Articles > Creative Cuisine

Rayville Baking Co. Recipes

Chef Josh Anthony shares recipes from  farmhouse culinary classes taught at Rayville Baking Co. at Rayville northeast of Kansas City. For more information, visit www.rayvillebakingco.com or call 816-776-2720.

FRENCH COUNTRY CHICKEN FRICASSEE Courtesy of Rayville Baking Company’s Josh Anthony

For the marinade: 1 stalk celery, chopped 1 small leek, greens trimmed, bulb split, rinsed and chopped 1 carrot, peeled and chopped ...... Read more >

Organic Black Bean and Sweet Potato Burritoes

Courtesy of Main Squeeze Natural Foods Café chef Rachel Theerman.

We use primarily organic ingredients for this dish, which are easy to find at most grocery stores and health food markets like Clover’s in Columbia.  Also, we use dried black beans, but using organic canned beans is a great time-saver.  We make our own super tasty enchilada sauce, but there are great organic ones available as another time-saver.  J…... Read more >

Nuts about nuts

Missouri supplies 70 percent of the world’s black walnuts By Nina Furstenau There’s something of eternity in the cycle of walnuts. Each fall, they rain down, pebbling the earth under black walnut trees throughout Missouri. The sound of the yellow-green balls hitting the earth makes a remarkably soft thump for such a hard husk. Maybe you’ve stooped to pick the harvest, stained your hands or gloves, and kept a few to sprinkl…... Read more >

Nuts about Nuts: Black Walnut recipes

Black Walnut Linguini and Clam Sauce 4 tablespoons butter 2 ounces garlic, crushed 4 whole clams 2 ounces black walnuts 1 tablespoon Chablis white wine 3 ounces whole baby clam juice 2 tablespoons fresh parsley, chopped 3 ounces heavy cream 1 ounces Parmesan, grated 3/4 cup whole baby clams 7 ounces fettuccini or linguini, cooked

Over a medium-high flame, add butter, garlic, and 4 whole clams. When garlic starts to turn brown, a…... Read more >