One of the things I wanted to show off on a menu for a recent event was hickory nut oil. The dish changed a bit as I developed the flavors in the rest of the courses, but it seemed like the only place I could sneak the oil in, so I was resolved not to…
Squash
Caramelized Pumpkin Bread with Wild Fruit, Maple Sugar and Black Walnuts
Recently I did a big tasting menu with a couple different desserts. The crowd favorite was this pumpkinbread, spread with butter, crusted with maple sugar, griddled and smothered with wild blueberries, candied plums, soft cheese and candied black walnuts. As pictured its a bit of a process, but doing a toned-down version would be a…
Green Butternut Squash
“OH MY GOD! The zucchini-looking squash are huge, I better act quick so they don’t get tough!” I filled my arms with giant, bulbous heirloom squash and trucked them to my car, a couple of times. There comes a point where I’m ok with shredded zucchini bread, pancakes, fritters, latkes, dumplings, noodles, dried coins, kimchi,…
Pan Roasted Blewits, Squash and Brussels Sprouts with Sage
Going to the farmers market always gives me inspiration. It’s fun to not have a set idea of what I want to cook and just let my instinct (or cravings) guide me. One week this past fall, with a big bag of blewits burning a hole in my fridge I was on the look out for…