Welcome to Anne Wiles Gourmet
Hello Friends,
I love to cook. In the kitchen I can unleash my creativity and nurture the people I love at the same time. Cooking is joy.
My first professional gig was at a fishermen’s café in Gig Harbor, after which I shipped out as the cook on a longline salmon boat fishing off Alaska. I baked constantly for my fellow yoga students in LA, catered for movie stars and Olympic skiers at Sun Valley Catering in Idaho, and was the sous-chef for six years at La Ferme, the classic French restaurant in Genoa.
Now I would like to cook for you!
love, Anne
New & Tasty!
It’s Nesting Season
The holidays are over and we’re all trying to get our family lives, stomachs, and wallets back on track. A Cooking Class is a delicious, affordable, and delightful way to get together with friends, learn some new tips, and reinvigorate your home-cooking repertoire.
Everything Changes
For those of you who have been coming to my Bistro Dinners at the Postal Café, I am sad to announce that they are being discontinued. It’s been wonderful serving you over the last months. Thank you so much for bringing me your appetites!
Gourmet Catering
Let me make your entertaining easier whether you're planning a formal wedding, hosting an intimate dinner party, or need a few special dishes added to your own casual buffet. The Catering page includes sample menus to inspire your entertaining, or call to work up an individualized menu tailored to your event, tastes, and budget.
Eat Local!
Encourage sustainability. Support your local economy. Best of all, eat fresh and flavorful. These are organic local suppliers whose meat and produce I use whenever possible.
- Rob & Lani Holley of Holley Family Farms, Dayton: free-range eggs and poultry, grass-fed beef, produce
- Marc O’Farrell of Hungry Mother Organics, Minden: regional produce, certified organic plants, herbs, and cut flowers
- Dan & Rachel McClure of Sierra Edibles, Wellington: produce, gourmet Hirataki mushrooms, CSA (consumer supported agriculture) subscription baskets
- John & Leanna Collis of Collis Ranch, Silver Springs: free range pork, beef, lamb, and poultry, Italian and chorizo sausage
- Great Basin Community Food Co-op, Reno: retail outlet for local growers
Stay Connected
My monthly newsletter includes a new recipe in every issue along with news and information about local growers and ingredient sources. Email me at annewiles73(at)gmail.com to subscribe. And of course, you can unsubscribe at any time!
Recipe of the Month
Salade Lyonnaise
This deceptively luxurious salad takes a little advance preparation but assembles easily.
4 farm eggs
4 slices thick-sliced applewood smoked bacon, cut crosswise in ¼” slices
2 c. arugula, tough stems removed
2 thick slices of day-old French bread, torn into bite size pieces
generous handful of fresh chives, minced
butter and white vinegar for cooking
2 T. balsamic vinegar
1 t. Dijon mustard
salt and pepper to taste
1/3 c. good extra-virgin olive oil
Preparation:
Make the lardons: cook the bacon in a little butter and drain on paper towel.
Make the croutons: Toss the bread chunks with salt, pepper, a little olive oil, and herbs de provence if you like. Melt 2 T. butter in a skillet large enough to easily hold the bread in a single layer and toss over medium-high heat until lightly browned.
Make the dressing: whisk together the vinegar, mustard, salt, and pepper. Drizzle in the olive oil while continuing to whisk to make a smooth dressing. Check seasoning and add more salt, pepper, or a pinch of sugar as desired.
Start the poaching liquid: add a generous pinch of salt and 2 T. of white vinegar to 3 inches of water in a pot wide enough to easily poach 4 eggs.
Assemble:
Dress the arugula with about ¾ of the vinaigrette in a separate bowl and arrange on individual plates. Sprinkle the lardons and croutons over the top.
Poach the eggs: bring the poaching liquid to a boil and reduce to a simmer. Break the eggs into the simmering water and gently swirl the whites around the yolks with a spoon. Cook to desired doneness, about 2 to 3 minutes. Keep the liquid at a gentle simmer, don’t let it boil.
Lift the eggs onto the salad with a slotted spoon. Season with salt and pepper and drizzle with the remaining vinaigrette. Sprinkle the minced chives over the top and serve immediately.
Serves 4 as an appetizer, 2 for lunch