Que c’etait delicieux! We arrived at about 6:15 to a nearly-empty restaurant, but that's because it's shoulder season in Mammoth Lakes and every business is either closed or deserted until ski season. We were seated at a table with a panoramic view of the mountains. Food: absolutely delicious. We started with a basket of the [...]
Winter is a time for snuggles and fires, friends and family and hearty foods to warm the soul! I went back to my roots for this French Classic! From the Savoie region in France near the Rhône-Alpes... A classic potato gratin with onions and bacon covered in melted Reblochon cheese. A hearty main dish [...]
Fall is here! As we enjoy the first snow, crisp mornings and the re-initiation of our hearth and heaters – I am drawn to hearty accompaniments – like my Brussel Sprouts! This dish goes with almost any main dish and is a perfect pairing in fall and winter. Prep Time: 20 minutes Servings: 4-6 Ingredients [...]
Winter is the right time for shellfish, and this recipe should take you through the season deliciously! Prep time: 30 minutes, cook time 10 minutes Makes 6 servings Ingredients 1/2-1 cup panko (for the crisp) 1/2 lb. unsalted European Butter, room temperature 1 shallot, minced 1/2 Tablespoon lemon juice 1/2 cup chopped flat-leaf parsley 4 [...]
Winter is the right time for shellfish, and this recipe should take you through the season deliciously! This updated version of the delicate, traditional vinaigrette is a nod to the glamorous side of oyster-eating. In my opinion, it enhances the Oysters rich flavor, no matter the family, without over-powering the delicacy. Prep Time: 15 minutes [...]
A richly decadent side or main dish perfect for fall. Ingredients 1/4 cup extra-virgin olive oil 1/4 cup unsalted butter 2 shallots, minced 1 pound fresh wild mushrooms of your choice, cleaned and sliced (rinse in water not soaked) 2 sprigs fresh thyme leaves only 1 fresh bay leaf 1 1/2 cups white wine Salt [...]
Follow the tweets about the Napa Valley Champagne event featuring Chef Frederic from Napa Life Magazine and Colleen at Napa Valley Bean.
I was practicing my wonton folds one day and this idea came to me for dinner. Two of my wife Deb’s favorite flavors are ginger and lemon, thus the creation came to life… Makes 6 Ravioli – 1 per person for an appetizer, or 2 or 3 for a light meal Ingredients: 12 round wonton [...]
(Photo without raisins) Serves 4 Ingredients: 2 pears, ripe, but not too soft; peeled and cored o Cut in half if an Anjou varietal and/or on the small side o Cut in quarters if Asian, or on the larger side 3/4 cup water 1 C Apple Juice, I prefer freshly juiced 1/8 C packed brown [...]
Serves 4 to 5 Ingredients 1 Large natural raised chicken cut in eight 2 Cups white pearl onions, peeled 4 Tsp. vegetable oil 12 oz. white button mushrooms; halved 1 Leek, using the white part only, split, cleaned well, and cut into 1 inch sections 2 Cloves garlic; crushed Sea salt & white pepper to [...]
