Monday, June 8th, 2009
When you have beautiful fish such as these exquisite filets of Dover sole, please don't tamper with it so much. In this case I sea-salted and peppered each filet, heated the cast iron skillet to wicked-hot and then removed it from the stove. I gently placed each filet into the ...
Posted in Fish and Seafood | No Comments »
Sunday, April 26th, 2009
... I'd probably enjoy this simple miracle of ingredient cross-utilization on a fairly regular basis. It is, quite obviously, an uncomplicated salad of carrot julienne, cremini mushrooms and basil chiffonade with an impromptu strawberry walnut dijon vinaigrette and cracked pepper.
Posted in Fungi, Herbs, Vegetables | 2 Comments »
Thursday, April 23rd, 2009
One of the great pleasures of having one's own meat grinder comes from the luxury of autonomy over the fat content of ground meats. It seems that most store bought ground beef comes with a fat content of no greater than 30%. But we all know that a fattier burger ...
Posted in Bread, Dairy, Herbs, Meat | 2 Comments »