Mike’s Kitchen

Cheese Souffle

With spring our chickens are beginning to lay in earnest, and there are few things better than farm fresh eggs. Most farmers markets sell them these days, so try to use the freshest possible eggs. INGREDIENTS: Butter to grease soufflé dish 2 tablespoons grates parmesan cheese 3 tablespoons butter 3 tablespoons flour 1 1/3 cup …

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Asian Noodles

Most of us have our go-to recipes for such classics as lasagna, curry and meatloaf. Here is a basic take on a dish found all over Asia and much of the world (chicken – noodle soup, anyone?). INGREDIENTS: 12 ounces Chinese wheat or egg noodles, or vermicelli ½ pound cooked, shredded chicken breast ¼ cup …

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Colcannon

With St. Patrick’s Day approaching Irish cuisine is in the air. Colcannon goes well with corned beef. Traditionally it is made with cabbage, but I like Tuscan Kale for the color contrast. Any cabbage, chard or kale will work. INGREDIENTS 1 bunch Tuscan kale, stemmed and chopped I pound medium potatoes (Yukon Gold) 2 leeks …

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Potstickers

Since we bottled our 2011 Russian River Valley Sauvignon Blanc, Asian food has been on my mind. What better way to celebrate Chinese New Year than pair the new wine with an old favorite – potstickers. Ingredients 24 circular dumpling wrappers 4 ounces white radish (daikon) 4 ounces minced pork 1 egg Salt & pepper …

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