Giveaway with Mauviel

Want to win this stunning pan?  Well lovelies, you've got until Monday Oct 23rd 2017 to comment below and tell me your very favorite soup to make! Mauviel has so graciously given this 6.5 qt Classic French Dutch Oven for the contest.  I just want to say thank you as Our next book Launches at Christmas time!  Pre-selling starts this week, AHHH.  Rustic Joyful Food, Generations.  Heirloom food and heartwarming stories about life love and family.  Recipe is taken from our new book.

Bacon & White Bean Soup


What’s the difference between Soup and stew?  Well essentially soup is, well, soupy.  It’s got a lot more liquid or broth for your ingredients to swim around in.  A stew is more like a braise, where it doesn’t need as much liquid and it’s coked for a longer period of time.  Soup comes together really quickly.  This is a week night favorite, 30 minutes to perfection and serve it up with crusty bread and you’re done.  The key to a flavorful soup is using a wonderful broth base that you create in no time with a good caramelization at the bottom of your pan.  Method to follow in the recipe.



1 lb. lightly smoked bacon,

Ham bone (optional)

1 onion diced

3 ribs celery diced

2 carrots diced

2 sprigs fresh rosemary

2 sprigs of fresh thyme

1 delicatata squash sliced into half-moons, seeds removed

3 cloves of garlic crushed

1 bunch of kale, ribs removed chopped

1 zucchini diced

2 can of navy beans, rinsed and drained.

6 cups chicken broth

Fresh lemon juice and grated parm for garnish


Put the sliced bacon and woodsy herbs in a cold pan along with the onions.  You want to render most of the fat from the bacon so it retains some texture once you add the broth, otherwise you’ll get fatty limp bacon and no real depth of flavor.    You’ll want to develop those brown bits on the bottom of the pan while rendering the bacon.   Drain ½ the fat off the bacon and add the rest of the veggies to the pan.  Add the broth and ham bone if you managed to wrestle it from family and put it in your freezer at the last holiday gathering.  If you don’t have a ham bone squirreled away, skip it.  Bring to a simmer then reduce to low and cook for 20 minutes.  Take care to gently nudge those brown bits of flavor off the bottom of the pan with a wooden spoon.  This can cook for up to 2 hours before adding the beans.  Add the beans during the last 5 minutes of cooking a squeeze a fresh lemon juice and a sprinkle of fresh parmesan over top of the soup.  Serve with crusty bread. 

Curried Halibut

My dad went halibut fishing this summer and brought back some of the tastiest fish I’d ever tasted.  We made grilled halibut and sautéed it in garlic butter and prepared countless different ways.  This meaty, flakey, tender fish is lovely no matter how you prepare it.  Now that it’s Fall and my freezer is officially out of my dad’s catch, I went searching for great fish.  I found delicious fresh halibut at Main & Vine grocery store in Gig Harbor!  I have been craving spicy food, and knew I wanted to make a curry in my meal plan for the week.  After I found the gorgeous fish, I thought, hey, why not use it in a curry!  This meal did not disappoint.  It’s warm, creative, loaded with flavor and absolutely comforting.  The entire thing comes together in 30 minutes.  The fish poaches gently in under 7 minutes in the curry, and I have to be honest, we’ve had it twice now this week!  Hope you try this recipe and love it as much as we did.  This recipe was created in sponsorship with Main & Vine grocery store. 

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Curried Halibut


1 lb. fresh Halibut or meaty white fish cut into 2 inch cubes

1 yellow onion, sliced

1 medium zucchini, sliced

2 cups fresh tomatoes, chopped

3 cloves fresh garlic, smashed

2 tbsp. of your favorite prepared curry paste (we used a mild Indian red curry)

1 15 oz. can of full fat coconut milk

1 cup chicken stock

Salt & pepper to taste

Pinch of red chili flakes


Pre-heat a large nonstick sauté pan over medium heat.  Sauté the onion in olive oil with the curry paste until they are translucent, about 5 minutes.  Add the garlic, sauté for another minute.  Add your sliced vegetables and salt and pepper to taste.  Cook the veggies until tender and add the chicken stock and coconut milk.  Reduce heat to low and simmer for 20-30 minutes uncovered.  Lightly season your fish and gently place each piece into the simmering curry to poach.  Cook for 2-3 minutes per side, turning just once.  Remove from the heat and serve over white basmati or jasmine rice and garnish with fresh lime and cilantro.