Welcome to the final installment of my three part dinner series...After a full day of hunting on the ranch, and a full day of cooking by Paul, we finally got to eat the fruits of our labor. The ranch has a very beautiful interior, with lovely wood paneling and a cozy lodge atmosphere. The fireplace was…
Welcome to part two of my three part dinner series...After we brought the hogs back to the ranch, Tim put them in a walk-in cooler. After debating, we decided to have the tenderloins for dinner rather than wait to let them age. So we brought them into the kitchen and got them ready for a…
As you know, I like changing people's minds. It makes me fuzzy inside. Most people don't like brussels sprouts. It's the black sheep of vegetables... "eeew brussels sprouts," is the default way to use it in a sentence. But they really are lovely little things, if you cook them to the edges of crispiness rather…
There's been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I've missed most of that rain though, and I never thought I'd say so, but I miss it. I've spent most of this summer in arid climates where you can't count on rain to wash away the…
Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I'll give you a gold star sticker. It's a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat.
And before you keep reading, here are my other…