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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


Pan Seared salmon with Pinot Butter sauce


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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