Baking with a Levain Starter

Over my last visit home, I was lucky enough to spend the afternoon with my paternal Grandmother.  She started a cafe in Mason City, Nebraska about fifty years ago, and I’m pretty sure that my penchant for restaurant life is directly connected to her genetic makeup.  Thanks, Grandma Doris, it’s been a great ride so [...]

Twiced Baked Goat Cheese Souffle

Souffles seem to be shrouded in mystery and admonishments; “Don’t walk near the oven while baking”, “Speak in hushed whispers, if at all”, “Never, ever, open the oven door while baking!”, and so on.  The following recipe and technique will help you call ‘bullshit’ on those ideas, and allow you to continue blaring your Kings [...]

Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc

This post is a beast.  There’s a lot of information to chew on, but why not?    That’s how much I love you.  We’ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]

Tuscan Tomato and Bread Soup

I’ve just recently accepted a client who wants me to make one soup per week for him.  For the whole year.  This offering is a great start for our relationship.  It’s easy to make, it utilizes some items your might have kicking around anyway, and it only gets better as the week progresses.  When I [...]

Bacon Rosemary Biscuits

Biscuits can be glorious, right?  Flaky, buttery, soft and crisp at the same time.  Essentially; biscuits are little gifts every time you make them.  For my holiday festivities this year, I opted for a slam-dunk combination.  Great biscuit + rosemary + bacon = ridiculous biscuits. I always look to Fannie Farmer for my homey baked [...]