With autumn, my favorite season, upon us, I wanted to make a warm your soul, something hearty and stick to your ribs kind of meal, so what better than some red wine braised short ribs? I have been on a mission for years to teach my sons how to cook, and this goal was the…
Category: Dish
Chicken Morels 🍗
I recently went to my website here in search of my Chicken Morels recipe, only to discover I had yet to write it up. I know that I say I have many favorite recipes; however, this is definitely in my top three. Inspired by Ina Garten’s cookbook, “Barefoot in Paris”, one of my earlier cookbooks…
Asparagus, Morel, Spring Onion, Snap Pea Salad 🍄🟫🧅🫛🥬
I came across this recipe from Ethan Stowells Instagram. It’s now a favorite and staple dish on the summer dining menu. It’s rather simple, fresh asparagus – I found these beautiful purple stalks in the Pike Place Market, fresh morel mushrooms, spring onion, and fresh peas. Ingredients 1 bunch fresh asparagus peeled 1 spring onion…
75 Day Dry Aged Porterhouse 🥩
I visited my favorite butcher, The Beast and Cleaver in Ballard, WA, where butcher and head chef Kevin Smith specialize in whole animal butchery, unique cuts of meats, Pate en Croute (Kevin recently won a competition in Canada and the first American from England to place), house-made sausages, and also serve excellent meals in their…
Stuffing Muffins
The stuffing muffins are by far my favorite holiday dish to make. I love my stuffing recipe. It’s my favorite thing to eat – in part due to all the herbs I add, but the freshly dried sourdough, savory sauteed onions and celery, Jimmy Dean sausage, Green Hatch Chilies, chanterelle and morel mushrooms sauteed in…
The Hadland Thanksgiving Meal 🦃
The holidays are my favorite time of the year. I love spending time with my family and friends, especially cooking for them, entertaining, drinking wine, teaching my sons how to cook, and having friends stay over and help with prep. I vacillate on my favorite – Thanksgiving or Christmas. I cook the same meal for…
Steak au Poivre 4.0 🥩
Adding another iteration of my Steak au Poivre I have been making this year. Ingredients 4 Servings 3 – 1½”-thick New York strip steaks (about 2lb. total) Kosher salt, freshly ground pepper 1 – Tbsp. whole black peppercorns (I had been using much more but the sauce became too chunky – vary to taste) 2…
Five Vinegar Salad 🥗
I usually made a salad with every meal, especially when I am grilling. I have converged upon a homemade dressing which I often vary with the exception of using 4 – 5 great vinegar. In this preparation, I am using a white and red wine vinegar from Vollaia, an aged sherry Vinagre de Jerez from…
Tomahawks 🥩
I love cooking Tomahawks. This cut is a bone-in ribeye with the length of the rib bone intact. Some high-end steakhouses and restaurants serve this, carved tableside for two, and charge upwards of $180. I buy mine mostly from Don and Joe’s Butcher in the Pike Place Market. On average they are weighing about 3.5lbs….
Peach, Heirloom Tomato, Basil, Burrata Salad 🥗
This salad is one of my favorites as it combines peaches and heirloom tomatoes, two foods that speak summer to me. Its a blend of savory and sweet, mellowed by the burrata and finished of aromatic basil, balsamic glaze and a drizzle of extra virgin olive oil. Ingredients 2 – 4 Heirloom tomatoes 2 –…