Au Jardin Potager: Memorial Day Menu Prep...

About Me

Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.

Lets start from the top. This is my own recipe for fresh raspberry ice cream. The trick to this recipe besides using fresh raspberries, is adding 1/2 cup buttermilk to the heavy cream. It adds tang and an element of complexity. Further down are two pots, one containing red chili con carne the other is full of pinto beans. This has been cooking for upwards of 6 hours now on low hear. These will be served at a Memorial Day party tomorrow. The beans and the chili will gain flavor and benefit from sitting over night.