Blog Archives

Red Wine Bath Therapy

I’m always looking for ways to let nature do its work. As we enter into the holiday season, I wanted to give you a little potion burst to carry with you: Red Wine Bath Therapy. It may sound crazy but I think we need to do all we can to keep our zen and practice self-care during this time of year. So here is my potion for you to try […]

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Orange Marmalade

Today I’m going to share my recipe for orange marmalade with you, but I have a special twist that you may want to consider — use blood oranges! Blood oranges, which are in season in the winter months, lend this marmalade a dark-red or deep-orange color, and a wonderful bitterness to balance out the sweet. If blood oranges aren’t available, Seville oranges have a bitterness and pectin that will work […]

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Cooking En Papillote

Cooking en papillote is a very traditional French technique that is designed to trap the flavor and the aroma until it reaches the diner. The protein, traditionally fish, is baked in a parchment envelope sealed with egg white, which puffs dramatically in the oven. For today’s recipe, though, I made a quail en papillote. French gastronome Brillat-Savarin described the quail as “everything that is most delightful and tempting. One of […]

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Monday Musings

Hi Friends, I thought I’d share my Monday Musings with you, rather than just another recipe or tip or trick or idea. Because sometimes I just have musings to share and want to chat with you and get your feedback and what not. It was a beautiful autumn weekend, I think it was probably the best of the year and I soaked up every second. What did you do? Last […]

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Pheasant Tagine

I first learned a version of this recipe for pheasant tagine while cooking in the south of France, where the cuisine is so heavily influenced by the Mediterranean. The combination of spices is wonderfully aromatic and lends itself well to any combination of vegetables and protein. In true Mediterranean fashion, the dish itself is light and tangy, using only olive oil, not butter, and a good dose of lemon in […]

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How to Smoke Salt

Last week we smoked ground beef and today we are smoking… salt! I find myself using more and more flavored salts these days–I have ramp salt, and all sorts of smoked salts, and even one specifically for apple pie desserts! But despite how fancy these salts may seem, it is very easy to make your own smoked salt rather than buy it. Smoked salts are expensive at the store and […]

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Potato, Apple, and Parsnip Skillet Tart

This Potato, Apple, and Parsnip Skillet Tart entails layers of thinly sliced potatoes laced with apple and parsnip. The amount of potato, apple, and parsnip slices you need will vary slightly depending on what size skillet you are using, but I recommend building at least five layers in the skillet, three of potato, and two of the apple-parsnip combination. Use a waxy boiling potato rather than a floury baking potato […]

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Chukar with Cabbage and Chestnuts

This recipe for Chukar with Cabbage and Chestnuts is a wonderful game bird recipe because it can be interchanged with any other game bird meat of choice, or even domestic bird meat if you’d like. Chukar is a lighter game bird meat, similar to pheasant or chicken breast. This recipe also works well with grouse. Grouse meat is dark red with a rich game flavor. Ruffed grouse have the strongest […]

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Quail Kebabs

This idea of kebabs was described to me while I was in England, sitting at the fire-side with a lovely woman, at a pub. She is married to a farmer-gamekeeper and is frequently faced with a glut of game birds. This is one of her favorite recipes, no doubt inspired by the high-quality ethnic food that is now prevalent in Britain. You can also add any medley of vegetables to […]

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How to Smoke Ground Beef

This recipe for How to Smoke Ground Beef is contributed by Brian Kleinhans and was so intriguing that we wanted to share it with you here! Take it away Brian. I’m like everyone and always looking for different flavors to make my dishes unique. One time, while smoking ribs I wondered if it would be possible to get that pit smoked flavor into ground meat.  I figured out how. Here is […]

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