“…Everyone is Entitled to Good Food”

To me, good food refers to food that is high quality and satisfying.  It's something that can be categorized by these traits but also has many more meanings. What is good food? Although it is hard to narrow this down to a few simple parts, I am convinced that good food falls into two categories.... Continue Reading →

Week 22: Good Eats!

The season here at Pepperfield is winding down. We've just begun the Heirloom harvest dinners and are in the process of closing down the gardens. Monday was quite busy. I started early in the morning working on some of the tomato sauces for the upcoming Seed Savers Exchange annual tomato tasting. This occupied most of... Continue Reading →

Braised Lamb

Yesterday I shared this braised lamb dish with some family members. It's a great base to serve just is or you can opt to serve it over pasta or gnocchi as well. Yields 10 portions Ingredients 1ea Leg of Lamb TT Salt and Pepper 24cl Garlic, minced 3ea Onion, chopped 3ea Celery, chopped 3ea Carrot,... Continue Reading →

Miyabi 9.5” Chef Knife, Artisan Series Review

Many years ago I purchased a tool that really has become an heirloom in my kit. Brilliant in appearance and effective in design, this is my go to chef knife! A subsidiary of Zwilling, Miyabi offers a variety Japanese style knives hand honed in Japan. The Miyabi line takes the classic German techniques and pairs... Continue Reading →

Corn Gateau – Cornbread’s Distant Cousin

Here is a recipe for a super light corn cake. It is fairly sweet so I reccomend serving it as a dessert. Yields 10 Portions Ingredients 2/3C Sugar 1/2t Salt 2C Cornmeal 6 ea Eggs 3/4C Butter 1/4C Milk Method 1.  Preheat oven as you are measuring out ingredients to 375. 2.  Melt butter on... Continue Reading →

(Vegetarian) Chili

Here's a great recipe for a meatless chili. Check the notes below if you want to add some meat! Yields 10 Portions Ingredients Chili Paste 1.5C Tomatoes 2 ea Onion, chopped 1c Sundried tomatoes, reconstituted, save the liquid 4T Cumin 3T Coriander 1t Allspice 1T Hot pepper - optional, and depending on peppers used amount... Continue Reading →

Picassos, Pottery and Profoundly Productive People

If you had been with me a week ago as we pulled into the circular driveway to the home of the Schwartz's, you might have been as incredulous as me. A gorgeous brick building loomed over, casting a shadow across the entire driveway. As we exited the vehicle and proceeded up the stone path, a... Continue Reading →

Cornbread – Simple and Delicious

Yields 16 Portions Ingredients 3ea Eggs .5C Milk .5C Whey or milk .25C Butter melted .5C Brown Sugar 2C Cornmeal 2t Salt 4t Baking Powder 1.25C Corn kernels (optional) Method 1.  Mix all dry ingredients. 2.  Mix all wet ingredients. 3.   Rest batter for 10 minutes. 4.  Bake 350 for 35 minutes in a 8x8... Continue Reading →

Striving for excellence.

Today I completed my second week of modern banquets cookery.  We have really jumped into the buffet portion of the class.  The amount of food that we make each day is still the same but the techniques for cooking it are somewhat different.  For example, when we cooked vegetables for plated service we usually cooked... Continue Reading →

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