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Here are a dozen and a half highlights of 2009:
Organic carrots – cleaned 5lbs at a time. In 2009, our kids discovered vegetables beginning with carrots.
Stock – This year we were quite intentional about regularly making stock and using as the flavor base not only for soup, but also for rice, couscous and even to saute vegetables in a low fat way.
Tortilla soup with homemade tortilla chips – Soup became the staple of the year as we developed favorite flavor profiles.
Ribs – Ken perfected BBQ ribs this year with a savory rub and a long and low process of cooking.
Pizza – He also perfected both crust and topping combinations to the extent that it’s a rarity that we eat carry out pizza.
Salmon Chowder –…
View Full Recipe at Madison House Chef
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