Southern Biscuits
Make your biscuit dough and shape them and get them in the oven before starting the omlette, assuming you are not world’s slowest prep artist.
4 eggs, whisked with salt & fresh cracked pepper
1/4 small onion, sliced lengthwise thinly
2 small French red fingerling potatoes, about 3-4 oz, diced/small cubes
1/2 T butter
1 inch block of gruyere [...]

Broccoli Slaw Sesame Salad
1 stalk broccoli, stem only
1 small bunch mizuna, about 20 stems of different sizes
2 spring carrots, medium-small
2 radishes
1 1/2 tsp toasted sesame oil
2 tsp seasoned rice vinegar
1/2 tsp gomashi
1tsp black sesame seeds
Wash all vegetables and peel the carrots as well as any easy areas of the broccoli stem. Cut both into julienne [...]

Miso Fish (black cod)
Pizza dough
1/4 lb french fingerling (red) potatoes, cut into rounds 1/4 or less thick
1/4 lb butternut squash flesh, cubed or sliced  1/4 inch thick and cut into chunks
olive oil
garlic
Roast garlic cloves in oil in the oven, and remove when soft but not deeply colored or dried out. Puree in small food processor [...]

Saikyo Yaki & Konnyaku to Ninjin no Shira ae

I’ve had a fabulous traditional Japanese cookbook for some years now, never really venturing into it. I was interested in it because an old friend used to cook, by nature, a lot of fusion food, and I loved the yuzu citrus so much that I”d go to [...]