The Rockland Farmer’s Market opens today and through no fault of my own, coincides perfectly with this weeks column in the PPH about salads and greens. With all of the micro and baby greens available to us this time of year, the old stand by of tomato, cucumber and lettuce salads dressed with ranch should [...]
This menu is one that became a column somewhat recently, but the link will expire soon, so I post it here for you instead. It might make a nice entertaining menu for a smaller group of people – maybe for a Sunday night meal or if you are feeding guests from out of town. The [...]
The house is filled with the hum of conversation and bursts of laughter in the family room, the windows are a little steamy in the corners and kitchen is filled to bursting with food preparation and the smells of dishes that haven’t been enjoyed since last Thanksgiving. I stop for a moment in my whisking [...]
Artichokes are one of my favorite foods. It’s a toss up between the flavor of them and how much fun the leaves are to eat. This week’s column features these versatile veggie with: Veal Shanks w/Artichokes, Mushrooms and Cream Artichoke Leaves with Garlic and Lemon Artichoke, Feta and Green Bean Salad Don’t forget that the [...]
This was another question that was submitted about sourdough starters – related to a series of posts that happened in the winter of last year. I’ve added some of the original posts if you are looking for more information. I am storing my starter in the frig. I am using it about every 5 days. [...]
Every week on the Riggin, we do some sort of tasting for one of our appetizers. It’s fun, educational, elegant and not that much work. All perfect reasons to have a tasting be part of your holiday appetizer repertoire. This week’s column is all about how to do tastings. The traditional, formal way is to [...]
People are always asking how I can cook for thirty people, on a boat, essentially outside, on and in a woodstove, at a heal (meaning angle for those of you who don’t sail) in SUCH a tiny space. One, I love it and when you bring your whole self to something, the downsides melt away. [...]
Use the bones from a turkey that you either break down yourself or ask a butcher to save them for you. Use the carcass, neck and giblets (those squishy things that come in the bag if you are using a store bought turkey). Place in a large pot with 2 large carrots, 2 small leeks [...]
The advantages to knowing how to break down poultry are many. Not the least of which is the remaining bones with which to make flavorful and healthy stock. It’s not hard to do. (I know, easy for me to say as I do these things for a living, but really this whole breaking down process [...]
