I love making dishes that I can add stuff to, like pancakes, yeasted breads, risottos, mashed potatoes… well I guess just about any home-cooked dish! It’s one thing I enjoy and am good at. I didn’t learn creativity in culinary school, since I didn’t attend any cooking school ever. It actually comes from being financially
Tag: lemon zest
Sunday Suppers at Lucques is a James Beard Foundation award-winning cookbook by Suzanne Goin, published in 2005. The actual name is, Sunday Suppers at Lucques – Seasonal Recipes from Market to Table. I wanted to purchase one of her cookbooks just because she’s so highly revered as a chef, and all of her culinary endeavors
It’s not often when I go to the same restaurant more than once. I’m usually done, and ready to move on to the next! Like my motto – so many restaurants, so little time! One exception was Moro, in London. I’ve been three times – once was a special celebration for my daughter’s second master’s
“It’s experiences and laughs that matter most, not the most perfectly executed food, so relax a little, embrace the imperfect…” When I read these words in the introduction of “Food with Friends” – the art of simple gatherings, I knew I had a new friend of sorts, author Leela Cyd. Thanks to Blogging for Books,
Parsley in French is persil, so it’s not surprising that persillade is a parsley sauce, combining the freshness of parsley, with butter, garlic, and lemon. It is also called Sauce Persil. Personally, I love all of the green sauces, like pesto, gremolata, and chimichurri, so I knew I’d love persillade. I was inspired to make
If you’ve followed my blog for any amount of time, you know that I’m a cheese lover. A serious cheese lover. I like all kinds – hard to soft and everything in between. Cow’s milk washed rind cheeses are probably my favorites if you told me I could only eat one variety the rest of
Rarely have I made dessert for my family, unless it’s a special occasion. I have nothing against desserts, but to me, they’re not part of a daily meal plan. I believe everyday food should be nourishing, so I save cakes and pies for celebrations. However, when I was a private cook for a family, I