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”

The Rite(s) of Spring

Mainers will tell you they hate the winter. And some of us do. But what we really hate is the spring. The problem isn’t necessarily the weather itself, though the manic teasing of sunny warmth pulled back with a whip-crack of snow flurries does wear thin at times. Nor is the issue the omnipresent mudContinue reading “The Rite(s) of Spring”

Spring Carrot and Ginger Soup

#RecipeUpTop (details below): Four (4) large carrots; One (1) tablespoon minced fresh ginger; One (1) rib of celery; One (1) medium yellow onion; One (1) quart of chicken stock, or water; Salt (to taste); Black pepper (to taste); Sugar (to taste): Method: Sweat the celery and onion, then add the carrots and ginger and coverContinue reading “Spring Carrot and Ginger Soup”

Split Pea Soup

#RecipeUpTop (details below): 1 ham bone or smoked ham hock; 1 bag of dried split peas (16oz); 1 yellow onion; 1 celery rib; 1 large carrot; Water (to cover); Salt (to taste); Pepper (to taste); Method: Dice the mirepoix, and add to a large soup pot with the ham bone and split peas, then coverContinue reading “Split Pea Soup”