Monthly Archives: May 2009

Sauteéd Asparagus & Morels

Posted on May 31, 2009 by John Herring

Morels, known in Kentucky as hickory chickens, kissing cousins of the more mundane cap mushrooms, possess a marvelously nutty flavor and a delightful tooth, if cooked properly. However, they do contain small amounts of monomethylhydrazine (MMH), a chemical favored by … Continue reading →

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Braised Tongue, Under Pressure

Posted on May 27, 2009 by John Herring

I realize that today’s post may seem a little extreme to some, but meat is meat, and if you’re an omnivore, you really owe it to yourself to try all of the parts, right? Tongue, one of the fattiest pieces … Continue reading →

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Potato Leek Kale Soup

Posted on May 19, 2009 by John Herring

Some nights you don’t want anything elaborate, just something simple to remind you that food can be plain and perfect at the same time. Perhaps some soup and a boule of coarse bread. A salad of soft butter lettuce tossed … Continue reading →

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Larb Gai

Posted on May 10, 2009 by John Herring

This is an great little dish with plenty of interesting flavors to get your taste buds jumping. It’s my version of the Thai specialty, sometimes also called laab gai. “Gai” means chicken, but this is also good with pork. It’s … Continue reading →

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Taglietelle with Salmon & Asparagus

Posted on May 2, 2009 by John Herring

Well I’m going through a big fresh pasta phase now, it seems, so here’s another pasta recipe. If you still haven’t tried your hand at fresh pasta, this recipe is a great reason to get started. The flavors are fresh … Continue reading →

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