Gilding the Lily since 2006
Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …
Can’t stop thinking about @grahamchaney’s gorgeous second course at the berry dinner at @stammtischpdx a week ago, so I faithfully reproduced it myself at home: @manchesterquail (partially deboned to make it easy) stuffed with emmer wheat berries that I cooked in homemade chicken stock and …
These photos don’t do these dishes justice, but the venison was unbelievably tender and juicy. The pilaf is staying in my permanent rotation. Had a few homies over for dinner last night, and after thinking it over for a few days, I ended up abandoning …
This venison is ridiculously good, but the salad? Five stars, would visit again. Don’t look now, but Valentine’s Day is just around the corner. Practice the gentle art of seduction by staying in to cook for that special someone (or #treatyoself) with this sexy plate: …
I got this shio koji on Amazon, but will check Uwajimaya for a locally made koji for my next project. Beauty shots of the purty little shio koji-aged @creekstone_farms ranch steaks. Ranch steaks come from the chuck primal, and here I’ve aged them for three …
In other “waste not, want not” news, I created a new recipe using up the boozy shredded quince left over from making holiday liqueurs, and it’s really good. This is based on a combination of the Joy of Cooking’s applesauce cake and apple spice cake …
THAR SHE BLOWS! Like a precocious baby, my game pie is standing on its own. I’m still going to wait until tomorrow to slice it open and reveal the cross section, but ain’t she a beaut? #gamepie #meatconcierge #britishfood #proudmama 🐇 🐖 🦌 🕊 🇬🇧#food52 …
Was just revisiting some old Instagram posts to find inspiration for using persimmons. This one was particularly sublime. Tails & Trotters pork tenderloin with caramelized onions, apples and persimmons and a red ale reduction; pumpkin risotto with home-cured bacon lardons. Not pictured: green salad …
@maryschicken seasoned simply with @nicky.usa game salt and roasted with all the cold-weather vegetables: parsnips, cabbage, shallots, potatoes, and the last half of the bitterroot buttercup squash, all roasted sticky-brown in the chicken drippings. Green olives and lemons in the pan, too. Served it with …