Update and Redux: J – Ok, now that you’ve seen a few Tony Bourdain episodes on French food … and are hooked on Chef’s Table, it’s time to up your cooking game. Right? This is a recipe and technique that will change your life as a cook. It’s not just … Continue reading
Update and Redux: J – I’m near the beginning of my 3+ week stay in Paris. No steak frites … yet. But, it’s fun to look back at this dish. I was on a real steak frites craze. Still very good. Also, one of the most reliable dishes to order … Continue reading
J – I have seen this dish on video so many times … being made by one of the brothers Troisgro. If only I could go to the actual restaurant. I have known about Troisgros and the origins of Nouvelle Cuisine for years. It is clearly part of our style. … Continue reading
Update and Redux: C – One of my favorite appetizers to make and eat. Crispy, crunch and filled with the most amazing shrimp filling. Make a ton if you are serving it to guests, because they will go fast. C — I am so excited! Jim and I accidentally stumbled … Continue reading
Update and Redux: J – This dish quickly separates the serious food people from the poseurs. Who will eat the head first?! We had no trouble … gone in minutes. Delicious. Simple to make, too. C – I am not of big fan of my food looking back at me. … Continue reading
Update and Redux: C – This is one of my favorite bisque recipes. Make it with canned pumpkin. I tried making this soup with real pumpkin, but it didn’t have a strong pumpkin flavor. The canned pumpkin gives this soup the most amazing flavor. C — I finally get to … Continue reading
C – This post was supposed to be a Shrimp Po’ Boy recipe. So, why is there a salad instead? Sometimes, Po’ Boys don’t happen. Or, maybe I liked these shrimp to be showcased a little bit better than deep fried and hidden in a sandwich. Size matters when you … Continue reading
Update and Redux: J – Don’t call these fish-wiches … no way. These delicious guys are serious, rich and flavorful seafood burgers … no matter what size you make them. Like nothing we’d ever had. Make patties a day in advance, chill and bring out 30 minutes before cooking. Wonderful. … Continue reading
J – My big mouth can get me into trouble … or, at least, it gets me extra work to do. In this case, I just couldn’t stop raving about the pureed corn soup I had one Saturday night at my favorite restaurant, The Waterboy. It was the essence of … Continue reading
C – I never grew up with sweet potato pie. I didn’t even know there was such a thing. When I got married, I started noticing sweet potato pie everywhere. Did it just appear out of thin air? Was I oblivious all my 32 years and only thought there was … Continue reading