fbpx
Archive | Main Course RSS feed for this section

August 19 Southern Suppers 1 – 7-9pm

 Come join us for a down home Sunday Supper! Chef Melissa will teach you how to prepare Peach Stuffed Crusted pork Tenderloin, Balsamic Collard Green, Creamy Grit Cakes and Peach Cobbler with white peach balsamic glaze. These dishes use Leaning Ladder’s own pastas, breads, vinegars and oils. Bring a bottle of wine or purchase one […]

Comments Off on August 19 Southern Suppers 1 – 7-9pm Continue Reading →

August 14, Tailgate with Chef Melissa! 7-9pm

FOOTBALL!! Even if you don’t enjoy the sport, we know you enjoy the food! Come tailgating with Melissa and learn how to make Muffalatta sandwiches on Pretzel Bread hearty enough for an entire team, Buffalo Hot Wing dip in a sourdough bread bowl and a pile of Mile High Fajita Nachos! Our dishes will use […]

Comments Off on August 14, Tailgate with Chef Melissa! 7-9pm Continue Reading →

August 6, Mini Meatloaf Throw Down! 7-9pm

Chef Alan will assist as each participant prepares their own mini meatloaf using an array of Leaning Ladder’s oils and vinegars along with multiple ingredients including sauteed green pepper strips, Parmesan cheese, eggs, breadcrumbs, barbecue sauce, oatmeal, shredded carrot, herbs, ground beef, pork, veal and more special ingredients. Each participant makes their own version of […]

Comments Off on August 6, Mini Meatloaf Throw Down! 7-9pm Continue Reading →
pappadelle

Handmade Fresh Pappardelle with Wild Mushroom & Balsamic Cream Sauce

Pappardelle Pasta 2 cups all purpose flour 3 large eggs a pinch of salt Using a food processor, combine the flour and salt. Add the eggs and process in pulses until the flour is completely moistened. Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until […]

Comments Off on Handmade Fresh Pappardelle with Wild Mushroom & Balsamic Cream Sauce Continue Reading →
ravioli

Roasted Butternut Squash & Chèvre Ravioli with Shallots & Rosemary Caramelized in Organic Mission Olive Oil

For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough. Roasted Butternut Squash 1 small butternut squash cut in half lengthwise 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil Preheat the oven […]

Comments Off on Roasted Butternut Squash & Chèvre Ravioli with Shallots & Rosemary Caramelized in Organic Mission Olive Oil Continue Reading →
poulet

Poulet Grand-Mère

Ingredients 1 whole free range chicken split in half 2 pounds small new potatoes 1 pound of whole cremini mushrooms 2 large carrots roughly chopped in to 1/2″ pieces 2 onions peeled and cut in to wedges about 1 inch at the thickest part 10 cloves of garlic 1 1/2 cup of white wine 1/2 […]

Comments Off on Poulet Grand-Mère Continue Reading →
ribs

Honey-Ginger Balsamic Glazed BBQ Ribs

INGREDIENTS: 4 racks (8 pounds) baby back ribs For the Marinade: 12 garlic cloves, mashed or minced 3 Tbs. Honey-Ginger White Balsamic 3 Tbs. dark brown sugar 1 Tbs. Leaning Ladder Toasted Sesame Oil 1 Tbs. Sea Salt For the Glaze: 3/4 cup Leaning Ladder Honey-Ginger White Balsamic 3 Tbs. honey 2 Tbs. Soy Sauce 1 teaspoon […]

Comments Off on Honey-Ginger Balsamic Glazed BBQ Ribs Continue Reading →

Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage Cream Sauce

Pasta Dough 2 cups all purpose flour 3 large, fresh eggs Filling  8 oz. fresh goat cheese 1 large egg 1 teaspoon salt Fresh ground pepper Sauce 1/3 cup thinly sliced shallots 1/3 cup heavy whipping cream 1/3 cup white wine 2 tablespoons Mushroom-Sage Extra Virgin Olive Oil 2 tablespoons chopped Italian parsley Sea salt […]

Comments Off on Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage Cream Sauce Continue Reading →