Stock is one of the best homemade things you can make in your kitchen. I make this stock recipe using the leftover parts my butcher has broken down from a whole 12-pound turkey – the back, neck, the wing tips and the giblets. Rather than throwing them away I ask the butcher to save them….
Archives for March 2018
BEET-BRINED DEVILED EGGS
In college, my roommates and I used to hard boil eggs by a placing eggs in boiling water and coming back for them 25 minutes later. They eggs were always over cooked with grayish yolks. Thankfully those days are long gone and I’ve graduated to a method for perfectly cooked hard boiled eggs that produce…
CRANBERRY GINGER COMPOTE
My take on traditional cranberry sauce, this compote gets a kick from freshly grated ginger. Cranberry sauces usually contain a large amount of granulated sugar, which led me to develop my own version sweetened with fresh apple cider and maple syrup. Cranberry Ginger Compote makes 2 cups Ingredients 12 ounces fresh cranberries (1 bag) 1/2…
POSSETS WITH RHUBARB COMPOTE
Possets are one of the easiest and most delightful sweets you can make. I do not understand why they aren’t more common here in the U.S. Similar in texture to Italy’s panna cotta, the British posset only requires three ingredients – heavy cream, sugar and lemon juice. Naturally gluten-free, it doesn’t require gelatin or eggs…
ROASTED SWEET POTATOES
Sweet yet earthy in taste, these versatile roasted sweet potatoes are an essential for your cold weather kitchen repertoire. Delicious plain or dressed with a little butter and maple syrup, you can treat the roasted orange flesh as you would pumpkin purée. Mix roasted sweet potatoes into cooked oatmeal, serve them with milk and butter…
ROAST BONE-IN LEG OF LAMB
In general I prefer to cook meat on the bone. Whether I’m braising, roasting or grilling, the bone contributes rich flavor and also helps to keep the meat from drying out. For lamb I roast the shank end of half a leg, about 3 1/2 to 4 pounds to serve 4 to 6 people. There…
CANDIED MAPLE PECANS
Candied nuts are a sweet and simple way to enhance your autumn cooking. These candied maple pecans are great on their own, placed in a bowl for nibbling, and are also a nice addition to a cheese plate or salad. My girlfriend Jenny says they are like her “little friend,” as she mixes them into…
GRILLED CLAMS
I love the simplicity of grilled clams. I favor littlenecks, smaller than topnecks, cherrystones and chowder varieties, as I find them to be sweeter in taste. Once cooked, serve them with a drizzle of olive oil and some bread and you’ve got the perfect summer first course or appetizer. Add some grilled vegetables or a green salad to…
SIMPLE CHIMICHURRI
Meet the green sauce you will be making all summer long. Perfect spooned over grilled meats, fish and even vegetables, chimichurri is a versatile herb condiment that can also double as a marinade. Try it on cooked pasta, too! Chimichurri is best when it is fresh but can be made ahead and refrigerated up to…
TARRAGON ROAST CHICKEN WITH SPRING ONIONS
Save time by asking your butcher to cut the chicken into 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderize the…