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Mo Betta Butter
Butter is one of those basic larder ingredients that we always have on hand, among many other staples. And typically we will have a pound of Land O Lakes in the fridge at any given time, but there are...
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Chives
Continuing with the fresh herbs series this segment will focus on chives, their varieties and some common uses for the herb as well as a recipe too. The garlic chives variety shown in the photo are...
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Good Friday Seafood Fun and Crabmeat Stuffing too!
For Good Friday this year we decided to finally make the trek to the south side of Raleigh and check out two seafood markets we have been hearing about over the years. Coming from Louisiana we always...
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Basil Pesto
I first learned about pesto preparations during my apprenticeship at the Column’s Hotel in the 1984 to 1986 tenure. The menu included an appetizer of shrimp and pasta pesto Alfredo which was a very...
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Stir-Fried Rice
For some reason, there are not many Chinese restaurants around our area. Plenty of sushi restaurants that also serve some hot entrée selections, and some of the take out type places are here and...
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Stir-Fried Chicken
The Stir-Fried Rice recipe posted yesterday provided many variations for substituting ingredients, flavors, and the same holds true for Stir-Fried Chicken. There are options for preparation techniques...
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Wild Mushrooms à la Crème
Wild mushrooms à la crème, served as an appetizer on the lunch and dinner menu at the Columns Hotel during the Chef Chris Canan and Brian Coates era of the mid to late 1980’s, and a very popular menu...
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Garlic
Curing garlic on the rack, 64+ bulbs Gaaahlic! One of my favorite seasoning ingredients! When I find a new recipe and it calls for garlic, I always quadruple the amount without question! Now, we are...
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Pepper Flower
Pepper flower, the start of something big! This is one of several pepper plants still in the starter tray, ready to transplant soon! What kind of pepper? Good question, we still are not sure, it is one...
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Yukon Gold Potatoes
Several weeks ago we harvested our Yukon Gold Potatoes from one of our front yard plots. Our total yield was about 15 pounds of the creamy succulent potato. Harvesting Yukon Gold potatoes With the...
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Cooking with Local Honey at the Zebulon Farm Fresh Market
Nothing beats using local honey in your recipes that call for it, especially when you get to prepare a variety of treats on the spot, and seeing the smiles on peoples faces as they enjoy your tasty...
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