Grilled Ribeye Steak with Charred Scallion Citrus Compound Butter

Posted on June 29, 2017 by A Cook's Canvas

I first learned about compound butter while living in Germany. Compound butter is simply butter to which herbs, spices, etc. are added, rolled into a log shape, and chilled until needed to top fresh bread, baked potatoes, steaks, salmon, etc. While prepared compound butters are not so easy to find in American supermarkets, Europeans can […]

Poached Pears with Caramelized Chestnuts with Roquefort Cheese (Mauviel Series)

Posted on March 6, 2017 by A Cook's Canvas

One of my earliest food memories was the discovery of a pear tree in the schoolyard way back in kindergarten. It was a sunny late fall day and as I ran through the leaves, the strangely shaped brown apples caught my eye. The sweet aroma of wet leaves and fallen fruit was too much to […]