When I was developing the menu for the Vagabond Chef Launch Dinner, it was still early summer, and I knew I wanted a summery menu to anticipate what was coming. Read More →
I posted a picture of this on my facebook account and my cousin, Paul, asked for the recipe, so here it is: First, the soup: 2 quarts Canned Tomatoes or Read More →
Serves 10 Combine: 1 ½ lbs Diced Tomatoes 1 Chopped Green Pepper 1 Chopped Yellow Pepper 1 Chopped Red Pepper 1 Finely Diced Large White Onion 3 Seeded and Finely Read More →
This is our kitchen set-up at the cabin. We’ve got a mini-fridge, a beautiful set of cast-iron skillets, toaster, burr grinder, electric hot plate, steam kettle, and a single burner Read More →
Reader and friend, Joe’s take on Grandma Mary’s Cabbage and Potatoes.
Joe made his with corned beef and adjusted the acid at the end with apple cider vinegar.
Awesome looking soup, Joe! Thanks for sharing!!
Seared Tuna may be my favorite food in the world. Here’s a salad we did at Galena last season. So good!
Corned Beef and Cabbage with Idaho Red Potatoes, drizzled with lemon horseradish sour cream and served with a buttermilk drop biscuit.
Happy St. Paddy’s Day!
Fresh Sage and Chicken Soup with Barley, Toasted Fennel Seeds, and Zucchini.
My Grandma Mary’s soup is both wildly popular and amazingly simple. It’s appropriate that this first serious “technique” blog is about her soup, because Grandma didn’t believe in recipes, either. Read More →