Recipes

Raclette

Servings: 3 Raclette comes from the French verb racler, to scrape. Ingredients: 1 pound, raclette 2 dozen, small new potatoes – unpeeled chornishons pickled onions 1/2 pound, sliced Black Forest h...

Raitha

Servings: 4A classic accompaniment to Indian fare. Ingredients: 1 cucumber – seeded and chopped 3 tablespoons, cilantro – chopped 1/2 teaspoon, cumin powder 3/4 teaspoon, salt 24 ounces, plain low...

Red Chili

Servings: 6The addition of toasted corn really makes this different.Author: Laura S. Kirkley Ingredients: 1/2 pound, hamburger – 80% Meat/20% Fat 1/2 pound, ground Bison 2 tablespoons, butter 1 11...

Rillettes

Servings: 12 Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV Ingredient:s 2 pounds, pork belly – cut into 2-inch cubes 1 pound, pork shoulder – cut into 2-inch cubes 1 pou...

Rosemary and Garlic Roasted Leg of Lamb

Servings: 8 One of the tastiest things to ever come out of our kitchen. Amazing. Balance with a little Ojai Jalapeno jelly if you like for some sweetness and a bit of heat instead of traditional mi...

Scallops and Leeks with Pernod

Servings: 4 Author: Jim Kirkley and Chef James This is a dish that should be served on special occasions and with no apology, that it is calorie laden. Ingredients: 1 quart, bay scallops (Sea scal...

Five Spice Pork and Asparagus

Servings: 4 Ingredients: 3 tablespoons soy sauce 1/2 teaspoon five spice 1 tablespoon corn starch 1 1/2 cups chicken broth 2 cloves garlic, chopped 1/2 lb pork tenderloin, cut in thin strips 1 lb ...

Chili Lime Corn on the Cob

Servings: 4Author: Jim Kirkley Ingredients: 4 ears, corn – in husk 3 tablespoons, unsalted butter – at room temperature 1 tablespoon, lime juice 1 teaspoon, chili powder 1/4 teaspoon, granulated g...

Chocolate Crepe with Jam

Servings: 8 Williams-Sonoma Kitchen Ingredients: 2 cups, milk 2 eggs 3 tablespoons, unsalted butter, melted 1 1/2 cups, all-purpose flour 1/3 cup, unsweetened cocoa powder 1 cup, sugar 1/2 teaspoo...

Chocolate Mousse

Servings: 6 Recipe from Julia Child with revisions by Laura S. KirkleyTurn the mousse into an attractive serving bowl or into individual coupes. You can also pipe this mixture into beautiful stemme...

Caviar Spread

Servings: 4 Serve over toast points or fine water crackers. Ingredients: 2 tablespoons, Limfjord Caviar or any yellow or orange caviar 1 tablespoon, red onion – minced very fine 1 egg – boiled 1 t...

Ultimate French Omelet

Servings: 1 Ingredients: 3 eggs salt and pepper 2 tablespoons, unsalted butter Directions: Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack...