Slow Roasted Tenderloin with Arezzo Sauce

I thought I had perfected roasting beef tenderloins long ago with the high heat and Dijon mustard-smeared recipe featured in my Nantucket Open-House Cookbook. However, once I sampled this slow-roasted method, inspired by reading Barbara Lynch’s Stir cookbook, I was persuaded otherwise. 
Read more

True North Reverse Sear Steaks

At first glance, this method of cooking steaks will appear counter-intuitive to the way most people are accustomed to preparing a steak feast, but we have found it to deliver the steak of our dreams time and again.
Read more

Radish Tartine

Here's a recipe for a delicious radish tartine.
Read more

Peach & Plum Salad with Fleur de Sel & Kampot Black Pepper

INGREDIENTS: 3 Tablespoons of Champagne Vinegar or Red or White 1 Tablespoon of honey 1/2 teaspoon of Fleur de Sel and Kampot Pepper 1/2 teaspoon of extra ground Black Pepper to taste 4 Ripe Plums Red and Black sliced thinly 2 Ripe Peaches sliced thinly 2 Tablespoons Extra Virgin Olive Oil   INSTRUCTIONS: In a mixing bowl mix Vinegar, Honey, 1/2 Teaspoon Fleur de Sel and pepper until dissolved. Thinly slice Peaches and Plumbs add to the bowl ( wedges work if fruit is to soft) Using a vegetable peeler cut six pieces oh Pecorino or Parmesan Cheese add to...

Read more

CAPE COD SUMMER STEAK AU POIVRE with HERB GARDEN BUTTER

A juicy steak with the most delicious herb butter!
Read more

VALENTINE’S DAY CHICKEN PARMESAN

Chicken Parmesan has garnered a reputation as a favorite date night entrée to order out in restaurants across the country.
Read more