About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if […]
Green Vegetables
Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce
I’ve had a fig tree in my back yard for the past eight or nine years maybe. I also first heard or read about wrapping […]
Short Rib, Chard Ribs, Eggplant, Yogurt
It might not look like it, but this dish’s inspiration and flavor is Lebanese. I love swiss chard ribs, those central stalks in each leaf […]
Cod, Lentils and Chips
This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, […]
Butternut Squash, Prosciutto, Toasted Butter Crumbs
It really is a challenge executing a “cheffy” dish with several components that I’ve developed. It’s especially tricky when I usually have one shot at […]
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination […]
Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions
This dish belongs in the spring section of the Alinea book. With ramps and green garlic as two of its main components (ramps goes where that scallions is in […]
Split Pea Soup with Ham, Fresh Peas and Mint
I cured my own ham to serve for Thanksgiving this year. This was one huge piece of pork from Yonder Way Farm. It was cured […]
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in […]
Beet and Citrus Cured Salmon
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats […]