Farm Kitchen

adapted from Cheese by Lou Seibert Pappas (Chronicle Books, 1996)

1 dried red chili pepper, crushed
6 oz. dried whole-wheat spaghetti
2 leeks (white part only), chopped
2 tablespoons olive oil
2 egg yolks
1/4 cup heavy (whipping) cream
2 oz. Brie, fresh milk white goat cheese, mascarpone, or shredded mozzarella cheese at room temperature
1/4 cup grated pecorino romano or Parmigiano Reggiano [...]

If you don’t have:     ~~~    Use:
Allspice (1 teaspoon)  [...]

(Excerpted from The Good Home Cookbook: More Than 1000 Classic American Recipes. See our review in The Book Stall)
Leftover chicken makes a delicious next-day dinner when combined with noodles and a cheese sauce.
1/2 pound egg noodles
1/2 cup (1 stick) butter
1 cup sliced mushrooms
3 scallions, finely chopped
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup [...]

excerpted from Pure Flavor by Kurt Beecher Dammeier
Ingredients
* 1 ¼ pounds golden beets, trimmed and rinsed
* 1 ½ tablespoons rice vinegar
* ½ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* ¼ teaspoon whole-grain or Dijon mustard
* 1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
* 3 tablespoons [...]

excerpted from The Guide to Colorado Wineries by Brad & Alta Smith
Recipe provided by Joan Mathewson
Reprinted with the permission of Fulcrum Publishing
Ingredients
1 medium-sized cooked chicken, skin and bones removed
1 pound button mushrooms, sauteed in butter
1 cup each cooked peas, carrots, and potatoes
Sauce:
1/2 cup butter
1/2 cup flour
2 cups chicken stock
1 cup Terror Creek Dry Riesling, or [...]