Saturday May. 26, 2012
Flathead Beacon - Side Dish
By , 11-27-11
 

Living in Northwest Montana you will come to realize very quickly that there is a limited amount of ethnic food and ethnic restaurants to choose from. And if you are like me and just can’t live without a good Asian fix a few times a month then it pays to have a couple of good dishes that you can easily put together at home.

 
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By , 11-20-11
 

This Thanksgiving, I challenge you to think outside the box. Add a twist to your mashed potatoes by trying this recipe, which is my favorite mashed potato recipe to serve up for the upcoming holiday. The celery root and parsnip gives the potatoes an intriguing new taste. Adding mascarpone cheese provides a divine creamy texture that will make your guests ask for seconds … maybe even thirds.

 
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By , 11-13-11
 

With the seasons changing here in Northwest Montana, fall is bringing colder weather and shorter days. This makes me hunger for comfort food more than any other time of the year. And when it comes to designing menus to satisfy this hunger, hearty soups and stews are some of my favorites.

The recipe possibilities are endless, but one of my favorites, for both its simplicity and versatility, is caldo verde. Caldo verde, which translates to “green broth,” is a classic stew served in Spain and Portugal that combines kale, potatoes and sausage to create an amazing dish that is suitable for both lunch and dinner.

 
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By , 10-30-11
 

Thanksgiving is fast approaching and once the festivities are all said and done we are faced with the same question every year …“What do we do with all the leftovers?” And while I really love a good turkey cranberry sandwich, after day two and sandwich four or five I’m ready for something different, something that will polish off that turkey for good. That’s when I like to reach for the family gumbo recipe and start experimenting. I love the versatility of gumbo; aside from a few vital ingredients it can be made with almost anything. Incorporating some of my favorite African ingredients, this spicy version is one of my all-time favorites.

 
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By , 10-23-11
 

Autumn is one of my favorite seasons for cooking. The flavors of fall harvest foods are superb, and it is a joy of mine to craft recipes that accentuate those fresh and distinct flavors and then share those recipes with you.
When I think of fall, the first thing that comes to mind is sugar pumpkins. This pumpkin is the most exceptional type of pumpkin for creating pumpkin pies, cheesecakes, raviolis, cookies and soufflés. This particular recipe is simple to make and is the perfect fall dessert to share with your family and guests.

 
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By , 10-16-11
 

I love to use Cornish game hens in place of chicken whenever I get the chance. Because they are smaller they cook faster and more evenly, which keeps them nice and moist. I also find that when they are split in half they are a good portion for one person and that makes for a very simple, delicious and affordable meal. In this recipe we are going to give them some great fresh flavors with an orange and ginger glaze that is sure to please everyone at your dinner table.

 
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By , 10-09-11
 

If you are looking for a delicious dish to kick off the start of autumn, this soup is spectacular. A combination of roasted and sautéed butternut squash, onions and carrots cooked in a vegetable stock then pureed for a soup creates a hearty, slightly thicker and more substantial texture than a creamed soup. The addition of sage, nutmeg, crème fraiche, honey and walnut oil provides additional flavors that are festive for the fall season. The key is to prepare this soup a day or two before enjoying so the sweetness of the squash reaches its peak.

 
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By , 10-02-11
 

Every time I cook duck I wonder why I don’t more often. It is relatively inexpensive, readily available and very versatile. And whether I am roasting a whole duck in the oven, quickly searing a duck breast in a cast iron skillet on the stove top or slowly braising duck hindquarters in red wine I always love the end result. In this recipe, we will be braising duck legs with aromatic vegetables and red wine to create a hearty fall dish with great local appeal that will easily impress anyone you may be cooking for.

 
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