Articles by: Ellen Walker

Preparing food by hand brings me a connection to all who have cooked over a fire or on a stove, whether for simple sustenance, or in the discovery of the how and why of ingredients, [when in contact with heat], become a meal brought to the table.

Meals have been served from one pot hanging over the fire for centuries; the cooks added savory vegetables from the garden, spices from ancient trade routes, and meat or poultry from the woods. When I cook, I am connected to this melting pot of cuisines from around the world. There are many hands stirring the spoon while inspiring and guiding me to get it right!

Bon appétit,
Chef Darling


 

Shrimp Scampi Style

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March 24, 2016

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Recipes

Shrimp Scampi Style

Serves 2 Ingredients 6 ounces salted butter cut into thick slabs 2 teaspoons fresh minced garlic 2 teaspoons minced French shallots 1 1/4 teaspoons finely chopped Italian flat leaf parsley 1/2 teaspoon […]

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Pan Seared salmon with Pinot Butter sauce

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March 24, 2016

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Pan Seared salmon with Pinot Butter sauce

Serves 2 Ingredients 6 ounces salted butter cut into 1/2 inch cubes 2 teaspoons finely minced French shallots 1/2 cup pinot noir red wine 2 6 ounce salmon filets brought to room […]

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Pan Seared Scallops with Tarragon Cream Sauce and Fresh Spinach

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March 24, 2016

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Recipes

Pan Seared Scallops with Tarragon Cream Sauce and Fresh Spinach

Serves 2 Ingredients 2 tablespoons butter 1 tablespoon finely minced French shallots 1/3 cup Sauvignon Blanc 1 cup heavy whipping cream 1 tablespoon chopped fresh tarragon 2 tablespoons vegetable oil 2 cups […]

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Mixed Salad Greens with Fresh Strawberries, Figs, Toasted Almonds with Dijon Vinaigrette

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March 18, 2016

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Recipes

Mixed Salad Greens with Fresh Strawberries, Figs, Toasted Almonds with Dijon Vinaigrette

Serves 4 Ingredients 1/4 cup Dijon mustard 2/3 cup olive oil 2 tablespoons water Cracked fresh pepper 4 cups mixed field greens 8 each fresh strawberries 4 each fresh near ripe figs […]

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Napa Cabbage Salad with Orange Muscat and Dijon Mustard vinaigrette

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March 17, 2016

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Recipes

Napa Cabbage Salad with Orange Muscat and Dijon Mustard vinaigrette

Serves 4 Ingredients 1/3 cup toasted walnuts 1/4 cup orange Muscat vinegar or orange citrus vinegar cup extra virgin olive oil 1/4 cup Dijon mustard Fresh cracked black pepper to taste 1 […]

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Spicy Seared Salmon with Chilled Barley Salad

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March 15, 2016

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Blog, Recipes

Spicy Seared Salmon with Chilled Barley Salad

Serves 2 Ingredients 1 each small yellow squash 1/4 cup light olive oil (for grilling) salt and fresh pepper 1/4 cup chopped Kalamata olives 1/4 cup chopped sundried tomatoes 1 1/2 cups […]

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