Posted by jimphelps on August 18, 2010 · 1 Comment
A friend of mine showed up at my office with a bag of produce from his farm. The bag included a rather large zucchini – the official orphan vegetable of Summer. I said, “you could make Zucchini bread”. He answered, “You could… but after you have had zucchini bread several times….” So, I had a … Continue reading →
Category Featured Post, Featured Slides, Fuss-level, Medium, Not Meat, Recipes, Seasons, Summer · Tagged with Galette, main course, savory, Zucchini
Posted by jimphelps on July 26, 2010 · Leave a Comment
Another catch-up post. Here are photos of a variety of things we have been eating. Enjoy.
Posted by jimphelps on July 5, 2010 · Leave a Comment
Risottos are great dinners. They are versatile and easily adapted to what’s on hand. The Williams-Sonoma’s Risotto cookbook has been my starting point for many risottos including this one. Fresh sugar snap peas and tarragon are the flavoring elements. Parmesan cheese adds depth and helps build the creamy texture. We served this with a … Continue reading →
Posted by jimphelps on July 3, 2010 · Leave a Comment
Summer is reaching its high point at the market. Beautiful things are coming on and the late Spring items are still hanging around. It is a great time to go to the farmer’s market. I picked up three types of berries (could have been 5), fresh fava beans, the first small carrots and beets. Really … Continue reading →
Posted by jimphelps on June 13, 2010 · Leave a Comment
Pork tenderloin medallions are great weeknight dinner. They are an easy to cook light meal. These medallions have sage leaves pressed onto the meat and they are finished with marsala wine for a sweet sauce. I served this with a asparagus and cannellini bean salad for lighter Spring dinner. Recipe: Pork Medallions with Sage and … Continue reading →
Category Easy, Fall, Featured Post, Featured Slides, Fuss-level, Meat, Recipes, Seasons, Spring, Summer, Winter · Tagged with main course, pork
Posted by jimphelps on June 8, 2010 · Leave a Comment
A mint gastrique makes a sweet and tangy pan sauce for organic lamb chops from the market. The sweetness of the lamb and gastric is offset by the rich earthy and spicy root vegetable hash. The two together make a really wonderful dinner. The hash would be great with eggs for brunch or dinner. … Continue reading →
Posted by jimphelps on June 6, 2010 · Leave a Comment
One of the things I preach and practice is “cook once, eat many times”. This doesn’t mean the same leftovers, night after night, all week long. It does mean many different meals that follow on from the first dish. Last weekend, we made the slow grilled sirloin tip roast. During the week, we used … Continue reading →
Posted by jimphelps on June 3, 2010 · 2 Comments
John Priske of Fountain Prairie Farms talked me into buying a sirloin tip roast. It is a beautiful cut of meat that I hadn’t cooked before. He showed me other steaks from the same spot. They had gorgeous marbling so I thought it would be a good cut served rare to medium-rare off the … Continue reading →
Posted by jimphelps on May 31, 2010 · 1 Comment
So – a bit of a mistake Saturday night – I forgot to put the memory card back in my camera. I shot some lovely pictures of the Market Dinner I made but they are all in my memory and none in my computer. The picture of the butterfly that has been hanging out with … Continue reading →
Posted by jimphelps on May 24, 2010 · 3 Comments
While traveling with Paul Hobson, I had the most amazing frites in Denver at a high end French restaurant. They were finished with a champaign gastric and herbs de provence. I’m not a big french fry person to start with but these were amazing. The gastrique (a mixture of caramelized sugar and vinegar) … Continue reading →
My Market Year(s) 
You must be logged in to post a comment.