Blog & Featured Recipes

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


 

Herb Crusted Poached Eggs

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February 3, 2016

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Recipes

Herb Crusted Poached Eggs

This delicious combination of herbs brings a simple Sunday poached egg to life on my table. Serves 2 Equipment: 1 good quality egg poacher 1 pastry brush Ingredients: 4 large eggs 1 […]

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Shrimp Scampi Style with Scallops ala Darling

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March 5, 2014

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Shrimp Scampi Style with Scallops ala Darling

Uh oh….Italy vacation hints again? I thought that I satisfied my darling’s desire for a trip to Italy by preparing a Tuscany inspired meal a few nights back! (see recent post: Pan […]

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Crusted Lamb

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March 14, 2013

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Crusted Lamb

Rack of lamb 1/2 cup bread crumbs        

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Hot Smoked Cedar Plank Salmon

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March 12, 2013

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Hot Smoked Cedar Plank Salmon

I love the medium smoke flavor my method brings to the salmon as the cedar has a unique aroma and taste. I often use my gas grill for this preparation; you can […]

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Herb Poached Eggs

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March 7, 2013

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Herb Poached Eggs

This simple and delicious anytime egg meal is bursting with the aromas and flavors of the classic herb blend known as herbs from Provence. I add a touch more tarragon to boost […]

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Chicken Cacciatore

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March 5, 2013

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Chicken Cacciatore

Cacciatore means “hunter” in Italian. “Hunter – Style” is prepared with onions, tomatoes, herbs, and often with bell pepper. I use both red and green bell peppers as I prefer the red’s […]

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