10 Aug Autumn Pear Salad


  • 3-4 stalks celery heart
  • 3 ounces imported parmesan cheese
  • Small handful walnut halves
  • 3 large, ripe but firm pears
  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Freshly ground pepper
  • Radicchio leaves or other red or bronze-colored lettuce leaves


  1. Remove strings from celery and cut into thin diagonal slices. Reserve a few celery leaves.
  2. Cut parmesan cheese into paper-thin slivers.
  3. Coarsely chop walnuts.
  4. Core and thickly slice pears. If not using immediately, toss pears with a little lemon juice to prevent discoloration.
  5. Place celery, cheese, walnuts, and pears into a bowl. Drizzle with a little olive oil and lemon juice to taste. Season with salt and pepper and toss very gently.
  6. Line serving platter with radicchio leaves and gently arrange salad on top. Garnish with reserved celery leaves.
Read More

04 Aug Eggs Poached On Sweet Peppers & Onions

From Edibles Magazine Summer 2015, Serves 4


  • 1/4 cup olive oil
  • 2 sweet red peppers, sliced
  • 2 medium onions, sliced
  • 2 large tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • Salt and fresh ground black pepper
  • 8 large eggs
  • 1/2 cup grated parmesan cheese for garnish
  • 2 tablespoons chopped flat-leaf parsley for garnish


  1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.
  2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.
Read More

01 Aug Farm Fritters with Spicy Green Goddess

By Chef Jed Demler, Savoureux Catering

Fritters Ingredients:

  • 1/2 cup whole milk
  • 1 cup all purpose flour
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 2 cups shredded zucchini, squash, or corn off the cob
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons minced fresh herbs (chives, dill, parsley)
  • Vegetable oil for cooking

Green Goddess Ingredients:

  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 3 tablespoons chopped chives
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon lemon juice
  • 1/2 jalapeno, seeded and chopped
  • 2 cloves garlic, chopped until paste
  • Salt and pepper

Fritters Directions:

  1. Heat 2 inches of vegetable oil in a large skillet to 350 degrees.
  2. Lightly beat the egg and add to the milk. Stir together the flour, spices, and baking powder. Add the dry ingredients to the wet ingredients and stir until smooth. Fold in vegetables and herbs.
  3. Drop spoonfuls into hot grease, making sure not to overcrowd the pan (overcrowding brings the temperature of the oil down drastically and will affect the texture of your fritters). When edges tuen golden brown, flip (flipping only once). The entire cooking process should take 90 seconds to 2 minutes!
  4. Remove from oil and immediately toss with salt.

Green Goddess Directions:

  1. Super easy! Blend all ingredients in a blender until very smooth.
  2. Season with salt and pepper and refrigerate for at least 2 hours before use (allowing flavors to meld).
Read More

29 Jul Slow-Cooker Pork Carnitas

Makes enough for 10-12 tacos


  • 2 tablespoons olive oil
  • 1 medium white onion, chopped into big pieces
  • 2 pounds pork shoulder
  • 4 cloves garlic, peeled and left whole
  • 1 stick cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1 teaspoon Spanish paprika (or, you can use regular paprika or chipotle powder)
  • Sea salt
  • Black pepper


  1. In a large skillet, put the 2 tablespoons of olive oil and the chopped onion and turn the heat to medium. Let cook until the onions begin to become translucent, about 5-10 minutes. Then, add the pork and sear on all sides. Remove the pork and onions and put into the slow cooker.
  2. Add the rest of the ingredients, including a generous bit (around 2 tablespoons) of salt. Stir everything together, and add enough water to cover 2/3 of the pork. Cook on low for 5-6 hours. Let cool, and refrigerate until ready to eat.
  3. When ready to eat carnitas, first preheat the oven to broil and move the top rack to the middle of the oven. Shred the pork and put the pieces of shredded pork and some of the juices in a baking dish, and cook for 15-20 minutes or until the pork gets crispy.
  4. Serve with warm tortillas, chopped jalapeños, lime, cilantro, and pico de gallo.

Note: If you don’t have a slow cooker, you can do this on top of the stove in a big, heavy pot and cook on low heat. 

Read More

21 Jul Summer Corn Cakes with Fresh Ricotta and Heirloom Tomato Salsa

By Chef Jed Demler

Summer Corn Cakes Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 cups corn (2 ears shucked and removed from cob)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • Butter or cooking spray (for the pan)



  1. Combine the flour, milk, eggs, oil, baking powder, and salt in a mixing bowl and stir until smooth. Fold in 1/4 teaspoon black pepper and 2 cups of corn.
  2. Heat skillet or hot plate to medium-high heat and spoon a tablespoon or so onto a greased (butter or spray) section of the pan.
  3. When the edges turn brown and pull off of the pan, flip. Cook maybe 2 minutes on each side.

Homemade Ricotta Cheese Ingredients:

  • 4 cups whole milk or goat milk
  • 2 cups cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • Fresh cracked black pepper
  • Cheesecloth



  1. Heat the milk, cream, and salt in a heavy-bottomed pot over medium-high heat until you reach a boil. Turn off the heat and add the lemon juice. Stirring frequently, the curd will start to separate from the whey.
  2. Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
  3. Once cold, mix in lemon zest and black pepper

Tomato Salsa Ingredients:

  • 1 large heirloom tomato (diced)
  • 1/4 cup cucumber (skinned, seeded, and diced)
  • 2 tablespoons red onion (minced)
  • 1/2 jalapeno (seeded and minced)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped herbs (basil, dill, or tarragon)
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste


To Assemble:

Spread ricotta cheese over the corn cake and top with fresh salsa!

Read More

18 Jul “Maque Choux” Summer Salad

By Chef Jed Demler

Maque Choux (“Mawk Shoe”) is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp instead of hot (although it is still delicious hot).


  • 1 cup fresh cream peas (purple hull or crowder work as well)
  • 2 cups fresh corn (3-4 ears taken off the cob)
  • 1 jalapeno (seeded and diced) – may also use any bell pepper
  • 1/2 cup diced onion (about 1/2 medium onion)
  • 1 tomato diced (a handful of halved grape, cherry, or baby heirloom tomatoes also work well in this salad)
  • 4 strips of bacon (you could use andouille sausage or ham)
  • 1 large avocado
  • 2 green onions (sliced – green tops only)
  • 2 tablespoons fresh torn basil (try not to cut basil, it bruises very easily)
  • 2 tablespoons fresh chopped parsley
  • A few dashes hot sauce (I like tabasco or Louisiana hot sauce for this)
  • 2 tablespoons butter
  • 1/2 cup water
  • Salt and pepper to taste


  1. First, rinse and drain fresh peas.
  2. In a medium pot, cover the peas with heavily salted water (1 inch above peas) and bring to a boil. Lower heat to summer, cover, and cook until tender (45 minutes or so). Throw any scraps (bacon pieces, onion or garlic scraps, jalapeño stems) in the pot with the peas. It really reduces waste and adds a lot of flavor. Drain and set aside when cooked.
  3. While peas are cooking, fry bacon until crispy in a large, heavy bottom pan. Remove bacon and excess grease from pan and allow bacon to cool. Turn heat to medium high, add butter, onions, and jalapeno. Saute until onions are translucent and peppers are tender, about 3 minutes. Add corn, season with salt and pepper, and cook with onions and peppers for another 3-5 minutes. Add peas, water, and a few dashes of hot sauce, letting simmer until combines (another 3-5 minutes). Remove from heat and set in serving bowl, letting cool slightly. While cooling, you can seed and dice the avocado as well as chop the cooked bacon.
  4. To finish, toss the corn and pea mixture with basil, parsley, chopped bacon, green onion, diced avocado, and tomatoes. A little extra salt and pepper and maybe a shot of lemon/lime juice can give a little zing as well.
Read More

13 Jul Orange and Avocado Salad


  • 5 navel oranges or citrus of choice
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 3 tablespoons basil chiffonade
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup French vinaigrette


  1. Peel and section the citrus, removing all of the white pith from the oranges. Cut orange sections into 1/4 inch pieces. Transfer to a large bowl.
  2. Add avocado, green onions, basil, and crushed red pepper. Toss to combine.
  3. Season salad to taste with salt and pepper. Drizzle with vinaigrette and serve.
Read More

06 Jul Watermelon Gazpacho

By Chef Jed Demler

Gazpacho Ingredients:

  • 2 cups sweet, ripe watermelon
  • 1 cup diced tomato (1 large tomato)
  • 1/2 seeded and diced cucumber (about 1/2 a cucumber)
  • 1 jalapeno seeded and diced (keep the seeds if you want more heat – you can use Thai chiles or serrano as well for more heat)
  • 2 tablespoons diced red onion (1/4 of a small onion)
  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons sherry vinegar (red wine vinegar, balsamic, or even fresh lemon juice could be used)
  • Salt and Pepper to taste

Garnish Ingredients:

  • Crumbled queso fresco, feta, or cotija cheese
  • Watermelon (I like to use an old-fashioned melon baller, but a small dice is just the same)
  • Finely chopped herbs (basil, dill, mint, tarragon, or chives could all work. Just sue what you have).
  • Flavored oil or vinegar


  1. In a food processor, puree the tomatoes and watermelon until smooth. Add the jalapeño, cucumber, and red onion and pulse until blended and combined (I like a bit of texture). Season with salt and pepper and sherry vinegar and while pulsing, stream in the extra virgin olive oil.
  2. Transfer to a container and refrigerate for at least 2 hours (the longer the better).
  3. Garnish with crumbled cheese, herbs, watermelon balls, flavored oil (I like meyer lemon), and balsamic vinegar.
Read More

30 Jun Mediterraneo’s White Bean Soup

Makes about 4 quarts or 16 servings


  • 2 lbs. dry white (Great Northern) beans
  • 4 slices bacon (applewood smoked is available), chopped
  • 2 medium yellow onions, chopped
  • 2 teaspoons brown sugar
  • 3-4 whole sprigs of fresh thyme
  • 1-2 whole sprigs fresh rosemary
  • 1 tablespoon finely chopped garlic or garlic puree
  • 3 quarts chicken stock
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste


  1. The night before, sort, rinse, and soak beans according to package directions. Or, rinse beans and place in a large pot and cover with water. Bring water to a boil over high heat, cover, and boil for 1 minute. Remove from heat and leave covered for 1 hour.
  2. After beans have soaked overnight or steeped for an hour, drain and reserve.
  3. Over medium heat in a large heavy pot, cook bacon until nearly brown. Add onion and cook until soft.
  4. Fold cheesecloth over to make an 8-inch square. Rinse thyme and rosemary and place in cheesecloth. Tie ends together with string or white thread.
  5. Add beans to onion mixture along with garlic, chicken stock, herb bundle, and any leaf. Simmer about 45 minutes or until beans are tender, but not overcooked. Discard herb bundle and bay leaf.
  6. In food processor or blender, puree half of the beans in small batches. Stir pureed beans back into soup. Add salt and pepper to taste.

Note: If applewood smoked bacon isn’t available, use any smoked bacon and add optional brown sugar.

Read More

27 Jun Migas

From Chef Jed Demler


  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)


  1. Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  2. While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  3. When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  4. Garnish with salsa verde and avocado.

Salsa Verde Ingredients:

  • 2 bunches cilantro (stems removed)
  • 6 cloves garlic (cleaned and crushed)
  • 1 jalapeno (seeded and diced)
  • 2 limes (juiced)
  • 2-3 tablespoons extra virgin olive oil
  • Salt and papper to taste

Salsa Verde Directions:

  1. First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  2. Drizzle, while blender is running, the olive oil into salsa until combined.
Read More