Mojo Criollo Nuevo Marinade and Brine

This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and [...]

Baking Versus Cooking: The Nitty Gritty

When I (Nicole this week) was young and fresh out of college, I wanted to learn to be a better cook. I turned to recipes as road maps for learning exotic dishes as well as new techniques. Later on, I myself would become a recipe developer, an endeavor I found endlessly creative. I never knew [...]

Gourmet Mac & Cheese

Related Post: Organic Dairyman- Part 1: A Family Tradition There is an unique rhythm to life in being a dairy farmer. Jon Bansen, a third generation farmer, owes his way of life to his grandfather who began the family tradition. Ingredients: 2-cups elbow macaroni, cooked al denté in boiling, salted water 2 tablespoons olive oil [...]

Scallop Cerviche

This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops. Related Post: Less Talking, More Cooking Early April is a tough time of year here in New Jersey for produce, unless we are experiencing unseasonably warm temperatures you really won’t see a substantial assortment of local spring vegetables [...]

Barley Eggs

Check out the related video story: Community Egg Co-op This is a good recipe for leftover cooked barley. It’s simple, filling, and tasty. I’m not going to try and measure everything out here. Just use enough barley for each person, a handful of cheese and 1 or 2 eggs per person. Ingredients: Cooked barley tossed [...]

Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote

Check out the related video story: Biodynamic Vineyard On the surface, the practice of medicine—both the traditional and non-traditional approaches—would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich [...]

Grilled Asparagus with Goat Cheese Fondue and Toasted Hazelnuts

Check out the related video story: Biodynamic Vineyard On the surface, the practice of medicine—both the traditional and non-traditional approaches—would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich [...]

Larry’s Slaw

Check out the video story: Journey of a Barbecue Champion It’s a long road, and it’s not easy, a personal look at a barbecue world champion.

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