“OK. I went a little crazy at the market today. Four pints ice cream, sweet potatoes, garlic scapes, radishes, mushrooms, strawberries and rhubarb…” I think I may have swooned out loud at receiving this text message, and that does not happen every day. C’mon! Garlic scapes, farm fresh radishes, and local, handmade ice cream? MyContinue reading “Cowboy Ribeye with Garlic Scape Chimichurri”
Tag Archives: Sustainable
Afternoon Among the Waiheke Vines
The tasting room at Mudbrick Vineyards After our holiday in Pauanui, I was beginning to feel quite at home in Kiwi country. One of the things I definitely wanted to do while I was here was to tour some vineyards. Fellow chefs who had visited NZ recommended dining at vineyard restaurants for their superior foodContinue reading “Afternoon Among the Waiheke Vines”
Creamy Broccoli & Parsnip Soup
Buddy doesn’t like cream of broccoli soup. You would think after being together for almost 15 years, I would know that! Since I had never made cream of broccoli soup before, it just never came up. Well, for weeks and weeks during the winter we were getting parsnips in our produce bag from Basis Foods. Continue reading “Creamy Broccoli & Parsnip Soup”
Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad
We’re all pretty familiar with your standard Eggs Benedict: two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce. Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast. Combine them with with farm fresh organic eggsContinue reading “Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad”
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