Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel

  When it comes to seafood, very few things can compare to eating plump fresh diver scallops. Perfectly prepared, they need nothing more than a simple sprinkle of salt and pepper to bring out their subtle salty, sweet flavor.  To get that crispy sear on the outside and barely cooked pearly white texture on the inside isContinue reading “Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel”

Classic Fruit Galette

  Me: “What if it leaks all over the place?” D: “It always leaks.  Even the galettes [the James Beard award nominated pastry chef I used to work for] made always leaked.” Galette is a French term for a free form tart or cake.  With my qualms about leakage calmed, D. and I tuned intoContinue reading “Classic Fruit Galette”

Home Brined Corned Beef Brisket

Note: This post and recipe were revised 3/11/2014. Got brisket?  Great! Then you still have time to brine your own corned beef for St. Patrick’s Day. Why would you want to brine your own corned beef? Well, one reason might be that you can leave out the nasty nitrates or preservatives.  Another reason is youContinue reading “Home Brined Corned Beef Brisket”

Sunday Supper: Soy Braised Short Ribs

With the chill of winter still in the air, we love a good braised Sunday supper.  This recipe is a variation on Chinese style red cooked pork, using boneless beef short ribs.  Slow cooking in the oven, this one-pot meal fills the apartment with the aroma of slow simmered beef, cinnamon, anise, and five spice.Continue reading “Sunday Supper: Soy Braised Short Ribs”

Crispy Suckling Pig Shoulder Ham

We are slowly making our way through the suckling pig.  On Friday I pulled out one of the shoulders to cure. Thyme, sage, and juniper are traditional additions to the brine, but for a change of pace I used coriander, orange zest, and a little cumin instead. Sunday morning, I washed the shoulder, deboned it,Continue reading “Crispy Suckling Pig Shoulder Ham”