recipe

article

shop

visit

Welcome to the breakfast nook from Jo's latest Mini Reni. Here are all of the updates she and the team made, as well as share sources for the furniture and decor used to style it. 


Mini Reni 02: Breakfast Nook

Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.

Spanish-Style Sausage and Bean Stew

For this recipe, I was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. When filming an episode of From the Source featuring honey, it was an honor to host a dinner with Laurey's sister and a few others. I served pork tenderloin that evening, basing the dish on Laurey's recipe, with a few tweaks of my own: adding roasted garlic, rosemary, and a squeeze of Meyer lemon at the end.

Honey Mustard-Glazed Pork Tenderloin

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Orange and Honey Braised Mushrooms

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Roasted Mushrooms with Honey Vinaigrette

We’re just a few months away from completing our Silos grounds expansion project, increasing the Magnolia footprint from about 2 acres to almost 5.3 acres in

Silos Update: Bringing the Ballpark Back

Nothing welcomes summer quite like firing up the grill. A good cookout brings people together—cultivating comradery across families, neighborhoods, and

A Collection of Grilling Recipes

Seared Scallops with Buttery Spinach

Pan Seared White Fish with Crushed Olives and Tomatoes

Grilled Bluefish with Garlic-Fennel Rub

Anchovy Vinaigrette for Grilled Vegetables

My husband, Felix, absolutely loves sacher torte, and this chocolate cake with decadent ganache is inspired by his love for that dessert. The cake is adapted from a chocolate cake recipe passed down from my grandmother. The result reflects the same richness and deep chocolatey flavor characteristic of a sacher torte, but is a little less intimidating to bake. The cake layers are drizzled in a sauce made from orange liqueur that brings brightness and depth—I typically use Grand Marnier. This is a romantic dessert—make it for someone you love!

Felix's Chocolate Ganache Cake

All i Oli

Pick your own fun and adventurous toppings! Try a few slices of bacon with pine nuts and white onion, roasted red peppers with a drizzle of sherry vinegar, or some fresh sliced figs with a drizzle of honey. The key to a good coca is do not over top—a little goes a long way.

Coca a La Bodega (Catalan Coca Dough)

Olive Oil Pine Nut Bundt Cake

This is a rustic and consistent pie dough recipe that happens to be a great fit for a galette. This recipe will make enough for two dough rounds, but we only need one for this recipe, so stash the other in the freezer for another time—or double the filling amounts to make two full galettes! The filling is variable; feel free to use whatever fruit you have on hand. Take the juiciness and sweetness of the fruit into consideration. The amount of cornstarch and sugar can be easily adjusted based on those two factors. You could also use this dough for savory applications— try a tasty pot pie or veggie galette!

The Perfect Galette

Bri Warner's Cranberry Kelp Smoothie

Ilma Lopez's Kelp Churros

Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.

Katie's Pasta Carbonara with Kelp and Lobster

For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!

Seared and Marinated Mushrooms

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

Winter Farro Salad with Soy-Maple Vinaigrette

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Roasted Carrots with Orange-Maple Glaze

My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

Extra Cheesy Grilled Cheese with Maple Syrup

Preserved Lemons

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Roasted Leg of Lamb with Herbs

Grab an 8-inch cast-iron skillet for this cookie. The quantity of cookie dough is enough for two skillet cookies. Make them both or freeze one of the portions and save it for later. While I love the Marcona almonds here, substitute any nut that you prefer or have on hand. Walnuts or pecans would work great. The salted nuts and the salt in the recipe balance the sweetness perfectly. When the cookie is done, top it with a big scoop of vanilla ice cream before it’s totally cooled. Let it get melty and dig in!

Salted Chocolate Chip and Almond Skillet Cookie

If you always walk by celery root in the grocery, unsure of what to do with it, do THIS. First, the method of salt-baking feels elevated but is super easy—anyone can do it. The presentation of cracking open the salt crust is fun and interactive. When it’s finished, the celery root slices beautifully and has a tender but firm texture. The addition of the sauce adds the perfect amount of salinity and umami to each bite of celery root. Bookmark this recipe for the sauce, because you can use it on roasted veggies or meat dishes, too!

Salt-Baked Celery Root with Preserved Lemons and Capers

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

Bone-in, skin-on chicken breasts tend to maintain their moisture much better than their boneless, skinless counterparts. This recipe is an easy and delicious way to incorporate luxe truffles into everyday life. The truffle butter recipe used here goes a long way and can be stored in the freezer until you’re ready to use. For best results, prep the chicken breasts the night before and pair with a green salad, or roast a few veggies to serve alongside, and dinner is on the table in less than an hour! If truffle butter isn’t available, use plain butter or herbed butter as an easy substitute.

Roast Chicken Breast with Truffle Butter

This parsnip potato gratin recipe is a standby. A rich and creamy gratin is a side dish that pairs well with almost any meal. The parsnips are great because they add earthiness and depth of flavor. Don’t skip the step of checking for doneness with a toothpick or fork. Different varieties of potatoes cook at different speeds, and you want to make sure that it’s done all the way through. The parmesan and panko together create a simple crispy crust that’s out of this world.

75 results for “from the source”

FilterClose

blog