Crepes – sweet or savory
Whip up a crepe batter and fill … Crepe batter is easy to make in a blender or by whisk, and the recipe is basically: 1 unit of flour to 2 units of milk, started by beating 4 eggs per cup of the units (8 for a pint) and 2
Prime Rib Roast
Rub surface with butter or oil and herbs (rosemary) and let meat come to room temperature for about 3 hours before putting it in the oven. Prehead oven to 450, then cook 4 to 5 pound roast for 20 minutes, total. Turn oven down to 175°F until meat thermometer reads
CategoriesMeats
Chicken French Style
A Poulet from Tijeras Rub the skin with olive oil, salt and rosemary in a roasting pan. Pre-heat oven to 425 degrees F. Stuff with one lemon cut in half. The chicken should come to room temperature. Roast this chicken until it is 165 degrees measured in the breast. Carve
Beef Tenderloin
Beef Tenderloin with a side of pasta The meat is from Kaune’s – our local family-owned market. About $12 for a tenderloin piece that we split. After purchase it was unwrapped and allowed to dry age until we cooked it a few nights later. Set at #6 on our stove,
Caramel Sauce – Small Batch
Enough caramel to put a spoonful or two on a flourless chocolate cake: 1/4 cup warm cream 2 teaspoons butter 1 T water 3/8 cup sugar or 6 T – turbinado sugar is great pinch of good salt, vanilla if desired Warm cream in a deep saucepan, pour onto the
CategoriesAppetizers Tastings
Taralli
Italian snack : easy 250 grams semolina flour 250 grams unbleached all purpose flour 1 T. salt 1 T black pepper, coarsely ground, a pinch of saffron ¼ teaspoon active dry yeast 200 milliliters olive oil 175 milliliters white wine Put the yeast in the wine. Mix the flours, add
CategoriesWine & Spirits Wine Tasting Notes
A red Graves –
September 1, 2022 Steak, baked potato and panzanella The steak was a rib-eye – about 3/4 of a pound – that we split. Simply grilled on the barbecue this was the epicenter of this meal so the side and our wine selection was made to co-ordinate with it. We bought
CategoriesFish Tastings Wine & Spirits
Halibut and Chardonnay
Halibut with Brown Butter Sauce Pour a tablespoon or two of olive oil into a well-made heavy skillet and set on barbecue, two burners going if possible, at medium high heat. When oil is hot, but not smoking, use a oven mitt to swirl to evenly coat the pan, then