Crostone with Basil Mint Pesto & Roasted Ratatouille
I used to make ratatouille (an aromatic vegetable mélange of eggplant, zucchini, onions, bell peppers, tomatoes, garlic, and herbs) the classic way (AKA the Julia Child way), sautéing each vegetable...
View ArticleSweet Corn Grilled in the Husk
I read about this method of cooking fresh corn some time ago, but the idea really took hold when one of my personal culinary goddesses, Cindy Pawlcyn, of Mustard’s Grill and Cindy’s Backstreet Kitchen...
View ArticleThe Inestimable Vegetable Rice Tian
A "tian" refers to a large number of French layered vegetable dishes, some of which include rice and a binder of some sort (as typified by Julia Child’s Tian de Courgettes au Riz, featured in Mastering...
View ArticleRomanesco, Applewood-Smoked Bacon, Cranberry & Pecan Salad
True confession. This is my first real encounter with romanesco. Tempted by it many times over the years at the Portland Farmers Market, this past weekend, I succumbed. I bought two heads without a...
View ArticleFrizzled Onions (Tobacco Onions)
I use these addictive fried onions as a garnish for all kinds of dishes. They are the ultimate embellishment to soups, chiles, burgers, rice pilafs, and even mashed potatoes. But one person I know...
View ArticlePotato Gratin with Ricotta, Pancetta & Melted Leeks
There are few dishes in the world more deeply satisfying than a perfectly made Potato Gratin. And by perfectly made, I mean the potatoes are cooked just until tender (not falling apart), are enveloped...
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