This is our favorite “at home” burger. Actually it’s our favorite burger period! What makes it “Ultimate” and “Stacked”? The outstanding components that go together to make up this burger are each a taste treat in themselves, but put them together and you get a burger the likes of which you’ve never experienced before!
Tuesday, September 1, 2015
Sunday, June 21, 2015
Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was Caffe Sport, whose specialty is Italian seafood. This dish is inspired by one of their most popular menu items, “Scampi al’ Antonio”, created by Chef and founder Antonio La Tona.
Wednesday, November 12, 2014
At the end of July we packed up our kitchen and moved it, along with the rest of our life, to the Coachella Valley in Southern California. Michigan had been our home for the last twenty years but after experiencing our first “polar vortex” and all that entails, we decided we had had enough.
Settling into our new home has consumed the lion’s share of our energies until this time but now we’re ready to get back in the kitchen and begin cooking again. Our change of venue won’t alter our food strategies; we remain committed to preparing dishes that invoke the foods we love with a more natural and healthier slant.
We are looking forward to adding more dishes to our repertoire that are based upon the local cuisine of the southwest as well as continuing to find inspiration in new culinary experiences. To help you avoid unnecessary additives found in pre-packaged foods we will persist in stressing the use of homemade ingredients whenever possible and practical.
So keep checking back with us here as we document our ongoing adventures in food and as always we welcome your feedback.
Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves. Some soups, especially intense and clarified consommés or rich and creamy bisques are usually served as one of several courses in a meal. Others are equally appropriate occupying the “soup course” or as the star of the meal.
Sunday, June 22, 2014
Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. The flavor combination of tarragon, garlic and lemon are a natural with just about any mild seafood. We use them all sparingly to avoid overpowering the distinctive but delicate taste of the shrimp.
Monday, June 9, 2014
Number one on the list of the simplest things you can make in your kitchen is boiled water. Tap, pot, heat, done. Number two has got to be this dish. But roasted asparagus has boiled water beat, hands-down, when it comes to delicious things to eat. Frankly, asparagus prepared and served in any way is pretty okay in my book.
Wednesday, May 28, 2014
Most potato salads have a nice, “linen” color. This one does not. Looks however, can be deceiving. Instead of boiling the potatoes we grill them until they are nicely charred, and mixing that flavorful carbonization with the pristine mayonnaise and sour cream doesn’t exactly look laundry fresh!