Here’s a guest post to kick things off over the next two weeks whilst I am in Laos. It’s written by my very good friend Cathy who lives in Michigan and who we met in 2001 on a trip through Tunisia. A mutual love of food and reality tv, especially The Amazing Race and Top … Read more
Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head … Read more
Was wondering what to do with my green garlic that arrived in this week’s organic delivery…. I had made this chick-pea quinoa salad, courtesy of 101 cookbooks, before and it was delicious – I thought I might just substitute the red onion for my green garlic…. It was an excellent substitute – I made the … Read more
Here they are! A day later the pastry was still light and fairly crispy and after reheating in a slow over (300 degrees F) they were cooked “to perfection” according to Neil. Mine, well it stayed in the oven a little longer, shall we say! (and ooops – there’s one there with the duxelles on … Read more
So our last “hands-on” class in Culinary II was making Beef Stephanie – actually mini beef Wellingtons.. Now Beef Wellington is a dish that looks and sounds so fancy and I had never made it before last night. Having made it once (crudely as you can tell from the pics to follow), I might even … Read more
This New York Times recipe from 1997 has become our “go to” dish recently – it’s so easy but so impressive – always a great combination in the kitchen! 1. Make the dredge 1 cup sugar2 1/2 teaspoons kosher salt1/2 teaspoon freshly ground pepper1 large clove garlic, peeled and minced1 1 1/2-inch slice fresh ginger, … Read more