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Heirloom Potato Gratin w/ Fresh Black Truffles

November 25, 2014

Heirloom Potato Gratin with Fresh Black Truffles Everybody loves potatoes au gratin.  Take it to stratospheric heights by adding shaved fresh black truffles. Ingredients: 2lbs Heirloom Potatoes (ideally a mix of colors) Fresh Black Truffles (we used Fresh Burgundy Truffles)
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Tasty Rabbit & Antelope Stew Recipes

November 19, 2014

Succulent, flavorful, fortifying stew sounds lovely right now, as Washington’s trees are dropping their leaves and the skies are trending towards grey.  Here are some of our favorite stew recipes from the blog to help weather the weather and make
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Roast Turkey w/ Shagbark Bourbon Gravy

November 12, 2014

Brined Roast Turkey w/ Shagbark Bourbon Gravy Brining helps keep pork and poultry moist while imparting extra flavor. The bird that perhaps benefits the most from brining is turkey – its large size and bone structure make it very easy
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Wild Lingonberry & Orange Relish

November 10, 2014

Wild Lingonberry & Orange Relish Lingonberries are close European/Scandinavian cousins to the American cranberry, but are smaller with a more complex flavor (though still plenty of zing).  This apple, orange & lingonberry relish lets them shine and is a great
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Glazed Tiny Carrots & Beets

November 23, 2014

Glazed Tiny Carrots & Beets w/ Micro Arugula This Lilliputian side dish is super cute and super tasty. Ingredients:                       Makes 4-6 Servings 100 Tiny Carrots (could substitute pieces of plain carrots) 50 Tiny Beets (could substitute pieces of plain beets)
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How to Make Thanksgiving More Delicious

November 12, 2014

A recipe for an even tastier Thanksgiving: Cider Brined Turkey w/ Shagbark & Bourbon Gravy Here’s our more delicious take on quintessential Thanksgiving dish that will help you dodge the dryness that haunts many a turkey.  The secret is brining. 
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Chanterelle, Onion & Thyme Stuffing

November 12, 2014

Chanterelle, Caramelized Onion & Thyme Stuffing Though we’ve called it a stuffing, this is actually a deliciously savory bread pudding. The custard base binds it together into a sliceable consistency that’s easy to serve and extra-luxurious. This recipe has been
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Smashed Heirloom Potatoes w/ Rosemary

November 08, 2014

Smashed Heirloom Potatoes w/ Rosemary Oil This simple recipe isn’t any more difficult to make than mashed potatoes, but offers a more exciting range of flavors and textures. Ingredients:                      Makes 8-10 Servings 3lbs Heirloom Potatoes (preferably a multi-colored blend) 1 tbsp
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Wild Boar Chops w/ Apple Mustard Sauce

November 20, 2014

Rosemary Sous Vide Wild Boar Chops with Apple Mustard Sauce Tender wild boar chops cooked sous-vide, then seared on the stove top & finished with an apple-mustard sauce. If you don’t have a sous vide rig, you can also adapt
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Cardamom Pumpkin Pie w/ Spice & Sherry Cream

November 12, 2014

Cardamom Pumpkin Pie Take your favorite Thanksgiving pie to a higher plane of existence by the careful application of extra spices & sherry.  Not much more work, but extra delicious! Ingredients:                              Makes 8 Servings         Crust: 2 cups All Purpose Flour 2
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Apple Cider Molasses Butter

November 11, 2014

Apple Cider Molasses Butter with Black Pepper Give your dinner rolls, pancakes, waffles, scones, biscuits, etc the essence of fall & winter with an apple molasses butter. Yum! Ingredients: 1 part Unsalted Butter 1 part Apple Cider Molasses Salt &
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Colatura Roasted Green Beans w/ Hazelnuts

November 06, 2014

Colatura Roasted Green Beans with Hazelnuts Blanched, then broiled, these green beans get extra umami from colatura, a special Italian fish sauce that’s much less intense than the Southeast Asian varieties. Ingredients:                       Makes 4-6 Servings 2lbs Green Beans Juice of
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