I love the sweetness of roasted carrots. These glazed carrots are put in a sherry syrup and butter after they were roasted, adding another depth of flavor and sweetness. The recipe is based on Portland's Beloved Naomi Pomeroy from Beast. She roasts them first to get a little char.
Read MoreI’m surprised how much I love these little green French lentils, also known as puy lentils. When I was a child, I hated lentils, mostly because of their texture. So, as an adult, I never took the time to prepare them. For whatever reason that I can’t remember years ago, I decided to give them another try.
Read MoreI love starting with a cold soup to get the pallet warmed up for the meal. You could use the puréed soup recipe with other vegetables if you want. But I longed for the flavors of Provence, and fennel is one of them! I served it with fennel fronds and a chive-parsley oil. It was paired with a chenin blanc.
Read MoreI had a real desire to make beet purée after seeing a beautiful image on @cookniche’s instagram post. The color was intense, and made the plate beautiful. So, I worked on making a beautiful and tasty beet purée to pair with duck breast for a dinner in which I was developing a menu. It was lovely! I played around with how much water – bay leaf, or no bay leaf. Garlic or no garlic. I was happy with the outcome.
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This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.