Recipes provided by Becky Ringsby, Savor Specialty Chef Services Scones in America have the tendency to be overly-sweetened, dry, heavy bricks. Because of this less-than-stellar reputation, they can be intimidating to make at home. Becky's two recipes below create delicious light and tender scones! Becky's Scones Makes 8 large or 16 small scones Ingredients [...]
Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class "No Knead Breads" Makes 1 large loaf 3 c unbleached all-purpose or bread flour ¼ tsp granulated yeast ¾ Tbsp kosher salt, or 1 tsp. table salt 1 ½ c lukewarm water, more as needed The night before, combine all ingredients in a [...]
Presented by Becky Ringsby, Savor Specialty Chef Services in the Co-op Class "No Knead Breads." Makes 2 (2-lb) loaves 7 c whole wheat flour (31 ½ oz) 1 ½ Tbsp granulated yeast (2 packets) 1 Tbsp kosher salt, or to taste ¼ c vital wheat gluten 3 ¼ c lukewarm water ½ c honey You [...]
Recipe by Becky Ringsby, Savor Specialty Chef Services Slaw • 2 c broccoli and/or cabbage slaw • 2 shallots, sliced (optional) • 1/2 c seasoned rice vinegar • scant 1/2 c sugar Sauce • 1 c Mexican crema or make an approximation: • plain Greek yogurt, or sour cream • Squeeze fresh lime juice, to [...]
Recipes provided by Becky Ringsby, Savor Specialty Chef Services. Beer-Batter 1 ½ c all-purpose flour ½ c cornstarch 1 ½ tsp baking powder 1 tsp salt 1 (12-oz) bottle of beer Oil for frying Vegetables or fish of choice, cut to desired size In a deep pot, pour a 1 1/2- inch layer of oil. [...]
Becky Ringsby of Savor Specialty Chef Services recently led a Wheatsfield Cooperative cooking class on one of everyone’s favorite signs of spring – Asparagus! Since she want to keep this veggie on the dinner table for as many nights as she can, Becky has devised a repertoire of recipes which highlight the crisp, bright green [...]
Recipe by Becky Ringsby, Savor Specialty Chef Services 7156 Makes 4 8 eggs 1/2 tsp kosher salt 2 Tbsp butter, chilled and cut into small cubes, divided Prosciutto or another crumbled meat, optional pepper, chives or green onion, cheese, optional Preheat oven to 350. On a parchment-lined baking sheet, arrange prosciutto slices in individual lines, [...]
Recipe by Becky Ringsby, Savor Specialty Chef Services 2 1/4 c (10 oz) unbleached all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 4 Tbsp cold unsalted butter, cut into 1/4-in cubes, plus more (melted and browned) for topping 2 tsp minced garlic, about 2 large cloves 1/4 c grated Parmesan cheese 1 Tbsp finely [...]
Presented by Becky Ringsby, Savor Specialty Chef Services, in the cooking class "Let's Make Gnocchi" on March 30, 2017. Makes 48 Gnocchi Gnocchi Ingredients 2 lbs russet potatoes 1 large egg, lightly beaten 4 oz (3/4 c plus 1 Tbsp) all-purpose flour 1 tsp salt Brown Butter and Fried Sage 8 Tbsp (1 stick) butter [...]
