chef frank

How To Make A Vinegar Infusion

How To Make A Vinegar Infusion

I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.

The Acorn Files ~ Skillet Bread

The Acorn Files ~ Skillet Bread

This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog. 

Acorn Fried Flounder Roe

Acorn Fried Flounder Roe

We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior. 

Preserving the Abundance ~ Fermentation Fundamentals

Preserving the Abundance ~ Fermentation Fundamentals

The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.

Parsnip Pudding Pie

Parsnip Pudding Pie

This pie is a twist on traditional pumpkin pie, utilizing the naturally sweet parsnip in place of pumpkin. Using a nut based crust, which I learned back in my raw food days, the flour is eliminated and adds a nice nutty flavor to the sweet and spice filled pumpkin pie. 

Marinated & Roasted Brussels Sprouts

Marinated & Roasted Brussels Sprouts

In recent years, Brussels sprouts have gained in popularity in restaurants across the states. This tiny cabbage like vegetables from the Brassica family can be seen shaved raw, broiled, grilled, and even fermented and often paired with ingredients like bacon, bonito flakes, chili peppers, and of course garlic.

Maple-Mustard Beets

Maple-Mustard Beets

I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year and prepared just about any possible way.

10 Tips for Your Thanksgiving Meal

10 Tips for Your Thanksgiving Meal

I love Thanksgiving! For me, it's the time to give thanks for the abundant year that we've had and to enjoy the seasons harvest with close friends and family. Its the holiday of the year that I love to get busy in the kitchen and cook up a big feast. Roasted turkey from our friends at Roots & Wings Farmstead, sourdough stuffing, several veggie sides, organ meat infused gravy, plenty of hard cider, and of course desserts!

Fermented Cranberry Chutney

Fermented Cranberry Chutney

With a large prep list for Thanksgiving Day, I do my best to get a few things done earlier in the week so that the holiday can be a little less "busy". Make this fermented chutney a few days ahead of time and allow it to get nice and bubbly. 

Farmhouse Pot Roast

Farmhouse Pot Roast

Yesterday I woke with the first light and cool breeze sneaking it's way through the barely opened window. As per usual, I made my way downstairs, got a fire going, spun a Jackson Browne record, and started a pot of coffee. I knew it would be a busy day ahead so I went right into prep for lunch. 

Coconut Steamed Mussels

Coconut Steamed Mussels

I really can't get enough shellfish. Growing up, I would spend my summers devouring buckets of steamers and clams on half shell. Any preparation, I am pretty much a fan! Now older and living in Maine, I am still fascinated with the briny, soft textured offerings of the northern coastline.

Brussels Sprouts with Almonds, Apples & Bacon

Brussels Sprouts with Almonds, Apples & Bacon

One of my favorite vegetables to consume in the fall are brussels sprouts. Although they're seemingly just a tiny cabbage, they are a fun and versatile brassica to consume in large quantities while they last. I've been trying to grow them for years, but can't seem to get it down, so thankfully there are plenty of local farms around who get it right.