Caramelized Carrots

Caramelized Carrots

One of the best/worst things about being in the restaurant industry is being able to serve other people in the restaurant industry. Sometimes, people in the restaurant industry can get a little… judgey. These simple carrots shush that. Serve 4 Ingredients  8 each...
Israeli Couscous

Israeli Couscous

Israeli Couscous is larger than its Moroccan counterpart and holds up under stewed chicken like a champ. Pea shoots are not compulsory. Makes 4 Ingredients 1 TBSP neutral oil 1 TBSP butter 1/2 cup onions, small dice 3 cloves of garlic, thinly sliced 1.5 cup Israeli...
Marrow Bones

Marrow Bones

Makes 4 portions Ingredients 8 Marrow bones 4” long Radish Sprout Gremolata 1 tsp per bone Toast Directions Leach off the extra portion bits. Place marrow bones in salted water 1 tsp salt to 1 cup water for 12 hours and change every 4 hours 12-ish hours later Heat...
Pasta with Skordalia

Pasta with Skordalia

This is one of those memorable little dishes that is so cheerful, it can be served at a brunch or part of a coursed dinner. Ingredients 6 oz fresh pasta 1/2 cup nasturtium skordalia 1/4 cup pasta water 1 TBSP butter (optional) S&P 1 TBSP bread crumbs 1 TBSP...