Bucatini and Butifarra, originally uploaded by Boot Boot. Bucatini pasta, which is the one like spaghetti but fatter and hollow on the inside, with Butifarra sausage, which is Catalonian in origin bearing rich savory taste, then peppers and a lentil sauce with shaved pecorino. Very tasty. Sausage is made by a Maryland butcher with all [...]

Fish o Day, originally uploaded by Boot Boot. This is Red Drum which was yesterday’s fish but tonight we will be doing this preparation with Mahi Mahi which will be grilled instead of pan seared but still with risotto and anaheim peppers and a green goddess sauce. Yes we are showing you a picture of [...]

Fish o Day, originally uploaded by Boot Boot. This was our fish of the day sometime two weeks ago. (Saw the photo on the camera and thought it was worth posting.) It’s Grilled Cobia with roasted carrots. parsnips and green onions with a hayman sweet potato puree. Garnish on top is arugula dressed with paprika [...]

Brussels Sprouts are here, originally uploaded by Boot Boot. here is a photo of what we do – it seems slightly unflattering but it’s the best our little camera could do. We’ll get the recipe up for this later today. Also so you know these are not local. They come from California and we do [...]

Soup of the day, originally uploaded by Boot Boot. The magic white Hayman Sweet Potato (eastern shore) turned into a nice bisque. Then garished with beet habanero purée – kind of like a rouille.

Gryffon’s Aerie, originally uploaded by Boot Boot. This was two weekends ago at Gryffon’s Aerie in Crozet. Got some ground beef and shortribs.

Black Fett & Sweet Tag, originally uploaded by Boot Boot. Black fettuccine is black from squid ink and behind that is a sheet for tagliatele made with sweet potatoes.

Nashi, Asian pear, apple pear etc, originally uploaded by Boot Boot. Roasting these beauties for bread pudding, crostata, or just straight into a salad or on a cheese plate.

Rabbit offal sausage, originally uploaded by Boot Boot. Rabbit organs ground with fatback, porcini mushroom and marjoram – wrapped in caul fat. It’s good but looking to make a few changes.

Sibley Squash, originally uploaded by Boot Boot. 1840s heirloom veg of the Hubbard style. It ages well so we will be saving some for 2011 in addition to the ones we’re chopping up this week. Possibly roasted and pounded to a paste and into some ravioli. Eh? Brown sugar and sage?