Recipes, cooking tips and tricks, sauces, stocks, catering menu ideas, process, opinion and food passion.
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Chevre and Roasted Red Pepper Stuffed Mushrooms
A perfect little canape for your wine tasting event or a full size appetizer portion per guest. Rich, warm, filled with chevre goat cheese and shallot brown butter, topped with browned Gruyere. Works wonderfully with lighter reds and heartier whites. Think Zinfandel, Malbec, Pinot Noir, Melot, Chardonnay, Viognier.
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Tiger Prawn Stuffed Zucchini, Shallot Cream Cheese, Chive, Roe
A wonderfully light canape with a great burst of crisp sea flavor. Gentle on the palate and pairs well with lighter, acidic whites. Think Viognier, Muscat, Pinot Grigio, Riesling.
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Chicken and Okra in Chipotle Banana Curry with Potato
A dish currently in development in the test kitchen, not quite ready for prime time – but rather tasty. Structurally it’s a southern Indian curry base, heavy on the tomato with additional turmeric beyond the amount found in typical curry powders (we grind and toast our own). Okra and banana are added midway through the…
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Fettuccine Alfredo – A delightful process…
Sometimes you stumble on the perfect video. Never mind if you don’t speak Italian… Just watch this hands…
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Braised Kohlrabi Greens and Beet Greens
Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste
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Salmon and Jumbo Shrimp Curry over Basmati
One of our favorites around here.