Yearly Archives: 2020

Rhubarb Pickles

1 pound rhubarb stems1 cup apple cider or white distilled vinegar1 cup water1 tablespoon coarse kosher salt½ – 1 cup granulated sugar, depending on sweetness desiredOptional ingredients:1 teaspoon whole cloves2 teaspoons mustard seeds1 teaspoon coriander seeds1 2 inch piece fresh ginger, peeled & sliced4 small dried chile peppers4 or 5 black, red or green peppercorns […]
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Pork Bolognese

Here’s a tomato sauce that I’ve taken up a notch or three. I’ve included a couple of optional ingredients in the recipe. They were in the fridge I didn’t want to just discard them. Plus, they added an amazing depth of umami flavor. How can you go wrong adding homemade duck stock, right? 2 – […]
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Pâte à Choux or Choux Pastry

Because you asked for it, we’re tackling the French pastry dough called choux pastry (pronounced “shoo”) or, in French, pâte à choux. “Choux” means cabbage and pâte means paste. So, literally we’ll talking about cabbage paste. And, why “cabbage paste” you ask? Well, if you use your imagaination the baked dough looks like tiny cabbages. But then they also look […]
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Tarte Flambée (Flammekueche)

From what I’ve read this recipe originated in the northeastern part of France known as Alsace. However, since this region has for centuries been volleyed back and forth between Germany and France the results are that language and food, not to mention architecture, have traces of both countries. This recipe is no exception. At first […]
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Ricotta Dumplings (Quenelles)

I recently had a hankering for gnudi (aka gnocchi). However, I didn’t want to spend the time rolling, cutting, and pushing each dumpling off the back of a fork. Don’t get me wrong, gnudi or gnocchi are delicous and worth the effort when they shine center stage at a dinner party. This time around though I wanted simplicity. […]
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Garlic Aïoli

For some folks aïoli is considered a sauce. It’s quite popular in the south of France where there is an abundance of garlic and olive oil. The word garlic in French is Ail and oil is a derivative of oli so aïoli literally translates to garlic oil.  Since there are so few ingredients in aïoli it’s important that each […]
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Baking Powder Biscuits

Being a southern boy, when making biscuits it is self-rising flour that I  generally use and White Lily Flour is my go-to brand. I’ve even been known to pack 5 or 10 lbs of it in my checked luggage when flying home from Florida. Not everyone travels to Florida though or keeps self-rising flour on […]
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Gyu Donburi (Sweet Simmered Beef and Onion Over Rice)

Gyu refers to beef. Don is short for donburi which is a large rice bowl. So Gyudon literally is “Beef Bowl.” Thinly sliced beef, onion and other ad-libbed goodies, are cooked in sweet soy sauce and then enjoyed on top of some delicious Japanese short grain rice. When you make this, you want to use […]
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