You provide the food and I will provide the perspective." – Anton Ego, 2007



Tom Yum Soup

I have made some changes to this traditional hot and sour Thai soup to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar.

Yields 6 Portions


9C Chicken Stock

1ea lemongrass with leaves (or more if using just stalk)

1in Galangal, or ginger

10 kaffir lime leaves

1T Sambul

5cl Garlic

½# Mushrooms

2ea Onion

2t Sugar

8T Fish Sauce

8T Lime juice


  1. Bruise lemongrass with the back of a chef knife, remove leaves and tie in a bundle around lemongrass, tear lime leaves into rough pieces, slice galangal, place all in a cheesecloth sachet and tie for easy removal. For a more rustic soup omit the cheesecloth.

  2. Combine sachet and chicken stock and bring to a simmer for 20 minutes.

  3. Add sambul, thinly sliced garlic, thin sliced onions and mushrooms to broth, cook for another 10 minutes until items are soft.

  4. Season with fish sauce and sugar, adding more of each until desired profile is reached. Cook for a few minutes and remove from heat.

  5. Add lime juice until desired tanginess is reached, season with salt and serve immediately.

This dish is traditionally cooked with shrimp but to make it more in the essence of Pepperfield we used a whole chicken instead. I also added the meat back into the soup for some added protein but it is entirely optional.

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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.

(Vegetarian) Chili

Here’s a great recipe for a meatless chili. Check the notes below if you want to add some!

Yields 10 Portions

Chili Paste:

1.5C Tomatoes
2 ea Onion, chopped
1c Sundried tomatoes, reconstituted, save the liquid
4T Cumin
3T Coriander
1t Allspice
1T Hot pepper – optional, and depending on peppers used amount may vary
2T Salt
8 ea Garlic cloves

Remaining Ingredients and Garnishes

1qt Tomato juice or sauce
2# Beans of choice
2# Meat if desired
1# Eggplant
1# Corn
1# Diced tomato


Minced onion, crumbled queso fresco or desired cheese, sour cream, tortilla chips


  1. Cook beans to 80% doneness. While cooking prepare the chili paste by combining all ingedients in the blender until smooth.
  2. Sweat the chili paste in 1/4 C high smoke point oil. You want the oil to be smoking so that it fries the paste.
  3. Cook for 5 minutes stirring occasionally.
  4. Add in the sundried juice, tomato juice or sauce and beans and simmer for 30 minutes. Add in the remaining vegetables and cook for 10 minutes
  5. Serve with minced onion, cheese, sour cream and tortilla chips.


If using meat feel free to saute it in the oil before frying the paste. Leave the brown particulate on the pan and it will infuse the flavor of the meat. If the chili is to thin you can use masa harina or corn starch to thicken it. Add this at the same time you add in the final vegetables.

Basic Tomato Sauce

Yields 10 Portions


2T Olive Oil

8c Tomato

1ea Onion, minced

1ea Anchovy

2T Brown sugar

.5c Red wine

1oz Dry basil (Double if using fresh)

5ea clove garlic, grated


  1. Sweat onion, anchovy and sugar in oil until soft.
  2. Deglaze with red wine, cook out all alcohol. The sharp, stinging aroma will dissipate.
  3. Add tomato and simmer for 45 minutes stirring often to prevent burning.
  4. Finish sauce with basil and grated garlic. Cook for another 15 minutes.
  5. Season sauce with salt and pepper to taste and serve. Can be stored for a week or frozen indefinitely.

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 ingrdients.
  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.

Simple Cream of Broccoli Soup

Yields 8 Portions


2C onion

1ea clove garlic

4oz butter

2C water

2C whey or milk

1 bayleaf

1.5# broccoli peeled

1C half and half or cream for a richer soup

1T salt

1t pepper


  1. Sweat the onions and garlic in a medium sauce pot in butter. Once translucent add water, whey and bayleaf.
  2. Cook for 30 minutes stirring occasionally.
  3. Add broccoli and cook for another five minutes just until broccoli is tender. Remove 1/3of the broccoli and set aside as garnish.
  4. Puree in small batches in a blender and finish with salt, pepper and half and half. Add in the remaining broccoli and serve immediately.

The vibrant green of the soup will dull if broccoli is overcooked and if soup is reheated. But it doesn’t change the flavor at all.

Whole Wheat Angel Hair

This recipe is hearty. It will stand up well in your favorite tomato sauce or pesto.

Yields 8 Portions


2C all purpose flour

2C whole wheat flour

7ea eggs

Semolina flour for dusting


  1. Mix flours well in a bowl and create a well. Crack eggs into well. Incorporate with a fork by first beating the eggs and then gradually incorporating flour from the inside of well working outwards. This dough will look dry but do not add water.
  2. Turn out onto floured surface and knead until dough is uniform in texture, springy and slightly tacky. Allow to rest for 1 hour.
  3. Roll to 1/4-1/8 of an inch in a square. Cut dough into 2×3 slabs. They should be just about the width of the pasta machine.
  4. Starting on the 1 setting, slowly roll dough through machine. If it rolls out with waves or divots repeat this process. Repeat these steps until you reach setting 5. It is hard to get the dough thinner than this because of the coarseness of typical whole wheat flour.
  5. Using the angel hair attachment slowly crank the dough sheets through. Immediately place noodles on a flour surface, semolina flour is preferred but any flour will do. These can be cooked as is, dried or frozen at your convenience.

If you don’t have access to a pasta machine you can hand roll the dough even further. Follow the above steps for rolling and cutting the sheets then proceed. You are looking for about 1/16 if an inch. This will take considerably longer. Once you have reached your desired thickness lightly flour the dough and gently roll it up across its entire length. Using a sharp knife as quickly slice the dough in 1/16 in strips across your roll. Cooking and storage remains the same. You can also use this dough for your favorite stuffed pasta recipes.

Please note: this is not real pasta, but a variation on a classic dough. These noodles will significantly more texture and flavor. If this is undesired you can change the recipe to 2 pounds of 00 flour (double O) or alternatively all purpose and 8 eggs.

Corn Pudding

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. Once translucent remove from heat.

2. While cooking the onions combine ricotta, eggs, milk and whey with melted butter. 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. Fold in corn, onions and 1Cof cheese, reserving some for garnish on top.

4. Bake at 400 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.

Gnocchi alla Spezzatino di Anitra

Potato Gnocchi with Duck Ragu
Tuscan Recipe

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. Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.

Spezzatino di Anitra
Stewed Duck Sauce

Yield: 10 portions

Olive oil
6ea Duck, legs
1 C Red onion, minced
2oz Celery, minced
2oz Carrots, minced
2oz Pancetta, minced
3 ea Rosemary sprigs
3ea Thyme sprigs
3ea Bay leaf
3tb Parsley leaves, (Italian) chopped
2tb Garlic minced
12ea Juniper berries, crushed
4ea Black peppercorns, crushed
2tb Tomato paste
TT Salt
1/4c Brandy
1/4c White wine
Chicken stock
Grated Parmesan

1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 2 hours or more time as needed. Cool and skim fat.
3. Scrape meat off bone and add to sauce. Sauce should be at a very thin nape’.
4. Monte in small ½ oz. cube of butter per portion. Serve with grated Parmigiano.

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