Yearly Archives: 2011

Almond-Rosemary Cornmeal Cake

February 13, 2011    |    Print Print
This recipe first appeared on the PastureLand website. Makes one 9-inch cake Rosemary was a symbol of love in the middle ages.  It’s also a classic pairing with almonds. Why not combine these two ingredients to make one delicious cake.  It can be stored in an airtight container at room temperature for up to 4 […]
Posted in Desserts, Recipes | Comments closed

Château Lamothe de Haux

February 12, 2011    |    Print Print
I had a can of escargot in the refrigerator that had been sitting there for at least six months.  Looking at the expiration date, I still had a good year before they would “expire” but I was tired of moving the can around from shelf to shelf. Not being able to find anymore, they became […]
Posted in Wines and Pairings | Comments closed

Preserved Lemons, Now’s the Time!

February 6, 2011    |    Print Print
At least here in the Midwest, tis the season for Meyer Lemons.  Now is the time to preserve this delightful fruit as they won’t be around for long. This recipe is from Paula Wolfert’s book, Couscous and Other Good Food from Morocco.  The important thing in preserving lemons is to be certain they are completely […]
Posted in Basics, Recipes | Comments closed

Cheese Croquettes

January 31, 2011    |    Print Print
If you are looking for something beyond (or maybe in addition to) your favorite chips and dip for your Super Bowl party, here’s a great make ahead appetizer.  Steve from PastureLand Co-op suggests a chilled Wisconsin lager as a natural accompaniment with these tasty snacks – unless of course you’re a Steelers fan! Makes about […]
Posted in Appetizers, General Blog, Recipes | Comments closed

California Food, French Accent

January 30, 2011    |    Print Print
  Ellelle specializes in artisanal foods hand-crafted in Pasadena, California.  Lennie LaGuire (the “L.L.” behind Ellelle) is a journalist-turned-chef who trained at Le Cordon Bleu in Paris.  She created her company to showcase local, organically grown fruit.  Her jams feature sparkling flavor combinations and are cooked in hammered copper French preserving pans with no commercial […]
Posted in Ingredients, Press Release, Travel | Comments closed

L’Etoile Restaurant, a Star indeed!

January 30, 2011    |    Print Print
I became familiar with E’toile Restaurant in Madison, Wisconsin, many years ago.  At that time, chef/owner Odessa Piper taught cooking classes at Cooks of Crocus Hill.  Her passion for seeking out local ingredients was unbridled.  As the cooking school coordinator at the time, she’d have me foraging all over town (virtually, mind you until I found […]
Posted in Restaurant Reviews | Comments closed

Strudel, An Austrian Pastry

January 10, 2011    |    Print Print
APPLE STRUDEL from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers There are so many activities that can occupy one’s time on a cold, winter day here in Minnesota, so Kevin, Jen and I chose to spend the day making strudel.  We decided to make the same […]
Posted in Desserts, Main Courses, Recipes | Comments closed

Hello, Chef

January 3, 2011    |    Print Print
My good friend Suvir was here at Bret’s Table for a surprise Birthday Party.  We had such a great time, I thought I share the link to his blog.
Posted in General Blog | Comments closed