Venison Stew

1 1/2 pounds venison stew meat, cut into one-inch cubes
1 large onion, cut into large chunks
3 carrots, washed and cut into one-inch rounds
4 celery stems, cut into one-inch pieces
6 cloves of garlic, smashed under your knife
16 ounces canned tomatoes
2 bay leaves
2 cups pearl barley
Salt and pepper

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Raw Scallops with Poached Garlic and Aioli Dressing
Chris Fischer

20 pieces of raw bay scallops, rinsed
2 cups mild olive oil
20 garlic cloves
1 tablespoon salt
1 tablespoon aioli
1 tablespoon lemon juice

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Whole Pan-Roasted Bay Scallops
Chris Fischer

15-20 whole live bay scallops (we are very privileged to have this option)
4 tablespoons unsalted butter
2 tablespoon olive oil
A pinch of chili flakes
2 turns of fresh cracked pepper
Juice of half a lemon

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Raw Bass with Radishes and Fried Fennel Fronds
Chris Fischer

1 pound freshly caught bass, skin removed
5 French breakfast radishes, tops removed and washed well
1 bottle inexpensive canola oil or peanut oil for frying
4 cups loosely packed fennel fronds, trimmed from stalk
Salt and pepper
Good olive oil
1 lemon

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Crispy Skinned Bass
Chris Fischer
Place a large, heavy-bottomed sauté pan over high heat and coat the bottom with a heavy dose of olive oil.
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Roasted Mushrooms with Cherry Tomatoes and Basil
Chris Fischer

2 pounds mushrooms, left whole or cut into 1-inch pieces
olive oil
salt and pepper
2 pints cherry tomatoes
3 cups loosely packed basil leaves, washed and dried

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Asparagus Vinaigrette
Chris Fischer

6 stalks asparagus, tough ends trimmed off
1/4 shallot, very thinly-sliced
salt
pepper
1 cup olive oil
1 lemon
1 teaspoon tarragon, minced
1 teaspoon Dijon mustard

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Mixed Lettuce Salad
Chris Fischer

Serves 4

1 bag Beetlebung Farm mixed lettuces
Good quality olive oil
Red wine vinegar
Sea salt

Lay out four plates. Place two to three leaves of lettuce on each plate, drizzle oil and vinegar over the top and lightly season with salt. Repeat the process until all leaves are used up, and you have a salad with some nice height to it.

This recipe first appeared with this article.

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Fischers' Creamed Oysters on Toast
Fischers’ Creamed Oysters on Toast
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Creole Oyster Bisque
This version of Oyster Bisque from Kay Goldstein is one she served to Julia Child many years ago.
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