Serving Up Small Batch Happiness
Romesco’s roots are firmly planted in Catalonia. The sauce was originally created as an accompaniment to mild fish. However, with its balanced flavors and slight zing, I think it pairs just as beautifully with rich beef. This sandwich is inspired by my trips to Spain over the years. It is Catalonia meets Seville on a plate. ¡Delicioso!
Jägerschnitzel, or hunter’s cutlet, is typically made with pork and served with a mushroom gravy. I decided to break tradition and serve it with thin pounded chicken instead. When paired with a hearty red wine mushroom sauce, the combination is delicious.
Sehr gut!
Stewed apples and custard get a makeover in this new take on a classic Irish dessert. The use of bourbon barrel aged maple syrup sets the stage for a dish with depth and flavor. Fall just got tastier.
Corn Cob Jelly is an old Eastern Shore recipe that likely dates back to the early 20th Century. It is a great way to use something normally thrown away (cobs). It makes a great appetizer when paired with cheese. It would also be a fantastic glaze for pork.
My spin on Corn Chowder includes the addition of vegetables and bacon. Easy to make, this version gets a flavor boost from a “secret” ingredient. The result is a corn chowder that eats like a meal. Pair it with some fresh bread and you’ve got the perfect dinner, any night of the week.
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.