Christmas Tree with Tons of Presents HD
Here is the tree and decorations my partner Dan set up for his office's Christmas party-the food buffets surrounded the tree at the event.
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Patti Page - Old Cape Cod-RIP Patti
"..if you like the taste of a lobster stew..." I just love the dreamy images this song evokes, it makes me think of one of my favorite old-fashioned lobster dishes-Lobster Thermidor. Why not whip...
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Tenderloin with Bacon-Onion Jam and Blue Cheese Butter
This was last night's steak special. It didn't sell so well, and the restaurant was pretty busy. We only sold 3 out of about 200 covers. Usually the special will sell between 15 and 20 orders. In...
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Fifty Shades of Grey Dinner
My Valentine Class at Kitchen Conservatory this year was inspired by the steamy novel-eventhough I did not read it-way too steamy for this old man. I read enough about it on Wiki to write a...
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Reconsider the Trout
Reconsider the TroutLiving in a land locked state, we rely on seafood that is flown in. In these times of eating local, and worry over the "carbon footprint" created by shipping all that fish, it is...
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Thai Steaks and Chile Sesame Potatoes
4 fourteen ounce stripe steaksMarinade:1/2 cup soy sauce1/4 cup Shaoxing or sherry3 cloves of garlic, minced2 tablespoons minced fresh ginger1 tablespoon sesame oilSliced green onions and cilantro for...
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Candied Violets
Violets are blooming out in the garden, so I candied a few to use later for salad or dessert garnishes. It is a very easy process and works for rose petals too. Pick, wash and thoroughly dry your...
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Golden Beet Salad with Orange, Sage and Buttermilk Dressing
Wash and roast your beets at 350 degrees for 1 1/2 to 2 hours-depending on the size of the beets. Smaller or baby beets will take much less time. You can roast the beets in a coverd dish or just...
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My 60th Birthday Party
Dan changed the chandelier into a balloon sculpture.He also made some beautiful flower arrangementsWe started with Crab Cobb Salad with Roasted Sweet Pepper Mayfair dressingPretty standard cobb salad,...
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Thrill of the Grill
Grilled whole Grouper at Kitchen Conservatory yesterday.These were about 3 pounds each-they took about 1/2 hour on a low grill.1 tablespoon minced lemongrass1 table minced fresh ginger1/4 cup Nuoc Cham...
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Paella at Kitchen Conservaory
I had a great time at Kitchen Conservatory last night teaching a class on Tapas, Paella and Sangria. Here is a picture of the Paella Valencia.This is probably the most famous paella containing...
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Great Peach Season
Great Peach Season for southern Illinois and Missouri. Especially loving Eckert's and Calhoun County peaches this year.I've been making this fresh peach salsa every week since the peaches have been...
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Filipino Grilled Adobo Chicken
This month's (September 2013) Food and Wine cover photo is a grilled Filipino chicken. I followed the recipe pretty much as written and it turned out delicious. The main flavors of soy, garlic, star...
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Corn off the cob sauteed with duck fat and duck cracklin's
During a recent Iron Chef competition at Kitchen Consevatory my team and I were presented with a couple of ducks. After breaking down the ducks, I rendered the fat and made cracklings. My market...
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Blueberry Grunt
Cobblers, Grunts and Slumps, Crisps, Crumbles, Betty's, and BucklesMy latest class at Kitchen Conservatory featured these great classic American desserts. First I started with a definition of each....
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Jerk Pork Loin
Josh's Jerk MarinadeJosh Huntley, Lead line cook at the restaurant, got this recipe from his father-in-law who got it from a Jamaican while visiting the island. It is a great favorite of everyone in...
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French Apple Tart
Almost everyone know Julia Child's Tart Tatin-the caramelized upside down pie, but she also published a couple of other recipes. Here is her classic Tart Aux Pommes from "Mastering the Art of French...
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Grilled Red Snapper
Whole Grilled Red Snapper with Nuoc ChamI got this Red Snapper at Whole Foods, it was about 3 pounds, and took about 20 to 25 minutes on the grill so easy and tasty. I used a Nuoc Cham (the versatile...
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Pots De Creme
I happened on these little pots de crème the other day-I can't resist adding esoteric or eccentric pieces to my "Battery de Cuisine". I'm sure I'll use them a couple of times and retire them to the...
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Tuna Puttnesca
Puttanesca is that wonderful Italian invention named for the "ladies of the evening", and like it's namesake-it is cheap, easy, and seductive. Usually it is tossed with pasta, but here I used it as a...
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Banana Ice Cream with Grilled Pineapple
I got this recipe for Banana Ice Cream from Thomas Keller's French Laundry Cookbook. That book has been one of my favorites for years. The recipes are so challenging that some seem almost impossible,...
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Grilled Shellfish with Tequila Chorizo Butter
This is a beautiful appetizer for Summer. Perfect to nibble on while enjoying a Margarita or Mojito.18 clams, scrubbed and cleaned18 mussels, scrubbed and cleaned18 shrimp, peeled and deveined1 link...
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Trout Amondine with Amaretto
Trout and almonds are a classic. It has been a dish that's been around for a long time. This recipe is one from a class I teach a couple of times a year. Traditional Trout Amandine has a fussy...
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Grilled Peach, Red Onion, and Goat Cheese Salad
Here is an eye-catching salad to take advantage of the brief peach season. Most years here in St Louis and Southern Illinois we have an amazing peach crop-unless a late frost or storm takes them out...
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Fried Green Tomatoes and Bacon Jam
This time of year, the tomato plants are still blooming and producing fruit, but that fruit will probably not ripen into the Summery ones we love. But they can be turned into something almost as...
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