Gastronomic guesswork :

Roasted Lamb Loin with Harissa, Toasted Israeli Cous Cous with Preserved Lemon & Grilled Spring Onion

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Got the courage up to cook with preserved lemon after a few positive experiences. After consulting the Flavor Bible, I found this was a flavor that didn't have a lot of descriptive data to leverage. There was a good testimonial in FB that kept me[...]

Colt & Gray - Best New Restaurant in Denver

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Celebrated my birthday not too long ago and decided to crash the happy hour scene on a bitterly cold Friday night at Colt & Gray. Here's what we sampled ...- Crispy Pig Trotter with brown mustard aioli- Housemade Duck prosciutto, HM pate, local[...]

Toad in the Hold Redux - Scrambled Eggs with Guanciale, Neufchâtel & Chives

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A dressed up version of a toad in the hole.From gastronomic guesswork<!-- AddThis Button BEGIN -->addthis_pub = 'kindageeky';<!-- AddThis Button END -->

Restaurant Home

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Now that we're obviously regulars at Restaurant Home, I thought it was time to give the team there some props. When I think of Home, the feelings are elation, joy, and an unquenchable desire to return - like returning home after a long journey when[...]

Halibut Cheeks in Chardonnay, Summer Savory, & Lampong Peppercorn Sauce, with Wilted Dandelion Greens & Hashbrowns

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Peak of the season for Halibut means that if you live in such a land-locked place as Denver, you still have a chance to come across some cheeks. This is such a great ingredient, you just need to coax it a little to make something memorable.The[...]

Grassfed Beef Short Ribs braised in porcini, szechuan peppercorns, & rosemary

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Playing with the incomparable szechuan peppercorn here, worked very nicely with rosemary and porcini adding a citrus and slightly sharp bite to the Italian flavors here.From 2009-12-29<!-- AddThis Button BEGIN -->addthis_pub =[...]

Tenderloin Head Roast Sous Vide with Truffled Home Fries

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Pulled out the new infrared thermometer to sous vide the head roast in garlic, French thyme, rosemary, and shallots. Cooked for 2 hours at 150F, finished under the broiler for 10 minutes after resting the meat to just above room temp. The home[...]

Christmas Menu 2009

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* Beef Tenderloin sous vide in marjoram, garlic, white onion and manzanillo olive oil* Potatoes Anna* Roasted Asparagus with Black Truffle Oil* Ridge Lytton Springs single vineyard Zinfandel 2006 <!-- AddThis Button BEGIN -->addthis_pub =[...]

Raw Cheddar and Cayenne Mac & Cheese

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Just a simple reinterpretation on mac and cheese. The cheddar was raw milk sharp cheddar from Organic Valley, melted in a Longmont Dairy milk base with a splash of sherry vinegar, 1/2 a cup of fresh organic tomatoes, a teaspoon of cayenne chile[...]

Roasted Leeks in Smashed Potatoes

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Killer flavor combo - totally overshadowing the rather good braised short ribs in red wine and demi glace. The choppted leeks were quarted, sliced to 1/4" and roasted at 450F in a little salt and olive oil. These were incorporated into mashed[...]