Update and Redux: J – This dish was a wonderful surprise for me. I love it! I didn’t know about Gypsy peppers until Luke introduced us to them. Gypsy peppers are abundant in Summer. Combined them with bacon and Fontina cheese … Yum! J – This is a little like breakfast-in-a-bite … Continue reading
Redux and Update: J — Last Fall when Scrivner at Azolla Farm gave us a huge basket of sunchokes, he said it didn’t matter how many we took. He was expecting to harvest about 2000 pounds. We didn’t need that much. This soup/puree/shooter has a very nuanced flavor … you … Continue reading
C – I think Jim is addicted to duck wing confit. He just loves using it. Of course, he couldn’t pass up a chance to use the duck wing confit on our Summer Bistro Menu. This week we wanted to focus on a few menu items that we love to … Continue reading
C – Sometimes thinking of what to make for a party can be tough. Jim and I have been going at recipe ideas for our 4th of July party for weeks. The typical stuff comes to mind, burgers, salads and drinks … all coming up this week. But, what to … Continue reading
C – “What are you doing with those?” A lady came up to me at the Farmer’s Market today, asking what I was going to do with these zucchini blossoms. I told her I was going to stuff them with some good stuff and deep fry them. She had a … Continue reading
C – Sometimes eating vegetarian makes me crave bacon. Not that gross soy/vegetarian bacon either. I want the real stuff. Luckily, I am not going full-on vegetarian. I can splurge once in a while. I will be good to myself, though. So, I will use prosciutto. I guess that’s healthier. … Continue reading
J – I love fresh fava beans. I’m always looking for new ways to cook them. The season is short, so I sneak them into lots of dishes. Although, sneaking is not exactly accurate, since they are so bright and green and tasty. Of course, shucking them is, as one … Continue reading
C – I forgot an ingredient in this recipe. The oil. Is it really considered aioli without the oil? I already served it. No one missed it. Of course, I didn’t tell anyone. What they don’t know won’t hurt them. Right? I think it’s perfectly fine. Avocado has lots of … Continue reading
J – Endive leaves make just about anything elegant. And, when you start with the richness of tuna confit and capers, the presentation is even more inviting. These one-bite flavor-bombs really shine on their own. Or, group them with some of the other appetizers we’re showcasing this week. Welcome to … Continue reading
C – I really like to go out to eat for only two reasons. First, and most important, I am so lazy I can’t get myself to cook anything when there is nothing to eat at home. Second, I found a restaurant that has interesting things and want to try … Continue reading