This recipes draws inspiration from my Italian ancestry but with a few subtle changes from the traditional recipe that utilizes ingredients available to me locally during the winter here in Maine. Freshly harvested oyster mushrooms, smokey bacon, and dried herbs from the land make lovely additions to this classically delicious sauce.
Last night, several folks from around the globe joined me on Spreecast to watch a few demos and get their questions answered about my upcoming Traditional Cookery Course which starts March 9th. During the call I shared a brief history about my career and health journey which begun in March of 2003. Before tapping in to food as medicine, I was simply a cook who strived to make great tasting food using whatever ingredients I had on hand.
Ever since I was a young boy, I have always loved carrots. I remember grating or chopping carrots then topping with Italian dressing, which so perfectly balanced out the sweetness of the caretinoid rich roots
For several years I ran Frank's Finest, an herb & spice company which specialized in organic culinary seasonings. Within a few years I created and sold over a dozen blends, and would familiarize myself wide a wide range of herbs and spices from around the globe.
Although mother nature has been doing a number on the state of Maine, winter is making its way out. Within a months time I will be sowing my alliums seeds and setting out the maple sap buckets around the property.
Winter in Maine calls for lots of soup. Whether I am outdoors doing chores, or building tunnels in the snow with Wilder, nothing warms me to my core like soup. Soup is like a blank canvas, allowing you to take it in so many different directions. Chunky, pureed, meat based or vegetable based, the sky is the limit!
This is the original corned beef. "Corned" is a English term for small bits and in this recipe the small bits are the Salt. It was posted in 1968 in the "Irish Times" to show the care Irish take with corned beef in order to be avoid being confused with English Corned beef, it is call "Spiced Beef". It was served with cabbage for Christmas, Easter, and St. Patrick's day.
It was this very recipe that served as my first product when my old company Frank's Finest was born. These indulgent chocolate macaroons won the hearts of many people through the years and I am excited to share this beloved recipe of mine with you.
Through the years, I have found that one of the easiest ways to my wives heart is through chocolate. And what better way to deliver the goods than chocolate body butter. Yep, paint it on your loved one then eat it off!
Last summer I took a liking to whole roasted carrots. Besides making prep time a lot easier, I find they look quite sexy on the plate alongside a piece of roasted fish or grilled chicken. While the carrots can be seasoned with a wide variety of herbs and spices, the lemony flavor of the coriander seed is one of my favorites!
I love making updated and upgraded versions of childhood classic dishes. This recipe was always made by my father and he and myself were usually the only ones in my family who would eat this Italian seafood salad. This dish was always made for Christmas and if I was lucky, he'd add a can of chopped conch, or as we called it, "scungheel".