The egg, I realized in my baking adventures, is a very significant ingredient in the building blocks of haute to rustic cuisine. Though a seemingly humble elliptical shell, it transcends all cultures and all phases of the meal from hor…
Entries from September 27th, 2006
The Secret to Grilling Lamb
September 25th, 2006 · 4 Comments · Main Courses
How many of you have tried grilling lamb chops only to end up with charcoal looking lamb chops? Believe me, hubby and I have had our share of blackened lamb chops without meaning for it to be blackened. Lamb has…
Warm Chocolate Cake
September 23rd, 2006 · 2 Comments · Chocolate, Desserts
One of my favorite desserts to prepare for my guests is the Warm Chocolate Cake. The warm gooey center, not unlike chocolate molten lava, is so sinfully decadent it’s very surprising how easy it is to prepare. This ranks on…
Chocolate Delirium
September 18th, 2006 · 3 Comments · Chocolate, Desserts
As the season changes and the weather gets cooler, I start to dream of a nice cup of ultra-rich hot chocolate, and I’m not talking about “Swiss Miss” over here. I’m talking about that kind of hot chocolate that is…
Tags:chocolate dessert
Fig-uring it out
September 18th, 2006 · 4 Comments · Appetizers
I was leafing through this yummy book, “Dishing with Style” by Rori Travato last Saturday, wondering what I could cook up with what I have available in the refrigerator. I found a simple yet wonderful recipe involving figs. When I…
Tags:
Making Fresh Pasta
September 11th, 2006 · 5 Comments · Main Courses
If you are like me, there is a piece of equipment that you have bought five years ago that has never seen the light of day. To me these are my pasta attachments for my Kitchen Aid mixer. My hubby’s…
Tags:
Amuse Bouche Bits : Using Sorrel and Crème Fraiche
September 11th, 2006 · 1 Comment · Appetizers
As I was walking through the Fresh Market, I saw sorrel in the herb section. I immediately thought of a recipe I saw at Patrick O’ Connell’s book “Refined American Cuisine”. This recipe I am referring to is “Sorrel Jelly…
Tags:
Chocolate Pots de Creme
September 11th, 2006 · No Comments · Chocolate, Desserts
I love chocolate. Who doesn’t ?! The best chocolate dessert I’ve had thus far was at the “Fifth Floor” in San Francisco, California. There, I had a chocolate pots de crème with three mini lava cakes. I think I know…
Duck confit recipe quest
September 5th, 2006 · 8 Comments · Duck, Main Courses
I have always loved duck. Peking duck has always been my favorite. The crispy skin folded into warm thin Chinese pancakes garnished with hoisin sauce and green onions has always been the top of my all time favorite meals. And…
Tags:Charcuterie·confit de canard·Duck Confit·gascony·Southwest France
About Confit
September 5th, 2006 · 1 Comment · Uncategorized
According to Larousse Gastronomie ,”confit is a piece of pork,goose,duck or turkey cooked in its own fat and stored in a container, covered in the same fat to preserve it. The confit is one of the oldest form of preserving…
Tags:
