Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ […]
Sous Vide
Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream
This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. […]
Cod, Green Bouillabaisse and Aïoli
It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In […]
Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits
How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I […]
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 […]
Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the […]
Pork Belly Buns
When Jason from Yonder Way Farm asked me if I want the pork belly pieces he had on hand as I was picking up some […]
Chicken, Butternut Squash, Carrot and White Wine-Creme Fraiche Dressing
It’s January, the month of resolutions, especially those diet-related ones. Most want to lose weight and get fit. To that end we got a variety […]
Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes
Free range chicken like the ones I get from Yonder Way are delicious. These are birds that were never caged and are free to roam […]
Cotechino, Lentils, Polenta and Salsa Verde
Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage […]