Eggs are awesome. Breakfast, lunch, dinner or midnight munchie, their versatility is unmatched in the gastronomic world. It is also a popular culinary myth that the pleats in a chef’s toque represent the 100 ways a chef can cook an egg. Adding an egg to pizza is certainly nothing new, but crowning your pie with the yolky richness certainly will elevate it from good to great. In this version I... Read More
This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More
Don’t let the fancy name fool you – what we’re talking about here is pot roast. I took my inspiration for the flavors in this dish from the classic French sauce chasseur, or hunter sauce, so I thought I’d give credit where it’s due. Sauce chasseur is a hearty amalgam of tomatoes, mushrooms and wine, so I have all those flavors working here, plus a couple more just because. This... Read More
