Use Gordon Ramsay’s roasted goose recipe: http://www.bbcgoodfood.com/recipes/2428/gordons-christmas-roast-goose- Truc (Tip): It tells how to render the fat to use for roasting tasty potatoes or other vegetables as well. Continue reading Cook Your Goose
If you have leftover oranges or clementines, this bejeweled dessert makes a gorgeous alternative to heavier ones… Make a spiced syrup by simmering two cups of red wine, a half-cup of sugar, four juniper berries, two cloves, one cinnamon stick, and the zest of an orange for about an hour or until a bit thickened. Supreme (see my post “The Supreme Grapefruit”) oranges or clementines … Continue reading Orange you glad I posted this?
WHO says red meat probably causes cancer? Well, in moderation, a steak with a salad dressed in vinaigrette and blue cheese in a pool of beef drippings is still a favorite dinner around here. Truc (Tip): Pair a red wine with this to counteract at least your heart attack risk! Continue reading At Steak
The chilled Spanish soup gazpacho is ideal for a summer meal. Here is a rough ratio of ingredients, but it’s best to taste as you go: Stem and seed five medium heirloom tomatoes and a red pepper, and peel a seedless cucumber and a clove of garlic. Process together with a few tablespoons of sherry vinegar, twice as much extra-virgin olive oil, and a … Continue reading Gotzpacho?
The origin of the French word “quenelle” comes from the German “knodel,” which means dumpling. The French version typically is meat or fish whipped with egg whites and formed into an egg shape for poaching in a sauce. The term “quenelle” also can refer to this form applied to other foods, such as ice cream: http://www.saveur.com/video-how-make-quenelle?src=SOC&dom=tw Continue reading Quenelle Cone
Freezing farmers’ market finds saves the flavor: http://mobile.nytimes.com/2015/07/08/dining/food-preservation-freezing.html?referrer=&_r=0 Truc (Tip): http://mobile.nytimes.com/2015/07/08/dining/freezing-food-tips-from-the-pros.html?referrer= Continue reading Preserve the Produce
http://m.almanac.com/content/first-day-summer-summer-solstice As we approach the summer solstice (aka first day of summer), and Father’s Day this year, spend some time outdoors—on a picnic, a barbecue, or a fishing trip! Pack a few salads (and not just green ones) to keep you cool and hydrated in a full day of sun… Let your inner child take over and create some playful combinations. Here are a … Continue reading Salad Days
You might see pickled mushrooms popping up on restaurant menus; these are milder and less aggressive in a flavorful vinaigrette for a satisfying salad. They can be served as an appetizer or side and are vegetarian and vegan friendly… Simmer four peeled garlic cloves and stems of thyme in a cup of olive oil until fragrant—about ten minutes. Remove from heat for about ten minutes, … Continue reading Marinated Mushrooms
After the Easter bunny visits, and you have eaten all of the chocolates, you probably have extra boiled eggs… Now what you need is an asparagus salad! It’s the beginning of the season, and you should be able to find the freshest. Just blanch them to taste and drizzle on any vinaigrette (see my post “A Simple Vinaigrette”). Hop into spring! Truc (Tip): Peel … Continue reading Extra Eggs
Jacques Torres, the master candy man renowned for his chocolates, makes a wicked hot chocolate. It is so thick that a [plastic] spoon will stick straight up in it, and the spicy variety will make your hair stand on end. You can find one of his Wonkaesque chocolate factories in New York, or you can order the mix online: http://www.mrchocolate.com/hot-chocolate.html Truc (Tip): You can also … Continue reading That’s Mr. Chocolate to you…