How To Braise A Rabbit: Braised Rabbit With Marsala Wine and Wild Mushrooms

I have to warn you: this post is quite lacking in photographs. This is because as I was braising the rabbit for the Toyota Farm to Table event, half the time I forgot to photograph every step, and the other half of the time when I did remember, I didn’t take as much time as […]

Meatless Monday: Summer Salade Composee

Salade composee translates into English as “Composed Salad,” which makes vegetables sound like musical notes or something; Translations aside, what it really means is that you make or compose a salad out of many different ingredients, some cooked, some raw, which showcase different flavors, colors and textures. All of the ingredients are cut in […]

Poulet Roti

I realized last night when I was thinking about French cuisine, that I remembered only one actual recipe, probably because I made it more than once, and that was Boeuf Bourguignon. Now, I am not counting the recipes for sauces: bechamel, veloute, brun, demi-glace, tomato, and hollandaise along with many of their derivatives, are indelibly […]

In Honor Of Julia: Boeuf Bourguignon

You know, I had forgotten how good French food is.
This is because once I got out of culinary school, I can count on one hand how many times I have made French dishes. Oh, yes, I use French technique every day that I enter the kitchen, either at home or in a restaurant, but […]

Local (And Slow) All the Way: Rabbit And Horticultural Bean Stew

Every ingredient to this particular dish was local: the beans, the onions, garlic, carrots, celery, leeks, mushrooms, rosemary, thyme, sage and oh, yeah, the rabbit.
Oh, wait a minute: the white wine isn’t from Athens, but it is from Ohio, and the salt–well, it is from the ocean, which is not local to Ohio.
At […]