I grew up on 2 acres outside of the Detroit suburbs, by no means a large amount of property. But my dad, born and raised on a grain farm in rural Kansas, used every square inch to grow just about anything he climatically could. He meticulously tended an herb garden just outside of the kitchen…
PAN-ROASTED DUCK BREASTS WITH RHUBARB COMPOTE
For this classic fruit-and-duck combination I use magrets, breast halves from a Moulard duck. They are larger in size than the Pekin or Muscovy varieties, with each breast halve weighing about 1 pound. I like to use magrets as they’re a cut you can use to serve 2, much like a ribeye steak. If I’m…
GLUTEN-FREE CARROT CAKE WITH MASCARPONE FROSTING
OK, full disclosure: I am not a cake person. I never touch cakes at weddings (Luke and I had cheesecake at our wedding) and if I’m at a birthday gathering I usually eat only one bite. I have a couple of problems with cakes. Firstly, I find them to be a huge waste. Someone makes…
PEA, RADISH AND TOASTED PECAN SALAD WITH BURRATA AND SPECK
I like salads that go on platters rather than bowls. This salad does look a bit like an appetizer at first glance, maybe that’s why I enjoy it so much! I love to put ingredients together on a plate and pick at them, whether it’s a lunch salad, an early evening appetizer or a side…
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…
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…
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…
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…
DOUBLE PEA AND RADISH SALAD
I love the simplicity of this salad. The quality of the vegetables in this salad is important because it is so simple and finished only with some olive oil, mint, salt and pepper. You can dress this dish up by using a variety of radishes, such as Easter egg, watermelon, breakfast or even black radishes….
PEA AND PROSCIUTTO CROSTINI WITH RADISHES AND RICOTTA
This is actually a recipe for two simple spring appetizers that complement each other well. I’m going to make a bold statement: these crostini are likely to be one of the best appetizers you’ll have this spring. I built this site about a year ago beginning with a few recipes pairing peas and prosciutto and revisited…