Recent Posts
Daube with Anchovies.
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-
French Onion Soup for the Last of Winter
It’s a weekend and my husband is working on a project elsewhere, so I can take some time to make a few things for the workweek. One is French Onion Soup, which is better if left to meld in the frig for a day or two. Cook 5 cups of
CategoriesAppetizers Baking
Homemade Crackers Spice up Cheeses
Well-made cheese is exceptional, deserving of a lit stage and its own course. Cheese of more expensive per pound than any thing else I buy and last a long while. It may be high in fat, but pleasantly high in calcium and protein, so it’s not junk food. I like
Oatmeal : Easy Toasty Breakfast
Organic rolled on the left; organic steel cut on the right. Rolled is cut, steamed and rolled through a mill; the one on the right is just cut. Both are organic; both $1.69 per pound in bulk at Whole Foods. Texture is the big difference. I like the crunchy version
CategoriesComparisons
Oatmeal, Cheap and Tasty
Rolled or Steel Cut – Organic oats from Whole Foods are $1.69 per pound. The rolled style are cut, then steamed before being rolled. These cook slightly quicker and have a creamier texture than the ones on the right that are just cut. Neither one of these has any resemblance
CategoriesTastings Vegetables
Tartiflette
Ultimate Mountain Winter Food Cold weather, high altitude, cheese In the Alps of France, a Danish friend explained the term ‘deftig,’which is German, by pointing to the heavy food we were eating. It was January and we were out in the weather most of the day and part of the
CategoriesDesserts
Persimmon Sorbet w/ Fried Sage Leaves
Sorbet making is simple, and the finished frozen assemblage is a very good palette cleanser for a complex, finely flavored meal. For this reason, and because I bought two persimmons at Thanksgiving that were horridly unripe until the end of the year, I made a persimmon sorbet as the amuse
Salmon in a Pastry … Celebrate
Saumon en Croute Saumon en Croute seemed like a big project to take on for our annual New Year’s Eve cook-athon. Before the event we practiced, worried that puff pastry was an impossible task for a home cook. Instead, choosing the correct type of salmon turned out to be what
CategoriesFestivals
New Years Eve Celebration
Mission for Fest of Changing Years: To enjoy making and eating a multi-course meal as an alternating gift for each other. Ten years ago, my husband and I made that our goal for celebrating New Years Eve. Back then, our work left us mostly alone on that night, kids were