Spruce Tip S'Mores.  Goldenrod, Delhi, NY
Spruce Tip S'Mores. Goldenrod, Delhi, NY
rye tart with black walnut, apricot, crème fraîche; goldenrod, delhi, ny
rye tart with black walnut, apricot, crème fraîche; goldenrod, delhi, ny
rhubarb tart, goldenrod, delhi, ny
rhubarb tart, goldenrod, delhi, ny
Portioning sourdough for pre-shape; Delhi, NY
Portioning sourdough for pre-shape; Delhi, NY
Sourdough, risen and ready to bake; Delhi, NY
Sourdough, risen and ready to bake; Delhi, NY
sourdough olive bread, harlem, NYC
sourdough olive bread, harlem, NYC
Rye, Einkorn & Whole Wheat Sourdough, Delhi, NY
Rye, Einkorn & Whole Wheat Sourdough, Delhi, NY
Rye & Whole Wheat Sourdough, Delhi, NY
Rye & Whole Wheat Sourdough, Delhi, NY
wedding cake, Rancho Santana, Nicaragua
wedding cake, Rancho Santana, Nicaragua
Passionfruit.  Rancho Santana, Nicaragua
Passionfruit. Rancho Santana, Nicaragua
wood fired bread oven, rancho santana, nicaragua
wood fired bread oven, rancho santana, nicaragua
farm raised charcuterie-to-be, rancho santana, nicaragua
farm raised charcuterie-to-be, rancho santana, nicaragua
guanciale, harlem, NYC
guanciale, harlem, NYC
fermenting wild leeks, bovina, ny
fermenting wild leeks, bovina, ny
preserving spruce tips in sugar, bovina, ny
preserving spruce tips in sugar, bovina, ny
spirits - vin de noix noir.JPG
Spruce Tip S'Mores.  Goldenrod, Delhi, NY
Spruce Tip S'Mores. Goldenrod, Delhi, NYDense chocolate cake with coffeeDark chocolate mousseBurnt sugar and salted butter caramelSalt and sugar preserved spruce tipsBrulèed giamauve (italian meringue based marshmallow)photo by Kathryn Phelan
rye tart with black walnut, apricot, crème fraîche; goldenrod, delhi, ny
rye tart with black walnut, apricot, crème fraîche; goldenrod, delhi, nyRye pate sucréeBlack walnut frangipaneApricotsSoft whipped crème fraîcheLemon balm sugar with Maldon saltphoto by Kathryn Phelan
rhubarb tart, goldenrod, delhi, ny
rhubarb tart, goldenrod, delhi, nyRye pate sucrèeBlack walnut frangipaneRhubarbeDandelion jelly glazephoto by liz clayman
Portioning sourdough for pre-shape; Delhi, NY
Portioning sourdough for pre-shape; Delhi, NY
Sourdough, risen and ready to bake; Delhi, NY
Sourdough, risen and ready to bake; Delhi, NY
sourdough olive bread, harlem, NYC
sourdough olive bread, harlem, NYCOlive loaf to accompany a coffee rubbed pork roast and vintage Barolo.photo by Kathryn Phelan
Rye, Einkorn & Whole Wheat Sourdough, Delhi, NY
Rye, Einkorn & Whole Wheat Sourdough, Delhi, NY
Rye & Whole Wheat Sourdough, Delhi, NY
Rye & Whole Wheat Sourdough, Delhi, NY
wedding cake, Rancho Santana, Nicaragua
wedding cake, Rancho Santana, NicaraguaChocolate cake with salted butter caramelVanilla buttercream frostingForaged flowers from propertyphoto by Kathryn Phelan
Passionfruit.  Rancho Santana, Nicaragua
Passionfruit. Rancho Santana, NicaraguaBasket of passionfruit, each of which is the size of a softball.photo by Kathryn Phelan
wood fired bread oven, rancho santana, nicaragua
wood fired bread oven, rancho santana, nicaraguaPriming the oven and cast iron for an afternoon pizza and bread bake.
farm raised charcuterie-to-be, rancho santana, nicaragua
farm raised charcuterie-to-be, rancho santana, nicaraguaIt is my pleasure to honor all parts of the animal, particularly when it’s provenance is so close to home. At Rancho Santana in Popoyo, Nicaragua, we kept our own pigs to provide meat for our community and restaurant. From this beautiful head came cured guanciale, confited ear and rich pork stock.photo by Kathryn Phelan
guanciale, harlem, NYC
guanciale, harlem, NYCGuanciale (cured pork jowl) is easy to make at home and adds incredible depth of flavour to vesper boards, sauces and roast vegetables.Recipegrams of ingredients per kilo of jowl to cure28g Salt2.8g Pink Salt4g Brown Sugar5g Ground Black Pepper8g Garlic0.7g Bay Leaf1. Weigh skin-on jowl and multiply recipe for amount needed.2. Pulse all ingredients together in food processor and rub over all sides of jowl.3. Place inside a plastic container with a sealed lid in the refrigerator for 5-7 days (time wil depend on thickness of jowl), rubbing with liquid and cure once a day.4. Rinse off cure and pat dry. Hang or set on wire rack in fridge (as your space necessitates) for 2 days until dry, then either hang in curing box or wrap in cheesecloth and return to fridge to dry until firm.
fermenting wild leeks, bovina, ny
fermenting wild leeks, bovina, nyWild leeks are the first green sprout to appear in the wild after winter, bringing welcome nutrients and colour to the early spring larder. They have a delicate onion and garlic essence which is easily mellowed through a vinegar pickle.photo by Kathryn Phelan
preserving spruce tips in sugar, bovina, ny
preserving spruce tips in sugar, bovina, nySpruce tips are the buds of baby pine cones, peeking their heads out in late Spring. They provide an intense hit of citrus and resin when eaten fresh, though packed with sugar their pine-scented oil is coaxed out through maceration in the summer sun producing a concentrated syrup exploding with the flavour of a mountain forest.photo by Kathryn Phelan
spirits - vin de noix noir.JPG
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