Posts Tagged ‘FVCC’
Alaskan Halibut with Morels
By HOWARD KARP - This dish sums up the spirit of summer. Its white flakey Alaskan halibut with Oregon morel mushrooms, wild leeks, fresh ramps and green peas.... more
Sea Scallops with Brown Butter Potato Cream
By JONATHON HARTIG - Restaurants like Restaurant Martin inspire me to look at and appreciate food for its beauty and simplicity.... more
Spring Moussaka
By MANDA HUDAK - Moussaka, the traditional Greek casserole, layers ground lamb seasoned with oregano, cumin, cinnamon, garlic and mint and crispy eggplant with a rich spiced cream sauce.... more
Crispy Pork Shank
By JONATHON HARTIG-We are lucky to have such great local pork products here in the Flathead Valley. Incorporating fresh pork in your menu is as simple as visiting one of our local butchers.... more
Dungeness Crab Arancini
By JONATHON HARTIG-I enjoy making food that can be altered to fit a cuisine, taste preference or dietary need. Arancini fits that bill. ... more
Snickerdoodles
By CHEF TRACY DARUE - People have different tastes in cookies. Some like them flat and crisp, while others like them soft and chewy. Here's a recipe that combines both.... more
Fresh Alaskan Halibut with Savory Sauce
The combination of fresh Alaskan halibut and savory sauce produces phenomenal flavors By CHEF HOWARD KARP for the Flathead Beacon Of all of my Mediterranean fish recipes, this one is my favorite. The combin... more
The Veggie Bowl
By MANDA HUDAK-In 2016 I propose that we recognize that food is really most delicious and healthful in its natural form, without all those added preservatives, chemicals and processed sugars.... more
Roasted Garlic Tomato Soup in Puff Pastry
By CHEF HOWARD KARP-This soup has all the flavors, aroma, and presentation for a perfect winter entertaining dish.... more
Focaccia Bread
By JONATHON HARTIG - Focaccia bread is easily one of my favorite breads to make and eat. Focaccia, like Ciabatta, should have large, open pockets or holes within the bread.... more
My Best Crab Cakes
By CHEF HOWARD KARP-I probably have five different recipes for crab cakes, but this one consistently receives the most rave reviews from my clients. The key is the quality of crab meat used. ... more
Earl Gray and Cranberry Cheesecake
By CHRISTIAN PERBIL-Everyone loves cheesecake, regardless of the time of the year. What better way to infuse a cheesecake with the essence of the season than by using cranberries? ... more
Caramel Pecan Tart
By TRACY DARUE - It's Thanksgiving time and I have to admit that I’m not much of a pie person. If you're like me, try this scrumptious recipe for a pecan caramel tart.... more
Spaghetti and Meatballs
By CHEF HOWARD KARP - My favorite comfort food may come as a surprise for many of you. Are you ready? It’s spaghetti and meatballs! The secret is making it traditional style.... more
Berry Crème Fraiche Cake
By MICHELLE HICKS - This is a cool refreshing cake. It's not overly sweet, and the creme fraische adds a perfect little tang.... more
Parmesan-Crusted Chicken with Asparagus
By CHEF HOWARD KARP - This picture-perfect dish really turned out to be a crowd pleaser.... more