Jamie Oliver’s Aegean Kakavia

The Aegean Kakavia (or beautiful fish stew) from Jamie Oliver’s visit to Greece in Jamie Does is a simple, yet richly flavorful recipe–the simple ones usually are. Jamie says in the book that the fishermen make this stew at sea, using salt-water for stock. I used vegetable stock as suggested, but I have also used seafood stock…

White Fish & Scallop Chowder

Last weekend Jediah and I went to Portland and stopped in at Brown Trading Co. on the way out of town to grab some lunch for the road. It was a tough one between a Maine smoked salmon & cream cheese sandwich on focaccia bread or the Maine haddock-scallop chowder. The chowder won out, based…

A Garden Chili

This stew is a combination between a chili & a ratatouille–utilizing the flavors of the season. It is an amazing starter for all cozy autumn dinners to come, while still celebrating the produce presently in the markets and gardens. If you want to make this vegetarian, substitute the turkey for your favorite white beans. Just skip to part 2,…