Salt Baked Sea Bass

Seafood is paramount in Catalan cooking! That is why I wanted to serve some whole fish for our Catalan dinner. This simple and beautiful recipe is perfect for a weeknight dinner, but is also impressive enough for any feast! Simply stuff the cleaned, intact fish with a few sprigs of rosemary and encrust them in a mixture of egg whites, salt, bay leaves and thyme. So delicious!

Slow Braised Pork Shoulder with Apple Au Jus

There are few things that seem to impress more than a large, well cooked, piece of roast. I especially like it when the bone is still intact. I suppose this is the closest I can get to roasting an entire pig or lamb until I build my own outdoor oven. Pork shoulder is a very…

Rosemary and Parmesan Buttermilk Biscuits and Buttermilk Cornbread

I love biscuits. I force Nico to wake up early every Saturday to go to the farmers market for Blacksauce Kitchen biscuits. My rosemary bush is growing quite well and I had some Parmesan that needed grating, so these biscuits came to life. They last for a solid 3 days, I can’t guarantee more because…