Wintery flavors of brussel sprouts and smoked bacon seemed like the perfect combination and pasta, as always, was a simple, satisfying way to put dinner on the table. Orecchietta with Caramelized Shallots, Hashed Sprouts & Bacon (serves 4) 1/2 lb brussel sprouts, thinly sliced 6 slices bacon 1/2 (generous cup) sliced shallots 3 cloves garlic, […]
If you read Saveur Magazine with any regularity you are familiar with their annual Saveur 100. 100 best places, dishes, items, bits and pieces, miscellany. Some are useful, some delicious, some over the top, some entirely too esoteric. This year leading the pack in the entirely too esoteric (but all too captivating) category is Griswold Cast Iron, […]
Duck & Mushroom Gumbo (serves 6-8) Lard, butter or oil 1 cup flour 4 duck breasts 3 yellow peppers, chopped 1 large onion, chopped 3 stalks celery, chopped 5 cloves garlic , chopped 3 quarts chicken stock 6 portobello mushrooms, chopped 1/2 tsp cayenne 3 bay leaves 1 large sprig rosemary 2 large sprigs thyme […]
An elegant yet simple way to present a mignardise or accompany a light dessert is a dark, bitter chocolate truffle. We looked to one of our favorite cookbooks, The Cafe Cookbook by Ruth Rogers and Rose Gray, for a basic yet delicious accompaniment to serve with a tart, creamy, frozen lemon soufflé on New Year’s Eve. […]
Today I threw out a bottle of Crystal Hot Sauce that expired in 2005. In the spirit of new years and new beginnings I thought it might be time to purge my refrigerator of the ancient mustards and sauces that clutter the shelves and replace them with shiny new clutter. Boy was it ever time. […]