Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips

Turbot has become my new favorite fish.  At first blush, it’s light, mild, and delicate.  But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor.  Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night.  Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips

Persephone’s Drinks Cabinet | The Rum Whitfield

Oh my goodness.  I stumbled on something.  Pumpkin water. Water.  Only the complete essence of pumpkin.  Much like tomato water.  Only pumpkiny-er.  Obviously. I just knew this would make a good cocktail addition.  And of course, my friend Molly completely helped me in sussing out some ingredients.  Because she’s totally good at it.  And she… Read More Persephone’s Drinks Cabinet | The Rum Whitfield

What to Serve with Steaks | Caramelized Shallots

I told you I’d have leftovers.  And on a Friday night, because that’s how we roll. So after last night’s highly vegetarian dinner, I did feel like I needed a kick of iron.  A good piece of red meat.  Enter tonight’s steak, served with caramelized shallots and that fabulous leftover cauliflower.  I know.  Many of… Read More What to Serve with Steaks | Caramelized Shallots