Monthly Archives: December 2010

Orange Pecan Cookies

This is a recipe that I added to my cookie repertoire a couple of years ago.  It combines elements from my southern food memories; that being oranges, pecans and cornmeal (i.e, grits).  And, of course how could one not like something dipped in  chocolate. Makes about 4 dozen 2 inch cookies 2 cups (9 ounces) […]
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Pistachio-Cardamom Cookies are Good for Dunking

When I came across this recipe via the internet, I had the equivalent of a small hen house of egg whites in the freezer along with some shelled pistachios.  This recipe is a variation of the one called Persian Pistachio-Cardamom Thins courtesy of Nancy Vaziri from Frankfort, IL.  Makes about 60 cookies. 1 1/4  cups […]
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Rosemary-Vanilla Bean Cookies

With the combination of sugar and “fleur de sel, these sweet/savory cookies would be delicious with a cold glass of milk, a cup of espresso or a glass of port.  They could also be served as part of a cheese course after dinner with a Manchego or Blue.  This recipe is a variation from the […]
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L’étude du français à Bret’s Table (We start back in January!)

Starting in January Mme Carolynn Johnson and I will be leading another six-week class for beginning students who desire to learn French in a conversational setting.  We’ve only had one 6-week course, so new students will be able to get up to speed in no time. Each week, we’ll participate in a two hour class […]
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Moutarde like no other!

If you lick the spoon that has been dipped in a mustard jar, and then you go back and do it again, you know that it is the taste of something truly wonderful.  Whether for a vinaigrette or to slather on a ham that has been studded with garlic slices and rosemary sprigs, I’ve been […]
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Parmesan Herb Crackers

Holiday entertaining is already underway and these savory crackers are always delicious as part of your party buffet.   The dough can be made ahead and then baked off as needed.  Include them as as part of a cheese tray or with a slice of smoked salmon and a dollop of sour cream or crème fraîche.  […]
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