New England Style Clam Chowder with Andouille Sausage, Fresh Corn and Mushrooms

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About a month ago, I had the privilege of meeting Chef Johnny Prep while he was in town to teach local kids how to eat healthy. Johnny brought with him (from Michigan via checked luggage) not one, not two, but THREE different soups for us to try. One of them was a delicious New England style… 

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Chipotle and Adobo Spiced Cocktail Meatballs in a Sweet and Sour Sauce

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Backyard parsley in the morning garden light.  Happy Monday! On one hand, time changes suck. But on the other… it means we get more daylight, and more daylight makes both my edible garden and my backyard chickens very, very happy. We’re all very much looking forward to spring. …

Carrot and Yam Puree with Pork Dust and Micro Parsley

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The other day, I made a batch of carnitas. Actually, I made them twice… two days in a row. Both times, I scraped the bottom of the Dutch oven to get out the itsy bitsy pieces of pork that were stuck to the bottom. The #neverwasteanything part of me couldn’t bear to part with it…. 

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Carnitas Enchiladas with New Mexico Chile Sauce, Queso Fresco and Cilantro

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There are a hundred (too many) recipes for how to make carnitas, and I’ve seen them all. Add orange rinds. Orange juice. Orange zest. Limes. Lime zest. Onion. Garlic. Milk. Sugar. Brown sugar. Cinnamon. Oregano. Cumin. Coriander seeds. Bay leaves. Marjoram. Jalapeno. Serrano. Pasilla. Chili powder. Tomatoes. Salsa. Hot sauce. Condensed milk. Liquid smoke. Garlic… 

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In Praise of a Big Cookbook | Southern Louisiana Style Biscuits with Breakfast Sausage and Shrimp Gravy

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Of all the cookbooks you own, how many of them are actually good ones? And since we’re on the subject, what’s your definition of a good cookbook? Quite simply, for me, a good cookbook is a big cookbook. So here’s my theory: Nowadays, just about anyone can publish a cookbook (no offense to friends who… 

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Braised Pork Belly Banh Mi with Garlic Confit, Tart Green Apple and Crunchy Red Cabbage

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Someone should smack me. In my excitement of developing and executing a special banh mi recipe that I could share with my group of food blogger friends, I sort of forgot to leave a sample at home for my husband. I should also confess that because I was running short on time, I also asked… 

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Date Nite to Ecco Pizza | San Marzano Lamb Stew with Meyer Lemon Risotto

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Date Nite. Every. Friday. Night. And can I make a confession?! It still gives me butterflies. Because last week was cold and stormy, Mr. RGBistro made a request to go someplace cozy. (Can you see why I love this man?!) We were about to head down to Britta’s Café (our usual haunt) when I suggested… 

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December at the RGB | Braised Short Rib Hash

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December at the RGB (clockwise from top left): Meyer lemons. Kale. Sage. The black Silkie we had to give away because he started crowing. Parsley. The buff Polish we also had to give away because he started crowing. Lavender. Stattice. The annual cut-back on the massive fig tree. – Braised short ribs. At Marché Modèrne… 

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RGB Reads – The Dirty Life: A Memoir of Farming, Food, and Love – Shrimp and Pork Wonton Soup Recipe

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I recently finished a wonderful book called The Dirty Life, by Kristin Kimball. A farm is a manipulative creature. There is no such thing as finished. Work comes in a stream and has no end. There are only the things that must be done now and things that can be done later. The threat the… 

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Winter Beginnings | Herb-Crusted Rack of Lamb

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In 2008, Mr. RGBistro gifted me with a bag of Narcissus bulbs for our first Christmas together, and on New Years’ Eve, we spent an entire day planting them, along with a carload of garden flowers and vegetables. I didn’t know it at the time, but that “date” of a day was just the beginning… 

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Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

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I’m beginning to think that all we do is experiment. While reading one of Kelly’s posts at Sass and Veracity a while back, I was inspired to make some garlic confit and aioli. The trouble with that is… what the heck do you do with all the garlic confit (about 3 heads’ worth)… and the… 

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Pan Seared Garlic Rosemary Pork Chops

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Today’s RGB photos: the last of the apples and the start of some fennel: Winter apple. Winter fennel. Dog-approved snack. See the half-eaten apple? Pork chops were on sale at the market this week for $1.47/lb. Our 3.85-lb. purchase came with 6 pieces, two of which we immediately pulled out to brine for lunch (the… 

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Beef Pho

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It’s another cold drizzly day at the RGB. That’s code-word for soup. Today’s winner: beef pho (fuh). I’ve been craving pho all week (this always happens when I overindulge on American dairy and sweets), so we raided the local 99 Ranch Market yesterday to make a pot full. While I’m waiting for my mom to… 

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