Monthly Archives: April 2020

Tarte Flambée (Flammekueche)

April 29, 2020    |    Print Print
From what I’ve read this recipe originated in the northeastern part of France known as Alsace. However, since this region has for centuries been volleyed back and forth between Germany and France the results are that language and food, not to mention architecture, have traces of both countries. This recipe is no exception. At first […]
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Ricotta Dumplings (Quenelles)

April 23, 2020    |    Print Print
I recently had a hankering for gnudi (aka gnocchi). However, I didn’t want to spend the time rolling, cutting, and pushing each dumpling off the back of a fork. Don’t get me wrong, gnudi or gnocchi are delicous and worth the effort when they shine center stage at a dinner party. This time around though I wanted simplicity. […]
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Garlic Aïoli

April 14, 2020    |    Print Print
For some folks aïoli is considered a sauce. It’s quite popular in the south of France where there is an abundance of garlic and olive oil. The word garlic in French is Ail and oil is a derivative of oli so aïoli literally translates to garlic oil.  Since there are so few ingredients in aïoli it’s important that each […]
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Baking Powder Biscuits

April 10, 2020    |    Print Print
Being a southern boy, when making biscuits it is self-rising flour that I  generally use and White Lily Flour is my go-to brand. I’ve even been known to pack 5 or 10 lbs of it in my checked luggage when flying home from Florida. Not everyone travels to Florida though or keeps self-rising flour on […]
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Gyu Donburi (Sweet Simmered Beef and Onion Over Rice)

April 6, 2020    |    Print Print
Gyu refers to beef. Don is short for donburi which is a large rice bowl. So Gyudon literally is “Beef Bowl.” Thinly sliced beef, onion and other ad-libbed goodies, are cooked in sweet soy sauce and then enjoyed on top of some delicious Japanese short grain rice. When you make this, you want to use […]
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Béchamel Sauce

April 1, 2020    |    Print Print
A béchamel is one of the five classic French sauces. A trick I learned is that to make a smooth béchamel, either the roux or the liquid should be cool.  If the roux is hot the liquid is cool. If the roux is cool, the liquid should be hot. Also, add the liquid to the […]
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