This recipe came about one morning after we had a “taco night” the evening prior, and I had leftovers. The liquid I used for the basting was part of a margarita that was still on the counter next to the stove. A little hair of the dog, so to speak, and it worked fine. This...Read More

Shirred eggs is not a dish you see often on menus. This dish is usually referred to by its French name, ouefs en cocotte, which simply translated means “eggs baked in a ramekin.” Hidden underneath a layer of softly cooked egg, cream, and butter are savory surprises of your choosing. You can add bits of...Read More

INGREDIENTS: 12 fresh eggs 1 teaspoon white vinegar 2 bunches asparagus, trimmed 2 shallots, minced 1 teaspoon Butter 1/2 cup Meyer Lemon Hollandaise (see recipe) 1 bunch chives, cut into batons METHOD: Prepare Meyer Lemon Hollandaise (see recipe below). Blanch the asparagus in boiling salted water until crunchy-tender, about two minutes. Immediately drain and plunge...Read More