Home > Products > Recipes

Recipes

We promised you recipes, and we delivered….

The City Pantry is such a fun place to work. When we put the call out for recipes, counting our daily drop-ins, we received recipes from 23 different sources, each with a story attached similar to the chenille robe and curlers from The Vintage Pantry. We are starting out small, but hope you’ll try at least one of these memories.

SPICY TOMATO SAUCE

Courtesy of Kikki

1/3 cup Frantoia Sicilian Extra Virgin olive oil

3 garlic cloves, minced

1 cup black olives, pitted, and roughly chopped

1 tsp red pepper flakes

3 t capers, drained

2- 28 oz San Marzano tomatoes, crushed by hand

1/4 c fresh basil leaves, hand torn

Fleur de Sel sea salt and freshly ground pepper corns to taste

Place a large sauce pan over medium heat and add olive oil, heating gently.

Add garlic and sauté 1minute.

Add olives, red pepper flakes, and capers.

Allow to cook for 2 minutes, stirring often.

Add tomatoes with juices and bring to slow boil.

Stir in basil leaves and season with salt and pepper. Simmer for another half hour.

Kikki uses this sauce for an eggplant parmesan recipe that is over the moon. She doubles the sauce ingredients for this dish.

BALSAMIC HONEY GLAZE

Courtesy of Miss Gracie

4 cloves garlic, finely chopped

1 T chopped fresh rosemary

1/2 C J. LEBLANC 12 year old aged balsamic vinegar

3 T OURS BRUN lavender honey

2 T J. LEBLANC Huile de Noix olive oil

1 T Edmond Fallet Moutarde en Grains dijon mustard

Guerande grey salt and crushed long pepper pods

Place garlic and rosemary in a small bowl. Add vinegar, honey, olive oil, mustard, and salt and pepper to taste.

Pour glaze over baked or grilled chicken or pork tenderloin after cooking is complete. Then return meat to a 350 degree oven and roast an additional 8 to 10 minutes.Spoon glaze over meat when serving.

We tried this on roasted vegetables as well. Not much, just an ooch. We think this recipe is a winner.

BETTER THAN BAKERY BROWNIES

Courtesy of Dr. Cal My Other Best Friend

1 lb. Unsalted butter

1 lb. Plus 12 oz. Semisweet chocolate chips, divided

6 oz. Scharffen Berger unsweetened cocoa powder

6 extra large eggs

3 tbs instant coffee powder

2 tbs Nielsen-Massey bourbon vanilla extract

2 1/4 cups sugar

1 1/4 cups King Arthur AP flour, divided (1cup for

batter, 1/4 cup for chips and nuts)

1 tbs baking powder

1 tsp gray sea salt

3 cups chopped walnuts

Preheat oven to 350 degrees. Grease and flour 13” x 18” x 1 1/2” sheet pan.

Melt together butter, 1 lb chocolate chips, and the unsweetened cocoa powder in double boiler. Cool slightly. Stir together eggs, instant coffee, vanilla, and sugar. Stir this into warm chocolate mixture and allow to cool to room temperature.

Stir together 1 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture. Toss walnuts and 12 oz of chocolate chips with 1/4 cup of flour to coat. Then add to the chocolate batter. Pour into prepared sheet pan.

Bake for 30 minutes, or until tester comes out clean. Do not overbake. Hint: to allow air to escape from between batter and pan, rap pan against oven shelf halfway through baking.

Cool thoroughly, cut into squares, then freeze for best gnoshing.

BARBECUE SAUCE TO DIE FOR

Courtesy of The Twins in Milwaukee

1/4 C vegetable oil

1 small red onion, diced (1 cup)

2 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1/2 tsp red pepper flakes

1 tsp lime zest

1 T finely grated ginger

1/3 C cider vinegar

1/2 C Amore double concentrated tomato paste

1/2 C Le Grand Miel mixed flower honey

2 T Moutarde de Dijon mustard

1/3 C Kikkoman soy sauce

1/4 C fresh orange juice

Heat the vegetable oil in large saucepan over medium-low heat. Saute onions and garlic for 5 to 7 minutes, until onions are translucent, but not browned.

Add chili powder, ground cumin, and red pepper flakes. Continue cooking for 1 minute.

Add lime zest and ginger, cook for an additional minute.

Add vinegar, tomato paste, honey, mustard, soy sauce, and orange juice.

Simmer uncovered on low heat for 15 minutes or until thick.

The Twins claim you’ll not need another recipe for BBQ sauce once you’ve tried this. We agree.

TRUFFLE BROWNIES

Courtesy of my best friend Michael Allen

2 eggs

1/2 tsp guerande gray salt

1 cup sugar

1 t Nielsen-Massey pure vanilla extract

1 stick margarine

3 oz scharffen berger unsweetened chocolate baking bars

1/2 c king Arthur all purpose flour

Chocolate ganache for topping, recipe follows special equipment, 9 inch round foil cake pan

preheat oven to 350 degrees f

beat eggs and salt together in large mixing bowl until frothy. Add sugar and beat until eggs are thick and pale yellow, about 2 to 3 minutes. Add vanilla extract and beat an additional 30 seconds.

Microwave margarine and chocolate on high for one minute. Stir to ensure that chocolate has melted. Microwave an additional 30 seconds if needed.

With mixer running, pour melted chocolate into egg mixture. Scrape sides of bowl and mix an additional 30 seconds. Pour batter into greased cake pan. Bake 15 to 20 minutes until center is barely set. Remove from oven and let cool. Top with chocolate gnache.

Ganache: 1/2 c semi sweet chocolate chips microwaved with 1/4 c heavy cream

RAW TOMATO SAUCE FOR PASTA

Courtesy of Sweet Kaye

4 large, ripe beefsteak tomatoes

4 large cloves of garlic

2/3 cup Huilerie d’Opio Moulin de la Brague extra virgin olive oil, for best results

6 large basil leaves

1 tsp freshly ground, Salt traders black pepper

1 tsp Gray salt

1 lb. Bucatini pasta, cooked and drained freshly grated parmesan cheese

1. Coarsely chop tomatoes. Place in container with juices.

2. Smash 2 garlic cloves, and finely dice the other 2 cloves. Add all to tomatoes.

3. Tear 3 basil leaves into tomatoes, reserve other 3 leaves

4. Stir in olive oil. Add salt and pepper.;

5. Cover and allow to sit at room temp. 2 to 3 hrs.

6. Before serving, cook pasta. Drain. Toss with raw sauce. Remove 2 smashed garlic cloves. Sprinkle with cheese. Chop remaining basil leaves and top.

Sweet Kaye adjusts the quantity of tomatoes and other ingredients to correspond to her mood for that day. Hmmm…..

EASY CREME BRULEE

Courtesy of Miss Gracie and Her "H" Man

4 C heavy cream

1 teaspoon NIELSEN-MASSEY MADAGASCAR BOURBON vanilla

1/2 C sugar

6 egg yolks

6 T QUAI SUD SUCRE VANILLE

Preheat oven to 300 degrees. In medium sauce pan, heat cream and vanilla to a simmer. Remove pan from heat and allow to cool for 10 minutes. In a bowl, whisk together sugar and egg yolks until pale yellow in color. Whisk cooled cream mixture into egg mixture. Pour into 6 ramekins.

Place ramekins in a large baking dish lined with a towel. Pour boiling water into baking dish so that it comes half way up the ramekins. Bake for 30 minutes or until custard is firm. Chill for at least one hour. Custard will firm up more as it chills.

When ready to serve, sprinkle tops of each brulee with 1 T QUAI SUD SUCRE VANILLE. Carmelize with our kitchen torch until sugar is melted and bubbly. Serves 6.

MARINATED FETA TOMATOES

Courtesy of Lombardo & Bui

1/4 C Huilerie D'Opio extra virgin olive oil

2 T Pommery Aged red wine vinegar

1 tsp minced garlic

2 T finely chopped shallots

1 T chopped fresh oregano

1/4 tsp Fleur de Sel sea salt

Freshly ground Balinese Long peppers

1/4 C crumbled Feta cheese

For the dressing, whisk together Huilerie D'Opio extra virgin olive oil with Pommery Aged Red Wine vinegar, garlic, shallots, oregano, and Fleur de Sel sea salt. Set aside.

Cut 3 large heirloom tomatoes into 4 1/2" slices. Arrange tomatoes on serving platter. Season with freshly ground Balinese Long peppers.

Sprinkle with crumbled Feta cheese. Spoon dressing over top. Serve with crusty bread. Serves 4.

How simple, how delicious. Thanks guys.

NEW POTATO SALAD WITH POMMERY MUSTARD & GREEN ONIONS

Courtesy of Bobby

1 C Hellman's mayonaisse

1 T fresh lime juice

2 whole scallions, coarsely chopped

1/2 red onion, finely chopped

2 cloves garlic, finely chopped

3 T fresh dill, coarsely chopped

16 red Baby Bliss potatoes, cooked, drained, and cubed

GUERANDE GREY SALT and BALINESE LONG PEPPERS finely ground, all to taste

Combine the mayonaisse and mustard with remaining ingredients, except the potatoes. Mix well.

Pour over warm potatoes and season with salt and pepper. Allow to sit at least 1 hour before serving.

This is simply the best potato salad ever. Thanks for sharing Bobby.

DR. MICHAEL'S ITALIAN TURKEY PANINI

Courtesy of our Awesome Son-in-Law

Pre-heat panini grill.

2 slices of French bread

1/4 C Hellmann's mayonaisse

1 T LA FAVORITA Pesto Genovese (available at The City Pantry)

thinly sliced deli turkey breast

fresh Buffalo mozzarrella cheese, sliced

2-3 fresh basil leaves

sliced heirloom tomatoes

sliced red onion

bibb lettuce

FRANTOIA extra virgin olive oil (available at The City Pantry)

Combine mayo and pesto and set aside.

Butter outer sides of bread and lay unbuttered sides up. Begin to assemble sandwich by layering turkey breast, basil leaves, and mozarrella cheese on one slice. Top with remaining slice. Buttered sides out.

TIP: Brush panini grill surfaces with a light coating of FRANTOIA extra virgin olive oil. The combination of butter and olive oil on the sandwich is excellent.

Grill sandwich until cheese is melted and bread is golden.

Remove from grill, open and spread generously with pesto mayonaisse. Add red onion and lettuce.

This sandwich is money!

Drs. Michael and Callie Romenesko, married July 8, 2007 in Lake Geneva, Wisconsin. A life-time of love, happiness, and good eats! We love you...

BLEU CHEESE DEVILED EGGS

Courtesy of Mary M., one great cook!

6 jumbo eggs, hard cooked, halved, yolks removed

1 1/2 T POMMERY FIREMAN's mustard

2 1/2 T mayonnaise

1/4 C bleu cheese, perhaps a little less

salt & pepper to taste

snipped chives

Mix egg yolks and next 3 ingredients. Fill cooked egg halves with yolk mixture. Top with snipped chives.

What a twist on a traditional favorite. Thanks Mary...