nothing to do

We have been working quite a bit, sourcing new farms, taking trips to markets and oh! (hand over mouth)…cooking. Tonight we had dinner together and took a break. It was 7:22 when we finished. I had gone for an evening run and Jim had finished up some important cooking. We were both sweaty in our…

The Beast

There have been quite a few requests to see the actual pizza oven that Jim built. Please note that this is for home use only, not business. I present, The Beast. As most of you know, Jim, myself and Lucca only eat meat that we can source from local farmers. Tonight, as in the “old”…

Inspiration

Jim has been working on many things lately, he always has a new project up his sleeve. I admire him for that, for his constant child-like amazement that leads him wide-eyed and smiling into the woods behind our house to ask me, “what type of log is this, would it be good for burning–yes, I…

Playing the Fool

When Jim and I cook for ourselves, we cook at home. We argue about who’s going to be the sauté cook for the night and who is going to set the table (“properly! what if a guest shows up?”–hasn’t happened yet). Sidebar– this reminds me of when we first bought our boat and rushed out…

A Valentine Day

Happy Valentines Day. When I was 14 it meant who would hold my hand who would buy me chocolate who would buy me flowers… a bonus if smiles and movie tickets were attached and maybe if he followed me around I would have thought twice. A brief hand shove of the highlighted feather hair ahhhh,…

Past Perfect

Sometimes the jump is one foot too far to risk the leap, a self-imposed mantra that I have tried hard to avoid most of my life.  This morning I awoke with that heart pounding headache thumping feeling that you know means one of two things: you drank too much the night before or two, you were awoken suddenly amidst a dream, the kind…

A perfect Meal

Does the Chef make the Restaurant, or does the Restaurant make the Chef?  Some might equate this to the age old adage of the chicken and the egg…who comes first and eventually, what makes the chicken cross the road? Jim and I don’t get out too much.  Two things: having a 14 month old is prohibitive…

A New Year

The close of the year means something different for everyone.  For some, it is simply a champagne and caviar celebration of what is to come.  For others, it is a quiet dinner at home with the hope of staying up to see a very expensive ball drop from a very expensive stick in the middle…

Winter Menu

Roasted Local Butternut Squash

Broken Celery Root Emulsion, Black Trumpet Mushrooms, Pomegranate

Carbonara

Flying Pigs Farm Pork Belly, Ty Llwyd Farm Egg, Duck Fat Breadcrumbs, Dancing Ewe Farm Pecorino

Cioppino

Fennel Crostini, Bottarga, Available Shellfish

Cabbage Hill Farm Pork Shoulder

Lentils, Honeycrisp Apple, Braised Kale, Huckleberry Jus

S’mores

Cinnamon Graham Cake, House-Made Marshmallow Sticks, Ganache

A Full Circle

Jim and I have been working on our sausage making for quite some time.  Amidst all the chaos that comes with the doldrums of every day life, private events and a one-year old who likes to wake up at 5:30AM, it has surely been a work in progress.  Sometimes our thoughts at the end of…

The Journey of A Crab

On most days Jim and I begin with a discussion about food.  It typically begins with, “what random concoction is our baby going to have for breakfast?” and finishes with, “what’s for dinner?”.    As most of you know by now,  what to eat is not a simple question for us.  It involves sources, places,…

Private Truffle Dinner

Jim and I recently had the wonderful experience of cooking for guests who requested a special tasting menu highlighting the one and only, white truffle.     A mid-October truffle dinner hosted on a chilly crisp evening was the perfect event to get us thinking about our late-fall menus. We thoroughly enjoyed cooking for guests…

Vermont Part Deux

I also want to mention that I took Jim back to the old Co-op that I lived in when I attended college at the University of Vermont.  Slade Hall, a wonderfully sustainable hall off the beaten path that most students don’t even know about.  While living there the students rotated chores; tending to the garden,…

Vermont

Jim and I recently had the luxury of being able to steal a weekend away in Vermont.  Aside from the poutine, artisanal beer and foliage, we were thrilled to have met Dustin Glasscoe of Vermont Farm Table.  It was wonderful being able to chat with someone who has so much talent and can clearly fill…

Pork Belly Corn Dogs!

We have been feverishly trying to come up with a recipe for a take on an old (and thankfully archived) recipe, the Corn Dog.  We thought using Cabbage Hill Farm’s pork belly would be a good substitute, and we have been working on the right braise time and batter recipe since early this year.  Our…