March 2019

1 bone out skinless pork shoulder butterflied ( you can ask your butcher to do this) 1 head garlic peeled 2 tablespoons caraway seeds 1 bunch fresh parsley 2 tablespoons fresh rosemary 2 tablespoons kosher salt 1 orange thinly sliced Combine garlic, caraway seeds, parsley , rosemary and salt in food prep or processor and pulse until almost a paste. Rub the mixture evenly over the pork shoulder which is fat side down. Evenly spread the orange slices over the pork shoulder. Roll the shoulder up like a jelly roll. Put seam down on roasting pan . Tie the rolled shoulder with butchers string everyRead More →

This recipe is a hybrid of Bread Pudding and French Toast. I make it the night before and pop it in the oven when I grab my first cup of coffee. By the time everyone is up and dressed its out of the oven. A variety of toppings are popular – maple syrup, jam and cinnamon. 1 loaf of challah bread cut into large cubes 6 cups low fat milk 6 eggs 1/2 cup brown sugar 1/2 teaspoon cinnamon 1 tablespoon vanilla extract In a baking dish add cut up bread. In a mixing bowl add the remaining ingredients and combine well. Pour over breadRead More →

Now that’s an image – this recipe delivers in all of the best ways possible. Serves 4 1 package bone in skin on thighs 1 package chicken legs 2 packages cremini mushrooms sliced thickly 4 tablespoons butter 1/2 cup chicken stock chopped flat leaf parsley to garnish Season chicken parts generously with salt and pepper. In a dutch oven or large pot heat over medium high and add 1 tablespoon of butter and 1/2 of chicken skin down. Let brown for a couple of minutes and flip and cook on other side for another couple of minutes. Remove to a plate add another tablespoon ofRead More →