How To Braise A Rabbit: Braised Rabbit With Marsala Wine and Wild Mushrooms

I have to warn you: this post is quite lacking in photographs. This is because as I was braising the rabbit for the Toyota Farm to Table event, half the time I forgot to photograph every step, and the other half of the time when I did remember, I didn’t take as much time as […]

Caramelized Tomato Confit

This isn’t really, truly a confit. It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes. Technically, since I am not meaning for the sugar and the oil to preserve […]

Caramelized Tomatoes

Caramelized tomatoes are a way to take perfectly ripe, absolutely perfect tomatoes and make them even more amazingly delicious. Caramelizing them concentrates the natural flavors of the tomatoes, and the salt, olive oil, seasonings and the sugar you add at the very end just gently enhance their fragrance and taste. Texturally, caramelized tomatoes are soft […]

Athens Farmer’s Market Toyota Farm to Table Tour–It Sure Was Fun

It was a near-perfect day for a big event at the Athens Farmer’s Market: the late summer sun was bright, the morning air was crisp and the sky was a brilliant cerulean. And when I drove up with my crew, which consisted of Morganna and Brittney, both well-trained (by me) line cooks who now have […]

Anglo-Indian Curried Lamb Stew

Don’t worry–there isn’t any curry powder to be found in this stew. Or curry. Or whatever it is. You could call it either a stew or a curry, or heck, you could call it Marge if you want to, but the fact is, it is both a stew and a curry. It is a hybrid […]

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