Ingredients: Milk mixture 2 cups whole milk 1 celery stock, chopped 1 bay leaf 1 strip of lemon peel Pie filling 6 tablespoons butter 2 cups shitake mushrooms, chopped 1 large carrot, chopped 1 small leek, bottom two thirds chopped (don’t use the top third, it is too coarse) 1/3 cup flour 24 fresh shucked…

This recipe’s delightful balance of heat and sweet comes by combining shallot with fennel in this easy to make mignonette. Fennel mignonette: -1 cup nice vinegar -1 small shallot, diced -1/2 fennel bulb, first peeled so as to make it very thin, then diced -A couple grinds fresh pepper, to your taste  Combine all ingredients…

This recipe is a true taste of spring time – a nettle pistachio pesto topped with a slice of fresh truffle. We tried the pesto on raw and baked oysters. I preferred raw, Van baked. Either way, it’s a rich treat. It was a special visit from our friends at Truffle Dog Co that gave…

We developed this recipe back when we still had hard boiled eggs kicking around from Easter. We knew we wanted to do something with the eggs, but more than just sticking a fried oyster on top of a deviled egg (one idea we thought about). After some back and forth, and little testing, we came…

This is one of our absolutely favorite ways to eat oysters cooked. We love the crunch of the fresh cabbage and radishes with the savory fried oysters, along with the creamy chipotle sauce. Makes 6 tacos, with 4 oysters per. Ingredients Chipotle Sauce: One can of chipotle peppers in adobo sauce (you’ll only use a…