USA Today Super Bowl Recipes

I was asked to develop Super Bowl appetizers for each team playing this year. I chose Pimento Cheese Cherry Bomb Pepper Poppers and Fried Chicken and Cornmeal Waffle Bites with Honey for Atlanta. For New England I went with traditional Clam Stuffies and Lobster Salad Bites in Puff Pastry Cups.   You...

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Portland Dinner Parties

Brioche Sour Cream Custard Tart

Today I made a large batch of brioche dough out of Baking with Julia. I've always loved that show and bought the book last year. I've also been collecting brioche molds since last spring when a friend brought several mini brioche to Easter brunch here at the farm.   I split the...

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Portland Private Chef

German Apple Pancake

I have two apple trees. One is a Gravensteen I harvest in August that makes wonderful preserves, apple butter and pie filling. The second is a winter apple that I leave mostly for the deer to eat. It has taken many years to get it back into production through slow...

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Portland Home Chef

Deep Dish Pear and Custard Tart

  Dough 1 1/2 stick cold butter, cubed 1 1/2 cup flour Pinch of Salt Ice Water   Add flour and salt to a food processor bowl. Pulse 3 times.  Add butter. Pulse 4-5 times. Dribble in ice water until it begins to come together, approximately 1/4 cup  . Roll out to 1/4 inch thick. Place in...

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Portland Private Chef

Mushroom Cap Ravioli

I was thinking one night how ravioli are classically bitesize but that there's no reason you can't make them larger. I thought a giant portobello mushroom cap might work to give structure to the ravioli during the boiling process so it didn't fall apart. After thinking about it for a...

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Highest Rated Personal Chef

Duck Confit With Roasted Fall Vegetables

This time of year one of my favorite quick meals is duck confit with roasted fall vegetables. If you're lucky enough to have an artisan market or deli that stocks quality confit that is. In Portland I go to Chop inside the Northwest City Market. This is a favorite recipe...

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