Thanksgiving is a little over a week away. This week I’ll share some of my favorite recipes. Cooking a whole bird is a beautiful thing. The cook has the ability to infuse the meat with distinct flavors and a whole bird can feed a family for many meals. Use these techniques for a perfect...
Read more →Are you planning turkey day already? You can bet I am! I know friends are too because the questions about ‘where can I order a turkey?’ are pouring in. Here are the best local options I am aware of: Turkey Bowman and Landes – I grew up visiting my grandmother who worked at Bowman...
Read more →I am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen – my father, uncle, and grandfather don aprons and feed the family as well. This recipe is for my mother’s father’s grilled chicken. The marinade is nothing particularly special, but the method of re-basting...
Read more →When you think of squirrel, what comes to mind? Do you picture a cute fluffy tailed animal, some backyard wildlife? Or is your vision something more sinister? Are your squirrels tomato thieves, bird feeder destroyers, and dog taunters? Is anyone thinking savory and delectable? I am. About Squirrel Meat While squirrels are ubiquitous in...
Read more →Ever wondered how to make bacon? Why nitrites/nitrates are sometimes used? Do you enjoy making meat jokes? I will cover all this and more in my Charcuterie Class on October 18 at Wild Goose Creative, the last of my Preserving Series. Participants get to go home with tasting samples in their belly and a...
Read more →Last week I was looking for a first course for a corporate cooking class that was easy to prepare and certain to please. I decided to test making bacon wrapped dates. Am I ever glad I did. The bites are salty and crisp on the outside, soft and sweet in the middle and contain...
Read more →Click any picture to view full size. 1. Butter, homemade lamb lard, and flour. 2. Fats cut into flour. 3. Chopping homegrown onions. 4. Mixing egg and water for pastry. 5. Pastry dough on plastic, ready to chill. 6. Pastry dough chilling in fridge. 7. Grinder cooling in freezer. 8. Onions sweating in olive...
Read more →It’s hard to be a native Ohioan and have an appreciation for seafood. I rarely ate fresh fish as a child and when I did, it wasn’t very good. It wasn’t that my parents were poor cooks; twenty years ago it was hard to find seafood worth cooking. These days, life is different. Fish...
Read more →Today, I bring you news from the world of delicious pigs: Thanks to support from the Pork Board’s Be Inspired campaign, we have been playing with pork. On Friday night, braised pork belly was the center of our meal. We served it over local root vegetables with mashed potatoes and homegrown green beans. This...
Read more →There are rare times when I post a recipe after making it just once. And never have I posted something that I don’t plan to make again. But on the off chance that you have a spare pound of sausage laying around and want to make dessert, behold the Sausage Cake. Making this cake...
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