The answer: A lot.
When the band isn't on the road, I've been spending a ton of time in the kitchen, making the French classics I love, and also cooking some new things too. Here's what's been on the menu.
Ham Hocks with Braised Cabbage and Juniper Berries.
New Orleans Style Chicken and Sausage Jambalaya
Braised Chicken Legs in a Porcini Mushroom Sauce, Homemade Tagliatelle
Thai Basil Beef (Kra Prow Nua)
Escargots à la Bourguignonne
Steak au Poivre
Crispy Mediterranean Sea Bass with Warm Barley Salad
Braised Short Rib Tacos
Roasted Chicken Thighs with Tomatoes and Eggplant
Braise Beef Short Ribs in Balsamic Demi-Glace, Pureed Parsnips, and Brussels Sprout Leaves
....more to come