Ingredients… 1 lb. wild Alaskan halibut Unbleached white flour Maldon sea salt flakes White peppercorns Extra virgin olive oil White wine ½ cup water 1 leek, washed, trimmed and sliced into half moons 1 shallot,…
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Our Bourguignon
As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months….
Read More »Celebrating Earth Day with ‘Mean Green’ Salsa Verde
Delicately poached wild salmon is on the menu for this special Earth Day episode! Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00) We’re remixing this rustic,…
Read More »Oven-Braised Pot Roast
Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3 pound beef chuck roast Enough olive oil to cover the bottom of pan 2 yellow or red…
Read More »Marrying the Seasons…
Farm markets are a great way to learn about what’s “in season” and “where food comes from”. And colorful flavor is everything in a dish. Here we married spring and summer by prepping asparagus with…
Read More »Lemon Plugged Roast Chicken
Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…
Read More »Prepping Leeks…
Our recipe for “Creamy Leeks & Slow Roasted Tomato Bruschetta” is posted below but first you’ll have to do the hard part… clean your leeks. Do so in advance and store your prepped leeks in…
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