I love all forms of charcuterie, but I’m especially enamored with pâtés, terrines, and rillettes. It’s something about their rustic, picnic-like nature. On my sister-friend’s cooking blog a while back, I saw something I’d not made before – potted ham! I knew I’d love it. It’s a simple recipe, not much different than making rillettes.
Author: chef mimi
As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
A girlfriend of mine often gifts me cookbooks, and the most recent one was Half Baked Harvest. I was excited because I have followed Tieghan Gerard’s award-winning blog for years, but didn’t realize she had published not only this cookbook, in 2017, but also Super Simple, in 2019! Honestly, I have to admit to being
By definition, truffles, the chocolate kind not the fungus, are made of chocolate and cream only. These I call truffle balls, which are a throwback to the rum balls of the 1950’s. I enjoy making truffle balls, because for one thing they’re way easier than real truffles. They’re also more “stable” and less temperamental, because
Semi freddo means half frozen in Italian. It’s a pretty good description of this dessert, which lives in the freezer, but gets soft within a few minutes at room temperature. It’s not ice cream. It’s a sabayon folded into whipped cream, then frozen. I’ve actually made this dessert three times before. Horrors. I know. I
Raclette is not only the name of one of my favorite cheeses, but it is also a way to eat. I should say it could be a way to live, because if I could get away with it, I’d eat this way every day! My family and I took an extended trip through Eastern France
I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love,
We have a new member of our family – our British son-in-law. My daughter and he have been at our home for Thanksgiving the last two years, but because of the pandemic, they won’t be back in 2020. In fact, they married in Brighton, England, and of course we couldn’t attend. My daughter said I
Deep frying isn’t something I do routinely, but I’ve always wanted to make arancini, as well as deep-fried Spanish olives. Because of that, I purchased a small electric deep fryer many moons ago. I finally made arancini; the olives are next. Arancini are savory Sicilian snacks, made from a little ball of risotto, sometimes filled
This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled. And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is
Well, it’s that time of year once again, with sugar plums dancing in my head. I love all of the flavors of the holidays, yet, not so much gingerbread. I don’t dislike it, it’s just not one of my top holiday flavors. That is, until I discovered a recipe for gingerbread liqueur, on a now