Potato Gnocchi

This potato gnocchi 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 Gnocchi 2# Russet potatoes 4ea Egg yolks 10-12oz Bread flour Pinch Salt, white pepper and nutmeg Method... Continue Reading →

Scratch Baked Beans

Background Our chief 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 Ingredients 2C Dry beans, soaked 1 Leek, washed and minced 1 Paste tomato -... Continue Reading →

Recipe Key – How We Write Recipes

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a reference 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 #... Continue Reading →

Corn Gateau – Cornbread’s Distant Cousin

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 Ingredients 2/3C Sugar 1/2t Salt 2C Cornmeal 6 ea Eggs 3/4C Butter 1/4C Milk Method 1.  Preheat oven as you are measuring out ingredients to 375. 2.  Melt butter on... Continue Reading →

Cornbread – Simple and Delicious

Yields 16 Portions Ingredients 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) Method 1.  Mix all dry ingredients. 2.  Mix all wet ingredients. 3.   Rest batter for 10 minutes. 4.  Bake 350 for 35 minutes in a 8x8... Continue Reading →

Corn Pudding – A Pepperfield Project Staple

Background 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... Continue Reading →

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