Boursin Cheese Gnudi
Boursin Cheese Gnudi So, this recipe kind of started as a joke. I had planned on making gnudi, but someone had used all the ricotta cheese. Not wanting to deviate from my plan, I was intent on making it work. One of my sous chefs, half-jokingly, suggested that I use...
Cooking with Kombucha: The Laundry List of Ideas
Here is a list of potential ways to use kombucha in cooking, compiled from a Twitter discussion
Charleston: Thanks for the Memories
I've been back from Charleston, SC for almost a week now, and I'm just getting around to going through my pictures. We had a great time, and ate a lot of great food. Here are a few of the places we ended up. The Glass Onion McCrady's Edmund's Oast Martha Lou's Two...
Refresher
I'm currently on vacation in Charleston, SC. I'm hoping to come back inspired and refreshed.
Hot Sauce Hack
You don't always have to start from scratch. Sometimes you can tweak an already great product. Last week we amped up some Frank's hot sauce. We soaked and drained some guajillo peppers. We added Bulleit bourbon, sliced jalapeños with seeds, smoked paprika and rendered...
Getting There
It's almost time to get these in the ground.
Rack of Lamb: Spice Rub and Blackberry Gastrique Recipes
Frederick, MD chef Chris Spear shares recipes for a spice rub and a blackberry gastrique that go great with lamb.
A Taste of Spring
Currently serving Risotto with Spring Garnishes on our menu. We say, somewhat jokingly, that it was inspired by Michel Bras's gargouillou. It will change daily, depending on what's available. I'm looking forward to more vegetables and herbs coming into season soon.
Burnt Ends Gribiche
A recipe for Asparagus with Burnt Ends Gribiche from Frederick, Maryland chef Chris Spear
Copycat Liqueurs
I'm really enjoying Homemade Liqueurs and Infused Spirits. It has recipes for both unique liqueurs and copycat versions. This week, I put together some Strega, Kummel and Cynar using recipes from the book. Most of them use vodka as the base. Like all good things, you...