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Coeur à la Crème
This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed. […]
Continue ReadingLillet
My husband and I like to have a dressing drink before we go out. One of my favorites is Lillet on the rocks with a twist of orange. Lillet is an apéritif wine from the Bordeaux wine region of France, produced in the town of Podensac. The eponymous company was founded in 1872 by brothers Paul […]
Continue ReadingSweet Potato Hash With Bacon and Melted Onions
Thomas Keller Here is another sweet potato hash recipe. This one is adapted from Ad Hoc at Home by Thomas Keller (Artisan, 2009). Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America […]
Continue ReadingParmesan Crusted Veal with Salsa Verde
Yes, I know it’s controversial! I know that most people will not eat veal. It’s very controversial. I grew up eating veal. It is very difficult to even find veal at the market. You can substitute chicken or pork for the following recipe. Parmesan Crusted Veal with Salsa Verde Serves 6 6 veal cutlets Flour […]
Continue ReadingSzechwan Chicken
Beyond Parsley Here is one of our very favorite recipes from one of the best Junior League cookbooks called Beyond Parsley, Published June 1984 by Junior League of Kansas City, Missouri. This is quick, easy and delicious. Szechwan Chicken Serves 4 1 Tbs cornstarch 3 Tbs soy sauce, divided 2 […]
Continue ReadingPea & Dill Salad
Serves 4 4 cups blanched green peas ½ cup mayonnaise ½ cup sour cream 1 Tbs Dijon mustard 5 green onions, chopped ¼ cup chopped fresh dill weed ground black pepper to taste ½ cup pecans ½ cup almonds Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a […]
Continue ReadingBacon Cheddar Deviled Eggs
Devilishly Good EGG TIPS: Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate […]
Continue ReadingWickles Pickles
Pickles are very important to our family. When I was dating my now husband, he would buy a jar of dill pickles at the supermarket and eat the entire thing on the way home in the car. The supermarket is only a few blocks away! I guess that should have tipped me off! Anyway, I […]
Continue ReadingChili-Glazed Pork With Sweet Potato Hash
What is the difference between a sweet potato and a yam? The versatile sweet potato is ideal fare for the health – conscious food consumer. Several decades ago when orange flesh sweet potatoes were introduced in the southern United States producers and shippers desired to distinguish them from the more traditional white flesh types. The […]
Continue ReadingFully Loaded Mashed Potatoes
Bangers & Smashed Yesterday, we went to a brewery that has no sign, and it’s down a very dumpy little street in a warehouse. We nervously opened the door and immediately knew we were in the right place. As the first brewery with operations based in Los Angeles in over 60 years, they are dedicated […]
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