Bourbon Glazed Carrots

This elegant side dish is delicious, easy to prepare, and could stand on it's own as a first course or appetizer. Plus, you get to set stuff on fire. Ingredients 6-8 carrots, peeled and julienned 2 tablespoons butter 1 tablespoon brown sugar 1/2 oz Aleppo Pepper Pinch Kosher Salt 1 oz bourbon whiskey 1 tablespoon … Continue reading Bourbon Glazed Carrots

Rustic White Bread

Unlike the Basic Artisan Bread which is a no-knead version that takes 24 hours to rise, this version takes about 4 hours start to finish. Ingredients: 1. 16oz All-Purpose flour (about 3 cups), plus perhaps another 1/2 cup for work surface kneading 2. 2 teaspoons Kosher salt 3. 3/4 teaspoon active dry or instant yeast … Continue reading Rustic White Bread

Maple Butter Roast Chicken with Rosemary and Thyme

Celebrate Autumn with this succulent roast chicken. I think this might be the best roast chicken I’ve ever made. It is all at once lightly sweet, salty, just a little sticky (like BBQ sauce) and beautifully savory. My resident food critic, Claudia, (who also happens to be my wife) loved it. And this is a … Continue reading Maple Butter Roast Chicken with Rosemary and Thyme

Frenched Rack of Lamb

This method will rival the best French Restaurants, yet is simple and easy enough for any home cook. The hardest part is finding a Frenched rack of lamb. Ask your butcher to do it for you, or keep in mind that lamb chops and lamb loin chops, or even a boneless leg of lamb will … Continue reading Frenched Rack of Lamb

Steaks Sous Vides – The Perfect Steak

It doesn't get much better than this people. If you've spent much time reading this blog, you know that I'm all about temperature, because temperature is the only reliable way to gauge how your food is going to turn out. Of course temperature and heat are different things. Heat is about how much energy you're … Continue reading Steaks Sous Vides – The Perfect Steak

The Best, Easiest Roast Chicken

Stick with me on this one people: Trust me. If you do, you will be rewarded with the juiciest, tenderest most succulent chicken with the crispiest, most delicious crackling skin you've ever had. A good roast chicken should be both simple and delicious rather than fussy and difficult. The method described in this post is, … Continue reading The Best, Easiest Roast Chicken

Boeuf Bourguignon

Another beautiful rustic French classic, the method for this dish bears a resemblance to Traditional Coq Au Vin. When I made this for the first time, I followed Julia Child's recipe to the letter, and I remember thinking about halfway through the process "This woman was insane." Now that I've made it a few times, I … Continue reading Boeuf Bourguignon

Bouillabaisse

This delicious seafood stew hails from the French port city of Marseilles and represents the best of Provençal cooking: A mirepoix of onions, carrots and celery is sautéed in butter and oil, savory aromatics are added to the base along with white wine, stock and saffron and then a variety of fresh fish is gently … Continue reading Bouillabaisse

Pan Seared Lamb Loin Chops with Garlic Cream Sauce

The thing that makes this dish is the garlic cream sauce. A fusion between Mediterranean and French flavor profiles, this dish is at the same time both tangy and mellow, sweet and savory and all-around amazing. Time - Active: 60 minutes Time - Inactive: 2-4 hours of marination for the lamb and 45 minutes to … Continue reading Pan Seared Lamb Loin Chops with Garlic Cream Sauce

Traditional Coq Au Vin

This beautiful French classic is rustic country farmhouse cooking at its best. While many of the recipes on this blog feature quick, 1 hour prep-and-cook dishes suitable for a weeknight when the temptation is just to grab fast food on the way home from work, the recipe in this post isn't one of them. To … Continue reading Traditional Coq Au Vin