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February 10, 2014

The Incredible Edible Egg

One of my many hats at The Dorset Inn and Barrows House is that of a Breakfast Cook. It’s one of the hats I enjoy most actually. Egg cookery is a skill that many cooks never master. It’s said that the folds in a classic Chef’s Toque represent the 100 ways to cook an egg. […]

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November 17, 2013

Inspiration…

 Whenever I can I like to go out and about and experience new things.  Restaurants, Bars, Inns, Hotels, Sites and Sounds…   Last week I got to do some traveling like I hadn’t done in years.   In Boston I ate Oysters and Cherry Stones at the Raw Bar in Boston’s oldest restaurant then went […]

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October 3, 2013

Giant Puffball!

Giant Puffballs are here!         Don’t kick ‘em, eat ‘em!                 Slice it…                       Fry it…                   Eat it!     This was fried in Pork Butter! […]

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September 27, 2013

Did you know?

That you can roast a spaghetti squash whole? Well you can!  Just turn your oven up to 400, spray some non-stick on it, put it in a pan and bake for about an hour.                       That’s it!!!  Let it cool a little, peel the skin […]

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September 3, 2013

Pork Belly!

C’mon! It’s Pork Belly!  Fatty and delicious, the belly is the King of pork for me.  Surprisingly simple to prepare!  Dry rubbed or marinated then slowly cooked until the meat is tender and the fat will melt in your mouth.  Chilled then seared and warmed through… Good Stuff!!!       I marinated The Dorset […]

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August 18, 2013

You say tomato I say tomato!

It’s high season and the tomatoes are popping! I saw many different varieties at The Dorset Farmer’s Market today too!  I decided on some cherry tomatoes.  Besides being great eaten out of hand I like to halve or quarter them and make a quick fresca.  By simply adding some basil & chives from our own […]