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Cultured Butter, Ricotta Salata and Mysost
Julie | October 1, 2011
An extra gallon of raw milk in the fridge prompts a spate of frenzied cheese-making! My very first attempts at homemade ricotta salata, mysost, and cultured butter.
In Memoriam
Julie | June 2, 2011
Farm animals, wild birds, backyard gardening, raw milk and honey-lime salmon are the highlights of our Memorial Day 2011.
Not Too Shabby
Julie | March 16, 2011
Fancy food for weeknights: garlicky prawns, pan-seared steaks, and cheesecake. What more could you ask for?
Mom’s Macaroni Soup
Julie | January 3, 2011
A trip down Memory Lane with a very simple soup of macaroni, milk and butter.
Two Bits
Julie | October 8, 2010
Shave and a haircut… This simple pasta highlights finely shaved Brussels sprouts with the addition of nuts, brown butter and Parmesan cheese, and is a great way to ease picky eaters into a fearsome vegetable.
Oscar Does Pie Crust
Julie | October 5, 2010
Classic pumpkin pie with a not-so-classic crust: pâte brisée made using sourdough starter!
Compounding Assets
Julie | August 16, 2010
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Salmon Glue
Julie | February 5, 2010
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and a grainy mustard vinaigrette cutting the richness of the fish.
Splurging, Two Ways
Julie | September 28, 2009
This special-occasion meal is composed of porcini-crusted filet mignon, pan-roasted and topped with gorgonzola garlic butter. The remaining steak was then transformed into sandwiches on homemade potato rolls (made from leftover chard-laced mashers), smeared with the same compound butter and topped with caramelized onion.
