Book 19 in our cook-through project is The Hands-On Home by Erica Strauss. As the subtitle, “A Seasonal Guide to Cooking, Preserving & Natural Homekeeping,” suggests, the book is a seasonally organized collection of recipes for foods and preserves and formulas for homemade … [Read more...] about Rhubarb Syrup
Too Many Cookbooks
Quail Stuffed with Wild Rice, Water Chestnuts, and Apple with Apple Cider Vinegar Emulsion
About a month ago, Kate and I took a fantastic open hearth cooking class at Historic Deerfield in Massachusetts, and, since then, we’ve been working on getting set up to do open hearth cooking at home. You’ll be hearing more about this in the future as our experiments progress. … [Read more...] about Quail Stuffed with Wild Rice, Water Chestnuts, and Apple with Apple Cider Vinegar Emulsion
Shoulder of Spring Lamb with Flageolet Beans and Olive Relish
Another day, another book that I'm embarrassed not to have cooked from. Maybe it's because menu books can be a little intimidating. I always feel that if I don't do a whole menu, I'm failing. But things being what they are, there wasn't a complete menu that we could realistically … [Read more...] about Shoulder of Spring Lamb with Flageolet Beans and Olive Relish
Shoulder of Spring Lamb with Flageolet Beans and Olive Relish
Another day, another book that I'm embarrassed not to have cooked from. Maybe it's because menu books can be a little intimidating. I always feel that if I don't do a whole menu, I'm failing. But things being what they are, there wasn't a complete menu that we could realistically … [Read more...] about Shoulder of Spring Lamb with Flageolet Beans and Olive Relish
Steamed Mussels with Rosemary and Roasted Garlic Sabayon
I've never actually dined at The Herbfarm, but I've visited. During the ten minutes in which I attended culinary school in the '90s, our class took a field trip out to the farm and restaurant. It's a truly magical place which makes even me want to garden. When Jerry Traunfeld's … [Read more...] about Steamed Mussels with Rosemary and Roasted Garlic Sabayon