Monthly Archives: March 2020

Herbes de Provence Crackers

The Holidays are upon us and this means it’s time to party.  These crackers can be made ahead and stored in an air-tight container until ready to enjoy during your next fête. David Schmit Photography 2 cups (9 oz / 255 g) unbleached all-purpose flour, plus more for rolling1 tablespoon poppyseeds1 teaspoon granulated sugar3 tablespoons […]
Posted in Appetizers, General Blog, Recipes, Snacks | Comments closed

Coq au Vin with a Twist

This is a simplified version of my original coq au vin recipe. Here only the chicken is marinated in red wine. It’s also a bit of a twist as I added fennel and leeks along with the carrots, onions, and garlic. You could also add diced celery if you are so inclined. Also, on this […]
Posted in Cooking Classes, General Blog, Ingredients, Main Courses | Comments closed

Banana-Pecan Bread

This recipe is a slight variation of one with whom Rick Nelson’s name is attached in a recently published Star Tribune article. He suggests adding walnuts but I grew up in the south where the pecan is the queen of nuts. There’s no hard and fast rule here so feel free to substitute English or black […]
Posted in Desserts, General Blog, Ingredients, Recipes, Snacks | Comments closed