Recipes

Honey Mustard Dill Salmon with Garlic and Shallot Butter

Garlic & Shallot

Easy honey mustard and dill salmon with Churn Garlic and Shallot butter.

Read more →


Dover Sole Meuniere with Garlic & Shallot butter

Garlic & Shallot

This is a simple, straight forward dish that the whole family will love. It's a french classic, and it should take you no more than 30 minutes! All you need is... 1) Sole (any thin, tender, flaky whitefish can be substituted if sole isn't an option) 2) Flour (GF options: gluten free flour mix, almond flour, corn starch, rice flour, tapioca flour) 3) salt and fresh ground black pepper 4) Garlic & Shallot butter 5) lemon juice 6) White wine *optional* - french purists will hate me, but I like to add some for additional acidity and sweetness, and to...

Read more →


How to make a pan sauce

Garlic & Shallot

    This is a classic french technique that can be at the foundation of your cooking endeavors. The beauty of the pan sauce is that it comes together quickly, it utilizes all of that leftover flavor (the fond) from that protein or vegetable you just cooked in the pan, and, once you learn the basics, you can apply the technique to so many cuisines and flavors. Basically, a pan sauce consists of... 1) sauteed aromatics (garlic,shallots, etc) 2) reduction of an alcohol (most often, red or white wine) 3) Addition of stock (chicken, beef, vegetable, etc.) 4) Addition of butter and/or...

Read more →


grilled ribeye caps with Garlic & Shallot butter

Garlic & Shallot

When making steak, the Ribeye cut is usually my top choice. It has the perfect fat to lean muscle ratio, and the most melt in your mouth marbling. If you look at a ribeye, you can actually see two parts of the cut. There's the large eye of meat (this is the center of the cut), and then there is the outer layer, called the "cap" of the ribeye, that has the most amount of marbling. If you're a Costco shopper, and you love Ribeye, look for the Ribeye caps. They remove the caps  from the center cut Ribeyes, and...

Read more →


creamy spinach risotto with tomato & basil butter and steelhead trout

Garlic & Shallot Tomato & Basil

Risotto is undoubtedly delicious. But making it requires a bit of patience, as you'll basically be repeating the same steps over and over again for about 25-30 minutes.  But, much like life, it's not always about the destination (in this case, a creamy bowl of delicious risotto) - the journey itself can be just as enjoyable. Grab a large pan or a shallow pot (a dutch oven is perfect), a wooden spoon, a soup ladle, and perhaps put on some vibey music, and allow yourself to get into the groove. With some experience under your belt, risotto can be a mindless,...

Read more →