J – Sometimes, you just need to do it yourself. I have been going to Cafe Rouge in Berkeley for several years. Nice stop on 4th Street. Nice lunch. Shopping and lunch. What could be better? Maybe something else, in this case. Christina and I went there during a trip … Continue reading
J – Chef Constance is in charge! Chef Constance is petite and charming, as one would expect. She also lets you know very quickly that this kitchen is her domain. I liked that. This was the French techniques cooking class I just happened to fall into at Cookin’ With Class. … Continue reading
J — Your guests will never know … that you had just too much turkey taking up space in the fridge. Or, stuffing. Or, too many roasted vegetables. Sandwiches are so last year. Hot Browns? Only if you are at the source in Louisville. What to do? Here are a … Continue reading
C – It’s that time again … time to make pies. Even better. I wanted to make small pies. I am small, so anything small I like. I wanted to make mini pumpkin pies, but Jim had a different idea. He wanted them a little bit bigger. He liked the … Continue reading
C – This is my new guilty pleasure. Well … for Thanksgiving anyway. Thanksgiving is usually tough for me, especially when I don’t make the food. I love food. I want to try everything. I overeat. If there is something new and interesting, I will probably be the first to … Continue reading
C – I am so grateful Luke and Chris made this wonderful meal for us. I don’t think one person could take on all these things at once. I am always amazed at how well they work together. Calm, cool and collected. Of course, keeping a good stock of beer … Continue reading
J – This year we went non-traditional! Whole roasted turkeys are way overrated. They take much too long to roast. And, no matter what most people do, the breast meat is usually overcooked. So, we broke down the bird and got three great turkey dishes for dinner, an amazing stock … Continue reading
J – Shopping for ingredients with a French chef in Paris in just about the best market district you can find, Les Halles de Montmartre. A chef who works at Michelin-starred restaurants. How cool is that? There was a menu plan. Ambitious. Likely to be tasty. I didn’t want to … Continue reading
C – I think I make a good bolognese sauce. And, I know it can be better. There just seems to be something missing. Something seems to be off about my sauce. I just can’t put my finger on it. I did my research. Most bolognese sauces are similar. Meat, … Continue reading
C – Duck prosciutto?! Is that even possible? We didn’t know until we tried. Luke was curious. He’s made plenty of other prosciutto … just not duck. Maybe it will work. Maybe it won’t. We had a lot of leftover duck breasts after we finished the duck confit. We certainly … Continue reading