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Mayonnaise Marinade 27 Aug 2013 | 02:37 am
We heard of the mass following of PCC (Parmesan Crusted Chicken for those not in the know). It uses a mixture of Hellmann's mayonnaise and Parmesan cheese as the glue to adhere seasoned breadcrumbs on...
Haricot Vert 26 Aug 2013 | 03:06 am
We saw these gorgeous haricot vert at one of the local farmers markets. They are slimmer than my pinkie and barely as long as my fingers. They were so fresh and crisp that we were snacking on them rig...
Boston Cream Pie 25 Aug 2013 | 04:00 am
Boston Cream Pie, it's a fabulous name for a cake. It evokes visions of sponge cake or doughnuts, bursting with custard and dripping with chocolate glaze. It's a cake I've long hungered to make. So wh...
Cow Peas 24 Aug 2013 | 03:22 am
We first worked with crowder peas doing a dinner with Sean at McCrady's. Recently we came across them at the Wrightstown farmers market. They were labeled field peas. They looked so familiar, I though...
Sea Bean ... 23 Aug 2013 | 04:09 am
If we look at sea beans and then think about how we like to cook things from the sea and the various kinds of beans, many ideas begin to blossom: sea bean salsa verde tartar sauce/ gribiche sea ...
What's Inside? 22 Aug 2013 | 12:57 am
The gelatinous, fatty prize. Butter without the churning. Bone marrow takes the application of heat to break down. If it's not treated carefully it can melt away. We spoon it on toast or broil it u...
Pepperoni-Buttermilk and Cooking Beans 20 Aug 2013 | 05:58 pm
We like to eat fresh beans that are cooked until they are super soft and tender. We were first introduced to the idea of “overcooked” beans by Marco Canora. He showed us how to braise romano, wax, and...
Food Is Love 20 Aug 2013 | 04:26 am
Given the opportunity everyone has something profound to share. Chef James Syhabout on food, relationships, and terroir via Do Lectures. Years Past August 19, 2012 August 19, 2011 Augus...
Wicked 19 Aug 2013 | 03:02 am
We took a bottle of green chartreuse and cold reduced it. The rotary evaporator allows us to remove the unwanted alcohol. The herbal aromas concentrate. So does the sweetness. This essence of chartreu...
On a Bed Of... 18 Aug 2013 | 05:28 am
We love roasting chicken on vegetables. Tonight we decided to pair thighs with potatoes. We blanched the spuds with garlic cloves. When they were tender we drained them and mixed them with some ...
