Backyard Foraging | Violet Salad with Goat Cheese in Phyllo

It’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers.  They are tender, beautiful and delicious.  This is clearly the beginning of salad season.  Just pick, tear, and drizzle with the best possible olive oil.  Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as… Read More Backyard Foraging | Violet Salad with Goat Cheese in Phyllo

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Potluck Party | Crab Pot Pie with Pimento Cheese Biscuits

I was so excited to be invited to a cool little supper club started by a friend here in Columbus.   The ingeniously-themed meet up was entitled Showcase of the Crusted Arts.  Meaning bring something with a crust on it somewhere.  The smart and gracious hosts cooked up a beautiful whole striped bass in a salt… Read More Potluck Party | Crab Pot Pie with Pimento Cheese Biscuits

Christmas Leftovers | Pear, Stilton and Roast Goose Quesadillas

This was the first year I had goose for Christmas.  The first time I’d had goose, full stop.  Goose is the delicious flavor baby of turkey crossed with roast beef.  Fabulous.  Rhea roasted it, we brought truffles for shaving over the top.  The next day, we stole took the leftovers home and whipped up this… Read More Christmas Leftovers | Pear, Stilton and Roast Goose Quesadillas

Christmas Menu | A Recap

Christmas was a Cronus and Rhea’s and it was marvelous. Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes Braised Spiced Red Cabbage Roasted Brussels Sprouts with Pancetta Yorkshire Pudding with Carrots and Broccoli Pear Salad with Stilton and Walnuts Dense Chocolate Sour Cream Bundt with Raspberry… Read More Christmas Menu | A Recap