RECIPES FROM 06/09/18

It was a rough week last week. We lost a cooking icon in Anthony Bourdain. I personally received the bad news that a good friend, very important in my cooking career was diagnosed with cancer. It was  not a great week. That being said, part of the magic of food is that it can brighten even the darkest day. It lightens the burden of the soul and brings people together. Continue reading “RECIPES FROM 06/09/18”

RECIPES FROM 03/03/17

I have been VERY lazy on posting these. A BIG thank you to Geeq Shuq (and Mrs. Geeq) for being the burr in my blogging saddle. Thank you for caring my friends. It was great having my sister come in on this one. She brought some rabbit (my first time having rabbit both on the show and in general) and it was delicious. Looking forward to having her on the show again soon.

 MAIN: Rabbit in mustard sauce

SIDES: Mushroom and Herb Polenta and Roasted Rainbow Carrots with Thyme

PARING: 2013 Santa Margherita Chianti Classico Riserva

Rabbit in mustard sauce

INGREDIENTS:
•2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
•Kosher salt and freshly ground black pepper, to taste
•1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
•1 1⁄2 cups crème fraîche
•3⁄4 cup Dijon mustard
•2 tbsp. roughly chopped fresh thyme
•2 tbsp. roughly chopped fresh sage
•2 tsp. black or yellow mustard seeds, crushed
•8 cloves garlic, thinly sliced
•4 bay leaves
Continue reading “RECIPES FROM 03/03/17”

RECIPES FROM 10/21/2017

Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.

 MAIN: Turkey, Brie and Apple Panini with Balsamic reduction

SIDES: Creamy potato soup

PARING: 2015 Louis Jadot Beaujolais-Villages

 

 

 

Panini

INGREDIENTS:
1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter Continue reading “RECIPES FROM 10/21/2017”