05 Feb Foie Gras Terrine with Mulled Plums & Gingered Pears
The key to a successful terrine is removing any unsightly veins or blemishes from the liver and cooking it very gently at a low temperature in a water bath. ...
Foie Gras Terrine with Mulled Plums & Gingered Pears
03 Feb Decadence
Posted at 21:40h
in Test Kitchen
When I think of chocolate, I have visions of piles of truffles coated in sumptuous powders, some sweet and some spicy....
08 Nov Turkey Trot
Posted at 13:56h
in Food Philosophy
Egads, it's that time again. Time to start preparing The Menu. The Sister and I must soon formulate our strategy, for we will undoubtedly have too many recipes on the wish list, and we'll have to pare it down to human proportions. Then the Niece will get involved with her...
25 Oct Autumn Splendor
Posted at 12:55h
in Food Philosophy
At long last, my favorite season is here. No more humidity, no more air conditioning. Now it is time to bake. To kick off the harvest season, I returned to the preschool for another session with my favorite little chefs.We made Apple Duff, which is a peeled, cored apple stuffed...
18 Aug Summer Lust
Posted at 12:53h
in Food Philosophy
Tempting, luscious tomato, why do you torture me? My spirit is counting the minutes 'til you cast aside your shades of green, the verdant reflections of my jealousy. I envy the vine's hold on you, its power to keep you captive, and long for it to release you to me.For...
17 Jul Michael Newberry
I met a new friend in Vancouver, one who I hope will be in my life for a long time to come. His name is Michael Newberry, and he is an internationally renowned artist whose work lights my soul on fire. The vividness of the hues in his paintings is...