Category Archives: Primal
Pommes Puree
There are lots of ways to make mashed potatoes. This is my favorite. Pommes Puree from Anthony Bourdain’s Les Halles Cookbook INGREDIENTS: 6 Idaho potatoes, cut in half lengthwise 1 tablespoon salt, plus more to taste 2 cups heavy cream … Continue reading
Tartiflette
Is there any better combination than bacon, cheese, and potatoes? Tartiflette INGREDIENTS: 2 1/2 lbs potatoes, peeled 2 tablespoons oil 1 medium onion, thinly sliced 1/2 lb slab bacon, cut into small dice 3/4 cup white wine salt and pepper … Continue reading
Brussels Sprouts with Browned Butter and Hazelnuts
If you don’t like Brussels sprouts, this is a tasty way to cook them. You can use any kind of nut you want. I’ve tried it with pecans and walnuts. Brussels Sprouts with Browned Butter and Hazelnuts INGREDIENTS: 3 tablespoons … Continue reading
Roasted Split Chicken with Mustard Crust
Here’s a quick way to cook a juicy chicken. Add a little white wine to the deglaze the pan after cooking the chicken and reduce by half. Then add a cup or two of homemade chicken stock and reduce that … Continue reading
Simple Winter Squash Mash
This is such a simple recipe, but the end result is very tasty. Simple Winter Squash Mash INGREDIENTS: 1 winter squash, or sugar pumpkin 2-3 sage leaves, finely chopped 2 tablespoons butter, grass-fed salt METHOD: Preheat oven to 350 degrees … Continue reading
Onglet Gascon
The two things that make this recipe is the marrow and sauce, in that order. If you’re going to skip the marrow, don’t bother making this dish. If you don’t like marrow all I can say is what’s wrong with … Continue reading
Simple Roasted Turkey
Such a simple recipe, but the turkey turned out moist and juicy. I did add sliced up lemon to the onion and herbs I stuffed in the cavity. I also made sure to check the temperature of thighs (165 degrees) … Continue reading
Easy Turkey Stock
I love making stock. Why? It’s the smell (as Agent Smith would say). I love the way it fills the whole house. I ended up simmering it about 15 hours total. I also let it simmer with the aromatic vegetables … Continue reading
Flatiron Steak with Herb Butter
When you think of all the different ways you can prepare a steak, sometimes the simplest are the best. This simple recipe has got to be my favorite. It takes very little time and the flavors are spectacular. The one … Continue reading
Filets De Poisson Bercy Aux Champignons
For our monthly Advanced Wine Class, I made this fish dish from Julia Child’s Mastering the Art of French Cooking. I thought it would go well with the wine theme, which was Wines of Champagne. Just a warning. This dish … Continue reading