Seafood
pan-seared halibut with melted cherry tomatoes and tarragon
During the first few weeks of summer, tomatoes trickle slowly into the farmers market, a few baskets at a time. Such a short supply after
April 26, 2023
Seafood
Gravlax with maple, dill, and juniper
Like corned beef, yogurt, sauerkraut, and other fermented or naturally cured foods, gravlax was born of necessity. Before freezer cases and fish farms, salmon offered
April 26, 2023
Fried
fried smelts with aïoli
Very small, pale silvery-gold fish, smelts are excellent when fried and eaten whole—head, tail, and all. Their thin bones crisp in the hot fat, then
April 26, 2023
Baked
pollock and bacon cakes with green onion and young garlic mayonnaise
In springtime the gardens sprout with green onions, baby leeks, and young garlic. They arrive in heavy bunches, bundled in twine, from our CSA. I
April 26, 2023
Baked
baked anchovies with fennel, tomatoes, and basil
Anchovies, like sardines, are under loved by those who’ve yet to taste them prepared well. The small, silvery fish pair nicely with strong, robustly flavored
April 26, 2023
Seafood
roasted arctic char with sweet orange and rosemary sauce
The coldwater fish arctic char tastes like a cross between salmon and trout and is related to both. Like salmon and trout, arctic char has
April 26, 2023
Seafood
whole mackerel roasted on potatoes
An oily fish with firm, white flesh, mackerel speaks of the sea. I like to serve the little fish—each one about 9 inches from head
April 26, 2023
Seafood
grilled sardines with preserved lemon gremolata
A fresh sardine bears little resemblance to its oily, overly fishy tinned cousin; rather, it tastes of the sea—briny, but clean. I first tasted a
April 26, 2023
Chicken
chicken foot broth
Whenever our local rancher processes chickens, I arrive with bags in hand, not for the whole chickens, but to ask for the feet, lest they
April 26, 2023
Chicken
chicken bone broth
I slow-roast a chicken every Sunday for my family, and I always reserve the chicken’s spent carcass to make a simple savory broth that will
April 26, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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