Been moving…Here’s some food

To everyone who follows my blog I would like to thank you and to apologize for a short period away. I was in the moving process earlier in the month which took a fair amount of time and effort and am now settled in between the forests and farms in Southern New Jersey. With a nice large and updated kitchen I can now get back to one of my favorite hobbies.

This past weekend, I had a few friends come down and stay for the weekend- sort of a house/ apartment warming type of deal and to just hang out. Along the way a few of the things I had made over the weekend were as follows (nice fall themed):


This was the main dish. I had made roasted pheasant in my 5 quart Le Creuset. I had done them in a combination of apple cider, shallots, fennel, tarragon, salt, pepper and topped with thinly sliced apple. I had also roasted potatoes in a variety of spices and truffle infused oil and sauteed green beans with citrusy accents.


A nice simple Apple tart with fresh blackberries and a nice pairing with a berry-brandy (one of my dad’s friends makes various brandys and spirits). The other dessert I had created went rather quickly and thus no pictures. But they were over-sized macarons (red) filled with a chocolate Chantilly-style cream and fresh strawberry slices.


Need to have breakfast the next morning. Made up some homemade French toast with the main flavorings coming from vanilla, brown sugar, and cardamom. I then topped it off with a fresh berry-honey sauce (pictured) as well as a pear-caramel sauce). Also topped off with some powdered sugar.



Simple Oven Roasted Fish and Asparagus

Since I am in the moving process (official day of loading up the UHAUL and trekking over to Jersey is Wednesday) so at the moment not going into any in depth cook/baking ordeals. I thought this was a good one to show because of how easy it is to do, it tastes, good, lots of options, and you can make a nice presentation with it.


This can be done with just about any fish imaginable, but since I had some Wolffish left in the freezer, that was what I went with. Simple enough, start off with some olive oil in the dish, I squeezed in some lemon, swirled the fish around to coat it. I added some salt and pepper and placed a few lemon slices on top. On the sides of the fish I threw in some asparagus spears. Then it was bake in the oven for about 15 minutes or so. Near the end, I tossed on some shaved Grana Padano and baked a little more.