Jambon Persillé

For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title! “While no two versions are exactly the same, jambon persillé is cooked ham that’s been

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Chili Beef Lettuce Wraps

The other day I came across Gordon Ramsay’s Ultimate Cookery Course on Amazon Prime. I happen to be a huge fan of his, so of course I watched. I’ve already frantically written down two recipes from just the first episode, this being one of the two – Asian-inspired crispy beef and pork, served in lettuce

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Kedgeree

A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it

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Fresh Strawberry Ice Cream

Back in May when my strawberry plants were thriving, I thought about what to do with the berries, besides gorge on them! (And share.) There’s nothing quite like that just-ripened strawberry, picked from its plant. Then I remembered a milk shake my mother made, maybe in 1968 or 1969. We lived on Long Island, New

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Eric Ripert’s Seafood Chowder

The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating. In 2010, when my daughter went to New York City for an interview, I volunteered to

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A Seasonal Risotto

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

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Stuffed Zucchini

Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,

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Club Special Cocktail

We live in a town about 100 miles from Oklahoma’s capital city, Oklahoma City. We’ve been here 32 years. It was not that long ago that we joined our town’s country club, mostly because after retiring, my husband’s main hobby was golfing. It was at the club I discovered a cocktail called a Club Special.

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