Blue Plate Special
February 24, 2010 · 8 comments
When it comes to comfort food it’s hard to top meatloaf with mashed potatoes and gravy. But I did my best. Turned out rather well, and it only took two weeks to make!
What? Two weeks? Well, yes. I had to cure the bacon. While the bacon was curing I had to make the ketchup. And [...]
Categories: entrée, mother recipe, mushroom, supper
Tagged: entrée, mother recipe, mushroom, supper
Sirloin and Chutney Wrap
January 28, 2010 · 7 comments
Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it.
First, the rub. I created this [...]
Categories: Lunch, beef, condiments, entertaining, entrée, salad, searing, supper, technique
Tagged: condiments, entertaining, entrée, Lunch, main course, salad, supper, technique
Tuscan Steak
August 11, 2009 · 4 comments
Is it really Tuscan? No, but it has flavors I think of when I think of Tuscany: lemon, rosemary, olive oil.
This is a simple preparation. Rub olive oil into the steak, then sprinkle on some freshly ground pepper (I used a blend of tellicherry black, malabar white, and pink peppercorns), sea salt, rosemary (fresh from [...]
Categories: Lunch, beef, dairy-free, entrée, gluten-free, supper
Tagged: beef, dairy-free, entrée, gluten-free, Lunch, main course, supper
Sauces: Carbonara
August 8, 2009 · Leave a comment
Spaghetti Carbonara is a relatively recent addition to Italian cuisine. The sauce varies regionally within Italy as well as by country, and the pasta isn’t firmly traditional either.
Apparently the original sauce was made with guanciale, black pepper, pecorino romano, and eggs. Pancetta and bacon are commonly substituted for the guanciale, and parmigiano-reggiano for the pecorino (or [...]
Categories: eggs, entrée, pasta, sauce, supper
Tagged: entrée, main course, pasta, sauce, supper
Technique: Egg Pasta Dough
August 6, 2009 · 10 comments
If you’ve never made egg pasta, it really isn’t as hard as you might think. It may not be as easy as Mario Batali makes it look on Iron Chef America, but it’s easy nonetheless.
Categories: eggs, entrée, mother recipe, pasta, technique
Tagged: entrée, main course, mother recipe, pasta, supper, technique
Chicken and Veal Stew
July 12, 2009 · 5 comments
I needed a meal for four. I had chicken for two, veal shanks for two, and absolutely no desire to go to the store. A look into the pantry revealed potatoes and carrots. I had what I needed for a stew!
Categories: beef, braising, chicken, dairy-free, entrée, poultry, stock, supper, technique, veal
Tagged: chicken, dairy-free, entrée, main course, mushroom, one-pot meals, stock, supper, technique
Salmon en Papillote
July 10, 2009 · 5 comments
Cooking en papillote is an easy do-ahead preparation that is virtually foolproof, and it’s a fabulous way to impress guests! Children also enjoy being able to rip open the little present you’ve left on their plates.
Start by removing the pin bones from the fish if it has any. Lay out a sheet of parchment paper. [...]
Categories: entertaining, entrée, fish, seafood, technique
Tagged: entertaining, entrée, fish, main course, one-pot meals, seafood, technique
Pear and Prosciutto Crostata
May 19, 2009 · 7 comments
Prosciutto is matched with riesling-poached pears in an easy but spectacular savoury crostata that will be the star at your next brunch.
Categories: entrée, pastry
Tagged: crostata, entrée, fruit, pastry, tart
Capellini with Chicken and Mushrooms
April 16, 2009 · 4 comments
A leftover roast chicken is in the refrigerator, it’s time for lunch. What should I do?
Categories: Lunch, chicken, entrée, mushroom, pasta
Tagged: chicken, entrée, Lunch, main course, mushroom, pasta
Porcini and Pancetta Risotto Rustica
April 1, 2009 · 2 comments
Risotto is among the best comfort foods and it only requires simple techniques and ingredients. A bit of porcini and pancetta, some truffle, and a glass of chianti. It’s comfort food at its best!
Categories: entrée, mushroom, risotto, supper
Tagged: entrée, main course, mushroom, pancetta, porcini, rice, risotto, supper

My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.



