Monthly Archives: November 2009

Boeuf Bourguignon or Beef Stew Times Three!

Friends Jen and Kevin spent another lovely Sunday afternoon at Bret’s Table. We cooked Boeuf Bourguignon using three different recipes. Jen followed the one from “Mastering the Art of French Cooking”. Kevin cooked the recipe adapted by the New York Times from the book, “I Know How to Cook“. I tackled the one from “Le […]
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What’s Good with Pecan Pie?

What’s better than vanilla bean ice cream with pecan pie? I have to admit it’s the Whiskey Butter Sauce that I recently made using PastureLand unsalted butter. This sauce is very much like a cream anglaise and would probably make a great ice cream in and of itself. However, in less that 20 minutes you’ll […]
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Basil, Basil, Everywhere!

This past summer an on-line magazine by the name of Spezzatino contacted my good friend David about submitting recipes and photos for their magazine. This magazine, mind you, is not like others as all their profits go to help feed the hungry in North America via a food bank. David asked if I would be […]
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Fig Flan – A delicious alternative to Figgy Pudding

My dear friend Suvir Saran was back in Minneapolis recently. He graciously offered to teach a class here at Bret’s Table. I was thrilled with the prospect and a small group of us enjoyed recipes from both of his books, Indian Home Cooking and American Masala. For dessert at our class I served his famous […]
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Maple Crème Brulee

From Bistro Cooking at Home, Gordon Hamersley 1 vanilla bean or 1 teaspoon vanilla extract 2 cups heavy cream 1 large whole egg 4 large egg yolks ½ cup maple syrup Pinch of kosher salt 1 to 1 ½ tablespoons sugar If using a vanilla bean, cut it in half lengthwise, scrape out the seeds, […]
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Chicken and Dumplings, Southern Style

This recipe is taken from watching my Grandmother making this for Sunday Dinner practically anytime we would visit. I never tired of it then and when I make it now, it always brings back fond memories of those Sundays visiting my grandparent’s home in Jacksonville, Florida. 2 medium carrots, peeled and cut into ¼ dice […]
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Moroccan Stew

This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday evening after a full day at the office. I served it with couscous (the 10-ounce box of Near East). I cooked the couscous according to the directions on the box but I added half a dozen whole peppercorns, a […]
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Szechuan Chicken & Red Rice Salad with Sesame Dressing

By Robin Asbell from her book The New Whole Grains Cookbook, Chronicle Books 1 ¾ to 2 cups water 1 tablespoon dark sesame oil 8 ounces boneless, skinless chicken breast halves cooked & shredded 1 cup red rice, washed and rinsed 1 tablespoon sugar 3 tablespoons Tahini 1 tablespoon minced ginger 2 cups bean sprouts […]
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