Culinary Inspiration with Chef Frank Giglio
Chef Franky G, Frank Giglio presents recipes, food events, workshops, inspiration and resources about sustainable living and health.
How to make Olive Tapenade
Growing up, I always loved olives! Unfortunately, I think it wasn't until culinary school that I tasted my first non canned olive. Well, I guess it was worth the wait. This recipe is simple and straightforward. Use the tapenade as a spread on your favorite sandwiches or sliced vegetables, or use as a flavorful condiment to roasted fish. …
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Slow Cooked Leeks and Parsnips
This recipe is simple and straight forward. I just love the natural sweetness that comes out of the slowly cooked parsnips. Enjoy this recipe as a side dish to baked wild fish, grilled chicken, or as shown below, fried eggs. Parsnips have an unusually great flavor that is comparable to butterscotch with a very slice spiciness to them. For a cooked vegetable, I prefer parsnips over carrots. Although they are related, carrots are often more …
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Lacto-Fermented Hot Sauce
Traditional cultures around the world all had a fermented food in their diet. Korea brought us Kimchi, Chicha came to us from Peru, and of course German Sauerkraut. In the last 3-4 years, I have made a major upgrade in my consumption of fermented foods and beverages. Now, with each new growing season, I am continually experimenting with new fermented foods in the kitchen. After tasting a friends version of fermented hot sauce, I became quickly …
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Steamed Veggies & Flounder
I have fond memories of fishing out in the Thimble Islands, CT where I was born and raised. We'd fix up a traditional flounder rig and drift along the rocks until we heard that line start to squeel! Flounder is a flaky white fish that classically tends to get breaded and fried, not the healthiest option out there. So we are upgrading w/ a steamed version that is topped with seasonal vegetables. Simple, easy, and can be made in 1 pan in under …
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Festive Spiced Medicinal Mashup
In the video down below, I share an easy recipe for the "Mashup". The mashup is simply a mixture (usually sweet) of raw butter, colostrum powder, and flavorings of choice, then sweetened to taste. Using Colostrum powder and an array of spices, I transformed raw butter into a delectable treat! Dessert that heals you :) As you may or may not know, Colostrum is the "first milking", which comes from all mammals within the first 6 hours after birth. …
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Wild Rice with Parsley Pesto
Wild rice has become a regular part of our meals here on Froji Farm. A few months ago I sourced out a true wild rice, that is still traditionally harvested in via canoe. Over Christmas time, I also happened to be gifted a 4 lb bag of Maine grown wild rice that was harvested by my friend Arthur Haines. What a major difference in taste and texture when compared to the cultivated varieties of California and Minnesota. Although technically not a …
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About
Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and a graduate of The Institute for Integrative Nutrition in NYC. Since the age of 15, Frank has fully immersed himself into the culinary world. Young and intrigued, Frank went on to apprentice under some of the countries top chefs where he was able to find a deep understanding for the creative process of working with food, as well a learning the fine art of tastes and flavors.
As …
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Slow Cooked Leeks and Parsnips
This recipe is simple and straight forward. I just love the natural sweetness that comes out of the slowly cooked parsnips. Enjoy this recipe as a side dish to baked wild fish, grilled chicken, or as shown below, fried eggs.
Parsnips have an unusually great flavor that is comparable to butterscotch with a very slice spiciness to them. For a cooked vegetable, I prefer parsnips over carrots. Although they are …
[Read More...]
Rewild Your Child
For the last 2 years, my goal as a husband and chef, has been to nourish and assist my wife Camille in creating and birthing a healthy child. On April 26th, 2011, our little peanut was born in the comforts of our home. Wilder Sage is now 6 months old and getting bigger and more mobile by the second!
Stay tuned for adventures and recipes as I feed and nourish both momma and son! …
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