Once Upon a Time in China and America

“Stinky Ox Among Lilies.” Or, to be blunt, bison and ramp stir-fry. The bison is amazingly tender and flavorful and the ramps mellow considerably in the high heat of the wok. It is a nice switch on a beef and garlic flavor profile. This is a story. About a wok, a hunk of buffalo meat […]

Eating Bitter, Part Two: The Bitter Melon and Me

A poetic name for a lovely dish: Phoenix and Jade with Blossoms. The very first time I tasted a bitter melon was at the home of the couple who were my very first personal chef clients. He was from Bangledesh, and she was from Pakistan, and they both loved bitter melon. One evening, they had […]

I Scream…

So, thanks to Kris, the nameless ice cream with ginger and lavender now has a name: Creme Glace Chinoise. Kris; I would send you a pint of the ice cream in question as a tangible thank you, however, I fear it would melt by the time it got to you. By then, most of what […]

Ice Cream Fusion Reaction

Lavender-ginger ice cream beside an apple galette with golden raisins and dried cranberries. This time, when I added the raisins, cranberries and almonds to the filling, I put them -under- the apples, rather than on top where they burned last time. This worked perfectly, I am pleased to report. I don’t often make desserts. Mainly, […]

The First Supper

The finished dish: Three Pepper Pork Unable to bear another round of eating out, I pushed myself and got the upstairs kitchen mostly unpacked yesterday. I resolved to try the thick-cut boneless butterflied loin pork chop I bought at the Farmer’s Market from Harmony Hollow Farms. Saturday was a blustery, freezing cold day, with wind […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.