Recipes, cooking tips and tricks, sauces, stocks, catering menu ideas, process, opinion and food passion.
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Fresh, simple French-Style Rosemary Bread
When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new…
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Sunday Morning Breakfast – Lumberjack Eggs to the rescue.
At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish. We usually start by sweating some yellow onions in the pan with about 3…
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Fire Roasted Chicken with Summer Squash and Campanella Pasta
First, let’s start with chicken. Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too…
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Basic Recipe for Simple Fresh Crepes
Where to find the basic recipe for simple fresh crepes? This recipe is gathered from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Combine in a blender or food processor until smooth: (Ingredients verbatim from the book) 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup lukewarm water 2 large…
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Mediterranean Inspired Mixed Olive Tapenade Provencal
It starts with a selection of four different types of pitted olives; Piri Piri stuffed green colossal olives, Greek green olives, Greek black olives and Kalamata Olives which I scooped up from the local Wegmans olive bar. They’re prepared, seasoned and oil or brine soaked. Be sure to strain off the juice whatever it happens…
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The Mightiest Meal in the Kitchen – Beef Bourguignon
Everyone has their own style – in everything they do. To me the king of the kitchen – other than legs of venison or whole-hog BBQ, has to be Beef Bourguignon.