I love using local, organic ingredients, especially ones I harvest from my own garden to make recipes inspired by my travels and many kitchen role models. I have learned to cook from people with all kinds of backgrounds, all over the globe, and I take my passion for great taste and the wisdom that’s been passed on to me to create my own brand of farm-to-table cookery.
Please do not use images without my permission, all photos copyright 2010 Serena Bartlett.
Recipes:
Mikan Tilapia, in article “For the Sake of Sake”
Spaghetti Squash with Parsley Mustard Pesto
Photos
Fava Bean Soup with Summer Corn Sautee and Meyer Lemon Oil
Berry Tart with Vanilla Bean and Thyme Ice Cream and Post Office Plum Jam
All from scratch (strawberries and blackberries from my garden, plums donated by the lovely ladies who work at my local post office from their parking lot tree)
Cheddar Biscuits (a friend sent some aged stuff from Wisconsin)
Ugly Tomato Tart with Humbolt Fog blue, Meyer Lemon oil, Balsamic reduction (half spelt flour in the dough)
Plating summer squash and cucumber carpacchio before serving panzanella salad
My ideal fresh hen eggs, these were found at a small farm in upstate New York
Provincal potato salad with anchovy-caper spirals and my favorite cherry tomato, the black cherry
Julia Child’s favorite mussel recipe – my copy of her Mastering French Cooking has been passed from my godmother to my mother to me, a family treasure for tasty reasons!
Click on “For the Sake of Sake” to read about Sake and get my Mikan Tilapia Recipe in Edible Magazine
Click here for a Spring Chocolate Cake Recipe on Examiner
(Devil’s Food Cake with candied violets and meyer lemon sauce, made with Bernachon chocolate)
Recipe for Spaghetti Squash with Parsley Mustard Pesto, on Examiner
Making Chevre, The chevre is ready to be salted, or just wrapped in wax paper and set in the ice box
Parsnip puree with fried sage
The best seckle pears
a garden harvest
green shiso leaf soda
whole wheat bread
sauteed swiss chard, creamy polenta, fried egg and grated parm – presto!
parsnip latkes, braised kale, homemade applesauce, and Greek fage
Homemade dog food for our research poodle Dutsi Bap – made from brown rice, sweet potatoes, ground turkey, chicken liver, dried kelp
Warm honey and greek yogurt tops banana walnut pancakes (you’d never guess that half the flour was spelt!)
Spring Brisket basted with Cassis Liquor
Roasted veggies
Spring Salad with cucumber water
tempering eggs for homemade chocolate pudding (used inside of some coffee cupcakes)