Delicate, lean fish, like Halibut, is best cooked using gentle moist methods such as poaching or steaming. En papillote (al cartoccio in Italian) is a method in which delicate foods are folded into a parchment or foil pouch and baked.
Continue reading Halibut, Radish, and Asparagus En Papillote →
I’m often asked how to use the turnips and radishes in CSA boxes. It seems these little guys have developed a bad reputation from the old days when varieties often had so much bite that they had an almost unbearable bitter taste.
Friends, I’m here to tell you these hardy root vegetables have changed their ways! They are packed with nutrition and, when harvested at the appropriate time, have delicious, sweet and slightly spicy flavors that can be complimented very well with the right accompanying harmony of flavors. Continue reading Turnip and Pomegranate Winter Salad →