Baked Eggs in Cast Iron

As you may have read in posts past, my mom is a huge influence on my food philosophy,  so I decided to create the perfect breakfast to honor her this Mother's Day.   Need a great gift idea for a Mother’s Day?  Why not buy your mom a cast iron skillet and use it to cook up this delicious egg dish? Breakfast in bed, and … [Read more...]

Baked Oysters on the Half Shell

Oysters are perfect for a special occasion. I personally love them raw, but not everyone is down with that. But that doesn’t mean you can’t serve them at your fete! These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream. Dramatically … [Read more...]

Vanilla Bean Ice Cream

Ice cream is by-far my favorite dessert, and it’s actually really easy to make at home provided you have an Ice Cream Machine. The beauty in making your own ice cream is that you control everything about it. Buy the freshest cream from the farmers market, the best milk from grass-fed cows, organic and fair trade vanilla … [Read more...]

Whipped Cream

Homemade whipped cream is a very simple and elegant way to spruce up a bakery-bought pie or add a special touch to your own baking. The best part about whipped cream is that it’s so simple! You’ll be able to whip up these homemade versions faster than your significant other can break the seal on the canned stuff. Check out … [Read more...]

Pureed Parsnips

Parsnips are a seriously delicious fall/winter/spring root vegetable that can be prepared several ways.  They require a frost in order for their starches to develop, so while most veggies are only in season in the summer and early fall, parsnips can be found in plenty at farmers markets throughout the winter and spring. And … [Read more...]

Maple Vanilla Bean Ice Cream

It’s that time of year:  buds on the trees, longer days of sunshine, and maple syrup at the greenmarket!  There are several grades of syrup, determined by the time of season the tree was tapped. And while the varying varieties of grade A may be most popular as a table syrup, I prefer the intense maple flavors found in the … [Read more...]