoculation period.Notes:The buttermilk has bacterial cultures in it that will produce lactic acid and essentially sour the milk; don’t worry about leaving it at room temperature to inoculate. This can be kept for for weeks as long as the jar remains clean. We recommend putting this into smaller batches one its made to help preserve it. You can use this buttermilk as a perpetual starter and continue to make more buttermilk from your own.

Recipe Key

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a refrence for clarification.

t Teaspoon
T Tablespoon
oz Empirical Ounce
floz Empirical Fluid Ounce
C Cup
Qt Quart
G Gallon
ea Quantity or Singular Piece
TT To taste
AN As needed
# Pound
in Inch – usually in reference to ginger or galangal

Miscellaneous notes:
– Floz and oz are not interchangeable unless working with water.
– There are 3t in a T
– A T is a ½floz
– Values of cl and in are not as precise as other measurements, be careful not to over or under use these ingredients

Braised Lamb

Yesterday I shared this dish with some family members. It’s a great base to serve just is or you can opt to serve it over pasta or gnocchi as well.

Yields 10 portions


1ea Leg of Lamb
TT Salt and Pepper
24cl Garlic, minced
3ea Onion, chopped
3ea Celery, chopped
3ea Carrot, chopped
2C Dry red wine
1C Warm water
1C Dry morel or other mushroom
1C Dry winecap or other mushroom
1Qt Chicken Stock or Water
2ea Sprigs of thyme, rosemary and parsley


1. Season lamb leg liberally with salt and pepper and place directly on a baking sheet with an at least a 1/2 inch lip. Allow to sit for 15 minutes. While waiting, tie herbs in a bundle and secure with butcher’s twine. Reconstitute mushrooms in warm water, you want to the return to their original soft state; once they get there set them in a separate container and save the liquid. Preheat oven to 450F.

2. Sear lamb in oven until golden brown, takes 30 minutes or longer. While lamb is searing prepare vegetables. Using the same pan that you plan to braise in, heat the pan with a small amount of oil until wisps of smoke form. Caramelize the vegetables by placing them in the pan and letting them cook undisturbed for 1 minute or longer, until good color forms. (You can check this by moving a small portion of the vegetables but be careful, if you mix it you will disrupt the caramelization process.) Once you get some good color on the vegetables give them a quick stir and then let them caramelize again. Repeat this process once more and then add your garlic and deglaze the pan with red wine. Reduce the mixture to syrupy consistency and cook out all the alcohol.

3. Add your stock and mushroom water to the pot and bring to a simmer, taste this and season lightly. This will reduce as it cooks so do not overseason. Remove lamb from oven when ready, place in pot and lower the oven to 300F. Deglaze the roasting pan with some of the hot liquid from the pot, ensuring you scrape all those bits of caramelized meat from the pan. Pour that liquid back into the pot, add your bouquet of herbs and place in oven.

4. Cook for 25 minutes and then, without opening the oven, lower the temperature to 225F. Cook the leg until tender – this could take 4 hours or longer. Taste the meat, if it isn’t tender it isn’t done; braising isn’t timed, it’s about ensuring your final product is super tender. While the leg is cooking use this time to slice the mushrooms and prepare your starch.

5. Remove leg and place in a separate vessel. Drain fat from cooking liquid and then strain out the solids. Pour some liquid back over the leg to keep it moist and return the rest to your pot. Remove the bouquet of herbs! Puree solids in a blender until smooth. Pour that puree back into the pot. At this point, pour the liquid off the leg into the pot, add in your mushrooms and season. Pull the meat from the bone in large chunks and place in liquid. Serve immediately over your choice of starch or as is!

As I mentioned I used gnocchi with my preparation, the recipe can be found here. If that’s how you want to serve it, I’d reccomend cooking your gnocchi first and then sauteeing them in a pan to get some great color. Add your braise and reheat on a simmer and serve.

Corn Gateau

Here is a recipe for a super light corn cake. It is fairly sweet so I reccomend serving it as a dessert.

Yields 10 Portions


2/3C Sugar
1/2t Salt
2C Cornmeal
6 ea Eggs
3/4C Butter
1/4C Milk


  1. Preheat oven as you are measuring out ingredients to 375.
  2. Melt butter on low on stovetop, separate eggs. Simultaneously beat egg whites to stiff peaks adding in sugar gradually as they start to aerate.
  3. In a separate bowl mix cornmeal and salt, form a well in the center and drop the reserved yolks into the center of well. Mix the yolks in gradually to the cornmeal mixture as you slowly pour the butter and milk in. It will look crumbly.
  4. Fold a quarter of the whites into the crumb mix. You can be aggressive with this mixing. One this mix is loosened by the whites, fold the rest into the batter carefully as to not deflate the meringue. Bake for 30 minutes, checking at the 25 minute mark with a cake tester.

Notes: The recipe yields a super light cornbread with no leavener. When making the meringue ensure that the bowl is clean from any fat residue. Any contamination will prevent the meringue from inflating. Following this recipe will allow you to minimize required tool clean-up because you will have made the meringue with clean utensils and can safely use them for the next part of the recipe. Be careful to not overbake this recipe, I can attest it will turn into a hockey puck. The sugar can be backed off to a ½ cup.

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