Month

Today, we are very happy to have Bridget join us in the kitchen to make one of my all time favorite desserts, bananas flambe. This is one of the first desserts that I ever learned how to make and it has been a household favorite for many years. It is a very simple dessert to prepare but will wow your guests, if it doesn’t, I’ll come to your next dinner party and prepare it myself. INGREDIENTS: 2 Tablespoo

In addition to filming our regular show in the kitchen, I thought it would be fun to capture moments with food outside of our home. The kitchen will continue to be our primary location but every now and then we will spice things up with an episode of The Simple Table On Location. Today, a couple friends and I are having fun making a parody of the highly successful Wine Library TV.

Today we were joined in the kitchen by world-class photographer Kevin Winzeler.  If you noticed that the production value went up for today’s episode, you’d be correct. Kevin, fresh off a photo shoot with Real Salt Lake, stopped by to film and produce episode #6.   INGREDIENTS: 1 (15 ounce) can butter beans, drained 1 small onion, chopped 1 tablespoon finely chopped jalapeno pepper 1/2 cup Italian Style B

Salmon is our favorite fish to cook and eat and our favorite way to cook salmon is on a cedar plank.  This is super simple and is a big hit anytime we have guests over. Recipe Salmon 1 Cedar Plank (these are one time use, throw away after cooking) Season to Taste Soak your cedar plank, fully submerged, in water for at least an hour before cooking. This will help keep the plank from catching fire while cooking. Season

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”, it generally refers to a creamy, set dessert from the Northern Italian region of Piedmont. It is eaten all over Italy where it is served with wild berries, caramel or chocolate sauce. Recipe 1/3 cup milk 1 (.25

My dream for this site is that it will become a community of people who are passionate about food.  Not just a place to swap recipes but a destination where people from around the world can come together as one.   Not every recipe will be perfect for everyone and that is the way it should be.  I never view a recipe as a step-by-step set of instructions I have to follow.  I am always modifying to match my palate, the

Recipe 1/2 Cup Butter 1 1/2 Cups White Sugar 1 T Light Corn Syrup 3/4 Cup Buttermilk 1 t Baking Soda 2 t vanilla Combine the butter, sugar, corn syrup, and buttermilk over medium heat, stirring constantly. Bring to a boil. Boil for 30 seconds and remove from heat. Stir in baking soda and vanilla. Serve with pancakes, waffles, or just eat by the spoonful.   Shout Outs A special thanks to our friend Kris for use of his

  In this episode, Chef Jason, Sous Chef Brevin, & Sous Chef Halie invent a one of a kind dry rub to season New York Strip Steaks.

In the inaugural episode, Chef Jason, Sous Chef Brevin, & Sous Chef Halie make a simple ham & egg breakfast. Recipe 1 teaspoon unsalted butter, for the tins 4 1/16-inch-thick round ham slices (the largest you can find at the deli) 4 teaspoons pesto, homemade or store-bought 4 large eggs 8 3/4-inch cubes fresh mozzarella 4 cherry or grape tomatoes, halved Salt and freshly ground black pepper Heat the oven to 3