What's in your fridge? Hah. Well, today was a fridge cleanup dinner. We had a classic mushroom soup (shallots, garlic, mushrooms, lemon juice, thyme, cream, dry sherry, Worcestershire sauce), served...
What's in your fridge? Hah. Well, today was a fridge cleanup dinner. We had a classic mushroom soup (shallots, garlic, mushrooms, lemon juice, thyme, cream, dry sherry, Worcestershire sauce), served...
This morning I felt like spoiling Irene. So while Irene went to get fresh croissants at the bakery on top of the hill, I made oeufs de l'amour: very creamy soft scrambled eggs with caviar, assembled...
This morning I felt like spoiling Irene. So while Irene went to get fresh croissants at the bakery on top of the hill, I made oeufs de l'amour: very creamy soft scrambled eggs with caviar, assembled...
These are based on a recipe by J. Kenji-López Alt of Serious Eats and its Food Lab fame, and associated books. He developed it for a New York Times article he wrote. It is clever in that is uses a...
The baklava set up nicely. It's a bit rich (6 cups of nuts, 2 cups of sugar, 3?sticks of butter, pound of phyllo dough, and assorted), so after a handful of pieces we're considering options.
Irene's favorite dish, I make it on her birthday as the house rule is the birthday person gets to pick the meals. It's a neat dish, with the flambéing and the extensive mis-en-place required. Steak...