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Kitchen Guy: Lentil Heaven

Don’t faint, but I’m going to quote from a Bible story and give you a vegan recipe. Open your texts to Genesis to the story of the brothers, Jacob and Esau, the latter being the eldest and therefore entitled to the “birthright” — meaning that when his father died, he (Esau) would inherit patriarchal status. But young Jacob wanted the birthright and so he somehow convinced Esau to trade it for …

Kitchen Guy: Relishing Cranberries

This being winter, cranberries are the berry of the season. Here are two of my favorite cranberry recipes... Cranberry Relish 4 Tbsp. unsalted butter 2 medium red onions, cut in quarters, then slice very thin 2 12 oz. bags of cranberries 3/4 cup packed light brown sugar 4 Tbsp. balsamic vinegar salt and pepper to taste 1. In a large skillet, melt the butter over medium hea…

Kitchen Guy: BBQ!

In 2005, Jim gray was named montana's chef of the year! When summer evenings are nice and hot, The thing to do is find a spot, Where a barbecue can be set up, So everyone can come and sup... ~ Ernestine Northover As an officially certified judge, trained by the cognoscenti of the Pacific Northwest Professional Barbecue Association, I attest that the opening lines of Ms. Northover’s paean to…

Kitchen Guy: Duck or Confit

Kitchen Guy Few things in this world make me happier than a perfectly cooked duck breast. Actually, one of the things that makes me even happier is the fat that renders from the duck breast while it’s being seared. I’ll get to that a bit later. Regrettably, duck breast isn’t the easiest thing to find in the supermarket. That baffles me, because it’s one of the easiest things to cook. Furt…

Kitchen Guy: Falling for Squash

KITCHEN GUY  With the autumn leaves comes a bountiful squash harvest, especially those of the winter variety.  And so I offer a recipe for a soufflé made from butternut squash, one of the more versatile gourds you’ll find in the produce section.   Butternut squash is classified as a winter squash variety, as are pumpkin, buttercup, spaghetti, Hubbard and turban. But onl…

The Kitchen Guy - Baby Rack of Lamb

The first time I made rack of lamb, I had just begun courting my wife.  I was not in the culinary field and I had no idea that one day I actually would be a chef.  I simply followed a recipe in a food magazine in a doctor’s office.  The dinner was a success, so much so that such my wife and I now refer to it as “The Seduction Dinner.”  If you are capable of following direction…

Kitchen Guy: My Berry Favorite Season

Except for bananas, you can use any fruit to make a salsa. It’s simply a matter of substituting your fruit of choice for the tomatoes. The first time I served salsa made with blueberries instead of tomatoes there was an audible gasp from my dinner guests. They looked at their plates and saw blueberries mixed with diced red onions, cilantro, and jalapeños. But when they got over their fear o…

Kitchen Guy: ‘Shrooms! The Fungus Among Us

KITCHEN GUY Mushroom foragers will tell you that nothing gives them greater satisfaction than finding a trove of morels, chanterelles, oysters and other varieties. They’ve long ago forsaken the buttons cultivated in dank cellars, though a button will always do if the choice is “button or nuttin.” Since I began cooking professionally I’ve discovered that mushrooms are a lot like uni (sea…

Kitchen Guy: Cold-Water Salmon

Salmon was an important staple of the diets of Native American, First People (Canada), and Native Alaskan tribes long before Europeans settled the northwest United States and Canada. Plentiful supplies of this amazing fish, rich in nutrients and (good) fat have made it a staple in our diets to this day. Here’s an unusual way to cook your salmon filets that, at first glance, seems fat-laden but…

Kitchen Guy: When the Moon Hits Your Eye

Kitchen Guy I know that it’s easier to call your favorite pizza place, order your favorite pie, pick it up or have it delivered. But as in most things culinary, if you’ve got a little time and patience, you will be rewarded immensely if you make pizza from scratch. And to make things even better, you can grill it, too. Yes, that’s right, I’m advocating that you make your own pizza …