Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
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Are you a bacon lover, make smoked bacon yourself, and take your pork belly love to a deeper level!
Birth of a restaurant is a dream come true. Chef David Padberg cooks an unusual grilled ham and cheese sandwich.
Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
Tyler Malek of Salt & Straw, a Portland, Oregon artisan ice cream shop, shows how to make cherry ice cream.
Coming next: Homemade Bacon; Salt from the Ocean; and Rediscovering Salt.
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Hope for progress on slash-and-burn farming Slash-and-burn subsistence agriculture has fed millions of families over past centuries; today it maintains their descendants in poverty; and its widespread failure is an underlying cause of rural-urban migration in the tropics. The consumptive process by which forest cover is converted to invasive grassland, over vast swathes of former […]
Next week, we visit a large cherry farm in The Dalles; learn how to make bone-marrow, smoked cherry ice cream.
This mac & cheese recipe calls for macaroni, shitaki, porcini, or chanterelles mushrooms, sun dried tomatoes, prosciutto ham, and 4 different styles of cheese.
This recipe to make stuffed chicken breast dinner includes the following ingredients: chicken breasts, flour, olive oil, smoked or plain chevre cheese, and mushrooms.
Food.Farmer.Earth Newsletter: Chef David Padberg demonstrates how to make his variation of the classic ham and cheese sandwich. Lisa Mygrant of the Raven & Rose restaurant shares her views on sustainable farming. The weekly roundup around the web, and coming next episodes on Food.Farmer.Earth.
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 […]
Simple hearty Sauerkraut Soup that is especially appreciated in the winter months!
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
Check out the related video story: Going Whole Hog Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career.
Anthony Boutard, of Ayers Creek Farm, shares his Aunt Sadie’s Cuban Black Bean Soup Recipe.
Donald Kotler, of TOAST demonstrates how to make Chilled Squash Soup and Lamb Stuffed Squash
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.