Friday, July 17, 2015

local mendonesian wild king salmon potato galette braised baby collards a tangle of julienned haricot vert, heirloom carrots and leeks. lemony butter cream and a drizzle of chive oil

Saturday, May 30, 2015

Issue six is out!

                                                The Wild Salmon Stories 
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Thursday, February 12, 2015

The Stirrings Of Spring/ Issue 3

                 Issue 3 is out!
        The Stirrings of Spring/ Cuisine of the Heart
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Friday, January 2, 2015

Issue 2 is out!
January 2015

The Comforts of Winter
Slow cooked meat dishes with winter vegetables
Clay pot cooking

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Tuesday, December 2, 2014

All things Dungeness

                Issue 1 All things Dungeness complete! 
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Wednesday, November 26, 2014

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Issue #1
All Things Dungeness Crab

In January I'll focus on winter root vegetables and slow cooked roasting!

February's offering, foods that conjure Love!

Saturday, November 15, 2014


                                          we hiked deep into the canyon today. life has 
been challenging lately and the forest brings medicine on so many levels. we found the first chanterelles, wee pigs ears, and logs covered in oyster trees. the last gasp on the way home, looking over my shoulder was a perfect white chanterelle clump. blessings arrive in different forms.

then we cracked a bottle of wine to early for saturday.
grace in huge measure.

Monday, September 15, 2014

Saffron Scented Bartlett Pear Chutney from Isabel's Dreamy Orchard

A few days ago my dear friend Isabel brought me a basket of her beautiful pears. They were at peak ripeness and truly the most creamy and fragrant pear I've ever eaten. I did not have any time to just sit and look at how gorgeous they were so this morning broke down and made this pear chutney.
The pears were so fragrant and the flavor of them so delicate and distinctive that I kept the spices very light as not to over power the pears delicacy, but enough to coax some exotic nuances to the palette.

I used about 3 lbs of pears, which made this yield of 7.5 pints.

In a large saucepan, I sauteed in about 1/4 organic safflower oil a finely chopped red onion, a nice hunk of finely chopped ginger root. Four serrano chilis, cut with the seeds, in thin rounds.
The pears I diced into medium chunks.
When the onions and peppers become clear add 1 tlb of Garam Masala, the pears,  1.5 cups of organic sugar ,1 generous cup of dried currents. 1 tlb of mustard seed, several saffron threads, 1 cinnamon stick and about a half cup of white balsamic vinegar, a bit of salt. 

Let simmer until the flavors have blended and the pears are well cooked.
Put in your jars and process for 15 minutes.