Chef Michael Howell
Articles by Chef Michael Howell
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That’s Agri-tainment
Fri Sep 28, 2007by Chef Michael Howell. In this day of corporations and conglomerates, it is exceedingly difficult to find an example of a cohesive, successful... Read more
Sour Cherry Tart
Fri Sep 28, 2007by Chef Michael Howell. Tart dough: • 1 and 1/2 cups flour • 1/4 cup sugar • 1/4 tsp salt • 1/2 cup butter • 1 egg yolk... Read more
Grilled Tuna with Seasonal Vegetable Ragout and Bliss Potato Stack
Fri Sep 28, 2007by Chef Michael Howell. Serves 4 This light and refreshing meal is perfect for a warm fall evening • 4 6 oz tuna steaks • 4 medium... Read more
Market Fresh Minestrone Soup
Fri Sep 28, 2007by Chef Michael Howell. Serves 6 Ingredients: • 1/4 cup good olive oil • 1 red onion, chopped • 2 carrots, chopped • 3 cloves... Read more
Miso-crusted Halibut with Ginger-wokked Baby Bok Choy and Shaved Spring Turnips
Mon Jul 23, 2007by Chef Michael Howell. Recipe Serves 6 • 1 tsp vegetable oil • 6 4 oz portions of halibut filet (or substitute salmon or... Read more
Spring Organic Greens Salad with Dragons Breath Blue Cheese and Lobster
Mon Jul 23, 2007by Chef Michael Howell. Recipe Serves 6 Ingredients: A selection of whatever greens look good in the market.Wash thoroughly before... Read more
Salads from Selwood Greens
Mon Jul 23, 2007by Chef Michael Howell. This surprisingly cool yet sunny spring day, photographer Shannon Hennigar and I meet in Windsor and head east... Read more
Duck breast with orange ginger soy sauce
Fri Jun 1, 2007by Chef Michael Howell. Serves 4 4 medium duck breasts about 6 oz each 1 tsp canola oil 1/2 cup orange juice 1 inch fresh ginger, peeled... Read more
Rosemary roasted chicken
Fri Jun 1, 2007by Chef Michael Howell. One 3-4 pound free range chicken 2 tbsp good olive oil 2 large sprigs rosemary 1 head of garlic, split in 1... Read more
Roast Rack of pomegranate molasses glazed Veal
Fri Jun 1, 2007by Chef Michael Howell. Serves 4 Start 24 hours ahead of dinner! 2 pieces of Oulton’s free range rack of veal, frenched (about... Read more
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About the Author
Chef Michael Howell
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