RIWO – Oven Chips with white wine gastrique and herbs

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 →

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Chilled Asparagus Soup

We hit 92°F yesterday so dinner called for something chilled to beat the heat.  Chilled asparagus soup made for a cool, clean and refreshing dinner on a hot May day.  The soup was garnished with blanched asparagus tips, chive blossoms and sour cream.  It was served with a cheese board of local cheeses:  Hidden Springs … Continue reading →

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Grilled Trout with Lime and Thyme compound butter

Tonight’s dinner was trout, simply prepared and grilled on the barbecue; served with a quick lime, thyme and garlic compound butter.  The side dishes were grilled asparagus (easy and delicious) and oven chips. Recipe: Grilled Trout with Compound butter and Grilled Asparagus Summary: This is a quick and easy dinner that is great for a beautiful … Continue reading →

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Grilled Tomatoes 3 Ways – quick, easy, delicious

Grilling tomatoes is a great way to make a side dish or a quick sauce.   Roasting brings out the sweetness in the tomatoes and softens the flesh.  The smoke from the grill adds a wonderful depth to their flavor.  You can fill them with herbs, breadcrumbs, cheese or grill them whole.   It is … Continue reading →

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Two Pizza – Spinach and Feta & Tomato Basil

Last night’s dinner was quick and easy.  Homemade pizza is a great dinner to make on a week night.  You put the dough on to rise in the morning (or overnight in the fridge).  It takes about 30 minutes to make and bake the pizzas when you are ready to eat.  Our pizzas are much … Continue reading →

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Market Party – Grilled Leg of Lamb, Tomatoes with Ricotta Salata and Grilled Asparagus

We had a dinner party last night where the main meal was from the market and cooked on the grill.  Butterflied leg of lamb was marinated in a yogurt and lemon sauce which was also served on the side.   I stuffed tomatoes with ricotta salata and drizzled them with a basil oil and grilled … Continue reading →

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Good Day at the Market

Yesterday was a good day at the market.  The season is moving on and more farmers now have goods to sell.  I had a great conversation with Michael and Jean of Jones Valley Farms.  They are one of my favorite farms.  The Isthmus Daily Page has a good write up on their stand.  They grow … Continue reading →

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Beef Tenderloin Tips with Rosemary Salt and Morels

This is quick dinner that uses the inexpensive ends of the very expensive beef tenderloin.  The entrée is very quick to prepare and very yummy.  The rosemary salt is easy to make and a great way to extend the life of a fresh herb.  I served this over roasted winter squash puree with green beans … Continue reading →

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Calzone with Spinach, Eggplant, Red Pepper and Ricotta Salata

A fussy thing to make, this calzone is yummy and a great way to use up vegetables that you have on hand.  You can make up the filling and crust before, then roll out the crust, fill and bake for a quick dinner.  I use sheep’s milk Ricotta Salata from Butler Farms that I pick … Continue reading →

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Beautiful Failure

Sometimes even your best shot at a recipe fails.  It can be pretty and tasty but still wrong.  This was a quiche that turned out quite watery which was too bad.  We have ideas for trying again. There are several factors that can make a quiche watery:  too much water in the vegetables, too high … Continue reading →

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