Simple Hashed Brown Potatoes

No #RecipeUpTop on this one because, like some of our previous posts, this one is super basic, but almost entirely reliant on technique and a few tricks to get you where you’re going. To prove my point, here’s the ingredient list: two (2) potatoes, 2 tablespoons veg oil, salt. That’s it. And it takes likeContinue reading “Simple Hashed Brown Potatoes”

Classic Pesto

#RecipeUpTop (details below): 2 hand-fulls of fresh basil (home grown preferable); 1 hand-full of fresh flat-leaf parsley (home grown preferable); 3 large garlic cloves; 1/4 cup pine nuts; 1/4 cup grated Parmesan cheese; 2/3 cup olive oil; Salt (to taste); Black pepper (to taste); Method: Combine the herbs, garlic, pine nuts, and half of theContinue reading “Classic Pesto”

Back to the Woodpile

When things feel awful and out of control, I typically default to some combination of exercise and organization an attempt to remind myself that I do, in fact, have the ability to effect change and progress, if even symbolically. In my days as a trial attorney, this typically meant something as simple as cleaning myContinue reading “Back to the Woodpile”

Fennel-Brined Chicken with Lemon and Black Pepper Glaze

#RecipeUpTop: 4 Boneless, skinless chicken breasts (home butchered preferred); For the brine: 50 to 100 grams salt 50 to 100 grams sugar Fennel seed (to taste) Coriander seed (to taste) For the glaze: 1 lemon (juice and zest) 1/4 cup white vinegar 1/4 cup water 2 TBS sugar Fresh cracked black pepper (to taste) SaltContinue reading “Fennel-Brined Chicken with Lemon and Black Pepper Glaze”

A Sauce of One’s Own

If there’s one grocery store item I deeply despise, it’s pre-canned tomato sauce. Actually, there are a lot of grocery store items I despise, but they almost always follow the same pattern: simple, basic things that have been over-processed, over-priced, and sold as completely impossible or impractical to make at home. And, frankly, the worstContinue reading “A Sauce of One’s Own”

Dad’s Special Potato Salad

#RecipeUpTop (Details below): Six large Maine potatoes (or a dozen small red); Four rashers of bacon; 1/4 large red onion; 1/2 cup cider vinegar; 1/2 cup sour cream; 1/4 cup deli-style mustard; 1/4 cup mayo; Salt (to taste) Parsley flakes (to taste); Mustard seeds (to taste); Method: Cut the potatoes into bite-sized pieces, toss withContinue reading “Dad’s Special Potato Salad”

Mutiny of the Bounty

Spring is quickly sliding into summer here on the mountain, and the explosion of verdance is both refreshing and frustrating, particularly as we look around our garden. In my youth, the family garden was something of a novelty at best, and a weed-ridden albatross at worst. The early morning rays of March sunlight seemed toContinue reading “Mutiny of the Bounty”

The Pull of Pork

My first serious food obsession was authentic BBQ. And, for someone who (at the time) could barely open a can or boil water, it was a hell of a place to jump into cooking. In baking, a novice can be guided by precise measurements, controlled temperatures in an oven, and any other number of quantifiableContinue reading “The Pull of Pork”

The Classic

No #RecipeUpTop for this one because, well, it’s a cheeseburger. It’s not that complicated, and it’s not really a recipe. It’s more akin to our discussion about steak; some tips and tricks, some things to avoid, and some personal pet peeves. As I’ve mentioned before, we generally only buy two cuts of beef: whole ribeyeContinue reading “The Classic”