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Category Archives: Eating
Recipe: Montreal Vinegar Slaw
Montreal vinegar slaw is just what you need to cut the fat when you are eating Montreal smoked meats (a version of pastrami, though I don’t think you are supposed to call it that) and poutine as served at a … Continue reading
Share recipes, not COVID, during the Super Bowl
COVID wings! The CDC is recommending we celebrate Super Bowl Sunday with as many virtual activities as possible, such as sharing recipes for wings and other snacks, vs getting together in person and yelling in one another’s faces. Sounds good … Continue reading
Recipe: Happy Bellyfish Kimchi
We made this kimchi through a class with Happy Bellyfish, an online cooking school based in Germany that specializes in fermentations. (More about them later when we review Zoom cooking classes as a trend/necessity.) It’s a good solid basic rendition … Continue reading
On the floor at Fancy Food Show 2021
No, not really. In a normal year we’d be on our way to San Francisco for the Winter Fancy Food Show 2021 where we’d sample wares, talk to producers, and guess what food trends would be hot and not in … Continue reading
Food for thought: The Department of Salad
Good news: whereas our usual Food for Thought items require clicking a dread affiliate link to purchase, today’s is absolutely free. Emily Nunn is a wonderful food writer who says of herself, “I live in a barn in rural NC … Continue reading
Recipe: Eric Gestel Chicken Liver Mousse
Eric Gestel Chicken Liver Mousse is an example of the treats that await you in Rise, the wonderful compendium of Black cooking curated by Marcus Samuelsson. Gestel, who is Executive Chef at Le Bernardin in NYC, likes to serve this … Continue reading
Posted in Eating, Recipes, Sides
Tagged Black, chicken liver, Eric Gestel, Le Bernardin, mousse, pate
2 Comments
Recipe: Microwave Nut Brittle
Microwave Nut Brittle is likely better than any store-bought brittle, and also a fun pandemic project. If you involve kids, though, please have an adult do the final step because that melted sugar is HOT. Stolen from King Arthur Flour; … Continue reading
Recipe: Delicata Squash Sautéed in Buttermilk
Delicata Squash Sautéed in Buttermilk came about as a happy accident. I wanted a side dish to go with Ottolenghi’s mackerel with olives and raisins, and found a whole Delicata in the fridge. This is a no-fail squash, as pretty … Continue reading
Recipe: Green Beans Almondine
Green Beans Almondine (aka Amandine) is a dish my mother would make when she was feeling adventurous, and she was good at it. The recipe has a secret, which is easy to master: heat the butter just to the point … Continue reading