Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Caviar Egg Cups
Here’s a New Years Eve appetizer that is sure to impress: a caviar topped Gruyère & Pancetta flan cooked in a beautiful brown farm egg with micro broccoli… Read More »
Beef Shortrib Stroganoff with Buttered Pappardelle
Everyone has a signature dish and this is mine. Juicy shortribs rolled on the bone, braised low and slow to mouth watering perfection, finished with a red wine… Read More »
Delicata Squash Flammekueche
Flammekueche or Tarte Flambée (German or French for ‘flame tart’) is an Alsatian pizza with a luscious crème fraîche or frommage blanc base that is topped with thinly sliced onions… Read More »
Ale & Apple Cider Glazed Ham with Rosemary Mustard Crackle
It’s me and two farmers. We sit in a cozy farm house living room with wood burning stove a-blazing sipping homemade kombucha with notepads, diagrams, and computers all around… Read More »
The Pickle Bar: Fresh & Fermented
Do you go to La Boulange so you can sneakily pick at their pickle bar? I do. And I also drink pickle juice straight from the jar and even… Read More »
Pretzels!
I have begun a new venture with Suzie & Jay Trexler: Tunitas Creek Kitchen! The Trexlers are the proud farmers of the beautiful coastal Potrero Nuevo Farm and… Read More »
How to Roast a Whole Pig
So you want to roast a whole pig… but you don’t want to freak out over whether or not the spit can handle 160 pounds. Or worry about… Read More »
How To Smoke Pork Picnic!
Since our ancestors figured out how to make fire with flint, I think I can figure out how to spray lighter fluid over charcoal and light a match –… Read More »
Chicken Liver Tartine with Strawberry-Sherry Vinegar Jam
Chicken liver sounds a lot more elegant and tasty in French. Doesn’t foie de volaille sound pleasant? Like you might actually give it a go even though you… Read More »
Beet & Poppyseed Cream Cheese Tartine
This is a farmhand favorite because it’s bright and beautiful, seasonal, and fits the homestead setting perfectly. I like to set out an array of tartines for guests… Read More »
Rhubarb & Raspberry Pie at Pie Ranch
You can’t end a dinner at Pie Ranch without pie now can you? The raspberries are bumpin’ and the rhubarb is crisp, red, and fat right now. It’s… Read More »
Farewell Hidden Kitchen, Hello Verjus!
Saving the best for last in my series of Paris restaurant reviews is restaurant: VERJUS. Big Thumbs Up! I am ecstatic for owners Braden Perkins and Laura Adrian (American) who… Read More »
