Horseradish Cream
Horseradish has been cultivated since antiquity! It’s a perennial that stores in the freezer like ginger can be. Very strong freshly grated, we usually opt for the prepared jars! nearly always found near roast beef.
Life is an incredible adventure
Sides
Clarified Butter
What is more delicious with seafood than clarified butter? The butter is cooked to the point that the water evaporates, and the milk solids separate.
Lion’s Mane Mushrooms
Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese Medicine for insomnia. We like this dish with many meals, such as Port Basted Rotisserie Chicken or …
Sprinkles – Sunset Grown Tomatoes
The Company “Sunset” tells us not to be fooled by these teeny tiny tomatoes’ size……….they are deliciously cute……..and they are that and so much more!
Russian Dressing
This mayonnaise based dressing got its start in the early 1900’s and its name “Russian” because the original recipe had caviar in it; a Russian staple. However, it was created in New Hampshire.
Lemon Roasted Potatoes
Fresh lemon is bright and adds acidity to the creamer potatoes. We love serving these potatoes with Grilled Lamb Chops and Grilled or Roasted Carrots.
Pasta with Prosciutto di Parma and Basil
Prosciutto di Parma stands out from any other prosciutto. Made under strict Italian quality controls, it does make a difference when draped across fresh pasta tossed with Parmesan. Make this for 1 person or a crowd……..it’s really easy and quick. let alone simple Italian stunning …
Hollandaise – Two Ways
Very French, Hollandaise is one of the 5 Mother Sauces of French cuisine, whisked to perfection over low heat. It is creamy and silky; most often found with Eggs Benedict or drizzled over vegetables.
Roasted Asparagus with Crispy Leeks and Capers
This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.
Rice Pilaf
Rice Pilaf involves cooking with stock, spices, and vegetables vs. water. Use any type of long grain rice you prefer and your imagination. In some countries Pilaf is the main course, in others a side dish. Basmati Rice or Jasmine Rice work equally well in …