Chamomile & Thyme Rubbed Chicken 3 lb whole chicken 1 bag chamomile tea, contents removed 1 tsp dried oregano 1 tsp dried yellow mustard 1 tsp sea salt 3 cloves garlic, diced juice of 1/2 lemon 1 tbsp EVOO 5 turns of a pepper grinder Fresh thyme to taste With a mortal and pestle combine […]
If you reside on this side of the Atlantic (and haven’t watched New Scandinavian Cooking on PBS) you’ve probably never heard of Andreas Viestad. I know I hadn’t. Usually when it comes to food and food related things I have a lesson or two to teach Gourmand. This time around though, it was he introducing me […]
Ginger Ice Cream (makes 1 quart) 2 cups milk 4 tsp. cornstarch 1 1/4 cups heavy cream 1/3 cup sugar 2 tbsp corn syrup 1/4 tsp. kosher salt 1/3 cup chopped fresh ginger 2/3 cups chopped candied ginger In a bowl stir together 1/4 cup milk and cornstarch; set aside. In a saucepan, whisk together […]
I recently set about recreating the Gnudi I enjoy so much at Bouligny Tavern and was pleased with the results. This version is slightly heavier and without the fluffy texture of those being churned out by the kitchen at Bouligny. They are however rather tasty, especially with a sprinkle of Parmesan and a smear of […]
Many are unfamiliar with garlic scapes, I certainly was. They are the subtle flowers and stalks of young garlic, nicknamed serpent garlic for their curling shape. They are usually cut and discarded and appear two or so years before the garlic bulbs fully mature and can be harvested. They have a subtle flavor with a hint of […]
Figs are beginning to show up in our local markets. A recent outing left me with a dozen, plump, ripe Mission Figs. I love figs, but I tend, as do many, to be fairly predictable when it comes to cooking with them. Usually they can be found in an arugula salad sprinkled with goat cheese […]
Bulgogi and Bibimbop are Korean dishes. Bulgogi, a marinated meat dish meaning “fire meat” because of the technique used to cook it, most often comes in the form of beef. The beef is thinly sliced, marinated in soy sauce, sesame oil and mirin and then grilled to coax out as much flavor as possible. The […]
After a week of eating the cream based fish soups of Norway, I had a hankering for a more traditional, continental bouillabaisse, a shellfish and vegetable based broth cooked with the distinct flavors of Provençal herbs and spices. Served with crispy toasts, rouille and an assortment of white and shell fish, the soup is aromatic, […]
Lamb Tagine (serves 4-6) 2 lbs lamb, cubed 2 onions, chopped 4 cloves garlic, diced 2 orange peppers, chopped 1 green chili, chopped 4 tomatoes, chopped 2 cups chicken (or lamb) stock 2 tsp cumin 2 tsp curry 1/2 tsp cayenne 1/2 tsp paprika large pinch of sea salt 2 bay leaves 16oz frozen chick peas […]