We will be serving this for Winter Wineland. Come on by for a taste. INGREDIENTS 1 1 pint shucked clams (or 2×6.5 ounce cans minced clams) 4 ounces bacon, diced 2 potatoes, peeled and diced ½ cup chopped onion ½ cup chopped celery 2 ½ cups milk ½ cup cream 3 tablespoons flour ½ teaspoon […]
Clam Chowder Taft Street Style Read More »
This Sunday I will serve the annual savory biscotti to complement our array of wines for the local wine club members. We use our local favorite cheese, a cow’s milk farmer’s cheese from local cheesemaker Joe Matos, but Parmigiano-Regggiano is a fine substitute. INGREDIENTS 1 ½ tablespoons freshly ground pepper 4 cups flour 2 teaspoons
Black Pepper & Sao Jorge Biscotti Read More »
The inspiration for our fire pit cooking came from an Argentine recipe – Una Vaca Entera. This recipe called for “1 medium cow, about 1400 pounds, butterflied, skin removed.” We decided to start with something a bit more manageable, and our Saturday party was a big success. Chimichurri sauce is a staple of Argentine cooking,
