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It’s almost spring. That means it’s time to start cleaning out the freezer. As usual, there was a leftover bag of cranberries and a couple bags of frozen raspberries (I love a raspberry and mixed berry smoothies.) So, I tried combining the two. It’s a winning combination. From start to […]
Springtime is right around the corner. It’s almost time to plant! In honor of the coming spring, here’s the perfect garden brunch cocktail. (Well, I think it’s a great one at least.) To keep this cocktail light and fresh, you’ll want to stick with a mildly floral gin. For this […]
Butter mellows the powerful flavor of the chicken livers and adds incredible richness to the dish. The key to this dish is to carefully cook the chicken livers. And, it’s best served at room temperature. Chicken Liver Pâté 1 lb chicken livers 6 ounces butter, soft […]
This mustard makes a lovely companion for a crispy, buttered pretzel. Or, add a schemer to a roast beef sandwich on rustic German bread. …or a cheese plate …or a tray of grilled baguette slices, pickled veggies and pâté
Sweet Bavarian […]
This mustard may be easily adapted to any taste. Use wine instead of vinegar, if you like. Or, add a mix of wine with a splash of vinegar. Or, if using wine, after the initial 8 hour soak add a splash of verjus. Then, add any additional herbs, spices or […]
Hmm…
“What? I’m just making a new friend…” — Rosie Schapp wrote a great piece for the New York Times (“How To Build A Solid Drinking Library”). After taking a peak at “The Goldfish” (Adapted By Gary Regan), I knew I […]
So, once you taste the liquid heaven that is Nutella + dark chocolate. For your own safety, it must be turned into something you can’t devour in one sitting almost immediately. Visions of me, my little jar of dark chocolate heaven and a spoon still dance in my head.
As an Italian who’s grown up eating a wide variety pasta, this is “fine”. That’s a “fine” that means it’s better than the canned stuff. But, the texture of the finished product isn’t quite right. At first, the pasta cooks nicely. Then, as the cooking process continues and the liquid […]
Looking for an excuse to use my new proofing oven/European (style) convection oven/microwave, this quick and easy breakfast snack bread fit the bill to perfection. It whips up in a breeze. And, the above picture was the result of exactly 1 hour in the proofing oven.
English Muffin Bread
English Muffin Bread makes 1 loaf 2 1/2 cups AP flour 1 tsp fine sea salt 1/2 tsp baking powder 1 TBSP yeast 2 TBSP honey 1 1/2 cups milk, warm butter, for baking pan cornmeal, for baking […] |
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