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# Bret's Table

Pull Up A Chair

## Sitemaps

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## Posts

- [Blog](https://bretstable.com/blog/)
- [Chocolate Cake](https://bretstable.com/general-blog/chocolate-cake/) - There are a multitude of chocolate cake recipes both in print and in the blogsphere. Between a friend and myself, we tested at least a half-dozen recipes. Some included as many as six eggs in the batter while others had as few as one egg. There were recipes that included melted chocolate, as well as
- [Mousse au Chocolat](https://bretstable.com/recipes/mousse-au-chocolat/) - 12 ounces high-quality (60 - 65%) dark chocolate (such as Lindt or Valrhona) 4 large eggs, separated Pinch of Kosher or Sea salt 4 tablespoons water 4 tablespoons + 1/2 cup chilled heavy whipping cream, divided 4 tablespoons granulated sugar 1/4 cup heavy cream, whipped for topping Melt chocolate in a medium heat-proof bowl set
- ["Travel with Glass" has arrived!](https://bretstable.com/general-blog/travel-with-glass-is-born/) - While leading a Bret’s Table Culinary Tour through France our group stopped at a small Provençal winery. The wines were memorable, but so was the glass. Not too tall. No thick, factory rim. It felt right in my hand in a way most mass-produced wine glasses never do. I wrapped it in a bandana and
- [Banana (Nut) Bread](https://bretstable.com/recipes/banana-nut-bread/) - This recipe is adapted from an America’s Test Kitchen version. I used frozen bananas, which is great to just stash over-ripe bananas in the freezer. However, I found out the hard way is that it’s no fun peeling* them once they have thawed. Your best bet is to peel and then freeze them, preferably on
- [Financiers](https://bretstable.com/general-blog/financiers/) - In the 10 minutes I spent searching on the interwebs, I found an article in the New Times where the author retold a couple of theories on the origin of this little cake. Some book on the history of pastry; no really, there's such a book by Pierre Lacam called, "Memorial Historique de la Patisserie"
- [Cacio e pepe - A variation on this Italian classic pasta dish](https://bretstable.com/general-blog/cacio-e-pepe-a-variation-on-this-italian-classic-pasta-dish/) - On a recent CBS Sunday Morning episode, there was a segment demonstrating how this Italian classic is made. If adhering to the authentic Italian recipe, the ingredients are salted water, freshly ground black pepper, and Pecorino Romano. Without Ancestry.com, I can neither confirm nor deny any Italian roots, but let’s just say I don’t have
- [Belgian Spice-Almond Cookies (Speculoos)](https://bretstable.com/general-blog/belgian-spice-almond-cookies-speculoos/) - Another advantage of weighing dry ingredients, particularly flour is that one recipe writer will consider 1 cup to be equal to 4.5 ounces. Whereas, another writer will decide that 1 cup of flour equals 5 ounces. However, if you weigh the flour it will always be the same amount regardless of how many measuring cups
- [Mashed Potatoes Croquettes](https://bretstable.com/general-blog/mashed-potatoes-croquettes/) - With the cost of groceries these days, I wasn't about to toss a container of leftover mashed potatoes. I do realize croquettes are generally shaped more like a tater tot, but a mashed potato patty just doesn't sound appetizing. Regardless of what you call them, they are delicious and the perfect accompaniment for a seared
- [Pimento Cheese Spread](https://bretstable.com/recipes/pimento-cheese-spread/) - 1 tablespoon unsalted butter ¼ medium shallot, minced ½ clove garlic, minced 12 ounces extra-sharp cheddar cheese (don't use pre-grated cheese) 4 ounces jarred pimento 4 - 5 tablespoons Duke’s, Hellmann’s, or other high-quality store-bought mayonnaise 8 oz full fat cream cheese Dash Tabasco sauce, or to taste Dash Worcestershire, or to taste Kosher Salt
- [Vanilla Pastry Cream and Fresh Berry Tart](https://bretstable.com/general-blog/vanilla-pastry-cream-and-fresh-berry-tart/) - Before all the berries are gone and we've all moved on to apples and pears, I thought I'd better get this recipe posted. There are many variations for tart dough and all work quite well with a few caveats. Keep your ingredients cold (even putting the flour in the freezer) and working the dough just
- [Caramel Sauce with Crème Fraîche](https://bretstable.com/general-blog/caramel-sauce-with-creme-fraiche/) - Caramel sauce can at times be cloyingly sweet and one dimensional. Adding crème fraîche gives it a bit of tang and cuts the sweetness. It's delightful served along side a slice of apple tart or topping off a scoop of ice cream. 1 cup (7 oz / 200 g) granulated sugar About ½ cup or
- [Fresh Corn Vichyssoise](https://bretstable.com/general-blog/fresh-corn-vichyssoise/) - It's peak sweet corn season here in the midwest and there's nothing better then roasting a few ears on your Weber Grill. However, when you tire of roasted corn of the cob making this cold soup is a delicious alternative. With the addition of, potatoes, yellow jalapeños, yellow squash, and English cucumber, the recipe is
- [Classic Shrimp Cocktail](https://bretstable.com/recipes/classic-shrimp-cocktail/) - In about an hour you can have an elegant first course for your fanciest dinner party, lunch with Bloody Marys on a pontoon boat or brunch on the deck of a friend’s cabin enjoyed with a Hugo Spritz. We enjoyed all three this summer. Makes 4 substantial first course servings 10 cups cold water 2
- [Vichyssoise with a Twist](https://bretstable.com/general-blog/vichyssoise-with-a-twist/) - Makes about 12 cups (3 quarts) This recipe is a variation of one from Food & Wine magazine and can easily be cut in half depending on how many folks you are serving and the portion for each person. I made it ahead of time and took it to enjoy at a friend's cabin as
- [Bruschetta with "Mashed" Pea Spread and Chèvre](https://bretstable.com/general-blog/bruschetta-with-mashed-pea-spread-and-chevre/) - Having returned from my local farmer's market with a bag each of sugar snap peas and cherry tomatoes, I decided to whip up a plate of bruschetta, riffing on a recipe from bon appétit magazine. The original recipe calls for 2 cups/pounds of peas. I started shelling the fresh sugar snaps and realized very
- [Banana-Pecan Bread](https://bretstable.com/general-blog/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 walnuts
- [Chicken and Dumplings, Southern Style](https://bretstable.com/recipes/chicken-and-dumplings-southern-style/) - This recipe is taken from watching my Grandmother making this for Sunday Dinner practically anytime we would visit. I never tired of it then and when I make it now, it always brings back fond memories of those Sundays visiting my grandparent’s home in Jacksonville, Florida. 2 medium carrots, peeled and cut into ¼ dice
- [Roasted Fennel Crusted Pork Belly](https://bretstable.com/general-blog/roasted-fennel-crusted-pork-belly/) - I jumped on the pork belly craze a few years back and have been experimenting with a variety of dry rubs. Slices of this fennel crusted number is delicious as part of a Ramen bowl or atop a bowl of lentils. Remember that when selecting a worthy slab, if possible, go for one that has
- [Classic Italian Pizzelles](https://bretstable.com/general-blog/classic-italian-pizzelles/) - These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. To keep them crisp, store them in an airtight container. Makes between 28 – 30 pizzelles depending on size 1/2 cup (4 oz) unsalted butter, melted and cooled, (don’t use oil as a substitute) 1 3/4 cups (8.3 oz/ 235 g)
- [Linzer Cookies](https://bretstable.com/general-blog/linzer-cookies/) - Whether it's cookie, pie or tart dough, I've been experimenting with rolling out doughs between parchment paper or plastic wrap as soon as I make the dough instead of forming the dough into a disk. Using either eliminates the need for flour and therefore, the dough scrapes can be rerolled a couple of times instead
- [Brown Butter Cornmeal Cake with Summer Fruit](https://bretstable.com/recipes/brown-butter-cake-with-summer-fruit/) - 1 ½ pounds (about 700 g) apricots, peaches, or plums 12 tablespoons (6 oz / 170 g) unsalted butter ½ cup (2 ½ oz/ 70 g) polenta 1 cup (4 ½ oz / 130 g) all-purpose flour 2 teaspoons baking powder, preferably aluminum-free ¼ teaspoon kosher salt ¾ cup (5 ¼ oz / 150 g) granulated sugar ¼ cup (1 ¾ oz
- [Classic Angel Food Cake with Variations](https://bretstable.com/general-blog/classic-angel-food-cake-with-variations/) - Here's the lowdown, all angel food cake recipes are basically the same; sift dry ingredients, beat egg whites, fold dry ingredients into wet, spoon batter into an ungreased tube pan, -- bake. The devil is in the details. This is where practice comes in handy as the first three times I attempted to make this
- [Orange Blossom Almond Ghriba (Cookie)](https://bretstable.com/general-blog/orange-blossom-almond-ghriba-cookie/) - Makes about 32 cookies if using a #100 scoop. 2/3 cup plus 2 tablespoons (6 oz / 160 g) granulated sugar, divided 2 3/4 cups ( 5.4 oz /300 g) ground almonds 2 large eggs, room temperature 2 tablespoons (1 oz / 30 g) unsalted butter, softened 1 ½ teaspoons baking powder 1 teaspoon
- [Preserved Lemon Ghriba Cookie](https://bretstable.com/recipes/preserved-lemon-ghriba-cookie/) - This is a variation of a recipe from Jesse Szewczyk's book Cookies: The New Classics. Makes about 32 cookies depending on size 2.5 oz or 70 g preserved lemon (about 1/2 of large lemon) 2 1/2 cups (11.25 oz / 390 g) unbleached all-purpose flour 1 1/2 teaspoons baking powder 8 tablespoons (4 oz /115
- [Reine de Saba or Queen of Sheba Cake](https://bretstable.com/general-blog/reine-de-saba-or-queen-of-sheba-cake/) - There are so few ingredients in this recipe that it allows the chocolate to shine. Therefore, use the absolute best you can afford. Also, in many recipes it calls for beating the butter and sugar first. I switched the order and whipped the egg whites first and then moved those to another bowl. This prevented
- [Roasted Eggplant Tapenade](https://bretstable.com/general-blog/roasted-eggplant-tapenade/) - Makes 2 cups 1 medium eggplant, whole, unpeeled Oil, for rubbing eggplant 2 garlic cloves 2 tablespoons capers, drained 2 tablespoons pitted black Kalamata olives 1 tablespoon tomato paste ¼ cup extra-virgin olive oil 1 tablespoon balsamic vinegar Juice of 1 lemon (2 tablespoons) Salt and freshly ground black pepper, to taste 1 tablespoon chopped sun-dried tomatoes, optional Preheat oven to 375F. Place
- [Pumpkin Cheesecake with Chocolate Ganache](https://bretstable.com/general-blog/pumpkin-cheesecake-with-chocolate-ganache/) - The holidays are a time of indulgence. I love the seasonal taste and aroma of pumpkin and when paired with chocolate, it adds to the luxury. Combine them into cheesecake and, well, mission accomplished! This recipe cuts down on the fuss factor by using canned pumpkin and a conventional cake pan. Whereas other recipes call
- [Easy Pie Dough - Double Crust](https://bretstable.com/general-blog/easy-pie-dough-double-crust/) - I've read Rose Levy Beranhaum's book the Pie and Pastry Bible, numerous other cookbooks, and perused the Cooks Illustrated website. All gave me pointers on the use of various fats, flours, and mixing techniques but the Cooks Illustrated recipe was the most intriguing in it's technique. I've also never understood though why recipes for pie
- [Socca](https://bretstable.com/recipes/socca/) - This provençal flatbread or pancake is made with chickpea or sometimes it's called garbanzo bean flour; which makes it gluten free. If you don't have a soccca pan you can use a well seasoned 9 or 10-inch cast iron skillet. When you go to Provence be sure to grab a triangle when it's hot from
- [Confiture de Figue (Fig Jam)](https://bretstable.com/general-blog/confiture-de-figue-fig-jam/) - Confiture de Figue is my favorite. Maybe it's because I was in Provence the first time I enjoyed it. While sipping on a steaming bowl of café au lait, I slathered this confiture on a toasted baguette for breakfast. It didn't hurt that I was sitting at the dining table of La Pitchoune.Now more often
- [Blueberry Chipotle BBQ Sauce](https://bretstable.com/general-blog/blueberry-chipotle-bbq-sauce/) - May is the season for blueberries in Florida but it's in July when they are ripe in Minnesota. This year I had the good fortune to enjoy them during both seasons. I made this sauce at my brother's in May and had to do it again here at home. It's a delightful alternative to a
- [Salted-Caramel Ice Cream](https://bretstable.com/general-blog/salted-caramel-ice-cream/) - Okay, I can't help myself. I am now on an ice cream-making roll before the summer turns into winter. In just a couple of weeks the temperature here in Minneapolis dropped some 20°F. Friends, family and co-workers are complaining about how cold it is now. For me, it's finally at a temperature where I feel
- [Swedish Cinnamon Buns (Kanelbullar)](https://bretstable.com/recipes/swedish-cinnamon-buns-kanelbullar/) - Right of the bat you'll see the word TANGZHONG in the recipe and you might ask yourself what the heck is tangzhong? In a nut-shell it's the method of pre-cooking a portion of the flour and liquid. This gelatinizes the starches in the flour, transforming the two ingredients into a viscous paste (think papier-mâché). It
- [Fresh and Zippy Asparagus Soup](https://bretstable.com/general-blog/fresh-and-zippy-asparagus-soup/) - When asparagus is local and abundant, it's time to make this soup. Not only is local the freshest, it's also likely that the end that is generally tough is tender enough to include in the soup. The only way to know it though, is to cut a bit off and taste it. If it's not
- [Rhubarb Custard Cake](https://bretstable.com/general-blog/rhubarb-custard-cake/) - Rhubarb is one of the first vegetables to poke its stalks out of the ground every spring. It's quite tart and you never want to eat the leaves but as long as you keep harvesting, it will bring you joy all summer long. Two plants will also give you and your friends a steady supply.
- [Spinach Briouats](https://bretstable.com/recipes/spinach-briouats/) - When in Morocco these are called briouats (bree-wats). If you nibbled on one in Greece, they would be called spanakopita. If making these in India one might added cooked, diced potatoes and/or peas. In France, the phyllo would merely be wrapped around a disk of chèvre before being sautéed. Regardless of what they may be
- [Indian Inspired Coconut Rice Pudding](https://bretstable.com/general-blog/indian-inspired-coconut-rice-pudding/) - I had some left-over basmati rice in the fridge the other day along with a bit of coconut cream. Did you know you can freeze rice and thaw in the refrigerator? It reheats just fine. Or you can make rice pudding. I wouldn’t have thought it would take about 40 minutes give or take a
- [Chocolate-Almond Coconut Cake](https://bretstable.com/general-blog/chocolate-almond-coconut-cake/) - As usual I was perusing recipes on the web as well as thumbing through the numerous cookbooks I own looking for a dessert to end a Spring dinner with friends. I couldn't decide if I wanted to bake a coconut cream tart or a chocolate cake. I ended up combining two of my loves; coconut
- [Lemon-Lavender Curd Meringue Tart](https://bretstable.com/general-blog/lemon-lavender-curd-meringue-tart/) - I have researched, tested, and tweaked many variations of this recipe with several experts contributing to its success including recipes from David Lebovitz, Dave Blom, Pastry Chef at the Fairmont Sonoma Inn and Spa, and my friend Pierre, who lives in Nice. He gets to pluck lemons off the tree on his terrace, which just
- [Homemade Ricotta Cheese and Ricotta Gnudi Pasta](https://bretstable.com/general-blog/homemade-ricotta-cheese-and-ricotta-gnudi-pasta/) - March is Milk month at Kalona SuperNatural and I've been asked by the folks there in Iowa to come up with recipes on occasion. This month we're making homemade ricotta cheese. You will need two half gallons of organic whole milk and a pint of heavy cream to make this ricotta. Since you will
- [Quatre glaces au lait or Four Milk Ice Cream](https://bretstable.com/general-blog/quatre-glaces-au-lait-or-four-milk-ice-cream/) - Craving ice cream but you don't have enough cream and milk? Tucked in your fridge though is crème fraîche and buttermilk from other recipes? Mix the four "milks" together, add some lemon zest and a bit of honey to make something new and delicious. Zest from one lemon, preferably organic 1 cup whole milk 1
- [Smoked Duck Rillettes](https://bretstable.com/general-blog/smoked-duck-rillettes/) - Makes Twelve - 3 ounce ramekins 2 1/2 pounds duck tenderloins, tendons removed 1 1/2 cups duck fat, divided 1 teaspoon finely chopped fresh thyme 2 teaspoons herbes de Provence 6 cloves of garlic, peeled and crushed 1 1/2 cups chopped shallots 2 teaspoons kosher salt or to taste 1 teaspoons freshly ground black pepper
- [Chocolate Buttermilk Ice Cream](https://bretstable.com/general-blog/chocolate-buttermilk-ice-cream/) - 2 cups heavy cream 1/2 cup granulated sugar 1/4 cup wild flower honey 6 large egg yolks Pinch Kosher salt 1 cup buttermilk, room temperature 6 oz bittersweet chocolate, finely chopped 1/2 cup crème fraîche Have ready a bowl of ice water along with a sieve placed over a medium heat-proof bowl. In a medium
- [Gâlette des Rois](https://bretstable.com/general-blog/galette-des-rois/) - I have yet to be in France in early January. That’s the time you see these delicious gallettes topped with a gold paper crown in the windows of patisseries. They are generally served on Twelfth Night. But no one would complain if you served one a week or so after to continue celebrating the New
- [Winter Salad with Oranges and Endive](https://bretstable.com/general-blog/winter-salad-with-oranges-and-endive/) - This is the perfect time of year to enjoy citrus of all varieties. Oranges are what I crave the most, well those and grapefruit. Maybe it's because I grew up in the south and we could pick them off the trees in our yard. Oranges combined with the bitterness of endive and the peppery bite
- [Strawberry-Rhubarb Pâte de Fruit](https://bretstable.com/general-blog/strawberry-rhubarb-pate-de-fruit/) - I was first introduced to these delightful gems many years ago in a Paris confiserie. Then a while back I tested a couple of recipes from my friend Zoë. It's been 10 years since I've made a batch and I thought it was high time to make them again since the rhubarb in my yard
- [Homemade Bagels](https://bretstable.com/general-blog/homemade-bagels/) - I'm among the ranks of bagel lovers that lament over the difficulty of finding one that is chewy on the outside yet has a soft, substantial crumb. Therefore, on a recent trip to a friend's cabin I lugged Chef Peter Reinhart's book The Bread Baker's Apprentice with me to see if I could master them myself.Between
- [Stroopwafels](https://bretstable.com/general-blog/stroopwafels/) - This classic Dutch snack is two thin dough waffles filled with decadent caramel. One is often served on top of a mug of steaming, hot coffee. For the dough: 1/4 cup (2.25 oz / 65 ml) warm milk (or water) 2 1/4 cups (10.50 oz / 300g) unbleached all-purpose flour 4 1/2 tablespoons (2.25 oz
- [Roasted Persimmion - Rosemary Ice Cream](https://bretstable.com/general-blog/roasted-persimmion-rosemary-ice-cream/) - Since we are in the throes of persimmon season what better why to use this delicious yet fleeting autumn fruit than in ice cream. If rosemary is not to your liking by all means omit it, then you'll have roasted persimmon ice cream. 1 1/2 pounds fuju persimmons, about 7 - 8 medium 1 tablespoon
- [Halibut with Orzo](https://bretstable.com/recipes/halibut-with-orzo/) - Serves 4 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced 1 carrot, diced 2 garlic cloves, minced 2 celery ribs, diced 1 teaspoon Fennel seeds, lightly crushed 14.5 oz canned crushed tomatoes 1 ¾ cups water 1 cup orzo, uncooked 12 medium olives, pitted, halved 1 tablespoon capers, rinsed and drained Kosher salt
- [Layer Spice Cake](https://bretstable.com/recipes/layer-spice-cake/) - This cake is perfect way to end an autumn or winter meal. It's flavor is bold with the spices of ginger bread and adding a bit of crème fraîche in the frosting takes the edge of the sweetness. It would easily serve 8, if not 12 or more as it is rich. Butter for pans
- [Thai Fish and Pumpkin Soup](https://bretstable.com/general-blog/thai-fish-and-pumpkin-soup/) - When one is gifted with a lot of winter squash one gets creative with different ways to enjoyt it. The recipe below is only one of many ways. Serves 4 1 tablespoon sunflower or canola oil 3 tablespoons Thai red curry paste 1 teaspoon grated fresh ginger, optional 2 cups light coconut milk 3 cups
- [Persimmon, Pancetta, and Arugula Pasta](https://bretstable.com/recipes/persimmon-pancetta-and-arugula-pasta/) - I often run across pasta recipes that include the addition of roasted winter squash. Recently, I was gifted with an abundance of Fuyu persimmons. I thought, since they are still firm, why not roast some and toss them into some rigatoni. What you don't want to do is roast firm Hachiya (acorn shaped) ones. They
- [Shrimp and Autumn Squash Salad](https://bretstable.com/general-blog/shrimp-and-autumn-squash-salad/) - 1 small butternut squash or other winter squash 1/3 cup extra virgin olive oil, divided Kosher salt to taste Freshly ground black pepper 1/2 lb. orzo 2 tablespoons fresh lemon juice (about 1 lemon) 2 teaspoons Dijon mustard 1 anchovy fillet, mince Fresh Thyme, minced - optional Red Pepper Flakes - optional 1 medium shallot,
- [Steamed Persimmon Pudding](https://bretstable.com/general-blog/steamed-persimmon-pudding/) - Growing up we had an Hachiya variety persimmon tree right outside the house. This is the variety that must be fully ripe, i.e. quite soft actually before it is edible. Otherwise, it's very astringent; like eating an uncured olive. Because of their texture growing up we usually just ate them over the sink. About fifteen
- [Gnocchi Parisienne](https://bretstable.com/general-blog/gnocchi-parisienne/) - I was introduced to these light as air dumplings, not in a French restaurant but in one that specializes in the cuisine of the Mediterranean and Middle East. I was hooked on the first bite and had to come home and start researching and testing various recipes to make them. This recipe is an adaption
- [Cream of Celery-Apple Soup](https://bretstable.com/general-blog/cream-of-celery-apple-soup/) - For a second year I plopped, well planted really, six celery seedlings in my backyard in the spring. Celery is so easy to grow and the delicous taste is like nothing you will find in a grocery store. If you have a sunny spot in your yard, pick youself up a few seedlings and give
- [Honey-Rosemary Sablés (Cookies)](https://bretstable.com/general-blog/honey-rosemary-sables-cookies/) - Oftentimes in the windows of French pâtisseries the sablés are as big as your palm. They are definitely big enough to share, or not! For this recipe I've made them quite a bit smaller. You can always enjoy a second one without any guilt. This sablé is not that sweet either. It also has a
- [Fresh Fig Galette](https://bretstable.com/general-blog/fresh-fig-galette/) - The time to let fruit shine is when it's in season. In this case figs are abundant at a market outside of Paris in September. So when I was invited to cook dinner for friends it was a no brainer to make something with figs.I made a galette as I didn't know if I would
- [Rosemary-Vanilla Bean Cookies](https://bretstable.com/recipes/rosemary-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
- [Simca’s Pâte Sublime or Sweet Pastry Dough](https://bretstable.com/general-blog/simcas-pate-sublime-or-sweet-pastry-dough/) - This "Sweet Pastry Dough with Cream" recipe is a variation of one that I learned to make at La Pitchoune. La Pitchoune was Julia and Paul Child's home in the south of France. Their neighbors were the Beck family as in Simca (Simone) Beck who was one of the co-authors of Mastering the Art of
- [Basil Ice Cream](https://bretstable.com/general-blog/basil-ice-cream/) - It been close to 10 years since I've made this ice cream flavor. Since I have an abundance of basil growing in my garden, I thought it was hightime I made it again.Some recipes call for puréeing the milk mixture or chopping the basil. I found this to be a needless step if I just
- [Fresh Corn Ice Cream with Blackberry Swirl](https://bretstable.com/general-blog/fresh-corn-ice-cream-with-blackberry-swirl/) - It's prime corn season! So when you're tired of munching it off the cob but not ready for soup, you can make some ice cream. This recipe might be a bit more involved then say making a vanilla bean version. But it's totally optional to coursely chop the corn kernals in a food processor. It
- [Panzanella Salad](https://bretstable.com/general-blog/panzanella-salad/) - If I were to make this salad the classic way, I would leave well enough alone and include only Italian bread and garden-fresh tomatoes tossed in a vinaigrette. The bread would be a hearty, artisan variety with a crunchy crust like a ciabatta, boule or even a baguette. As well, with the classic version the
- [Classic Popovers](https://bretstable.com/general-blog/classic-popovers/) - To achieve the lightest, fluffiest popovers, the eggs and milk should at least be room temperature. Some recipes call for some of the milk or even cream to be heated to about 100 degree F and whisked in at the last minute. I didn't heat the milk but I did let the batter rest for
- [Rhubarb-Honey (or any fruit) Crumble](https://bretstable.com/general-blog/rhubarb-honey-or-any-fruit-crumble/) - As we are nearing the end of rhubarb season I thought I was through with recipes that included this vegetable that acts like a fruit. Well that and I'm kind of "rhubarbed-out." But I was visiting a friend who had rhubarb to pick before it was too late. He also happens to be a beekeeper
- [Salade Niçoise](https://bretstable.com/general-blog/salad-nicoise/) - This is a salad that I have enjoyed repeatedly during my travels in Provence. It is the epitome of summer in the south of France when the herbs from the garden or market are abundant. The potatoes, lettuces and green beans (haricots verts) are tender and the tomatoes are juicy and ripe having been
- [Rhubarb Butter Cake or Gâteau Breton à la Rhubarbe](https://bretstable.com/general-blog/rhubarb-butter-cake-or-gateau-breton-a-la-rhubarbe/) - Brittany is known for its butter so it's no wonder that there's a cake which includes a lot of it. The original recipe had an apricot filling, but since I have an abundance of rhubarb, I used it for the filling instead. Rhubarb Filling: 1 lb rhubarb, washed and cut into 1/4-inch dice 3/4 cup
- [Apricot Frangipane Tart](https://bretstable.com/general-blog/apricot-frangipane-tart/) - Frangipane is a versatile almond/butter filling that can be used as the base for any number of fruit tarts. In this recipe I've poached apricots and nestled them in the filling prior baking off. Plums, peaches, strawberries, or rhubarb could also be switched out for the apricots. The tartness of the apricots paired with the
- [Poached Salmon Ballotine](https://bretstable.com/general-blog/poached-salmon-ballotine/) - 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 glass
- [Spiced Rhubarb-Sour Cherry Chutney](https://bretstable.com/general-blog/spiced-rhubarb-sour-cherry-chutney/) - 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
- [Loup Avec Croute d’olive or Seabass with Black Olive Crust](https://bretstable.com/general-blog/loup-avec-croute-dolive-or-seabass-with-black-olive-crust/) - 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.
- [Rhubarb Salsa](https://bretstable.com/general-blog/rhubarb-salsa/) - 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
- [Rhubarb Pickles](https://bretstable.com/general-blog/rhubarb-pickles/) - 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
- [Pâte à Choux or Choux Pastry](https://bretstable.com/general-blog/pate-a-choux-or-choux-pastry/) - 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
- [Pork Bolognese](https://bretstable.com/general-blog/pork-bolognese/) - 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 - 28
- [Béchamel Sauce](https://bretstable.com/general-blog/bechamel-sauce/) - 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
- [Tarte Flambée (Flammekueche)](https://bretstable.com/general-blog/flammekueche-tarte-flambee/) - 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
- [Ricotta Dumplings (Quenelles)](https://bretstable.com/general-blog/ricotta-dumplings-quenelles/) - 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.
- [Garlic Aïoli](https://bretstable.com/general-blog/garlic-aioli/) - 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
- [Baking Powder Biscuits](https://bretstable.com/general-blog/baking-powder-biscuits/) - 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
- [Gyu Donburi (Sweet Simmered Beef and Onion Over Rice)](https://bretstable.com/general-blog/gyu-donburi-sweet-simmered-beef-and-onion-over-rice/) - 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
- [Herbes de Provence Crackers](https://bretstable.com/general-blog/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
- [Praline Lyonnaise Shortbread](https://bretstable.com/general-blog/praline-lyonnaise-shortbread/) - On a recent trip to Lyon I fell for its regions’ specialty; Praline Lyonnaise. As usual, I thought why purchase something that I can learn to make plus I didn’t want to lug it home. Once home I got to work perfecting this beautiful pink almond confection. Consequently, I made multiple test batches. Praline Lyonnaise
- [Coq au Vin with a Twist](https://bretstable.com/general-blog/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
- [Homemade Mascarpone](https://bretstable.com/general-blog/homemade-mascarpone/) - The beauty of making food from scratch is that you know exactly what's in it. And, you have a better chance of knowing from where the raw ingredients are sourced. You are able to seek out local producers, for example, of eggs, vegetables, fruit, sources of protein, and dairy products. This is exactly the reason
- [Mascarpone Ice Cream](https://bretstable.com/general-blog/mascarpone-ice-cream/) - There's a lot of ice cream recipes floating around the inter-webs. I found however, that evenly splitting the cream to milk ratio gives a delicate mouth feel because the mascarpone in this reicpe has such a high fat content, especially if made from scratch with the recipe that's here.There's always the option too, of using
- [Tarte Normande or Apple Custard Tart](https://bretstable.com/general-blog/tarte-normande-or-apple-custard-tart/) - We are in the midst of apple season and though I often make apple galettes and apple tarts, I wanted to kick it up a notch.Instead of rolling out the dough I wanted to try my hand at a press-in dough. I started by tweaking the amount of butter and flour. I was aiming for
- [Toasted Almond Gelato](https://bretstable.com/general-blog/toasted-almond-gelato/) - What's the difference between gelato and ice cream? Gelato tends to be smoother and silkier. It contains more milk than cream, if any, and doesn't contain egg yolks. It's also creamier and more dense as the dasher spins at a slower speed, thus creating less air. I've read that if you have the patience you should
- [No-churn Toasted Coconut Ice Cream](https://bretstable.com/general-blog/no-churn-toasted-coconut-ice-cream/) - I love coconut in any form and was craving toasted coconut ice cream. I think it was because I chose the salted caramel ice cream at the local ice cream shoppe recently instead of the coconut. I also wanted to avoid using coconut extract; even if it was pure. I went about toasting unsweetend coconut
- [Chocolate Cookie Ice Cream Sandwich](https://bretstable.com/general-blog/chocolate-cookie-ice-cream-sandwich/) - The cake-like chocolate cookie for this ice cream sandwich was inspired by a recipe from Cook's Illustrated, except I didn't want to use the canned chocolate syrup they suggested so I manipulated the recipe to prevent that need. Also, baking one time their recipe didn't produce a thick enough cookie for my taste. The next
- [Chocolate Banana Bread](https://bretstable.com/general-blog/chocolate-banana-bread/) - This time of year I pretend that I'll eat bananas fast enough but it rarely happens. When they are past their "add to yogurt prime", I end up freezing them for banana bread or banana crème brûlée.Previous banana bread recipes I've made called for about a cup of mashed bananas. This time I had more
- [Ricotta Cheesecake with Toasted Almond Praline](https://bretstable.com/general-blog/ricotta-cheesecake-with-toasted-almond-praline/) - I've been researching various techniques and making a lot of ricotta. Consequently, I have copious amounts of this delightful cheese. Big brother knows too, for what you are searching which is why this recipe from epicurious.com showed up in my In-Box. Their ingredient list was scaled by volume as well as using the metric system. It
- [Chocolate Ricotta Cake](https://bretstable.com/general-blog/chocolate-ricotta-cake/) - A yogurt cake recipe from Susan Herrmann-Loomis popped up on one of my feeds recently. At quick glance I had all of the ingredients on hand except the yogurt. I did however have homemade ricotta from another recipe. I got to wondering if I could substitute the yogurt for the ricotta with everything else being
- [Crème brûlée à la vanille](https://bretstable.com/general-blog/creme-brulee-a-la-vanille/) - Crème brûlée which translates to "burnt cream" is one of the easiest desserts in the world to make. The only trick is knowing how long to cook the custard. Not cooked enough and the custard will remain runny. Cooked too long and the custard will be rubbery instead of silky smooth. It's easy to test
- [Ricotta Cheesecake](https://bretstable.com/general-blog/ricotta-cheesecake-2/) - This recipe is inspired by one from Martha Stewart. What I enjoy about it is the fact that is not your typical cheesecake. It's a breeze to make, not cloyingly sweet nor does it require the making of a crust. Best of all if you are going to make a batch of ricotta or have
- [Bourbon-Pecan Tart](https://bretstable.com/general-blog/bourbon-pecan-tart/) - One 10-inch Tart 12 - 16 servings 1 - tart dough* 3 large eggs, preferably organic and at room temperature 1/2 cup (packed) (3 ½ oz/ 100 g) golden brown sugar 3/4 cup (6 oz) pure maple syrup 3 tablespoons (1 ½ oz) unsalted butter, melted and cooled 2 tablespoons Irish Whiskey or Bourbon 1
- [Zaletti](https://bretstable.com/general-blog/zaletti/) - I was in the middle of testing this recipe when I remembered that my friend David was in Italy. I texted him immediately with the mission of locating and taste testing as many varieties of Zaletti as he could find. He discovered that this is a very elusive cookie. It's truly regional. Folks in Rome
- [Individual Tarte Tartines](https://bretstable.com/general-blog/individual-tarte-tartines/) - This recipe is so easy and the best part is that it can be made ahead of time. Actually it should be made at least a day ahead and frozen or can be frozen up to 3 days. It's not too sweet and you don't have to flip an entire tart tartin over onto a platter
- [Perfect Sugar Cookies](https://bretstable.com/general-blog/perfect-sugar-cookies/) - This recipe makes the perfect sugar cookie and by perfect I mean the dough doesn't slide outside its edges when baked. After they cool they're an excellent canvas for decorating with royal icing. If you decide to forgo the decorating pastry bag they are equally delicious and still melt in your mouth. 2 cups (9 oz
- [Butter Cookie  or Sablé Breton](https://bretstable.com/general-blog/butter-cookie-or-sable-breton/) - Salted butter (le buerre salé) is the name of the game when baking this popular French cookie. They hail from Brittany (“Bretagne” in French), a region where butter reins supreme. And, sablé translates to sand as they have a crispy, melt in your mouth texture. Getting the cookies to the exact same size is easy.
- [Salted Cultured Butter](https://bretstable.com/general-blog/salted-cultured-butter/) - I make crème fraîche a lot because it's delicous as a dollop and as an ingredient. Serve it next to a slice of fruit tart, Gateau Basque, chocolate dessert, or add it to the filling of this Pumpkin Tart. I even include it as part of an ice cream base. You get the idea just how much I enjoy
- [Fresh Blueberry Tart with Almond Pastry Crust](https://bretstable.com/general-blog/fresh-blueberry-tart-with-almond-pastry-crust/) - When I was young the last thing I wanted to do was pick blueberries. Yet in late spring, for more years than not, I headed out to the berry patch with my grandmother. Other times, we'd go off in the woods hunting for wild ones. I knew we weren't finished when the picking was over
- [Basil Pesto with Walnuts or Pecans](https://bretstable.com/general-blog/basil-walnut-pesto/) - I had copious amounts of basil and Italian parsley in my garden this evening. In past years I've waited too long and the basil would be blooming before I had a chance to harvest it. This time I was able to pick it while it was still tender and bright green. By cutting it back
- [Tomato and Caramelized Onion Jam](https://bretstable.com/general-blog/tomato-and-caramelized-onion-jam/) - It's amazing how six tomatoes plants can be so prolific. There's only so many BLTs a person can eat and I had already made tomato paste and sauce. I still had plenty of romas to make two batches of this jam. It's a little sweet, slightly tart and with just enough heat to give it
- [Sour Cream Pound Cake](https://bretstable.com/general-blog/sour-cream-pound-cake/) - There's still enough time to make this cake for tomorrow's Memorial Day cook-out. It's a variation of one that my grandmother would often bake when she knew we would be visiting. She would make it in a bundt pan. I can still remember the aroma as we scampered into their home in Jacksonville, Florida.There is
- [Cardamon Shortcakes with Strawberry-Rhubarb Compote and Maple Cream](https://bretstable.com/general-blog/cardamon-shortcakes-with-strawberry-rhubarb-compote-and-maple-cream/) - Cardamom paired with strawberries and rhubarb is a classic combination. Though if the taste of cardamom isn't for you, freshly ground black pepper, or a bit of freshly minced thyme or rosemary in the shortcake would also be great flavor combinations. I am fortunate that rhubarb grows like a weed where I live. It's usually
- [Black Walnut and Coconut Banana Bread](https://bretstable.com/general-blog/black-walnut-and-coconut-banana-bread/) - This may be the best banana bread I've yet to bake. But that doesn't mean I'm going to stop testing other variations. It's not too dense and has a nice crumb but it's not crumbly like some banana breads. I'm also a huge fan of coconut and nuts in general. I'd gladly add walnuts or
- [Chicken Liver Paté with Port Gelée](https://bretstable.com/general-blog/chicken-liver-pate-with-port-gelee/) - I so enjoy paté. Any variation is just dandy with me; whether it's duck liver (paté de foie de canard), mushroom (pâté de champignons), or this chicken liver with port jello (pâté de foie de poulet au porto gelée). It's easy to make. However, I found that using a blender makes for a much smoother
- [Granola Bars](https://bretstable.com/general-blog/granola-bars/) - Recently I was lucky to be gifted with a couple of little packages of saffron from a good friend of mine. With such a treasure in hand, I invited some friends for an all-Indian dinner. We gathered at Bret's Table and prepared the meal cooking from Suvir Saran's book, Indian Home Cooking while sipping Saffron-Cardamom
- [Buttermilk Panna Cotta with Mango Compote](https://bretstable.com/showcase-minnesota/buttermilk-panna-cotta-with-mango-compote/) - My cooking segment aired on Showcase Minnesota on Monday, April 20, 2009.
- [Showcase Minnesota](https://bretstable.com/showcase-minnesota/showcase-minnesota/) - I'll be demonstrating how to make a Buttermilk Panna Cotta on Showcase Minnesota. The spot will be sometime between 10:00a - 11:00a, Monday, April 20 on KARE 11. This recipe is a variation of the dessert I will be serving at my upcoming Sake Class in May at Bret's Table. In case you missed the
- [Saturday Morning Breakfast Crêpes](https://bretstable.com/recipes/crepes-with-sauteed-bananas/) - Oh my, it was the end of November when I last blogged about what's been happening here at Bret's Table. Wow! Where does the time go and what have I been doing all this time? Oh right, I launched a new website. YAY! Then there was my 50th Birthday, which was a 4 day celebration. What
- [Quick Puff Pastry](https://bretstable.com/general-blog/quick-puff-pastry/) - Here's my earlier recipe for Classic Puff Pastry. Every baker at some point in their life should master this recipe. Trust me, contrary to popular belief, it's not difficult. It just takes patience, meaning you need to give the dough time to rest in the refrigerator. While it's resting you can too, or go about
- [Pork Rillettes](https://bretstable.com/general-blog/pork-rillettes/) - A Rillette is a rustic spread made from meat (generally pork, poultry, or fish) that's been cooked in the method of confit; meaning cooked in some kind of fat. It could be its own, another animal fat, olive oil, or butter. I've made duck, salmon, and tuna rillettes, but not pork until now. In this
- [Butter Cookies](https://bretstable.com/recipes/butter-cookies/) - This is a recipe that I demonstrated at the Minnesota State Fair years ago. Use the best organic unsalted butter you can get your hands on because after all, it's a butter cookie. Recipe from The French Cookie Book by Bruce Healy with Paul Bugat. 135 g or ½ cup, plus 1 ½ tablespoons, unsalted
- [Navette Cookies from Marseille](https://bretstable.com/general-blog/navette-cookies-from-marseille/) - When I turned the page of Jamie's new book Orange Appeal and saw this recipe I was immediately transported back to Cannes (which is not far from Marseille). There's a shop in the old city where these little "boats" are stacked on a table from my waist to my head (okay, maybe not as tall
- [Apple and Sour Cherry Pie](https://bretstable.com/general-blog/apple-and-sour-cherry-pie/) - I'm never one to settle for one dimensional tastes and pie filling is no exception. In this recipe I used a variety to apples. Seek out apples in your part of the country that are considered cooking or pie apples. Here in the Midwest, braeburns fill that bill. To those I added a couple of
- [Culinary Tour with Bret's Table, Spring 2017](https://bretstable.com/general-blog/culinary-tour-with-brets-table-spring-2017/) - It's early spring in Provence. I drive past the Super U and around the roundabout with the Édith Piaf sign. Just ahead I whiz past the home where Paul and Julia Child lived. They were neighbors of Simone (Simca) Beck and her second husband Jean. I recognize the horse stables and the golf course. I
- [Asparagus Vichyssoise](https://bretstable.com/general-blog/asparagus-vichyssoise/) - It's a sure sign of spring when asparagus begins showing up in the market stateside as well as in France. During a recent culinary tour, I discovered that in France, green asparagus is seen as exotic and the white as ordinary. It makes me wonder how the French are growing the lily white variety that
- [Vichy What?](https://bretstable.com/general-blog/vichy-what/) - With the farmer's market in full swing, the asparagus is lined up like sentries ready to descend on the new potatoes and the geraniums that seem to be proliferating as every week passes. They are perfect (the asparagus I mean) tossed with a little olive oil, salt and pepper and thrown on the grill. It
- [Saffron - Orange Semolina Cake with Blood Oranges](https://bretstable.com/general-blog/saffron-orange-semolina-cake-with-blood-oranges/) - A friend and colleague brought a variation of this cake to work one morning. It didn't take long to devour it. I then immediately started pondering how I could improve not only the taste but write a method that is easier to follow. (Let me know if I accomplished either.) This version is a compilation
- [Chestnut Crème Brûlée](https://bretstable.com/general-blog/chestnut-creme-brulee/) - When the chill in the air arrives in Paris, street vendors seem to pop up on every corner roasting chestnuts. Sitting on a park bench is the perfect place to peel off their warm outer shell and enjoy their earthy, smoky flavor while watching the world go by. I was pondering what flavors invoke the
- [Fig and Sour Cherry Tart with Hazelnut Crust](https://bretstable.com/general-blog/fig-and-sour-cherry-tart-with-hazelnut-crust/) - This recipe was inspired by one that started with a pistachio crust. However, I didn't have pistachios but did have hazelnuts in the freezer. And this time, as luck would have it, the hazelnuts were already blanched. All of a sudden this tart became reminiscent of a Linzer Torte. When I tasted the fig filling,
- [Spicy Cukes](https://bretstable.com/general-blog/spicy-cukes/) - A friend of mine introduced me a Japanese restaurant last week on Eat Street (Minneapolis) called KungFu Noodle. They served a pile of these cucumbers as a starter on a lovely black lacquered tray. Lucky for me, my dinner companion knew exactly how they were made. It doesn't get much easier to recreate them. These
- [Chocolate Gâteau](https://bretstable.com/general-blog/chocolate-gateau/) - I often get "ribbed" when testing a new recipe as I can never leave it well alone and just follow the directions as written. This time around, against my better judgement, I decided to follow it as presented. It was a disaster. I baked the cake for triple the suggested time and it was still
- [Spring Pea Soup Shooters](https://bretstable.com/general-blog/spring-pea-soup-shooters/) - When I tell friends that I rarely make a recipe more than once, I'm not kidding. The last time I made this delightful taste of spring was in 2008. I thought it was time to make it again. At a party, it's fun served cold in shot glasses with a little crème fraîche floating on top.
- [Squid Ink Pasta](https://bretstable.com/general-blog/squid-ink-pasta/) - I used to mix pasta dough on the countertop. Then one day I asked myself, why not make it in a bowl? It would contain all of the ingredients - you know so that there wouldn't be flour everywhere! I've been making this dough in a stainless steel bowl ever since. This recipe is inspired
- [Squid Ink Pasta with Uni (Sea Urchin) Butter](https://bretstable.com/general-blog/squid-ink-pasta-with-uni-sea-urchin-butter/) - The inspiration for this dish was a fantastic dinner that I enjoyed at Bar La Grassa more than a year ago. Since that amazing evening I have made squid ink pasta many times, but pinned for the opportunity to toss it with an uni butter. Oftentimes, maki sushi is topped with uni. Let's just say
- [Champagne poached peaches](https://bretstable.com/general-blog/champagne-poached-peaches/) - Every recipe that I have come across reads to blanch the peaches in boiling water until the skin begins to pull away. Then plunge into ice water, peel and then add to the poaching liquid. I thought, why not just skip the blanching part and cook the peaches in the poaching liquid until you are
- [Ice Cream with the Flavors of Provence](https://bretstable.com/general-blog/ice-cream-with-the-flavors-of-provence/) - I enjoyed a black olive ice cream with a black olive caramel recently at HeyDay in Minneapolis. Of course, this got me to thinking about olives, which then led to my day dreaming about Provence. I then remembered the saying, "what grows together, goes together." Given that adage, and the fact that olives, lemons, rosemary,
- [Chocolate-Mascarpone Buttercream Frosting](https://bretstable.com/general-blog/chocolate-mascarpone-buttercream-frosting/) - In theory large egg yolks should be the same size and weight, but in reality they are not. Therefore, I would encourage you to purchase a kitchen scale to weigh not just the yolks in this recipe but to weigh all of your ingredients baking ingredients. Also, I learned a trick from Rose Levy Barenbaum.
- [Whoopie Pies](https://bretstable.com/recipes/whoopie-pies/) - We are all jumping on the “back-to-basics” bandwagon, which seems to be a good direction to be heading. So when I saw this recipe in the New York Times, it had my name on it. The story goes that when kids discovered this chocolate treat in their lunch boxes, they would yell in delight, “whoopie”.
- [Chocolate Tart with Orange Cookie Crust](https://bretstable.com/general-blog/chocolate-tart-with-orange-cookie-crust/) - I had two packages of Swedish orange cookies in my pantry long enough to be weary of staring at them. Knowing that chocolate and orange make a classic pairing, I gambled that a chocolate tart with an orange cookie crust would be a winner. Butter is a key ingredient in this crust and since I
- [Gâteau Basque](https://bretstable.com/general-blog/gateau-basque/) - There are many variations of this cake from the Basque region of France. My version was originally created for PastureLand and I hope that it will still be published on their site. However, this great company is in jeopardy of closing its doors, which will be a huge loss for all of us that enjoy
- [Caramelized Onion and Gruyère Quiche](https://bretstable.com/general-blog/caramelized-onion-and-gruyere-quiche/) - I was recently in Paris scouting out places to take students on a culinary tour to the City of Lights (stay tuned). During the trip I wanted something a little more substantial than just a pain au chocolat for my le petit déjeuner. Okay, so I had a pain au chocolat and a slice of
- [Scottish Shortbread, variation](https://bretstable.com/general-blog/scottish-shortbread-variation/) - I posted a recipe for Scottish shortbread around the Holidays back in 2012. Since then I've been reading recipes that include rice flour so I thought I'd see if it makes any difference even though I couldn't find any reason why. I called my friend Shirley Corriher to ask what the deal was for such
- [Scottish Shortbread](https://bretstable.com/general-blog/scottish-shortbread/) - The year ‘2007’ is the date carved on the back of my shortbread mold. As the holidays roll around again and I take it from its designated place in the pantry to bake another batch, I'm reminded of my friend Michelle who introduced me to the recipe and the technique for baking it. As I
- [Roasted White Chocolate and Sour Cherry Blondie on Rosemary Shortbread](https://bretstable.com/general-blog/roasted-white-chocolate-and-sour-cherry-blondie-on-rosemary-shortbread/) - All this craziness started because I read David Lebovitz's blog about roasting white chocolate. Of course, I had been storing 11 pounds of the premium coverture for too many months and had yet to bake with it. When I saw David's post, I thought why not roast it all and maybe it would give me
- [Roasted Pecan Maple Ice cream](https://bretstable.com/general-blog/roasted-pecan-maple-ice-cream/) - Ice cream bases (aka crème anglaise) that I've run across use anywhere from 2 to 5 to 8 large egg yolks. Since I'm a fan of anything that Shirley Corriher suggests I decided to follow her recipe in CookWise. It calls for 8 large yolks. Her book is such a wealth of information with another
- [Crème Fraîche-Vanilla Bean Ice Cream](https://bretstable.com/recipes/creme-fraiche-vanilla-bean-ice-cream/) - I made a pint of crème fraîche the other day to serve with a rhubarb tart. The tart made it to a friend's dinner party however, I left the crème fraîche in the fridge. I thought, what the heck I'm I going to do with all this deliciousness because of course the tart was long
- [Rhubarb Frangipane Tart](https://bretstable.com/general-blog/rhubarb-frangipane-tart/) - Rhubarb was still available at the Farmer's Market last week. Actually, it's still available in my garden. I've tested this recipe four times and since practice makes perfect, it's time I got this recipe posted before the season is over for another year. Tart Dough, Pâte Sucrée 1 large egg yolk 4 tablespoons heavy cream,
- [Tarte citron et de fromage blanc (Lemon and fresh cheese Tart)](https://bretstable.com/general-blog/tarte-citron-et-de-fromage-blanc-lemon-and-fresh-cheese-tart/) - Besides a sauce pan, colander, cheesecloth, spatula, and tart pan, you know the usual; there are what some would consider "specialty" equipment items that are needed for this recipe. One is a calibrated thermometer and the other is a kitchen scale - one that can weigh in ounces and grams. My theory is to always
- [Goat or Cow's Milk, Caramel Chocolate Truffles](https://bretstable.com/general-blog/goat-or-cows-milk-caramel-chocolate-truffles/) - For the first batch of these decedent chocolates, I made them with Kalona SuperNatural cream and butter. But then, I came across a can of goat's milk and butter from my caramel-making. Finding these these ingredients inspired me to delve into another experiment. I figured if Goat's Milk Caramels are delicious why not truffles as
- [Poires en Croute or Pears Wrapped in Puff Pastry](https://bretstable.com/general-blog/poires-en-croute-or-pears-wrapped-in-puff-pastry/) - I was recently introduced to a cooking show called, The Great British Bake Off, which is currently airing on the BBC. During the episode that I happened to watch the contestant challenge was to make poached pears wrapped in puff pastry. Granted they made a blitz or quick puff, but they only had 3 hours
- [Classic Puff Pastry](https://bretstable.com/general-blog/classic-puff-pastry/) - Don’t be dissuaded by anyone who tells you that it’s difficult to make puff pastry. It takes basically two things - time: most of which is the dough chilling in the fridge and patience: the process cannot be rushed. Here's the reason for not rushing it. The butter needs to remain cold to stay within
- [Brothy Poached Chicken with Mushrooms and Fresh Chile](https://bretstable.com/general-blog/brothy-poached-chicken-with-mushrooms-and-fresh-chile/) - My reading (0r lack thereof) of the numerous cooking magazines I get every month is backing up. I could cancel every subscription and still have plenty to read for a good two years (don't tell Cooks Illustrated, Saveur, Food & Wine, and Bon Appétit and those are just the major ones). Therefore, one of my
- [Chocolate Shortbread Cookie](https://bretstable.com/general-blog/chocolate-shortbread-cookie/) - I tested this recipe first, using a food processor to mix the dough. I found however, that it created too much air, allowing the cookies to puff up when cooked, but then deflate when cooled. I guess the divot that was created could be filled with caramel sauce or ganache, which wouldn't be a bad
- [Marcona Almond Biscotti](https://bretstable.com/general-blog/marcona-almond-biscotti/) - I like adding herbs to many different kinds of desserts. Of course, it was only after I had made a batch of these biscotti, that I thought adding a few chopped sprigs would give them a delicious overtone with a hint of savoriness. Next time, I might add about 1 1/2 teaspoons or so of
- [Dinner at Il Vesco Vino - Bar Napoletano, Saint Paul MN](https://bretstable.com/restaurant-review/dinner-at-il-vesco-vino-bar-napoletano-saint-paul-mn/) - Another lovely evening was spent at Il Vesco Vino – Bar Napoletano in Saint Paul, MN. It was the third visit to this Victorian Mansion, which about a year ago was transformed from a French to an Italian restaurant. According to our top notch server, Il Vesco Vino means “bishop’s wine”, which is apropos since
- [Artisan Bread in Five Minutes a Day](https://bretstable.com/cookbook-review/baking-bread-with-zoe-and-jeff/) - Bret’s Table had an amazing day baking bread with Zoë François and Jeff Hertzberg, authors of, “Artisan Bread in Five Minutes a Day” published by St. Martin’s Press. Jeff, a physician and Zoë a pastry chef, (and graduate of the Culinary Institute of America, Hyde Park, NY) struck up a conversation one day as their
- [Recent Restaurants Worth Noting](https://bretstable.com/restaurant-review/recent-restaurants-worth-noting/) - Saffron Restaurant, 123 North 3rd Street, Minneapolis MN A lemony hummus with warm bread started our small plates menu. Following are some of the mezze plates we enjoyed: Bulgarian feta ($4.50) marinated with fresh oregano, peppercorns and olive oil. The cheese was crumbly on the plate and had a nice bite on the tongue. Pickled
- [Pan-Roasted Harissa Vinaigrette](https://bretstable.com/recipes/basics/mid-winter-appetizers/) - I recently taught a cooking class called Mid-Winter Appetizers at Cooks of Crocus Hill. It was an ambitious menu including a riff on a French Laundry hors d’voure called English Cucumber Cappellini with Pickled Oyster topped with Sterling Cavier and fresh Dill. Another recipe was a Grilled Sardine on a bed of Roasted Beets with
- [Blackbird Revisited](https://bretstable.com/restaurant-review/blackbird-revisited/) - My dinner companion, David, and I tried to get into Heidi’s, Stewart Woodman’s new bistro named after his wife this past Saturday. Of course without a reservation it was an hour wait. Since Blackbird, co-owned by Chris Stevens and Gail Mollner, is right next door, at 50th and Bryant, I thought to myself, “I really
- [We Tackled the French Laundry](https://bretstable.com/cooking-classes/we-tackled-the-french-laundry/) - I was fortunate enough to teach a class full of eager and interested students at Cooks of Crocus Hill recently. The topic being ‘Tackling the French Laundry” based on Thomas Keller’s cookbook titled The French Laundry Cookbook. A couple of students have had the great fortune of eating at his fine establishment in Napa Valley
- [Bret's Table Welcomed Suvir Saran and Zoë François](https://bretstable.com/cooking-classes/brets-table-welcomed-suvir-saran-and-zoe-francois/) - Six wonderful and gracious students spent a delightful evening recently with Suvir Saran and Zoë François at Bret’s Table. A lively conversation ensued including the topic of food, but of course in true Mr. Saran form we also covered fashion and politics to name a few. Luckily at Bret’s Table we are not confined to
- [Chocolate Techniques](https://bretstable.com/cooking-classes/chocolate-techniques/) - There are not many activities more fulfilling than spending three hours with an extraordinary Chocolatier and six eager students on a Saturday afternoon learning the secrets of crafting artisan chocolates. That’s exactly what we did again recently with Brian McElrath owner of B.T. McElrath Chocolatier. In the first class, we delved into the scientific aspects
- [Heidi's Minneapolis](https://bretstable.com/restaurant-review/heidis-minneapolis/) - Four of us finally snagged a spot at Heidi’s Minneapolis recently. Well we didn’t technically snag one as we made reservations early in the week for a Sunday evening 6:45p dinner. Upon arriving I made a note to self: ask what the dress code is when making a reservation. We walked in wearing business casual
- [Sure Signs of Spring](https://bretstable.com/general-blog/sure-signs-of-spring/) - Weather conditions can bring joy or destruction. Luckily in our case these past few days we’ve had the perfect amount of rain, humidity, sun, wind and soil temperatures to provide a bounty of morel mushrooms. The only drawback, at least for me, is finding the little buggers. But a romp in the woods makes up
- [Get your Hands on Some Dough](https://bretstable.com/showcase-minnesota/get-your-hands-on-some-dough/) - Zoë François and I were recently on KARE 11’s Showcase Minnesota. We demonstrated how to make the bread dough for Pain d’Epi from the book she co-authored with Jeff Hertzberg called, “Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking”, Saint Martin’s Press. Go to the Press page on my website
- [Bret's Table at the Fair - August 24th](https://bretstable.com/cooking-classes/brets-table-at-the-fair-august-24th/) - I’ll be at the State Fair this year, teaching folks how to make a fabulous Butter Cookie using Minnesota made Pastureland butter. The two, half-hour classes will be at 10:00 am and 12:00 pm, Sunday, August 24th. The Healthy Local Foods cooking demonstrations are part of the EcoExperience in the Progress Center on the State
- [Gateau Breton](https://bretstable.com/recipes/gateau-breton/) - I met Susan Herrmann Loomis last May while we were in Paris. She had just finished a cooking class at Patricia Wells’ Studio and we had a chance to chat for a few minutes over a cup of tea. I recently pulled her French Farmhouse Cookbook off the shelf again to prepare recipes for a
- [Biscotti di Vino Rosso](https://bretstable.com/cooking-classes/biscotti-di-vino-rosso/) - I’m teaching a cooking class soon called Italian Holiday Appetizers. It is being held at Cooks of Crocus Hill, Edina Minnesota. Here are the results of one of the recipes that I tested again for the class. They’re called Biscotti di Vino Rosso and are made with both olive oil and Marsala. I think they
- [August Road Trip](https://bretstable.com/general-blog/august-road-trip/) - August is the perfect time of year for a road trip and that’s exactly what we found ourselves doing on a recent Saturday morning. We headed out early to southeastern Minnesota and to the duck farm of Liz and Christian Gasset. Upon our arrival we were greeted by a couple of family dogs and a
- [Bûche de Noël Class](https://bretstable.com/cooking-classes/buche-de-noel-class/) - I spent the morning making a chocolate and mocha Bûche de Noël. This is the same cake that I will be teaching at Cooks of Crocus Hill in Edina next Saturday, December 6, from 1:00p – 4:00p. There are still a few seats available in this hands on class. Each student will make a roulade
- [Skillet Cornbread - Revised Recipe](https://bretstable.com/recipes/skillet-cornbread-revised-recipe/) - Thanksgiving dinner gave our household many leftovers including the remains of a boned-in ham from Farm on Wheels (Saint Paul Farmers Market). What does one do with the next days’ ham, but make a northern bean and ham soup of course. What could be better to go with soup then cornbread made in a cast
- [A Couple of Things](https://bretstable.com/general-blog/a-couple-of-things/) - In case you haven’t noticed, I’ve added a “Foodie News” heading to my blog. The links are articles that I find out on the net. I hope they are of interest to you. Also, I temporarily took off the Cornbread in Cast Iron Skillet recipe. Jon tested the recipe again and we realized that I
- [Ricotta and Lemon Curd Filled Cannoli Shells](https://bretstable.com/recipes/ricotta-and-lemon-curd-filled-cannoli-shells/) - I am very fortunate to work with a wonderful woman who happens to be of Italian descent. She and I were chatting about her Christmas Eve dinner and particularly her spaghetti sauce. One ingredient in the sauce that I had never thought of adding but which added a wonderful flavor was celery salt. When I
- [Maple Syrup Crème Brûlée](https://bretstable.com/recipes/maple-syrup-creme-brulee/) - Recently, I was thumbing through Bistro Cooking at Home by Gordon Hamersley with Joanne McAllister Smart and ran across this recipe. Since I have three quarts of Wisconsn Maple Syrup from Maple Leaf Orchards in my freezer, I thought I’d try this recipe. I was 1/4 cup short on the heavy cream, so I topped
- [Black Olive and Swiss Chard Tart](https://bretstable.com/recipes/black-olive-and-swiss-chard-tart/) - Since one cannot live on doughnuts alone (contrary to the belief of some, like our friend Barbara), I decide to make a Swiss Chard and Black Olive Tart. This particular recipe is from the Traveling Through Provence Cookbook by Sarah Leah Chase. This savory tart can be served hot or room temperature. Serve it alongside
- [Say Cheese!](https://bretstable.com/cooking-classes/say-cheese/) - I am teaching a dessert and wine pairing class called “Say Cheese!” at The Chef’s Gallery in Stillwater, Minnesota, Saturday, February 21st. Here is a photograph of one of the desserts; a Vanilla Bean, Fresh Thyme, and Fromage Blanc Cheesecake with Blueberry Compote. The cheesecake and graham cracker cookie are two separate components as you
- [Tortilla Soup](https://bretstable.com/recipes/tortilla-soup/) - This is a recipe I created for a private class recently. The last time I made it, however, I used homemade chicken stock. Regardless of whether it’s totally vegetarian, count on it to be a warming, flavorful soup. Also, instead of putting all the tortilla strips in the soup, I fried some of them which
- [Move Over Krispy Kreme](https://bretstable.com/recipes/move-over-krispy-kreme/) - My partner Jon grew up in a household with his mom whipping up a batch of doughnuts on the first snowy day. I, on the other hand, grew up in the South, occasionally selling Krispy Kreme doughnuts in front of a post office on Saturday mornings as a Boy Scout. Jon has raved about these
- [Midori Floating World Cafe](https://bretstable.com/restaurant-review/midori-floating-world-cafe/) - Jon called me at the office the other day with a hankering for sushi. So we picked up our good friend Joe after work at the Light Rail Station and headed over to Midori’s Floating World Cafe. It’s not far from our home in the Longfellow Neighborhood of Minneapolis. Now, I’ve lived in the Longfellow
- [Pear and Goat Cheese Tart](https://bretstable.com/recipes/pear-and-goat-cheese-tart/) - This recipe is from Laura Werlin’s, “The All American Cheese and Wine Book”. I realize the book as been out for a couple of years, but I continue to use it as a reference when pairing recipes I create and the wines that might go with them. One classic cheese pairing is drizzling artisan honey
- [Chocolate-Mascarpone Tart](https://bretstable.com/recipes/chocolate-mascarpone-tart/) - Here’s another recipe from Laura Werlin’s, “The All American Wine and Cheese Book”. This time chocolate is paired with the Italian version of cream cheese called mascarpone [mahs-kahr-POH-neh(nay)]. It hails from the Lombardy region and can be made as a double or triple cream cheese from cow’s milk. The trickiest part of this recipe is
- [Pâtes de Fruits - French Fruit Jellies](https://bretstable.com/recipes/pates-de-fruits-french-fruit-jellies/) - It was restaurant week recently in the Twin Cities. Carolyn, Joe, Jon and myself were fortunate to secure a table at the Chambers Kitchen. It’s located on two floors of the Chamber’s Hotel in downtown Minneapolis. We enjoyed a delicious dinner which ended with a trio of tasty treats including tiny French macarons, house-made marshmallows
- [Cooking Pleasures Magazine](https://bretstable.com/recipes/cooking-pleasures-magazine/) - Last Fall I was fortuante enough to be asked by Cooking Pleasure Magazine to create two recipes using a cast iron skillet. They are published in the October/November 2008 issue of the magazine. Check out the Chicken Pot Pie and Seared Autumn Vegetables recipes.
- [This time to Southwest Minnesota](https://bretstable.com/general-blog/this-time-to-southwest-minnesota/) - It wasn’t exactly a three hour tour, but a three hour drive down to Southwestern Minnesota to the farm of some friends called Prairie Marsh Farm. At close to 900 acres they have returned about 500 of it back to native prairie. We hiked in the fields, with our hosts pointing out the many different
- [Caramelized Tomato Tarte Tartin](https://bretstable.com/recipes/caramelized-tomato-tarte-tartin/) - The tomatoes have been piled high these last few weeks at the farmer’s market; overflowing the tables with abundance. As I walk the aisles, I realize their days are numbered. Soon I will be longing for another Big Boy, Italian Ice or Roma, knowing all to well that it will be another year before they
- [Macarons, Take Four!](https://bretstable.com/recipes/macarons-take-four/) - Friends, Kevin and Jennifer came over to Bret’s Table on a recent Saturday to try our hand again at making French Macarons. We’ve attempted various recipes now more than half a dozen times on our own and as a group. In our latest attempt, the Italian Meringue version failed twice so we decided to scrap
- [Fundamentals of Charcuterie - Makin' Bacon](https://bretstable.com/cooking-classes/fundamentals-of-charcuterie-makin-bacon/) - The Professional Pastry Association, of which I am a member, recently held a Wine and Dessert Pairing class at the Saint Paul College, Saint Paul, MN. Tucked in the seminar brochure was a handout listing the summer classes being offered in the culinary school at the college. I really enjoy making patés and terrines and
- [Canning Season is about to Start!](https://bretstable.com/recipes/canning-season-is-about-to-start/) - I’ve been frantically eating the pepper relish, apple butter, and sweet and dill pickles that we put up last year to make room for these year’s harvest. We’ve just about finished the tomato sauce and paste as well. They were great to have in the freezer to spread on pizza dough and for making spaghetti
- [Charcuterie Class - Smokin' Knackwurst](https://bretstable.com/cooking-classes/charcuterie-class-smokin-knackwurst/) - It’s the end of Week 2 of the Charcuterie Class that I’m taking at Saint Paul College, Saint Paul MN. We spent the week honing the skills that Chef Sartain demonstrated in Week 1. I for one need more practice stuffing sausage casings. Who knew there were so many nuances to get meat into a
- [Charcuterie Class - Stuffin' Casings](https://bretstable.com/cooking-classes/charcuterie-class-stuffin-casings/) - We finished week 3 of our Charcuterie class at Saint Paul College. It’s being taught by Chef Nathan Sartain. This week, we ventured into the realm of salt-packed sheep casings. This product needs to be soaked in water and rinsed inside and out before it can be utilized. If I thought that hog casings were
- [Fundamentals of Charcuterie - The Final Cure!](https://bretstable.com/cooking-classes/fundamentals-of-charcuterie-the-final-cure/) - Turkey Pastrami It’s amazing how fast the month of June has gone by. I shouldn’t be surprised, as I took a charcuterie class at Saint Paul College. It was held Monday through Thursday, from 6:00p – 9:00p, for the first 4 weeks of June. Part of the final week included a couple of projects for
- [Headed to the Farm with Stops along the Way!](https://bretstable.com/travel/headed-to-the-farm-with-stops-along-the-way/) - Jon, Joe and I arrived at JFK airport yesterday where Eric picked us up and took us to Grand Central Station (GCS). We found Eric’s Car Service (Drive NY) via Craig’s List. He was very professional and actually less expensive than a taxi. Plus it was a much more comfortable ride. After meeting up with
- [Dinner at the Escoffier](https://bretstable.com/travel/dinner-at-the-escoffier/) - (Note: To read from the beginning of our adventures, scroll down to July 2). The first evening of our holiday to upstate New York, we made reservations at the Escoffier. It’s one of the restaurants at the Culinary Institute of America, also known as the CIA. Between the five of us, we had quite few
- [Our visit to the farm: American Masala](https://bretstable.com/travel/our-visit-to-the-farm-american-masala/) - (Note: For the complete story of our holiday to New York, scroll down to July 2) Our dear friends Charlie and Suvir live somewhere between Salem and Hebron, New York on a 60+ acre farm that they have named American Masala. It’s out in the sticks, as far away from NYC attitude as one can
- [Come with me on a Culinary Tour of a Lifetime!](https://bretstable.com/travel/come-with-me-on-a-culinary-tour-of-a-lifetime/) - You’ve seen the movie now travel to the place where the incomparable Julia Child wrote “Mastering the Art of French Cooking – Volume II”. Experience the extraordinary beauty of Provence relaxing on the terrace of La Pitchoune, her former home, with an aperitif. Enjoy lunch that you’ve prepared in the kitchen that inspired her. Take
- [Heading Back to the City!](https://bretstable.com/travel/heading-back-to-the-city/) - (Note: For the complete story of our New York adventures, scroll down to July 2) Sunday arrived too quickly and we had to say our goodbyes to Suvir, Charlie, Vibhuti, and all the animals. After spending more than 20 minutes figuring out how to program Hertz Rental Car’s version of GPS, amusingly called “Never Lost,”
- [If It's August, It Must be Time for Sweet Corn!](https://bretstable.com/general-blog/if-its-august-it-must-be-time-for-sweet-corn/) - I created four compound butter recipes using Pastureland butter. They are simple to make and delicious not only your grilled corn on the cob, but other vegetables as well or that rib-eye steak! Check out the recipes and how to perfectly grill fresh corn at www.Pastureland.coop.
- [Mac&Cheese, The Real McCoy, plus Veggies!](https://bretstable.com/recipes/maccheese-the-real-mccoy-plus-veggies/) - Jon planted a row of rainbow Swiss chard in the garden. It has been unbelievably prolific this summer. It’s great sautéed with some garlic or on the bottom of a quiche. I decided, however, to layer some sautéed leeks as well as some of the sautéed chard between macaroni noodles and cheese. PastureLand Summer Gold
- [PastureLand brings back Meadowlark!](https://bretstable.com/press-release/pastureland-brings-back-meadowlark/) - Goodhue, MN – (September 18, 2009) – Following their success at the American Cheese Society’s August competition, and the announcement of two ribbons for their cultured, Summer Gold butters, PastureLand Cooperative announces the return of Meadowlark, a memorably hearty and buttery, cloth-wrapped cheddar. We originally introduced Meadowlark as part of the Eat Local Challenge in
- [Time out for Sushi!](https://bretstable.com/restaurant-review/time-out-for-sushi/) - Of all the places in the world, who would have thought that one could find excellent sushi in Little Rock, Arkansas? To my pleasant surprise that’s just what happened on a recent but unexpected trip to Jon’s home state. It had been a long week on the road via planes, trains and automobiles; eating way
- [Raspberry and Passion Fruit Mousse Cake](https://bretstable.com/recipes/raspberry-and-passion-fruit-mousse-cake/) - Friends Jennifer, Kevin and I get together occasionally at Bret’s Table to cook, what some would say are complicated desserts. That wouldn’t be my definition. We just cook whatever looking fun and interesting. Most recently we have been testing various French Macaron recipes, some with more success than others. To date though, we haven’t found
- [Caramel Candies with a Twist](https://bretstable.com/recipes/caramel-candies-with-a-twist/) - I spent a recent Sunday afternoon testing different caramel candy recipes that I had found on the internet and in cookbooks. While doing so, I was sitting here at the kitchen island, staring at a very large bottle of Saporoso balsamic from Modena, Italy, that I had purchased not too long ago. Every recipe at
- [Community Giving Campaign](https://bretstable.com/general-blog/community-giving-campaign/) - We had a little contest at work last week. We were asked to incorporate “Goulish Goodies” with the themes of the organizations that, as a company, we were supporting. Here’s a picture (taken with a camera phone) of what I created. If you can make it out, it is all made out of sugar cookie
- [Apple Pies, Apple Butter and Apple Syrup](https://bretstable.com/recipes/apple-pies-apple-butter-and-apple-syrup/) - What does one do with 3 1/2 bushels of Minnesota grown apples, consisting of a combination of Harrelsons, Cortlands and Regents? What you do is invite a group of good friends over to spend the day making pies, apple butter and syrup, throwing in a lot of laughter along the way. We did just that
- [Court Bouillon](https://bretstable.com/recipes/court-bouillon/) - This is a simple yet delicious stock to poach any type of seafood or fish. Use it to poach the scallops for the Poached Scallops with Mango Salsa recipe. 4 cups water 1/2 cup dry white wine 1 thyme sprig 2 flat-leaf parsley sprigs 1 bay leaf 3 garlic cloves ½ carrot, peeled ½ onion,
- [Cumin Crisps](https://bretstable.com/recipes/cumin-crisps/) - I've modified this recipe that I got from my friend Kevin Ryan. He was teaching a class and shared it with the students. Makes about 60 2-inch crackers 1 cup all-purpose flour 2 tablespoons granulated sugar 6 tablespoons rice vinegar 1 tablespoon cumin seeds 2 tablespoons unsalted-butter, melted ½ teaspoon kosher salt ½ cup water,
- [Poached Scallops with Mango Salsa](https://bretstable.com/recipes/poached-scallops-with-mango-salsa/) - Friends throw a holiday party every year and the guests are asked to bring a toy or clothing for a needy child. They have such a great home, are wonderful hosts and their orchard collection is out of this world. Given all of the above how could one ever decline their invitation? They served this
- [Chinese-Style Roasted Chicken Thighs](https://bretstable.com/recipes/chinese-style-roasted-chicken-thighs/) - 6 garlic cloves, chopped 3-inch piece of peeled fresh ginger root, quartered 5 sprigs lemon balm 8 tablespoons soy sauce 4 tablespoons rice wine vinegar 5 teaspoons honey ¾ teaspoon salt 3 pounds skinless chicken thighs (Optional ingredients for marinade) 5 Spice powder Red pepper flakes In a blender purée the garlic, ginger root, and
- [Szechuan Chicken & Red Rice Salad with Sesame Dressing](https://bretstable.com/recipes/szechuan-chicken-red-rice-salad-with-sesame-dressing/) - By Robin Asbell from her book The New Whole Grains Cookbook, Chronicle Books 1 ¾ to 2 cups water 1 tablespoon dark sesame oil 8 ounces boneless, skinless chicken breast halves cooked & shredded 1 cup red rice, washed and rinsed 1 tablespoon sugar 3 tablespoons Tahini 1 tablespoon minced ginger 2 cups bean sprouts
- [Moroccan Stew](https://bretstable.com/recipes/moroccan-stew/) - This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday evening after a full day at the office. I served it with couscous (the 10-ounce box of Near East). I cooked the couscous according to the directions on the box but I added half a dozen whole peppercorns, a
- [Maple Crème Brulee](https://bretstable.com/recipes/maple-creme-brulee/) - From Bistro Cooking at Home, Gordon Hamersley 1 vanilla bean or 1 teaspoon vanilla extract 2 cups heavy cream 1 large whole egg 4 large egg yolks ½ cup maple syrup Pinch of kosher salt 1 to 1 ½ tablespoons sugar If using a vanilla bean, cut it in half lengthwise, scrape out the seeds,
- [Fig Flan - A delicious alternative to Figgy Pudding](https://bretstable.com/recipes/fig-flan-a-delicious-alternative-to-figgy-pudding/) - My dear friend Suvir Saran was back in Minneapolis recently. He graciously offered to teach a class here at Bret’s Table. I was thrilled with the prospect and a small group of us enjoyed recipes from both of his books, Indian Home Cooking and American Masala. For dessert at our class I served his famous
- [Basil, Basil, Everywhere!](https://bretstable.com/general-blog/basil-basil-everywhere/) - This past summer an on-line magazine by the name of Spezzatino contacted my good friend David about submitting recipes and photos for their magazine. This magazine, mind you, is not like others as all their profits go to help feed the hungry in North America via a food bank. David asked if I would be
- [What's Good with Pecan Pie?](https://bretstable.com/general-blog/whats-good-with-pecan-pie/) - What's better than vanilla bean ice cream with pecan pie? I have to admit it's the Whiskey Butter Sauce that I recently made using PastureLand unsalted butter. This sauce is very much like a cream anglaise and would probably make a great ice cream in and of itself. However, in less that 20 minutes you'll
- [Boeuf Bourguignon or Beef Stew Times Three!](https://bretstable.com/cooking-classes/boeuf-bourguignon-or-beef-stew-times-three/) - Friends Jen and Kevin spent another lovely Sunday afternoon at Bret’s Table. We cooked Boeuf Bourguignon using three different recipes. Jen followed the one from “Mastering the Art of French Cooking”. Kevin cooked the recipe adapted by the New York Times from the book, “I Know How to Cook“. I tackled the one from “Le
- [Eggnog Crème Brûlée](https://bretstable.com/general-blog/eggnog-creme-brulee/) - I used Kalona SuperNatural eggnog for this recipe. It's all organic with no stabilizers or preservatives. And, above all it's really good! Of course any type of oven-proof ramekins can be used, but I enjoy the crunchy caramelized sugar to creamy custard ratio that is achieved when using a shallow vessel. 4 - four ounce
- [Crème Fraîche Pumpkin Tart with Pecan-Ginger Shortbread Crust](https://bretstable.com/general-blog/creme-fraiche-pumpkin-tart-with-pecan-ginger-shortbread-crust/) - I must confess, I enjoy tarts better than pies as the ratio of crust to filling is more balanced. And, since I can never leave well enough alone with any recipe, I switched up Mom's pumpkin pie recipe by replacing the evaporated milk with home-made crème fraîche. If you whip up the crème fraîche tomorrow,
- [Chocolate Pots de Crème](https://bretstable.com/general-blog/chocolate-pots-de-creme/) - Making pot de crème is surprisingly easy and when the best ingredients are used, it never fails to be delicious. Also, if kept wrapped and refrigerated, it can be made up to 3 days in advance, thus making it the perfect end to a dinner party. The finished dessert can be served in a variety
- [Strawberry and Rhubarb Tart with Brown Butter Streusel](https://bretstable.com/general-blog/strawberry-and-rhubarb-tart-with-brown-butter-streusel/) - It is the height of rhubarb season in Minnesota. I've already harvested the stalks (the leaves are poisonous) of this delectable vegetable four times from the six plants (yes - six) that Jon planted a couple of years ago and it's only June 1st. Unless you live in an apartment or have zero friends or
- [Grape and Cucumber Raita](https://bretstable.com/general-blog/grape-and-cucumber-raita/) - Having cooked alongside my friends from India including Raghaven Iyer, Suvir Saran and Suneeta Vaswani, I am inspired daily by what each has taught me about the foods of their homeland. They are masters at combining spices, now so readily available, in unique and flavorful ways. Is this recipe exactly traditional? That I'm not sure,
- [Pouring wines from Domaine Rouge - Bleu](https://bretstable.com/general-blog/pouring-wines-from-domaine-rouge-bleu/) - Memory fails me on how we ended up at Solo-Vino one particular evening about four years ago. Was it happenstance or an email blast that brought us to a tasting of wines from Domaine Rouge-Bleu and to meet the wine maker M. Jean-Marc Espinasse? Regardless, of how we ended up there, we have been blessed
- [The pleasures of Eat Street Social](https://bretstable.com/general-blog/the-pleasures-of-eat-street-social/) - Late winter finds the hearty folks in Minnesota climbing over mounds of packed snow or dodging large puddles of melting ice. You must really want to go out when it's not a necessity. Cabin fever was exactly what drew Jon and me out on a recent school night, arriving at Eat Street Social for their
- [Bret's Table Market Bag Give Away!  We have a winner -](https://bretstable.com/general-blog/brets-table-market-bag-give-away/) - The winner is Dawn Kelly! Dawn - Please go to the contact page on my website and send me your address. I'll get it in the mail to you. Thanks everyone for commenting on my blog. There will be other opportunities to win stuff from Bret's Table. The Market bags I had designed and manufactured
- [High Hopes for Bouchon](https://bretstable.com/general-blog/high-hopes-for-bouchon/) - When one scores dinner reservations for four only 2 days hence at one of the premier restaurants in the US, the feeling is as if you've hit the jackpot. That's precisely what happened during our recent visit to the Sonoma Valley in California when we nabbed a table at Thomas Keller's Bouchon restaurant in nearby
- [Lunch in Santa Rosa, CA](https://bretstable.com/general-blog/lunch-in-santa-rosa-ca/) - Before heading to the Fancy Food Show in San Francisco recently, I spent a delightful couple of days in Sonoma with Jon and friends tasting some of the best food and wine the valley had to offer. Driving from San Francisco to the Sonoma Valley we anxiously anticipated a day of wine tasting, but thought
- [Lemon Lavender Shortbread](https://bretstable.com/general-blog/lemon-lavender-shortbread/) - Don't get me wrong, I adore the flavor and aroma of lavender. But, when it comes to using this fragrant herb in cooking a little goes a long way. Therefore, when I see recipes calling for as much as one tablespoon of lavender in a couple of dozen cookies I get somewhat leery that they
- [Lemon Meringue Tartlets](https://bretstable.com/general-blog/lemon-meringue-tartlets/) - The abundance of citrus in the markets continues so tis the season to enjoy them at every opportunity. Just the other night I sautéed a couple of pieces of halibut and served it with a citrus sauce and slices of grapefruit supremes alongside. What I love about the bright and crisp flavors of citrus is
- [Citrus and Cucumber Salad](https://bretstable.com/general-blog/citrus-and-cucumber-salad/) - We are in the throes of citrus season (I'll throw in persimmon season too) and, depending on where you live, this season is brief. Growing up in Florida we had orange, tangerine, persimmon, and fig trees in our yard. What we didn't pick from our own trees we were able to find at the roadside
- [Union Restaurant](https://bretstable.com/general-blog/union-restaurant/) - A group of friends and I recently had dinner at Union Restaurant, the former home of Shinder's bookstore in downtown Minneapolis. The design firm of Shea, Inc., hit it on the mark. There are no vestiges of the bookstore, but instead a large room divided by a lively bar in the center, half walls, semi-circle
- [Birdhouse on Hennepin, they've flown the coop -](https://bretstable.com/general-blog/birdhouse-on-hennepin-theyve-flown-the-coop/) - Last night we enjoyed a quiet dinner on the second floor of Stewart and Heidi Woodman's latest restaurant, Birdhouse. I know it's been open for a while but last night we finally got out of our rut and made a reservation. Luckily, neither a stereo speaker nor a TV were mounted in the room where
- [Shrimp Scampi - New Direction](https://bretstable.com/general-blog/shrimp-scampi-new-direction/) - For years I cooked shrimp scampi from a 1999 Cooks Illustrated recipe. This year however, I was cooking for more than two, so I went searching for a recipe that could be baked. I googled "Baked Shrimp Scampi" and landed on one created by Ina Garten. Her recipe is quite simple but my adaption is
- [Moutarde like no other!](https://bretstable.com/recipes/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
- [Chocolate Crinkles](https://bretstable.com/general-blog/chocolate-crinkles/) - This is a variation on a recipe I found in a 2008 issue of Bon Appétit. They are made without flour or butter, so folks who are sensitive to gluten might enjoy these. Since there are so few ingredients, use the best chocolate that you can get your hands on. I used a 64% Valrhona,
- [Lentils and Lamb](https://bretstable.com/general-blog/lentilles-du-pay/) - Lentilles du Puy are not your ordinary run-of-the-mill green lentils even by French standards. This particular variety grows in the rich volcanic soil of the Haute-Loire which give them a nutty flavor with a hit of minerality. Recipes for preparing these little gems are numerous both in print as well as in cyberspace. Having read
- [Parmesan Herb Crackers](https://bretstable.com/recipes/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.
- [Spicy Pepita and Dark Chocolate Shortbread](https://bretstable.com/general-blog/spicy-pepita-and-dark-chocolate-shortbread/) - I had the great pleasure for a couple of years to be a guest contributor for an on-line magazine called Spezzatino . It was produced by a small group of dedicated foodies who wanted to make a difference by giving all the profits from the sale of the magazine to the Healthy Food Bank. Unfortunately,
- [Eat WSK](https://bretstable.com/general-blog/eat-wsk/) - I've often fantasized about heading downtown during lunch to check out a food truck or three, including Sameh & Saed Wadi's truck called, World Street Kitchen, aka WSK. I'm afraid if I did, I'd be eating, for example, a Lemongrass Meatball Banh Mi on the light rail as I headed back south. In other words,
- [Make an Apple Tart instead of a Pie for Thanksgiving](https://bretstable.com/general-blog/make-an-apple-tart-instead-of-a-pie-for-thanksgiving/) - Instead of the traditional apple pie for thanksgiving, I've decided to make an apple tart instead. It totally reminds me of the Tarte aux Pommes in France that I have enjoyed. The crust is crisp and the apples are perfectly cooked. If you were in France you could purchase this delicious treat from any number
- [Confit de Lapin (Rabbit Confit) and Rillettes](https://bretstable.com/general-blog/confit-de-lapin-rabbit-confit-and-rillettes/) - It was my good fortune, while on a recent culinary tour to Provence, to return to the Hostellerie de l'Abbaye de la Celle. As part of the extraordinary lunch we enjoyed over-looking the courtyard, my friend and Executive Chef Benoit Witz presented this confit de lapin to us as a first course. The confit was
- [Our day in Provence...](https://bretstable.com/general-blog/off-to-nice/) - Up and at 'em! Breakfast was at 8:00am. However, I got up in time to give Kathie a hand. It was an early start to the day, but I didn't mind making the short trip to one of the Plascassier's patisseries for croissants and other goodies. With breakfast finished, Kathie advised us that the window
- [Ramblings of a weary traveler...](https://bretstable.com/general-blog/ramblings-of-a-weary-traveler/) - There are more than a few folks who believe that I live far too much in my head. However, when it comes to spending seven plus hours on a flight from Minneapolis to Paris, this sort of living comes in handy. Delta flight 219 is where I found myself recently and ended up in seat 38C
- [Landmarks mark our return](https://bretstable.com/general-blog/landmarks-mark-our-return/) - There are advantages in returning to the same place when traveling on vacation. As long as the landmarks remain in place, it's easier to find your destination. GPS will only get you so far! That was precisely the case when I returned to La Pitchoune for a recent culinary tour. Ahh, there's the SuperU sign
- [Raw Milk Cheddar and Pecan Muffins with Maple Butter](https://bretstable.com/general-blog/raw-milk-cheddar-and-pecan-muffins-with-maple-butter/) - I originally created this recipe for PastureLand Co-op 2/3 cup (2 ounces) pecans 1 1/2 cups (about 6 ounces) grated PastureLand Raw Milk Organic medium or sharp Cheddar, divided 1 cup (4 1/2 ounces) all-purpose flour 1 cup (5 3/4 ounces) yellow cornmeal 1/4 cup granulated sugar 1 tablespoon double acting baking powder 1 1/2
- [Potato and Leek Soup](https://bretstable.com/general-blog/potato-and-leek-soup/) - As the days shorten into autumn, leeks, in their mounded soil, continue to grow and mature making them a perfect companion with potatoes. They can also be left in the ground, well into winter, as long as they are protected to prevent the ground from freezing solid. This soup is great to start off a
- [Fresh Tomato Tart](https://bretstable.com/recipes/appetizers/fresh-tomato-tart/) - The San Marzanos, Yellow Pears, Mr. Stripeys, Black Cherries, and Juliets, keep producing in spite of the heat and lack of rain this summer. Depending on the variety, we have roasted, sautéed, puréed, blanched, and enjoyed raw on BLTs. With any luck, Jon will make some tomato paste and we'll still have enough to dry
- [Campanelle Pasta with Chanterelles](https://bretstable.com/general-blog/campanelle-pasta-with-chanterelles/) - I recently purchased 2 eight-ounce containers of fresh chanterelle mushrooms harvested by the folks at the Birch Creek Forest. They were at the Saint Paul Farmer’s market and are there almost every week during the spring, summer, and autumn. That particular day they also had an abundance of dried shiitakes. And, lucky for us,
- [Chocolate, Salted-Caramel Ice Cream](https://bretstable.com/general-blog/chocolate-salted-caramel-ice-cream/) - I'm not sure if it's a blessing or a curse that there are so many great ice cream shops from which to choose here in the Twin Cities. Besides scooping up some great and unique flavors, they give me inspiration for coming up with even more ideas. Here's the latest one. It's a combination of
- [Where's that brownie recipe?](https://bretstable.com/general-blog/wheres-that-brownie-recipe/) - I had a hankering for a dense, rich, double chocolate brownie the other day. Immediately, I went searching through my library. Every time I go hunting for a particular book, I am reminded of the Dewey Decimal System. In other words, I need to come up with a better cataloging system for my collection. Go
- [Cherry Turnovers](https://bretstable.com/general-blog/cherry-turnovers/) - My cherry pie/tart fillings have been hit or miss due to the amount of liquid extracted from the fruit when cooking. After considerable trial and error, my friend Carolyn turned me on to this particular recipe. It is now my new favorite for pies, tarts and turnovers. And, lucky for me, as tart cherries are
- [It's Plum Delicious!](https://bretstable.com/general-blog/its-plum-delicious/) - I hate to say "many", but more than a few years ago I assisted Zoë François in a "Summer Pies and Tarts" class she was teaching. Well, just last week I was flipping though my stacks and stacks of recipes and came upon the booklet from that class. With plum season upon us and remembering
- [Homemade Crème Fraîche and Vanilla Seed Panna Cotta](https://bretstable.com/general-blog/homemade-creme-fraiche-and-vanilla-seed-panna-cotta/) - Italy has mascarpone and we Americans enjoy sour cream. France's version of thickened cream is called crème fraîche; and it will knock your socks off. It's complex in flavor with hints of tang, sweetness, and in some instances overtones of hazelnut. Each of these flavor profiles depends of course on the quality of the cream.
- [Sablés aux olives noires - Black Olive Biscuits](https://bretstable.com/general-blog/sables-aux-olives-noires-black-olive-biscuits/) - As promised, here's the recipe for the olive sablés. The day prior to our party that recent Saturday evening, I happened to find a cylinder of the dough in the freezer. It's one of my versions of a Pillsbury® slice and bake sugar cookie and what we enjoyed with our Kir Royale. I have found
- [Nicolas Feuillatte's Champagne](https://bretstable.com/general-blog/nicolas-feuilattes-champagne/) - Enjoying a flute of champagne is a wonderful experience. And, it's my conviction that it should not be reserved for just special occasions, though it can kick any party up a notch. This particular one by Nicolas Feuillatte was poured at the party to celebrate the completion of the doctoral studies and subsequent graduation of
- [Ricotta and Strawberry Tart](https://bretstable.com/general-blog/ricotta-and-strawberry-tart/) - I apologize that my postings have been so few and far between these last 9 months, but I have been taking French classes. What a great experience it has been, but at the same time very intense. We've gone from learning the present tense and saying "bonjour" to learning the conditional tense and everything in
- [Fine Wood!](https://bretstable.com/general-blog/fine-wood/) - Every time Jon and I visit Charlie and Suvir at their home Masala Farm, we are blessed with the good fortune of meeting new friends. In their cozy dining room with it's eclectic selection of artwork from around the world, we inevitably find ourselves sitting on mis-matched chairs around a very long farm table with
- [Orange-scented Olive Oil Cake](https://bretstable.com/general-blog/orange-scented-olive-oil-cake/) - Adapted from a recipe in Saveur Magazine Citrus of all kinds are in season during the winter months. Now is the time to take advantage of these delicious fruits and allow them to take center stage. In this recipe it's easy to double the candied oranges, making enough for a second cake. The original recipe
- [Tarte aux Trois Chocolats](https://bretstable.com/general-blog/tarte-aux-trois-chocolats/) - Okay, I'm just learning French, so my translation of "Tart with Three Chocolates" may not be exactly correct. What I do know is that I couldn't find chocolate graham crackers anywhere in the Twin Cities. I even emailed the Nabisco company asking if they would direct me to a grocer that carried them. I never
- [Meatloaf Muffins](https://bretstable.com/general-blog/meatloaf-muffins/) - No this post does not include a recipe for meatloaf muffins. However, I had the pleasure of speaking with Michael Dane, the creator of the Meatloaf Muffins blog, a stand-up comedian and hopefully a soon-to-be cookbook author via telephone the other day. Here's the results of our interview. He's a hoot and even made me
- [French Apple Tart](https://bretstable.com/general-blog/french-apple-tart/) - This tart totally reminds me of the Tarte aux Pommes in France that I have enjoyed. They can be purchased from any number of patisserie cases in Paris, Provence and many shops in-between. Of course I had to figure out how to make it. If I do say so myself, it's darn near close to
- [Restaurant l'Affable, Cannes](https://bretstable.com/general-blog/restaurant-laffable-cannes/) - There's rarely a opportunity missed to talk about food and France. And, it really helps when I have reloaded my wallet with business cards. The most recent occasion was a conversation with ER doctor at Abbott Hospital in the wee hours of the morning during a visit with Jon. Jon's fine and it gave us
- [Another scoop on Ice Cream](https://bretstable.com/general-blog/another-scoop-on-ice-cream/) - Recently, I came across an article titled "Here's the Scoop", written by Molly O'Neill. It's in the Aug/Sept issue of Saveur magazine. In the article she talks about the science of making "rich and creamy" ice cream. I had a vague idea of the "science", so my interest was peaked. She also writes about one
- [Ice Cream anyone?  How about Brandied Sour Cherries, Chocolate Chunk and Vanilla Bean Ice Cream?](https://bretstable.com/general-blog/ice-cream-anyone-how-about-brandied-sour-cherries-chocolate-chunk-and-vanilla-bean-ice-cream/) - I was riding home on the train recently during which time I got a phone call from Jon. "Hey meet me at the 38th Street Station", he said. Pourquoi I inquired? We need to go downtown to pick up 23 dozen eggs from our farmer friends, Curt and Paul. 23 dozen eggs? Immediately visions of
- [Saffron Restaurant & Lounge, Take Two!](https://bretstable.com/general-blog/saffron-restaurant-lounge-take-two/) - Earlier this month we traveled to Saint Louis to visit family and friends. While we were mostly “unplugged” from the net, thankfully we did have some connectivity via our cell phones. As Jon was scanning through the emails coming in, he noticed an email from his absolute FAVORITE restaurant in the Twin Cities, Saffron Restaurant
- [Off to the Farmhaus, Saint Louis](https://bretstable.com/general-blog/off-to-the-farmhaus-saint-louis/) - We headed to Saint Louis for a weekend trip recently. While in transit via Southwest Airlines, I had a few minutes to peruse the July issue of Food & Wine magazine. Low and behold there was an article featuring their top chefs for 2011. And one of them, Kevin Willmann, has a restaurant called Farmhaus
- [Strawberry Bread](https://bretstable.com/general-blog/strawberry-bread/) - My friend Elise was gracious enough to share this recipe with me. If I remember correctly, it's actually a recipe she got from her mother. I had every intention of making it back in June, but somehow that month got away from me. However, according to the u-pick farms, we still have at least two
- [Blue Cheese Pecan Crackers with Cocoa Nibs](https://bretstable.com/general-blog/blue-cheese-pecan-crackers-with-cocoa-nibs/) - Here is another recipe for a delightful cracker that is great to serve with an apéritif. Originally, I served some thinly sliced smoked salmon with a little crème fraîche on these, but I have sense discovered an absolutely delicious alternative. It's smoked trout from Brook Park Fish Farm. Todd, who owns Brook Park is at
- [Terrine de Lapin](https://bretstable.com/general-blog/terrine-de-lapin/) - Two years ago, I spent the month of June participating in a charcuterie class at the culinary school of the Saint Paul College. It was a fascinating experience and I learned a tremendous amount of information. It also have me a greater appreciation for the skill that it requires to produce and excellent charcuterie. Here's
- [Next-up, Rabbit!](https://bretstable.com/general-blog/next-up-rabbit/) - Up until recently, I envisioned rabbit as something that would be served during the Autumn or Winter months. However, with the crazy weather we have been having here in Minnesota, where one day it's 80 degrees and the next day it's 40, it seems that May is a good time to cook and serve rabbit
- [Baking with Zoë](https://bretstable.com/general-blog/baking-with-zoe/) - Why is it that I'm always intrigued by the most complicated recipes when perusing the cooking magazines that land in my mailbox? This time it was a classic Sicilian Cassata or Ricotta Cake in the April 2011 issue of Saveur magazine that caught my whimsy. I thought that if it was a success, I'd make it again
- [Roasted Butternut Squash with Quinoa Salad](https://bretstable.com/general-blog/roasted-butternut-squash-with-quinoa-salad/) - I take the train to and from work so I'm generally reading the latest issue of Food & Wine or Bon Appetit during those 40 minutes each day. I discovered the following recipe by Michael Symon from the March 2010 issue of F&W. Of course, I adapted it immediately as I didn't have a Delicata
- [Travail, The wonder child of Robbinsdale?](https://bretstable.com/restaurant-review/wonder-child-of-robbinsdale/) - Last spring, we were having dinner at Victory 44. Our waiter was touting this new restaurant concept of which he would be a part. The name would be Travail. I had some idea what the word travail meant, but looking it up in the dictionary confirmed my suspicions -- travail: work, especially of a painful or
- [California Food, French Accent](https://bretstable.com/ingredients/california-food-french-accent/) - 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
- [Where's that Thai restaurant again?](https://bretstable.com/restaurant-review/wheres-that-thai-restaurant-again/) - Friends arrived first and waved us down street-side, otherwise we would have driven right past our destination, the Bangkok Thai Deli. This delightful little hole in the wall at 315 University Avenue West, Saint Paul MN, is a restaurant that is attached to a small grocery store. Walking through the store, we made our way
- [Preserved Lemons, Now's the Time!](https://bretstable.com/recipes/preserved-lemons-nows-the-time/) - 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
- [Almond-Rosemary Cornmeal Cake](https://bretstable.com/recipes/almond-rosemary-cake/) - 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
- [Strudel, An Austrian Pastry](https://bretstable.com/recipes/strudel-an-austrian-pastry/) - 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
- [Cheese Croquettes](https://bretstable.com/general-blog/cheese-croquettes/) - 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
- [Château Lamothe de Haux](https://bretstable.com/recipes/wines-and-pairings/chateau-lamothe-de-haux-2/) - 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
- [A Pinch of Salt!](https://bretstable.com/general-blog/a-pinch-of-salt/) - Chef’s rarely if ever use table salt for any number of reasons including the fact that they cannot pick it up with their fingers. And, you’d never find a line cook reaching for a measuring spoon! They keep a stash of salt in a bowl of some kind and always have it at hand to
- [Savoring the Japanese Kitchen](https://bretstable.com/general-blog/savoring-the-japanese-kitchen/) - Recently our friends Julie, Dean, Barb and Tim wanted to come over to Bret's Table to cook and enjoy dinner together. Barb also wanted to show-off our kitchen to her son and daughter-in-law who were visiting from California. Of course, anytime friends call and ask, "Can we cook at Bret's Table?" if we’re available, the
- [Mac and Cheese with Swiss Chard and Leeks](https://bretstable.com/recipes/mac-and-cheese-with-swiss-chard-and-leeks/) - There's still Swiss chard and leeks in the garden, so I bet they can be found at the farmer's market and your local grocery. With a nip in the air, it's a perfect time for some comfort food so check out my recipe for Mac and Cheese with Swiss Chard and Leeks. It was posted
- [Fresh Tomato Bruschetta](https://bretstable.com/recipes/fresh-tomato-bruschetta/) - Someone from work wanted a recipe for a fresh tomato bruschetta. I thought tomato season was a little past its prime, but you sure wouldn't have known it based on the many varieties at the Saint Paul Farmer's Market yesterday. Here's the recipe if you can still find a local heirloom or two. 8 ripe
- [Buttercup Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce](https://bretstable.com/recipes/buttercup-squash-sage-and-goat-cheese-ravioli-with-hazelnut-brown-butter-sauce/) - Yield: Makes 15 – 30 ravioli, serving 6 generously This recipe if perfect for using the abundance of squashes available at the market this time of year. If you cannot find buttercup squash, use butternut. Also, if making your own pasta dough, you will either need to cut this recipe in half or double the
- [Pasta Dough for Ravioli](https://bretstable.com/recipes/pasta-dough-for-ravioli/) - Adapted from Thomas Keller’s “The French Laundry” One times the recipe makes about 15 - 2 ½ inch Ravioli 1 ¾ cups (8 oz) all-purpose flour 6 large egg yolks, room temperature 1 large egg, room temperature ½ teaspoon kosher salt 1 ½ teaspoons olive oil 1 tablespoon milk Mound the flour on a board
- [Pistachio-Cardamom Cookies are Good for Dunking](https://bretstable.com/recipes/pistachio-cardamon-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
- [L'étude du français à Bret's Table (We start back in January!)](https://bretstable.com/cooking-classes/letude-du-francais-a-brets-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
- [Hello, Chef](https://bretstable.com/general-blog/hello-chef/) - 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.
- [Orange Pecan Cookies](https://bretstable.com/recipes/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)
- [L'Etoile Restaurant, a Star indeed!](https://bretstable.com/restaurant-review/letoile-restaurant-a-star-indeed/) - 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
- [Headed to Points South](https://bretstable.com/general-blog/headed-to-points-south/) - You have to love a tailwind when you're at 30,000 feet; it often puts you at your destination earlier than anticipated. Recently for us, it meant landing in Saint Louis a half hour ahead of schedule. After grabbing our luggage and boarding one of those lovely shuttle buses for a ride to Hertz, we found
- [Ruby Orbs! (Beet Recipe)](https://bretstable.com/general-blog/ruby-orbs/) - Beet season is in full swing. This still baffles me, as I was always under the impression that beets were harvested in the autumn along with parsnips, turnips, and Brussels sprouts. Has the beet season changed, now prolonged due to global warming, or have I just been sleeping in the field all these years? Regardless,
- [Graced by Hiroko's Visit](https://bretstable.com/general-blog/graced-by-hirokos-visit/) - Bret's Table was honored to have Hiroko Shimbo visit for a few days recently. She was in town to teach classes at Cooks of Crocus Hill. During her visit, I had a chance to talk to her about growing up in Japan. She gives her mother much of the credit for her love of cooking
- [More Please ...](https://bretstable.com/general-blog/more-please/) - During my visit to La Pitchoune this past spring, Kathie and I had many conversations about French culture and their love affair with food. It was delightful to hear that children in France are able to name the various varieties of, say, strawberries and know the difference, for example, between an early season Gariguette or
- [L'étude du français à Bret's Table](https://bretstable.com/general-blog/letude-du-francais-a-brets-table/) - What better way to learn the beautiful language of France than to immerse yourself in the language itself? This fall, you can do just that at Bret’s Table. Mme Carolynn Johnson and I will be leading a six-week class for beginning students who desire to learn French in a conversational setting. Each week, we’ll participate
- [Summertime on a Plate](https://bretstable.com/general-blog/summertime-on-a-plate/) - We are in the height of tomato season. These nightshades, with so many flavors, colors, and sizes, can now be found at your neighborhood market, often grown locally. Even better, seek them out at a farm stand, farmer's market, or, if you are lucky enough, plucked from your own garden. Unlike many of our friends,
- [Happy 4th, Indeed!](https://bretstable.com/general-blog/happy-4th-indeed/) - What a delight too not only spend another 4th of July with good friends Suvir and Charlie at their farm American Masala, but having my Mom and brother join Jon and me for the weekend at the farm in upstate New York was a treat. Waking at 5:00 am, our friend Carolyn picked us up
- [Lecture with Hiroko Shimbo: Umami, The Fifth Taste Sensation](https://bretstable.com/general-blog/lecture-with-hiroko-shimbo-umami-the-fifth-taste-sensation/) - Umami, the flavor enhancer and fifth taste sensation after sweet, salty, sour and bitter, is now an often heard word in our culinary conversations, but it so often lacks a clear definition and a clear understanding in the cooking community. Though Umami is an attribute of many foods, not necessarily Japanese, it is in the
- [Ahh, Bacon and Eggs for Breakfast -](https://bretstable.com/general-blog/ahh-bacon-and-eggs/) - God bless Charlie! Poor lad, he sprained his ankle in the process of setting up the screened sleeping porch with the most comfortable queen-size bed. A colorful duvet, Provençal-colored sheets of yellow and periwinkle blue along with six down pillows were just what the doctor ordered for a little R & R during our stay
- [Lèche-Vitrines - Window Shopping](https://bretstable.com/general-blog/leche-vitrines-window-shopping/) - From what I understand, lèche-vitrines literally means "to lick the window," even though it is generally translated to mean "window shopping". I like "to lick the window" or "licking the window" better. This is something we did quite a bit of while we were in France. Whether it was in front of a pâtisserie, chocolatier,
- [Taking a Break from Vacation Pictures](https://bretstable.com/general-blog/taking-a-break-from-vacation-pictures-2/) - Jon, once again, has outdone himself planting the vegetable garden. The weather was unseasonably warm in April and he got a little ahead of himself getting everything in the ground. Then in typical Minnesota fashion, we had a cold snap in May, topped off by a week or so of rain. Consequently, some of the
- [Forville Market in Cannes](https://bretstable.com/general-blog/fourville-market-in-cannes/) - We were up bright and early Wednesday morning and queued-up for a caravan to Cannes. If we didn't leave by 8:00am we'd be stuck in the morning computer traffic. This time we all made it to the designated parking garage without anyone getting lost or accidentally ending up on the A8. Cars in the parking
- [Cooking at La Pitchoune](https://bretstable.com/general-blog/cooking-at-la-pitchoune/) - The week of cooking classes began with a welcome dinner. The first Sunday, Kathie and I prepared a typical Provençal apéritif. An apéritif is both a social occasion along with food and drink to whet your appetite. This particular Sunday, the apéritif included sausages, French radishes served with butter and fleur de sel, and olives
- [Travels to the south of France](https://bretstable.com/general-blog/travels-to-la-pitchoune/) - Kathie didn't have any students when we arrived therefore our first Saturday morning started with freshly baked croissants. These were served with delicious, creamy butter and crocks of apricot and and homemade fig jam. I enjoyed the freshly brewed coffee with steamed milk and a couple of cubes of raw sugar. While we were enjoying
- [From Nice to La Pitchoune](https://bretstable.com/general-blog/from-nice-to-la-pitchoune/) - Updated... Kevin and I left Minneapolis on a Thursday evening and arrived at the Nice airport via Amsterdam the next day about noon. After collecting our luggage, we found our way to the SIXT car rental. With a "Bonjour" from us and a "Hello and welcome to France" in response, the delightful sales assistant upgraded
- [Bret's Table welcomes The Cake Diva](https://bretstable.com/general-blog/brets-table-welcomes-the-cake-diva/) - The latest attempt of Kevin, Jen and me making French Macarons couldn't have gotten any better. The lovely and very talented Janan Juliff, The Cake Diva herself, shared the afternoon with us at Bret's Table. Not only did Janan give us some excellent tips on making the elusive French macaron, but her husband David also
- [Croissants and Pain au Chocolat](https://bretstable.com/general-blog/croissants-and-pain-au-chocolat/) - It was another baking day with Jen and Kevin. This time, our friend Ingrid joined us. The mission was to each make a different croissant recipe, then bake, taste and compare the differences. I know, I know -- it was a chore, but we had to compare each for flavor and texture. Kevin, Mr. Overachiever,
- [Lamb Burgers and Potatoes](https://bretstable.com/recipes/lamb-burgers-and-potatoes/) - It's only March 21, and this evening was already the second time that we have pulled out the Weber Grill. For a tasty but simple dinner we decided it would be lamb burgers and grilled potatoes. The burgers were from our friend Suvir Saran's recipe that Allen Brothers carries on their website. Absolutely nothing is
- [Intrigue Chocolates Co.](https://bretstable.com/general-blog/intrigue-chocolates-co/) - I was reading my Saint John’s University Alumni Magazine recently. In it was an article featuring several undergraduate alumni who are now in the food and beverage business in one way or another. One entrepreneur featured was Aaron Barthel of Intrigue Chocolates Co., a native of Minnesota, now living and working in Seattle, Washington. Being
- [Seven - Sushi Ultralounge and Skybar](https://bretstable.com/general-blog/seven-sushi-ultralounge-and-skybar/) - It was a long day at the Twin Cities Food & Wine Experience a couple of weekend ago. By that Sunday afternoon we were dragging our tails, when we happened to meet Nick, the Director of Sales and Marketing for Seven. We mentioned that we had never been to Seven before. As an excellent Marketing
- [Spicy Beef Satay at the Twin Cities Food & Wine Experience](https://bretstable.com/recipes/spicy-beef-satay-at-the-twin-cities-food-wine-experience/) - The Twin Cities Food & Wine Experience was this past weekend at the Minneapolis Convention Center. It was great to see so many local, independent vendors this year specializing in artisan foods. A couple of owners with whom I was able to chat for a moment included Janan Juliff from The Cake Diva and Karen
- [Morel Mushrooms and Raw Milk Cheddar, They're great in a Frittata!](https://bretstable.com/recipes/morel-mushrooms-theyre-great-in-a-frittata/) - Last spring, I was fortunate to have the opportunity to go morel hunting. I didn't find any, but friends of mine did and they gladly shared their treasure with me. I dried most of the mushrooms using a dehydrator and luckily, I still had a few left in the pantry. I reconstituted a ½ ounce
- [Macarons, take 4 or is it take 5?](https://bretstable.com/recipes/macarons-take-4-or-is-it-take-5/) - Kevin, Jen, and I got together recently for another round of macaron recipe testing. Kevin has now dubbed us “Team Macaron - South Minneapolis.” Prior to our big baking day, I had received an email from an online dessert magazine. Low and behold, it included a YouTube clip of two French pastry chefs making macarons.
- [Add Some Spice! ](https://bretstable.com/general-blog/add-some-spice/) - Minneapolis’s own Sameh Wadi, co-owner and chef of Saffron Restaurant & Lounge, competed last summer in Iron Chef America. He was up against Morimoto (his choice) and the secret ingredient was Mackerel. The show aired Sunday, January 24. To celebrate, Sameh and his brother Saed hosted a party at the Hotel Minneapolis to watch the
- [Cinnamon Bacon -- Who Knew?!](https://bretstable.com/general-blog/803/) - Our friend Joe brought over some Prairie Pride Farm uncured hickory smoked cinnamon bacon he purchased from Grass Roots Gourmet in the Global Market. I was wary at first, for the mere description caused images of cinnamon rolls to dance in my head. Of course, the image of cinnamon rolls in and of itself is

## Pages

- [Home](https://bretstable.com/) - Bret Bannon, chef and instructor at Bret's Table. Cooking classes, instruction, insight and adventure.
- [Discover Morocco with Bret’s Table & Moroccan Sahara Tours](https://bretstable.com/tours/marrakech-morocco/) - Discover Morocco with Bret’s Table & Moroccan Sahara Tours Bret's Table |
- [Wine and (Michelin) Stars in Provence!](https://bretstable.com/tours/wine-and-michelin-stars/) - Join BRET’S TABLE for an experience of a lifetime in the south of France and revel in the extraordinary beauty of the Côte d’Azur. Bret Bannon, a self-professed Francophile, has been traveling to this region for some 20 years. The Wine and Michelin Stars Tour celebrates the wine and food of Provence. We will explore the
- [Culinary Tours](https://bretstable.com/tours/) - BRET’S TABLE is headed to Morocco November 11 - 22, 2026. Join a small group of adventurous travelers on a curated tour for an experience of a lifetime, reveling this time in the extraordinary beauty of Morocco. Everyone is Welcome! You don’t have to be an experienced chef or even know the difference between a
- [Reservation Terms and Conditions](https://bretstable.com/tours/res-terms/) - Terms & Conditions of BRET’S TABLE Culinary Tours TO RESERVE YOUR PLACE: Spots are available on a first-come, first-serve basis. A non-refundable deposit is required to book a spot on a tour with remaining non-refundable balance(s) due later. Depending on the Tour chosen, price is inclusive of accommodations, cooking experiences, food, beverages (as specified), as
- [About Bret](https://bretstable.com/about/) - Bret Bannon has spent a lifetime cooking and learning from others along the way. He was very fortunate to have staged at the Park Avenue Café in New York when Daniel Budd was pastry chef and has apprenticed with the award winning Chocolatier, BT McElrath headquartered in Minneapolis, Minnesota. While assisting cooking classes and later
- [Lyon, Epicenter of French Cuisine](https://bretstable.com/tours/lyon-epicenter-of-french-cuisine/) - BRET'S TABLE is offering culinary tours in Lyon, France, the epicenter of French gastronomy. Lyon is a walkable city and allows us to enjoy the convenience of a centrally located hotel and be close to the action. During the week, we will immerse ourselves in the delicious foods and wines of the city and region.
- [Beaches & Bistros](https://bretstable.com/tours/beaches-bistros-along-the-cote-dazur/) - Join BRET’S TABLE for an experience of a lifetime in the south of France. Revel in the extraordinary beauty of the Côte d'Azur. While relaxing with an apéritif, maybe on the terrace of our hotel or at a bistro overlooking the Mediterranean, we begin our week immersed in the food, wine et la belle vie
- [Events and Classes](https://bretstable.com/events/) - PRIVATE CLASSES and INSTRUCTION Have you always wanted to learn how to make a soufflé; perfect pie dough or a blind baked tart shell? How about learning how to properly use the knives in your knife block? Other suggestions might include learning to make sauces such as a Béarnaise, Béchamel, or a Hollandaise sauce; or
- [Press](https://bretstable.com/press/) - November 2021 - Lavender Magazine - The Head Table - In Conversation with Bret Bannon March 2015 - City Pages - Bret Bannon at Bret's Table, "My Dinner Guests Reflect the Face of God" January 2012 - Lavender Magazine - Truffle Hunt with Bret Bannon December 2011 - Lavender Magazine - Locally Sourced - Sitting
- [On The Table](https://bretstable.com/table/) - Kitchen Essentials Pan Dimensions Restaurant Reviews Cookbook Reviews
- [Pan Dimensions](https://bretstable.com/table/pan-dimensions/) - Round Cake Pans Pan Size and Type Volume 6 x 2 inch round Cake Pan 4 cups 8 x 1½ inch round Cake Pan 4 cups 8 x 2 inch round Cake Pan 7 cups 9 x 1½ inch round Cake Pan 6 cups 9 x 1¾ inch round Cake Pan 7½ cups 9 x
- [Contact](https://bretstable.com/contact/) - Bret Bannon 612.644.4976 bretbannon@bretstable.com EMAIL NEWSLETTER SIGNUP CONTACT BRET
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- [Sides](https://bretstable.com/recipes/sides/) - http://www.bretstable.com/category/sides
- [Salads](https://bretstable.com/recipes/salads/) - http://www.bretstable.com/category/salads
- [Soups](https://bretstable.com/recipes/soups/) - http://www.bretstable.com/category/soups
- [Basics](https://bretstable.com/recipes/basics/) - http://www.bretstable.com/category/basics
- [Appetizers](https://bretstable.com/recipes/appetizers/) - http://www.bretstable.com/category/appetizers
- [Kitchen Essentials](https://bretstable.com/table/kitchen-essentials/) - People often ask me what they need to stock their kitchen. I tell them to purchase the best you can afford, take care of it and your never have to purchase another one again... well almost never -- some things do wear out. Purchase knives that feel good in your hand, cookware that is substantial

## Categories

- [General Blog](https://bretstable.com/category/general-blog/)
- [Recipes](https://bretstable.com/category/recipes/)
- [Basics](https://bretstable.com/category/recipes/basics/)
- [Appetizers](https://bretstable.com/category/recipes/appetizers/)
- [Main Courses](https://bretstable.com/category/recipes/main-courses/)
- [Desserts](https://bretstable.com/category/recipes/desserts/)
- [Soups](https://bretstable.com/category/recipes/soups/)
- [Salads](https://bretstable.com/category/recipes/salads/)
- [Sides](https://bretstable.com/category/recipes/sides/)
- [Wines and Pairings](https://bretstable.com/category/recipes/wines-and-pairings/)
- [Restaurant Reviews](https://bretstable.com/category/restaurant-review/)
- [Cooking Classes](https://bretstable.com/category/cooking-classes/)
- [Showcase Minnesota](https://bretstable.com/category/showcase-minnesota/)
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- [Cookbook Reviews](https://bretstable.com/category/cookbook-review/)
- [Travel](https://bretstable.com/category/travel/)
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- [On The Table](https://bretstable.com/category/on-the-table/)
- [Snacks](https://bretstable.com/category/recipes/snacks/)

## Picture tag

- [Baked](https://bretstable.com/ngg_tag/baked/)
- [Bakery](https://bretstable.com/ngg_tag/bakery/)
- [Baking](https://bretstable.com/ngg_tag/baking/)
- [Bowl](https://bretstable.com/ngg_tag/bowl/)
- [Candied](https://bretstable.com/ngg_tag/candied/)
- [Chocolate](https://bretstable.com/ngg_tag/chocolate/)
- [Cocoa](https://bretstable.com/ngg_tag/cocoa/)
- [Cooling](https://bretstable.com/ngg_tag/cooling/)
- [Crust](https://bretstable.com/ngg_tag/crust/)
- [Dessert](https://bretstable.com/ngg_tag/dessert/)
- [food](https://bretstable.com/ngg_tag/food/)
- [Fruit](https://bretstable.com/ngg_tag/fruit/)
- [Homemade](https://bretstable.com/ngg_tag/homemade/)
- [Ingredients](https://bretstable.com/ngg_tag/ingredients/)
- [Kitchen](https://bretstable.com/ngg_tag/kitchen/)
- [Linen](https://bretstable.com/ngg_tag/linen/)
- [linens](https://bretstable.com/ngg_tag/linens/)
- [Melted](https://bretstable.com/ngg_tag/melted/)
- [Napkins](https://bretstable.com/ngg_tag/napkins/)
- [Oven](https://bretstable.com/ngg_tag/oven/)
- [Overhead](https://bretstable.com/ngg_tag/overhead/)
- [Peel](https://bretstable.com/ngg_tag/peel/)
- [Rack](https://bretstable.com/ngg_tag/rack/)
- [Rind](https://bretstable.com/ngg_tag/rind/)
- [silver](https://bretstable.com/ngg_tag/silver/)
- [Spoon](https://bretstable.com/ngg_tag/spoon/)
- [Sugar](https://bretstable.com/ngg_tag/sugar/)
- [Sweet](https://bretstable.com/ngg_tag/sweet/)
- [Tart](https://bretstable.com/ngg_tag/tart/)
- [Towel](https://bretstable.com/ngg_tag/towel/)
- [Bread](https://bretstable.com/ngg_tag/bread/)
- [Crumbs](https://bretstable.com/ngg_tag/crumbs/)
- [Dough](https://bretstable.com/ngg_tag/dough/)
- [Flour](https://bretstable.com/ngg_tag/flour/)
- [Fresh](https://bretstable.com/ngg_tag/fresh/)
- [Hot](https://bretstable.com/ngg_tag/hot/)
- [Lemon](https://bretstable.com/ngg_tag/lemon/)
- [Pie](https://bretstable.com/ngg_tag/pie/)
- [Powdered](https://bretstable.com/ngg_tag/powdered/)
- [Rasberry](https://bretstable.com/ngg_tag/rasberry/)
- [Scattered](https://bretstable.com/ngg_tag/scattered/)
- [Apple](https://bretstable.com/ngg_tag/apple/)
- [DayLight](https://bretstable.com/ngg_tag/daylight/)
- [Pan](https://bretstable.com/ngg_tag/pan/)
- [rustic](https://bretstable.com/ngg_tag/rustic/)
- [SAvory](https://bretstable.com/ngg_tag/savory/)
- [table](https://bretstable.com/ngg_tag/table/)
- [Wood](https://bretstable.com/ngg_tag/wood/)
- [Bean](https://bretstable.com/ngg_tag/bean/)
- [Board](https://bretstable.com/ngg_tag/board/)
- [Cream](https://bretstable.com/ngg_tag/cream/)
- [Cup](https://bretstable.com/ngg_tag/cup/)
- [cups](https://bretstable.com/ngg_tag/cups/)
- [Egg](https://bretstable.com/ngg_tag/egg/)
- [Milk](https://bretstable.com/ngg_tag/milk/)
- [Vanilla](https://bretstable.com/ngg_tag/vanilla/)
- [Yolks](https://bretstable.com/ngg_tag/yolks/)
- [Almonds](https://bretstable.com/ngg_tag/almonds/)
- [Cutting](https://bretstable.com/ngg_tag/cutting/)
- [Nuts](https://bretstable.com/ngg_tag/nuts/)
- [Pans](https://bretstable.com/ngg_tag/pans/)
- [Pear](https://bretstable.com/ngg_tag/pear/)
- [Poached](https://bretstable.com/ngg_tag/poached/)
- [Whipped](https://bretstable.com/ngg_tag/whipped/)
- [Whisk](https://bretstable.com/ngg_tag/whisk/)
- [Core](https://bretstable.com/ngg_tag/core/)
- [Layer](https://bretstable.com/ngg_tag/layer/)
- [Piece](https://bretstable.com/ngg_tag/piece/)
- [Plate](https://bretstable.com/ngg_tag/plate/)
- [Slice](https://bretstable.com/ngg_tag/slice/)
- [Texture](https://bretstable.com/ngg_tag/texture/)