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.


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!

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

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.

Corn Bread

Yields 16 Portions


3ea Eggs
.5C Milk
.5C Whey or milk
.25C Butter melted
.5C Brown Sugar
2C Cornmeal
2t Salt
4t Baking Powder
1.25C Corn kernels (optional)


  1. Mix all dry ingredients.
  2. Mix all wet ingredients.
  3. Rest batter for 10 minutes.
  4. Bake 350 for 35 minutes in a 8×8 baking dish or for 14 minutes in 8oz muffin tins. Be careful not to over-bake or it will be quite dry.

Corn Pudding – A Pepperfield Project Staple


Corn wasn’t in short supply at the Pepperfield Project.  This corn pudding gave us a great outlet to feature some of the heirloom varieties grown here.  Likewise, it also doubled as a fantastic way to use the surplus of cheese, goat milk and eggs here at the farm.  It’s a great standalone dish served as a casserole but can also be used to diversify your dinner as an exciting side dish!  Once you’ve tried it, you’ll be hooked!

Yield 8 Portions


1.5C  onion minced
1.5C  corn kernels
1.5C  cheddar
1.5C  ricotta
4ea  eggs
.5C  milk
3floz  whey, or more milk
.5C  butter melted more for cooking
.25C  brown sugar
2t  salt
1/2t  pepper
1/4t  nutmeg
.5C  cornmeal


1.  Sweat onions in 1T butter. Then, once translucent, remove from heat.

2. Next, while cooking the onions combine ricotta, eggs, milk and whey with melted butter. Then, in a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.

3. Slowly whisk in the wet mix as you pour it into the dry. Afterwards, fold in corn, onions and 1C of cheese, reserving some for garnish on top.

4. Finally, bake the corn pudding at 400F for 40 minutes checking after 30 minutes. When done, this pudding should be golden brown on top and slice with a knife leaving no liquid behind.

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