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, […]
Here, just in time for the Holidays, are two of my favorite Christmas cookies, straight from the handwritten cookbook where my dear Grandmother, Jean, recorded them years ago. Every year she would bake for months. She baked hundreds if not thousands of cookies of all shapes, sizes, colors and flavors. It is now up to […]
A simple, classic and always a favorite recipe of many. Easily vary depending on your preference by adding cranberries, raspberries, orange rind, nuts and many other options. Just follow your taste buds. Blueberry Buttermilk Muffins (makes about 2 dozen) 3 cups flour 3/4 cup sugar 1 1/2 tsp baking powder 1 tsp salt 2 large […]
Pumpkin Nut Bread (makes two 9″ loaves) 3 cups pumpkin puree 2 cups sugar 2/3 cup milk 1/2 cup softened butter 4 cups flour 4 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp grate ginger 1 cup chopped walnuts In a large bowl mix the sugar and pumpkin […]
Eat those late summer berries while you still can. Blueberries may be disappearing from the farmers markets but you should still be able to find ample portions of blackberries and raspberries. If your looking for a different way of using them, look no further than a Berry Slump. What is a Slump you ask? It […]
Fig, Gorgonzola and Prosciutto Pizza (makes 2 small pies, serves 4) 2 tsp sugar 1.5 tsp active dry yeast 7.5 tbsp olive oil 1 tsp salt 2.25 cups all-purpose flour 6 oz Gorgonzola cheese 10 slices prosciutto 1 bag arugula 10 figs 1 cup parmesan Combine 3/4 cup warm water (105F), sugar, and yeast in a large […]
To fully bring out the multi-dimensional taste of these ingredients, I slow roasted both the tomatoes and garlic beforehand and then quickly compiled a simple and incredibly savory tart that we gobble up over the next two days. Slow roasting both the tomatoes and garlic gives each a deeper, more powerful flavor and scent […]
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 […]
I’m often one to scoff at the idea of clafoutis, a rustic French pudding like cake from the Limousin region, especially when found on the menus of restaurants I perceive to be, well, fancy. It just seems so dressed down and simple. Fruit covered in what amounts to pancake batter? Blah. I was shocked to […]