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$40 compost pile-all our food scraps and yard waste goes here

Green Beans, cucumbers, lavender, sage, cilantro, basil, thyme, dill

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peach tree

grapes and blackberries

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Coq Au Vin, Mushroom Risotto, glazed turnips/carrots and Tres Leches

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Dutchess' grandmother and aunt came to visit so I pulled out some recipe cards from culinary school to impress them.   The first day I made chicken caesar salad and key lime pie.  For day 2 I made coq au vin, mushroom risotto, glazed turnips and tres leches cake (not pictured). I originally was going to just do glazed turnips, but Aunt Susan mentioned that she did not like turnips, so I added the carrots. At dinner, we served family style (I normally plate up, but  for some reason I brought the food to the table for serving), aunt susan took some of both onto her plate.  I noticed at the end that even the turnips were gone.  I take this as a huge compliment, and I appreciate her adventurousness to try them.

Coq Au Vin is chicken braised in red wine with mushroom, pearl onions and croutons.  The taste is amazing.  The chicken was tender and juicy and the red wine sauce with the veggies was absolutely delicious.

While risotto is a bit time consuming, it is so worth it. It turned ou…
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Dutchess' Birthday At Spoon

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For the Dutchess' birthday this year (back in October) I got tickets to Michael Buble'.   This was our 3rd time to see him so I wanted to go to a very nice restaurant to add to the experience. I decided to go to John Tesar's Spoon. We had never been, but John was on Top Chef and Spoon came highly recommended from fellow foodie, Brad Murano. Check him out at:  http://www.thebradsblog.com/
We made a reservation and when we showed up they asked us if we wanted to sit at the chef's table overlooking the kitchen....yes, please!

The menu was on an iPad, but we knew that we were going to forego that and elect for the tasting menu, at Brad's suggestion.

The first thing that came out was King Salmon with Summer Truffle. This was melt in your mouth awesome.  My first taste of truffle and it was extremely tasty.

The next course was a Sea Scallop, brown butter, dashi and burgundy truffle.   The unami in this dish was phenomenal.  Dutchess' scallop was actually still movin…
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Venison Sausage Sandwich with Bacon Wrapped Purple Asparagus

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So as you've seen in the previous post, I made some venison sausage. I couldn't wait until tomorrow, I had to try them tonight. I got a red bell pepper, and sliced it with some sweet onions, then I sauteed them with the sausages.

I left them connected as links because last time I made sausages the meat leaked out the ends.

To go with the sandwich I bought some purple asparagus.  The plan was to just cook and eat them, but I remembered that we had some bacon.  BACON WRAPPED ASPARAGUS!!!!! We had some Green Goddess dressing, so we dipped the asparagi in that!  Yes, Yum!

To go on the sandwich I used some leftover fiery garlic sauce from our  bison tacos the other night.  I've now enjoyed this on 3 meals.
Take 8 cloves of garlic, 3 tbs apple cider vinegar, 2 tbs srirachi, 2 tsp chili paste, s/p and 1 1/2 tsp sugar.  Put everything in a food processor.  Enjoy!
I read the recipe wrong and used 2tbs of chili paste and it was quite hot. After sitting in the fridge overnight, it c…
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