Duck Fat Potato Cake

I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makesContinue reading “Duck Fat Potato Cake”

The Nomad: Scallop Seared with Parsnips and Grapes

Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other thanContinue reading “The Nomad: Scallop Seared with Parsnips and Grapes”

Glandoulat: Red Beans and Pork with Carrots from the Southwest of France

Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France.  It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since IContinue reading “Glandoulat: Red Beans and Pork with Carrots from the Southwest of France”

Manresa: Assorted Potatoes, Curds and Whey, Norinade

The Manresa cookbook from the three- star restaurant of the same name in California is a beautiful, inspiring and thoughtfully written book. I read it cover to cover and frequently flip through it to read various parts every so often. Chef David Kinch got my attention when he was featured on a season of TheContinue reading “Manresa: Assorted Potatoes, Curds and Whey, Norinade”

Pork Shoulder, Grits, Roasted Carrots and Garlic

Work has been really crazy these last couple months or so. I’ve had several posts I wanted to get up here but have not had the time. So, it’s really nice to take a short break and get this posted. It’s a very nice and great looking dish of pork cooked slow and portioned intoContinue reading “Pork Shoulder, Grits, Roasted Carrots and Garlic”

Sous Vide Corned Beef and Great Colcannon

For St. Patrick’s Day we had corned beef and cabbage. Not the stinky slow cooker pot of meat and mushy vegetables, but some awesome home-cured perfectly cooked beef with “The Best” Colcannon. making corned beef from scratch is time consuming but pretty easy to do. I used the recipe and process from ChefSteps.com and itContinue reading “Sous Vide Corned Beef and Great Colcannon”

Pork Chops with Sage Salt, Purple Potatoes and Cracklings

Recently I needed to cook some pork chops for dinner. These are delicious thick ones from free-range pigs courtesy of the local Yonder Way Farm. It was mid-week on a school night and I needed them to be cooked pretty quickly for dinner along with some fried rice. No time for sous vide-ing for anContinue reading “Pork Chops with Sage Salt, Purple Potatoes and Cracklings”

Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves

A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from white to green to orange and purple. I started thinking about one dish that can combine lots of these varieties in various preparation. This delicious and satisfying vegetarian dish isContinue reading “Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves”