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 [...]

How I Learned to Cook – A Response

I can still taste the dish; still see myself plating it.  Oven Roasted Salmon Fillet, Champagne Beurre Blanc, Riesling Braised Savoy Cabbage, and Roseval Potatoes.  I’m pretty sure that’s how it would have read on Chef Louise’s menu, and I had no idea what I was cooking. I moved to Vermont in the middle of [...]

Cooking Vocabulary and Notes (Risotto)-

v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]

FoodWorks In Progress

I shared a pork burrito (love this place) with my first guinea pig client (insert twisted, meaty metaphor) this afternoon. Before our appointment, I did myself the favor of filling out my own questionnaire for potential coachees. Woof. I was at Thorough Bread, working through my oatmeal cookie, madly scribbling new content, and making global [...]

Career – Part I

When I was seven years old I wanted to be a ninja.  I made my own throwing stars, and used to have imaginary battles with bad guys for hours.  There was certainly a fascination with smoke bombs and expert knife work.  I was also pretty sure I’d make an awesome magician.  I got a beginning [...]