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Roasted Asparagus with Shallots and Garlic

Simple but awesome side dish for a variety of stuff.When I do asparagus it is usually whatever is at hand, but if I have prepared ahead of time this is my go to.

Hand full of asparagus Glug of olive oil Pinch or two of kosher salt and a few grinds of black pepper or to taste 1 small shallot sliced (thinly into ringlets) 1 or 2 cloves of garlic diced Pinch or 2 of red pepper flakes (optional) A pat or two of butter (pasture butter is best)*

Pre-heat oven to 350° F.

Remove the woody bottom part

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Steelhead Trout in an Orange Thai Pepper Sauce

The act of cooking for me has gotten to be very similar to the act of painting (as in art), it is cerebral, introspective, exhilarating, tiresome, challenging, playful and fun (amongst others) all at the same time. As a bonus there is a tasty ending game!  The act of cooking good food is more about the living in present then art is, maybe not for the artist but for the “viewer/taster”, it is about the here and now, the immediateness, the intimacy as it were.  Time is a foe for the base ingredients and the final product has a

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