There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!” But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert. His company is called SAUSAGE KÖNIG. Unfortunately,
Tag: cream
When my sister sees this post, she is going to laugh out loud. This is a recipe from our past that my mother made occasionally that we absolutely loved. The requirements for loving this dessert: 1. You must love desserts, 2. You must love coffee, and 3. You must be okay with eating marshmallows. I’ve
Recently I was looking something up on the internet, and came across photos of melted cheese. That is exactly the way to get my attention – melted cheese. It didn’t look quite like raclette or fondue, and I read that it was Aligot. Why have I never heard of this? Aligot (ah-lee-go) is a specialty
I didn’t grow up with Italian cuisine, which is interesting, considering my French mother cooked various global cuisines over the years, like Ethiopian and Chinese, as well as French. Somehow, Italian got overlooked. It could have been on purpose now that I think of it. Her first husband, my father, was from Sicily. That marriage
While growing up, my mother would occasionally make a simple soup, made by browning butter and adding flour that burned in the butter. I didn’t know this was how the soup was made as a youngster, I just knew I loved it. She’d always told me it was her mother’s recipe. Many years ago I
The recipe below is one I’ve saved for years to remind myself to use raisin bread as a stuffing base, a great option from cornbread or sourdough. And finally I decided to try it. However, I could only find raisin bread with cinnamon, which isn’t an ingredient I wanted in the stuffing, mostly because I
My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti. Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that
Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant.
My husband and I recently returned from a vacation to five countries in South America. We were the most excited about Peru, because Machu Piccu has been a “bucket list” destination for what seems like an eternity. There wasn’t one thing about Peru that wasn’t beautiful, delicious, and memorable. Except for their dog situation, but
I happen to adore mushrooms. But I remember the days when they appalled me, mostly because they tasted like dirt. Unfortunately, my mother picked a lot of mushrooms in her foraging days, and I missed out on all of that! Fast forward a couple of decades and I’m now a proud mushroom lover. For the