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Book of the Month


August 2018
« Mar    

Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

(The Chicken Liver)

2 to 3 TBS Persian Lime Infused Olive Oil

1 Med. Red Belle Pepper, Course Chop

2 or 3 Stems Green Onion, Course Chop

1 to 2 TSP Garlic, Fine Chop

1 Pound Fresh Chicken Liver, Cut in Bite Size Pieces

1/4 Cup Sun Dried Tomato, Course Chop

1 1/2 TSP Salted Capers, Crushed & Course Chop

Salt & Pepper to Taste


(The Sage & Butter Sauce)

3 TBS Butter

3 to 4 TBS Flour

2 Cups 1/2 & 1/2 Style Cream

1/4 TSP Nutmeg, Fresh Ground


First, Put pot of Water on stove,

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Apple & Red Raspberry Compote, Star Anise & Fresh Basil

2 or so Swirls Around the Skillet, Olive Oil

2 Large Red Delicious Apples, Rinse Skin and Cut into Bite Size Pieces

6 Ounces Red Raspberries, Rinsed and Cleaned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

6 or 8 Leafs Fresh Basil, Rinsed & Dried

3 Star Anise

Salt to Taste

1/8 TSP Nutmeg


Preheat Olive Oil in large heavy skillet.

Add the Apples, Star Anise, and Lemon & Lime Juice, Sauté about 3 to 5 minutes until Apple is hot. If you desire you can Sauté until soft as you like it.


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Killer Harissa Hot Wings:

Hot wing, you know you love them, crispy skin with sticky and spicy goodness, what’s not to love?  I get cravings for them every so often and usually get them out at a bar or grill somewhere around town, everywhere has a slightly different way of doing them, but that might be better addressed in another post.  I most often get the traditional “Buffalo style” wing and I make a mean one at home (check um out) but I also like to experiment with them.

Killer harissa hot wings is one of our creations, a very lovely alternative to

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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Peach Crisp with Saffron

Start by preheating your oven to 350.

I make a basic Oatmeal Crumble Crust. I use a crust on the bottom as well as the top, yeah, I’m versatile that way…

2 to 3 Cups Quick Oatmeal

1 to 1 1/2 Cup Flour

1/3 Cup Brown Sugar

1 to 1/2 Cup Butter, melted

Put the first 3 ingredients in a real big mix bowl. Mix well. Add melted Butter. Mix until a course, pea size crumb forms. I usually start with the lower of the amount of the dry ingredients I have listed. Add more to achieve desired crumble

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Crappies w/ Moral Mushrooms in Butter Garlic Sauce

Sunday’s lunch was a real treat for me, not only was it really tasty but it was all caught and gathered, as in foraged for, by myself the day before!  Nothing can be fresher than that!

The goal was to go morel mushroom hunting with my cousin John on Saturday but he had too much going on so he was going to give me some that he got a few days ago, he had more then he could use.  Since he lives on a lake I thought I would grab my fishing stuff and drop in a line since

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Bounty from the farmer's Market; Tomato, Peppers, Celery,,,

Farmers Markets are bountiful this time of year. My latest incursion netted Tomato, Red, Orange and Yellow Sweet Pepper, Passilla Pepper, Celery Root, and Yellow Onion.

Bounty From The Farmer's Market


now to turn these sumptuous veggies into Dinner!

I started by browning Chorizo in a little Olive Oil. After browning I added all the appropriately chopped veggies except the tomato. Adding the tomato last, after the other veggies have sauteed  helps them retain some of their shape. I like my food somewhat crisp and chunky, if I were to cook the tomato as long as the

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Garlic Scape

This last weekend I made a new discovery at the Kingsfield Farmers Market that I am quite excited about and I almost walked away from it. It is a gem of the early summer called Garlic Scape, not the most attractive name but sure an interesting and fun edible! It is only available for a short 3 weeks or so. So what is it and how does one use it? Good questions, first off it is a green and twisty stalk that is about the width of a pencil or a little thinker and has a mild garlic aroma

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