I have a deep love for roasted bone marrow. I had it for the first time at a bar in San Francisco with toasted brioche bread and it is pure fatty, unctuous deliciousness. It is one of those things that is meant to be a very occasional treat, because, well, its pretty much pure fat. But, oh my, does it taste good. There are several … Continue reading Roasted Bone Marrow
I have a deep love of lamb, with its delicious, gamey flavor and it is perfect to serve for a spring dinner, particularity for Easter. In the past, I’ve done yogurt-marinated butterflied leg of lamb on the grill to superb results and wanted to try a similar preparation on bone-in leg of lamb, available through South Mountain Creamery and using their delicious Whole Milk Yogurt. … Continue reading Yogurt-Marinated Leg of Lamb
A few weeks ago, at our local farmer’s market, I spied a deal on butternut squash and bought several, assuming I’d use them all up right away. Well, as those things go, they just kept sitting on the counter, neglected for other food projects. I was finally determined to find a way to use them up and wanted to figure out a new way to … Continue reading Butternut Squash Farro Risotto
Flavored salts are a great way to punch up the flavor of a dish. I mostly use them as a finishing salt, but will also use them in a dish as well, particularly sprinkled on veggies or meat before roasting. Kosher salt works well for these recipes because the cost is economical and the salt is flaky and course, but you can also use fleur … Continue reading Flavored Salts
A bit late getting this up, since we’ve already moved in to full on Christmas prep, but wanted to share a post about our Thanksgiving. This year, we have much to be thankful for. Healthy family, happy home, new opportunities and a table full of delicious food to eat. Thanksgiving is one of my favorite days of the year, as its surrounded with food and … Continue reading Menu: Thanksgiving 2015
Acorn squash lends itself well to being stuffed, with its little natural cup ready to hold whatever you have in mind to fill it with. I’ve done meaty fillings in the past, especially with ground lamb (very yummy), but I wanted to find a really hearty, meatless version that would go great as a side dish on a holiday table, but could easily work as … Continue reading Stuffed Acorn Squash
A few years ago, The Washington Post posted a recipe for 12-Hour Tomatoes. I tried the recipe once and was hooked. They develop such a deep, rich flavor after spending all those long hours roasting at a low heat. These are so versatile and can be used in so many ways. I’ve used them as a topping to a baguette smeared with fresh ricotta, mixed … Continue reading Slow Roasted Tomatoes
Upon returning home from our long trip, I spied several red tomatoes in the garden still holding their own in late September. I picked about 20 medium tomatoes and wanted to find an easy way to use them up quickly, since a few of them seemed like they’d been hanging around awhile. Because these are late season tomatoes, I wasn’t sure how flavorful they would … Continue reading Roasted Tomato Sauce with Spinach Pasta
Several years ago, the Washington Post Food Section printed a recipe for Roasted Vegetable Ratatouille and I knew I had to make it. This was even in our condo living years, before we had a garden that grew too much zucchini and yellow squash. I love the rustic feel of this dish and the flavors really pop. I’ve made it for guests many times as … Continue reading Roasted Vegetable Ratatouille
After seeing tomatillos at the farmer’s market recently, I wanted to find a way to use them in a canning recipe. I found a salsa verde recipe in Liana Krissoff’s “Canning for a New Generation” that looked delicious and quite easy. I adapted this slightly to my own taste and spice preference. After making one batch about a month or so, I loved it and … Continue reading Salsa Verde
Half Pint Garden 