Chefs have been using the method of “confit” for ages. I love to confit everything from turkey legs to garlic, tomatoes and onions. To confit is truly one of...
Read More Garlic Confit MAGIC ELIXIRS (TM)
People sometimes look at this recipe and misjudge it, saying “this is lemon chicken.” Oh, but it’s not. Try it and see. With this recipe there is a certain alchemy in...
Read More Heroine Chicken
Note: This is a guide, not an exact recipe. I followed this Rib Roast Recipe as my guide, but I totally changed it up. Have the butcher delicately detach...
Read More A Guide to Standing Rib Roast
Note: This is just a framework for Macaroni and Cheese. You can add more cheese, cream, meat, or whatever you like to vary the recipe to your taste. This...
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Cooking the roast on the bone is especially nice with pork so that it doesn’t dry out. To make it easy for carving the butcher slid a knife...
Read More Spectacular Pork Roast
Note: This recipe is a modified version from the Cookbook Gjelina 1 recipe Crispy Shallots &...
Read More Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil-Sherry Vinaigrette