“She wanted only her own strawberry farm, the fragrance of the fields and the cedar trees, and to live simply in this place forever.” – David Guterson, Snow Falling on Cedars There’s something about standing in the middle of a field of strawberries. There, the air is different; heavy with a sweet sugary perfume that can only come from berries warmed long by the sun. It’s a simple pleasure to fill a basket with berries picked fresh off the vine. It’s equally as satisfying to take those sweet berries home and make homemade jam.
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Take your basic pan seared pork chops and turn up the volume! I call this Farm Market Pesto Pork Chops because almost all of the ingredients used are locally sourced, including the pork. Don’t skimp here, you’ll want to use bone-in pork chops – the bone provides incredible flavor. You’ll also want a handful of seasonal herbs from the garden or the farm market, like thyme, basil and oregano (or whatever you like). A few pantry staples like flour, onions, olives and red pepper flakes. And wine… because always wine. You’ll need a nice dry white – and we’ll cook with it, too. ;)
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Homemade ricotta cheese is made with whole milk, heavy cream, vinegar, and salt, reflecting Italy's culinary heritage. This creamy cheese is versatile, easily prepared, and can be made at home in under 1 hour.
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Hot Cross Buns are a traditional Good Friday recipe. Delicately sticky-sweet and beautifully golden on the outside, while the inside is scented with warm vanilla and spices, and studded with dried cranberries and golden raisins – all of which are reasons enough to love them, though I’ve always been most captivated by their intriguing history.
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As featured in Condé Nast Traveler Magazine “How to Build the Ultimate Picnic Basket, According to Chefs Around the World.” (France) Leeks are a staple in my springtime kitchen. They are one of my favorite seasonal ingredients for their gentle fragrance. I add them to soups, mashed potatoes, braise them in wine with pasta, and make this Savory French Leek Pie. The French have elevated leeks to an almost noble ranking. The leek, le poireau, is harvested in France throughout most of the year, and recipes abound and vary by region and family. I first tasted this particular dish during a brief stay in France and, unlike most savory pies, it doesn’t require…
