Summer: roll out the ice box, set up the grill, kick back and let the fire do the cookin'. Fall: visit the local apple orchard and pick your favorite variety of apples for apple pie. Winter: ham, duh! Spring: juice oranges and strawberries are coming back into season!! Next summer: roll out the ice box and start it all over again!Chicken Liver Salad by David Lawrence
1. Rustic Chicken Liver Salad with Poached Egg
This recipe for a rustic, flavorful, peasant-style salad is sure to bring a unique experience to your dinner. Starting with endive (also called chicory or frisée) for its bitter flavor and vivid color, this recipe adds diced tomatoes, applewood smoked bacon, chanterelle mushrooms, and sautéed chicken liver. The salad is mixed with a vinaigrette dressing made from an emulsion of creole mustard, sherry vinegar and olive oil, and topped with two whole poached eggs. Watch Executive Chef David Lawrence share his recipe in this Grokker Premium video.
2. Wine Country Salad with Prosciutto & Burrata
The perfect personification of wine country, this farm to table salad features creamy Burrata cheese, wild mushrooms sautéed in white wine, roasted asparagus, prosciutto, arugula and a champagne vinaigrette. Easy to prepare yet packed with the sophisticated flavors of Northern California's wine country, this appetizer salad is a perfectly balanced recipe. Journey with Wine Country Chef Eric Lee as he introduces you to the unique flavors of wine country.
3. Roasted Fall Vegetables
Perfectly roasted Fall vegetables in brown butter. With beautiful colors, these delicately seasoned and caramelized vegetables from renowned New American Chef, John Paul Carmona, are the perfect side to go with any meal. Quick to prepare, yet layered with flavor, this vegetable dish will be one you prepare over and over again. Enjoy this Grokker Premium video lesson on Roasted Fall Vegetables from one of the world's finest chefs.