Demo Day...

I did a trial run of the lentils last night with grilled steak and they were really great! Looking forward to the Demo... More to come!

Cooking Demo @ Harvard General Store

I am presenting a cooking Demo Saturday, April 25th @ 11AM at the Harvard General Store (http://www.harvardgeneralstore.com). The subject will be an easy and inexpensive meal. All of the ingredients will be available at the HGS. Tune in here for more details...

Saturday dinner

A simple meal at the "little shack in the swamp" consisting of a fair amount of breasts (You know boys...)(ie duck, quail, an veal...)

Sliced Duck breast with Baby Fig Compote
Boned quail with Forelle Pears
Shaved Salad of Radicchio and Belgian Endive
Braised Veal Breast with Farro Risotto, butter poached Asparagus and Tarragon Gremolata

Not too shabby!

Saturday lunch aka the greatest new food trend!

SHOVEL ROASTED OYSTERS!

After a wonderful lunch of Jon's Chili and raw oysters eaten fireside, Brendan hits on the idea of roasting the oysters on a shovel... and the rest is history! When they open they are between raw and fried in consistency with the sweet salty and smoky-just great!

Boy's Burning Weekend II- The Wine

The 1978 Prunotto Barolo Bussia... Not sure I can add much more... Amazing and very generous. Thanks B!

Dinner with Chrissy at Tomasso's

Had nice dinner at Tomasso's in Southboro, MA on the 31st. Great food and atmosphere... (tomassotrattoria.com) We had great antipasti and dinners...

Rabbit Brining

A nice little Sunday dinner I made for Jon, Jesse, Lisa and I. I started with a 3lb. rabbit that I cut up and used the rabbit cure recipe from the Zuni Cafe cookbook. It involves kosher salt, pepper and fresh thyme rubbed over the meat and letting it sit for an hour or so. Then the salt is washed off and the meat is soaked in milk to cover for another hour. I then browned the meat and roasted it in the cast iron skillet. Came out really great...

Sunday Breakfast...

A little breakfast I whipped up with leftover roasted fingerling potatoes, local bacon, and a farm fresh egg. Plus I found a use for all the pretty too sour sourdough pizza dough I made a few weeks back. Worked great with walnuts, butter, brown sugar and lemon juice brushed on before baking.