Delicious tarts cobbled up with what I had in the pantry and fridge. The dough is a simple 3-2-1 (flour-butter-liquid) with egg yolks making up half of the liquid and ice water the rest. I also added some vanilla sugar for flavor and to help brown the baked pastry. I baked them blind till completely […]
Tarts – Mixed Berry and Caramelized Banana Read More »
Well, not exactly, as in my own book. However, I’m in the next best thing. One of my recipes made it into Paula Wolfert’s latest tome, “Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share“. Paula also included a very thoughtful introduction to the recipe in her inimitable style. I first “met”
I finally found a use to the electric convection oven we have! Let me back out a little here. See, a while back one of my wife’s co-workers was remodeling and had one of those counter top electric convection ovens. It’s kind of like those you see in infomercials only a bit bigger. She asked
Alinea: BEEF, Cucumber, Honeydew, Lime Sugar Read More »
I’ve never cooked venison. Sure, I have used sausage made with venison, but never a nice piece of backstrap. So, when a friend of ours was kind enough to give us some of that tender lean cut of deer, I knew I would cook it for a special occasion for Diana and I. This past
Venison with Braised Red Cabbage and Parsnip Read More »
I got those really nice baby beets from a friend who grows them in his garden and wanted to do something nice with them. What I ended up with was this cool, delicious and fancy salad. The beets: These were roasted with garlic in an aluminum foil packet. Then I carefully peeled them and trimmed them
Peas, Beets and Yogurt Read More »
I normally do not post about my recipe try outs from the Alinea cookbook. Since this time is the first time I actually made a laborious, awesome looking, multi-component dish that took more than a week (I really did take my time though) from start to finish, I figured it deserves more than a few
Alinea: COFFEE, Mint, Buckwheat, Passion Fruit Read More »
Every so often something very simple turns out to be utterly amazing. Like these gorgouse red onion pickles. They are so crunchy, sweet, sour, cold and refreshing I am almost done with the whole jar in one week! The original recipe is from The Zuni Cafe cookbook, but you can find a very good adapted
Pretty in Pink Pickles Read More »