Update and Redux: C – Magic Brine? Yes! Turn your turkey into a really flavorful and juicy masterpiece. You will feel like you created something magical for your guests to enjoy. It’s worth a try at least once. Once is enough to get you hooked. It did for us. J – … Continue reading
J – France has laws regulating just about everything … even one prohibiting the landing of flying saucers in the vineyards in Provence. The making of baguettes is no exception. Not only are you required to use very specific ingredients, you cannot make them before 4:00am or after 10:00pm. Makes … Continue reading
Update and Redux: C – When I see a rillette on a French restaurant menu, I want to try it. But I am always scared I will waste my money because ours is so good. This recipe is amazing, addicting and changed my life for appetizers and dips. C – … Continue reading
Update and Redux: J – Ok, now that you’ve seen a few Tony Bourdain episodes on French food … and are hooked on Chef’s Table, it’s time to up your cooking game. Right? This is a recipe and technique that will change your life as a cook. It’s not just … Continue reading
J – I have seen this dish on video so many times … being made by one of the brothers Troisgro. If only I could go to the actual restaurant. I have known about Troisgros and the origins of Nouvelle Cuisine for years. It is clearly part of our style. … Continue reading
Update and Redux: J – Normal Pollo al Mateo needs a bit of preparation technique. Add a deboned version, and you need some good practice. Christina’s knife skills are up to the challenge. The result is moist, quick and even cooking on the grill. Worth the effort. C – This … Continue reading
Update and Redux: J – Luke got me into smoking stuff. First, it was just bacon. Then, it moved on to this chicken recipe. Now, I’ll smoke just about anything. I’m not looking back. It’s an addiction. Nice I can eat and enjoy the results. J – Doing smoked meat … Continue reading
Update and Redux: J – We do these every year. We also run out of them all too soon, no matter how much we make. The sublime flavor of oven-roasted tomatoes is incomparable … of course, it’s a staple during the season. C – Good things happen to those who … Continue reading
Update and Redux: J – What to do with fresh chicory … another cool product from Azolla Farm. This one stumpped when we first made it. Then, we remembered chicory is related to radiccio. Humm, radiccio goes well in a fresh salad. How about chicory? It worked well. Great for … Continue reading
C – I am wishing we had more Walla Walla onions in our CSA box. One bad thing about CSA boxes is when you like something there’s never enough. Of course, the opposite is having stuff you don’t know what to do with. but is always in abundance. Ugh. There … Continue reading