Yearly Archives: 2020
Poached Salmon Ballotine
June 27, 2020 | 
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Raw, oven roasted or grilled are not the only ways to enjoy salmon. There’s yet another way to cook it and that would be — poached. This recipe comes from Chef Raymond Blanc’s show, How to Cook Well. I was happy to enjoy it as part of a “salade niçoise” inspired lunch along with a […]
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Loup Avec Croute d’olive or Seabass with Black Olive Crust
June 17, 2020 | Print
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For a number of years I was a cooking assistant for my friend Kathy, who happened to own La Pitchoune, the same home that Paul and Julia Child owned. And, the home was next door to the Becks as in Simone (Simca) Beck who co-wrote Mastering the Art of French Cooking with Julia and Louisette Bertholle. […]
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Spiced Rhubarb-Sour Cherry Chutney
June 12, 2020 | Print
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This chutney would be delicious as part of a cheese board or on top of crostini that has been smeared with fresh homemade ricotta. I’d also add it to a ham and cheese sandwich, dollop a spoonful on a hamburger or across a grilled hot dog or brat. Makes 2 1/2 pints 4 1/2 cups 1/4-inch […]
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Rhubarb Salsa
June 7, 2020 | Print
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4 plum tomatoes1/2 red onion, root left intact1/2 red bell pepper1 jalapeño1 poblano pepper1-2 garlic cloves1/2 cup finely diced fresh rhubarb1/2 cup finely diced fresh pineappleFinely grated zest of 1 limeJuice of 2 limes (about 1/4 cup)1/2 teaspoon kosher salt1/4 cup pepper jelly or peach preserves1/4 cup coarsely chopped cilantro leaves Place a heavy bottom […]
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Rhubarb Pickles
May 31, 2020 | Print
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1 pound rhubarb stems1 cup apple cider or white distilled vinegar1 cup water1 tablespoon coarse kosher salt½ – 1 cup granulated sugar, depending on sweetness desiredOptional ingredients:1 teaspoon whole cloves2 teaspoons mustard seeds1 teaspoon coriander seeds1 2 inch piece fresh ginger, peeled & sliced4 small dried chile peppers4 or 5 black, red or green peppercorns […]
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Pork Bolognese
May 6, 2020 | Print
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Here’s a tomato sauce that I’ve taken up a notch or three. I’ve included a couple of optional ingredients in the recipe. They were in the fridge I didn’t want to just discard them. Plus, they added an amazing depth of umami flavor. How can you go wrong adding homemade duck stock, right? 2 – […]
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Pâte à Choux or Choux Pastry
May 6, 2020 | Print
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Because you asked for it, we’re tackling the French pastry dough called choux pastry (pronounced “shoo”) or, in French, pâte à choux. “Choux” means cabbage and pâte means paste. So, literally we’ll talking about cabbage paste. And, why “cabbage paste” you ask? Well, if you use your imagaination the baked dough looks like tiny cabbages. But then they also look […]
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Apricot Frangipane Tart