Fruit pies are easily in my top 10 favorite desserts, and if I am forced to pick just one, I think a solid apple pie reigns supreme. Spring is about here but that does not mean apple pie is forgotten and relegated to only the fall and winter months or -God forbid- just for the […]
A Wonderful Apple Pie Read More »
Dry January is done and this here is the third and last post about the NA back bar, at least for this month. Please read (or at least skim) through the first post about this topic for more details and context. If you have read through the previous posts (here and here) about this process,
Non-Alcoholic Back Bar Pt. III: Spanish rum & Sweet vermouth Read More »
Welcome to the second installment of the NA back bar. Please read (or at least skim) through the first post about this topic for more details and context. Making these two bar components is almost identical to the gin and campari from the first post. Make these two and add some lime juice and you
Non-Alcoholic Back Bar Pt. II: tequila & orange liqueur Read More »
It’s January and for the second year we are doing the “dry January” thing. Basically not drinking any alcoholic beverages for the month. My wife and I do this for a couple of reasons. It’s a good challenge that helps us to develop healthier habits and like most challenges it encourages creativity – in this
Non-Alcoholic Back Bar Pt. I: gin & “campari” Read More »
This is a quick (kind of) and simple (really is simple) cocktail from Chicago’s The Aviary cocktail bar book. More specifically it’s from their Holiday Cocktails book. With Autumn season here and Thanksgiving around the corner, a cocktail with cider, spices and cranberry is the perfect fit for this time. It’s also very delicious. Impatient?
Aviary Cocktail: Cider Margarita Read More »
Unless you have some pyrolized banana liquor sitting around next to the rum, this is a drink that takes a bit of time from start to finish. About 30 days or so to be exact. What is pyrolized banana exactly? Well, if you’ve ever tried black garlic or cooked with it, you have had pyrolized
Aviary Cocktail: Perfect Storm Read More »
Tapioca pudding is so often looked down on I think. Not sure why. Many think of it as that goopy thing that comes out of a box and old people eat it in nursing homes. When made right though using tapioca pearls, dairy and sugar it is delightful. It has great snappy texture and just
Tapioca Coconut Pudding, Mango Sorbet and Brittle Read More »
It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. Maybe it should be “up until now, in my humble opinion, this is the best apple ice cream I’ve had”. So, if you had not gotten my point yet, what
Granny Smith Apple Ice Cream Read More »
Summer is winding down supposedly, even though it is still close to 100 F out there. I do not much like summer in Houston. It’s too hot, too humid too…sunny. Autumn is by far my favorite season and I look forward to its -hopefully- lower temperatures and cooking. Summer does have some things going for
Plum Tart with an Almond Crumble Read More »
Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving
Citrus-Cured Salmon, Parsley-Chive Coulis Read More »