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Thanksgiving is Coming – Top Five Tips!

November 20, 2014 | Best of the Food Web, Informational, Menus

china table setting

It seems like planning Thanksgiving dinner is a challenge for many people. What to cook, how to get the work done ahead of time, how to make sure special diets are met, how to enjoy the day without stressing yourself out – this must resonate with many of you out there as I’ve taught three […]

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Croissants

November 13, 2014 | Breads, Breakfast, Food

croissants 1-1

I have just returned from France (more about that soon!) where the croissants are tender, flaky, buttery, and available just about everywhere. Having been to France before, I knew what a treat I was in for, so to help me get in the French frame of mind, I made homemade croissants the week before I […]

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Spicy Plum Mustard Sauce

November 10, 2014 | Condiments, Food, Sauces

spicy plum mustard sauce-1

Remember how full that sink was after my plum harvest? Well I continued to work my way through it, drying over 800 plums, and when faced with the final colander full, I had an afterthought: spicy plum mustard sauce, like you get in a Chinese restaurant.

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Soft Cooked / Poached Eggs with Fingerling Potato Swiss Chard Hash

November 6, 2014 | Breakfast, Food, Technique, Tools

poached egg over swiss chard and fingerling hash-1

How do you get a perfectly poached egg? I mean, without years of culinary training and practice. It’s one of those things that is very hard to achieve, which is why chefs are often asked to cook this in their stage before being hired on. Personally, I stink at it, so had pretty much given […]

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Restaurant Roundup: Native Foods

November 3, 2014 | Food, Restaurants

native foods denver vegan tofu rice bowl-1

I don’t usually do restaurant reviews for chain restaurants, but every once in awhile something sticks with me. I’m solidly a meat eater – I have a standing freezer in my garage with half a hog, a full lamb, a share of bison, grass-fed beef, and free range chickens. I buy meat from local ranchers […]

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Restaurant Roundup: Acorn at The Source, Denver

October 30, 2014 | Food, Restaurants

acorn denver saffron risotto with tomatoes basil-1

Ahi tuna on heirloom tomatoes When my daughter comes to Denver from the Colorado mountains where she lives, she usually suggests dinner at a great restaurant, aka, one where she wouldn’t necessarily want to foot the bill, but one that she is dying to try. Although I’ve been to Acorn before for brunch, I was […]

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Lamb Shanks with Merguez Seasoning (Sous Vide)

October 27, 2014 | Food, Meat & Poultry, Technique, Tools

lamb shanks sous vide-1

I’ve been going a little crazy with the sous vide around here, ever since the kind folks at Sous Vide Supreme sent me a machine earlier this month to test recipes and blog about. My first attempt, the Bison Rump Roast with Porcini Rub, was a touchdown, Peyton Manning style. Precise. Decisive. No hesitation. Called […]

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Braised Pork with Garlic-Sage-Lemon Cream Sauce

October 23, 2014 | Food, Meat & Poultry, Sauces

pork lemon garlic sage cream sauce 1-1

When I travel I make use of the time on the road to read through my stack of food magazines, and my list of things I’d like to try making at home grows and grows. Although I keep a running list on my iPad of these inspirations, I find that the list grows faster than […]

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Cookbook Giveaway: 101 Things To Do With a Pickle

October 20, 2014 | Food, Informational

101 things to do with a pickle

There all sorts of cookbooks in the world – everything from glossy, full color books like my two cookbooks to tiny books that are almost like recipe cards. The “101 Things” series of cookbooks fall somewhere in between. They aren’t fancy by any means, but they are inexpensive ($9.99) and packed with lots of – […]

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Sous Vide Bison Rump Roast

October 16, 2014 | Food, Meat & Poultry, Technique, Tools

sous vide bison 3_edited-1

You may or may not be a food geek like me, but chances are you’ve experienced a cut of meat, that while cooked to the desired temperature, was just not edible because it was so tough. Before sous vide techniques, healthy cuts of meat like lean bison or game meat could only be cooked low […]

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Seeded Savory Muffins

October 13, 2014 | Breads, Food, Tools

seeded savory muffins 1-1

Quite some time ago I was sent some silicone baking muffin liners from The New York Baking Company. I don’t usually take a lot of free things to blog about, as many times I’m offered products that I don’t really use or don’t support. But if there is one thing I make all the time, […]

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Spiced Sour Cream Plum Bread

October 5, 2014 | Breads, Breakfast, Desserts, Food

spiced sour cream plum bread-1

Today would have been my dad’s 81st birthday. He loved sweets (which I’m sure contributed to his health challenges) and he would have loved today’s post. He was my biggest fan, I’m certain of that. After he died, I found an email from him from a Christmas dinner a year or two before. It said […]

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Why I Do What I Do

October 2, 2014 | Food, Informational

michele morris chef whites square small

Ever wonder how I got into doing what I do? Want to learn what I’m passionate about? I didn’t start my career in the food and wine world, but ever since I launched my business over 8 years ago, I can’t imagine doing anything else. I was recently interviewed for a possible news segment about […]

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Plum Membrillo (Plum Paste)

September 29, 2014 | Appetizers, Condiments, Food

plum membrillo 1-1

Every year I search for new things to make out of plums. I have two Italian prune plum trees, and they never disappoint. But when faced with thousands of plums, even after sharing with friends and food pantries, I need recipes!

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Mac and Cheese for Adults

September 25, 2014 | Food, Pasta & Pizza

mac and cheese with chicken 2-1

Do you ever hear about some food, and then feel compelled beyond your control to get in the kitchen and make it? A friend of mine recently told me about a mac and cheese cook off that she was able to enjoy in Aspen just a few days before Eater Denver ran a piece about […]

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Plum Brandy

September 22, 2014 | Beverages, Food

plum brandy 7-1

Guess what I have in my pantry? Yep, that is some hooch in the making. To be exact, it’s 12 mason jars, filled with plum brandy, fermenting for the required 90 days. I would not have ever thought of this unless the moms who came to harvest plums with their kids hadn’t tipped me off. […]

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