Sunday, August 4, 2024

Biscotti - Learned from a class in Tuscany

›
 A highlight of our recent trip to Italy was a cooking class here . One of the highlights was the making of biscotti. This recipe is derived...

The piece of cod

›
We recently had a spectacular vacation in Italy. From time in Tuscany (cooking class being the highlight) to an amazing time in Naples. I mu...
Sunday, August 27, 2023

Vichyssoise

›
 This is probably not the most traditional vichssoise you will ever have, but it was pretty good! We served about 1/2 of it to a partof 6 an...
Saturday, August 26, 2023

Rhubarb Passionfruit Fool

›
A fool is an English pudding (dessert for my US friends), consisting mostly of some kind of cooked fruit and whipped cream. A very simple id...
Tuesday, July 4, 2023

A Mocktail Summer

›
 Thos who know me know that Madame teaches in London in the summer. While she is away, I "play in the kitchen" experimenting, riff...
Thursday, February 16, 2023

A "Quick" Vegetable gratin

›
Vegetable gratins are full of pitfalls. The vegetables cook unevenly, there is too much liquid so they end up sloppy, toppings are uneven.. ...
Monday, February 13, 2023

Hassdelback or Hasselhack

›
Our supper club meets periodically. On this occasion the menu was crab bisque, salad, venison, hasselback potatoes, green beans, cheesecake....
2 comments:
Thursday, February 9, 2023

Experiments with dough

›
I have long wondered about what happens when you make really high hydration doughs. Two events inspired me. One was the excellent cold ...

Bread with Yudane

›
 My friend Stev Whorf has been on a bread making trail for several years now. He turned me on to Yudane. Previously Cooks Illustrated had de...
Friday, January 27, 2023

Cocktail Naming

›
 I have been making a lot of cocktails lately. Mostly experimental - and some experiments are not as good as others. My inspiration comes fr...
Sunday, October 9, 2022

Ginger cake with ginger buttercream

›
It was Madame's birthday and we did a special event for people who could walk home. For once we had a party catered. And beautifully don...
Saturday, September 17, 2022

Caramelized nectarine, pecan, and Feta salad

›
Instruction from Madame, "I need a salad to take to a ladies evening, please". These ladies like to eat, so just plucking a few le...

Tomato "Tarte Tatin"

›
 This dish is taken (and only very modeslty adapted from America's Test Kitchen's recipe). It is the first recipe in the linked vide...
Sunday, September 11, 2022

Steamed White Fish

›
 Some friends came over for dinner one evening and we co-cooked. He taught me a technique that I have since tried on my own - and I love it....
Monday, December 27, 2021

Smoked turkey and green pea soup

›
If you are lucky enough to have a smoked turkey carcass lying around (or in our case friends who had one and didn't know what to do with...
Wednesday, August 11, 2021

Avocado ginger coconut soup

›
 This is a recipe based on this month's Fine Cooking magazine. The result was very good, but I used too much lime juice, so it got the ...
Thursday, February 11, 2021

Gougere Sandwiches

›
 These are 2 words that don't often go together. We had a Covid-19 post vaccination celebration recently. The eppaetiver dish were small...
Monday, February 1, 2021

Sous-Vide-Que

›
 I didn't make up this term. It really is a thing. I figured it would be fun to try. I really like BBQ, especially the king if Texas BBQ...
Tuesday, November 24, 2020

Arnabeet (Lebanese "Fried" Cauliflower)

›
 We had this at a Lebanese themed dinner last week. It was so good that we just had to recreate it. Instead of frying it, we did it in the o...
1 comment:
Thursday, October 15, 2020

Leftover Chuck

›
In this previous post , I described cooking a piece of beef chuck sous vide. We of course ended up with more than we could eat at a single s...
Tuesday, October 13, 2020

Beef Chuck Sous Vide

›
 Our local meat market had a terrific deal on beef chuck again. This time I wanted to do something a bit different, so decided to use the ci...
Tuesday, October 6, 2020

Potstickers

›
This started innocently enough. I had dinner at a Chinese dumpling house with my friend Dave Gilbert instead of watching the "President...
Wednesday, September 16, 2020

Ginger Glazed Carrots

›
 This is a kind of hybrid dish. Glazed carrots can be pretty good (as long as they aren't overly sweet). Ginger goes well with carrots t...

Chicken Sheet Pan Dinner

›
We have been doing a lot of virtual wine tastings of late. Each of them takes about an hour, so our standard format is to have some nibbles ...
Monday, September 7, 2020

Provencal onion tart

›
 For a virtual wine event a week or so ago, I made several Provencal inspired dishes. The first was the tapenade that I referenced in  previ...
Monday, August 31, 2020

Tapenade

›
 Classic tapenade isn't just about the olives. Capers play a major role too.  The name comes from the Provencal word for capers (tapenas...
Sunday, August 2, 2020

Gazpacho

›
This is not your standard, boring blended salsa Gazpacho. It has stale bread. It has olive oil. It has a touch of sherry vinegar. Nothing is...
Wednesday, May 13, 2020

Pineapple and Ancho marinade and sauce

›
This marinade/sauce is part of my summer project - using dried chillies in all sorts of interesting ways. It is adapted from Milk Street...
1 comment:
Sunday, May 10, 2020

When in Texas Make Salsa

›
A very good friend invited me over to sample her loquats. I had no clue what they were, but figured that if they were food related, I would...
Sunday, May 3, 2020

FauxFu

›
Madame doesn't care much for Tofu. There are, however, some dishes that just wouldn't be right without it. Especially miso soup.. ...
Thursday, April 30, 2020

Tomato and Mozz Skewers

›
At a properly socially distanced driveway party last week a friend had made some delicious skewers with tomatoes, Mozzarella, basil and bal...