Today I am moving this blog to TheHighlandChef.com. Check out the baked stuffed eggplant that I made there.
I have recently heard of the Westminster Farmer’s Market. This Friday I decided to check it out for the first time. For such a small community I was surprised to see just how many farms were represented. I would highly recommend anyone who has never been to a farmers market to check one out. It is amazing to see the wide variety of products available that go far beyond any mass-produced supermarket varietals. Something as simple as a tomato can become a work of art that tastes equally amazing, plus the freshness of something picked the same day simply can’t be beat. I ended up getting a half dozen Japanese Eggplant from Woodland Ridge Farm. I’m looking forward to some baked stuffed eggplant later this week. Continue reading
Fillet Mignon, Beef Tenderloin, Wellington, no matter how you cut it this is one of the highest quality cuts of meat available today in any restaurant. Though personal tastes may very on what the “best” cut of meat is, tenderloin easily earns itself a spot on many menus around the world. The thing that sets beef tenderloin apart from the other cuts is that it is fork tender and quite literally melts in your mouth. Continue reading
Today I was able to spend the day at Hampton Beach, New Hampshire. There was overcast for most of the day so I didn’t have the best conditions to shoot in, but I thought it would be a good excuse to dust off my DSLR and take some shots outside of the kitchen. Continue reading
This is a simple and light dish to make for summer. It makes use of vegetables available at any corner farm-stand or market. Continue reading
Fish and Chips is one of the first things that comes to mind when I think of a Scottish restaurant. Whether it is a takeaway shop on the street, or a full service restaurant this dish is a staple any menu. This dish is simple to prepare but takes some time to make because of the tartar sauce and coleslaw. These sides are best made a day ahead of time to allow the flavors to blend together. The beer batter should be made just before cooking to have the crispest crust on the fish. Continue reading