Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center. 

"Maine" Onion Soup

"Maine" Onion Soup

You can learn a lot about someone's cooking habits by the way they prepare onions. Onions are of the most essential ingredients in cuisines around the globe and can impart such great flavor into an array of recipes. Onions require determination as well as patience to maximize their true potential. 

Why You Should Be Eating Fish Eggs

Why You Should Be Eating Fish Eggs

Eggs are a staple food for my family. Nearly everyday, we fry up several eggs in a spoonful of rendered lard, cooking just until the whites are set and the yolks are warm throughout. Our cast iron pans feel like a permanent fixture on our stove top, staying readily available to fry up an egg at any given notice. 

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Aube of Kitchen Vignettes is such a great kitchen inspiration for me! We were lucky enough to meet her last summer as she lives not too far away from us in Maine. Her partner also happens to grow most of the local grain that we consume (Grange Corner Farm). She is a true artist in the kitchen with everything that she creates, and also happens to be the main recipe contributor to the PBS Food blog

Preserving the Abundance ~ Fermentation Fundamentals

Preserving the Abundance ~ Fermentation Fundamentals

The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.

Gnocchi w/ Friends

Gnocchi w/ Friends

With guests in town, I've been pulling out some of my favorite creations to share with them. Meatball curry, BBQ pulled pork, and Coconut baked flounder roe were a few goodies I presented to my west coast friends who took a break from the city to enjoy some R&R here in Maine. A few nights ago, I decided it was time to bust out the gluten and make some pasta from scratch.

Soy Cured Egg Yolk

Soy Cured Egg Yolk

Apparently, there's  hundreds of ways to prepare eggs yet, it wasn't until about a month ago that I discovered the soy cured egg yolk. A friend tagged me in a photo on Instagram and I felt a sudden curiosity towards this particular technique. With an array of work, travels, and the holidays, I put this experiment on hold until the new year.

Parsnip Pudding Pie

Parsnip Pudding Pie

This pie is a twist on traditional pumpkin pie, utilizing the naturally sweet parsnip in place of pumpkin. Using a nut based crust, which I learned back in my raw food days, the flour is eliminated and adds a nice nutty flavor to the sweet and spice filled pumpkin pie.