Live Qualitarian: Eat Well
Fleuraison is a botanical term in French, which mean to produce flowers. It’s a more technical word than the French for blooming (floraison), and the experience of this sparkling wine’s smell is not pushy flower smell but a nice aura. This blanc de blancs is crisp, smooth and yes, floral.
Julia Child’s story of the first meal she ate in France, in the book My Life in France, was so moving it turned Sole Meunier into a dish of romance for us and Steuart has perfected browning the butter, tossing in the chopped parsley and cooling the sauce with a
Beef Stew in Red Wine – Super any Sunday Made this at least a day ahead. Day of – Go skiing, make the rest of the Super Bowl buffet or read a book and know that your Boeuf Bourguignon is getting better in the refrigerator. Just warm and serve. Carefully,
French Football Fries: These fries are so French. They’re exactly like the wonderful fries we first appreciated at a French ski resort. Out in the cold, you come in for a steak and frites, and it’s heaven. Then you find out these heavenly potatoes have been fried in beef fat.
Easy to make a warm meal is a gift on a cold winter day, and a soup bowl full of noodles to eat with the contemplative use of chop sticks. Ingredients For two: 3 cups water 2 tablespoons red miso paste 2 spring onions, chopped 10 small shitaki mushrooms 1/2
Menu for a simple Asian meal The main course was an assortment of sashimi fish, which was to be preceded by miso soup and a half dozen oysters. The table was set for main course, so were eating the oysters with chopsticks. I was on the second oyster before I
By Martha Smith Who knew when I entered the first cookery competition (and lost it) that it would be the beginning of some kind of a new career? In the Sunday Times in Scotland, an article appeared in the food section of the newspaper. It was about an upcoming competition
I made green chili for scrambled eggs New Year’s morning. When I was getting the vegetables together, I pulled the stems off the mushrooms and made a little mushroom broth. (About a cup of water in a 1 qt. saucepan). Then, I sautéed onions in good olive oil. Then made
Dessert Made in advance for New Year’s Eve I’ve liked custards ever since I learned to make them in 7th grade in mandatory Home Ec. There are very easy, especially if baked. I used a variation of Alton Brown’s recipe for the crème brûlée I choose to make for our
Everyone makes a big effort to end the year. New Year’s Eve started with a prosecco. The amuse bouche was ready – Castelvetrano olives with Terra chips. And the champagne was sitting with a thermometer reading 50°F on the back porch. The oysters would need opening. The ravioli needed making,