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. Advertisements 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?
I like to share good value wine, and this one happens to be perfect for Thanksgiving. When you are serving a crowd or just a big family, you want to keep the wine flowing without breaking the bank (remember, Christmas is around the corner). And this Macon-Villages is readily available in quantity (I found it at Whole Foods). Macon-Villages will pair well with almost … Continue reading Giving Thanks for Value Wine
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
Let your inner child take over and create some playful combinations. Here are a few to get you started: cantaloupe, tomato, prosciutto, basil, and salt and pepper watermelon, cucumber, feta, mint, and salt chopped sugar snap peas with sliced scallions and crispy bacon and a vinaigrette peaches and apricots with goat cheese and tarragon and a vinaigrette (and maybe a drizzle of honey?) Truc (Tip): … 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…
Here is a great way to hide in the kitchen, feed a lot of people, and get those people to talk to each other. Merry Christmas from me! North African couscous is a dish served in Algeria, Morocco, Tunisia, and…Paris! This is because of the large number of immigrants from North Africa in Paris. Restaurants that serve it are abundant, and here is an excellent … Continue reading North African Couscous