Latest Posts

Chicken and Spelt Flour Stroopwafels

I recently worked on a special recipe for Justin Marx's Marx Food blog to celebrate their feature in July 2012's Food and Wine magazine. Check out my Chicken and Spelt Flour Stroopwafels post on his site!

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Pheasant Challenge

When Justin Marx approached me with this bird challenge, I wanted to do very different preparations for the two types of birds I got. For the poulet rouge, I wanted to play with traditional dishes from North Africa and the Middle East - mostly because many of their traditional dishes call for birds like pigeon and chicken.

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Pheasant in Green Mole

It wasn't until I had a bite of my second mole this week that I made the connection between it and curry. I was eating out the other night and had chicken mole, or at least what I had traditionally thought of as mole. It was mole negro from Oaxaca, the impossibly dark chocolatey sauce with layers and layers of spices. We'd been talking about the last pheasant dish and realized what a natural combination that flavor profile would be for the pheasant - and it was decided we'd make a mole too. 

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Pork and Pheasant Pate

We are pork people, Todd and me. Over the last 6 years, we've had over 300lbs of pork go through our kitchen. Roasted, Fried. Grilled. Sauteed. Poached. Confited. All parts, all ways, from basic pork chops with onions to whole roasted heads.

Every now and then we try a pate - sometimes it works, sometimes we get pork rain. Never though, had it turned out perfectly - until now.

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