English breakfasts are rightly famous. A tonic after an evening spent ‘round the local with your mates, or a bracing antecedent for a chill morning coursing about the moors, our cousins across the pond have crafted the morning meal into an event. An opportunity to sit, be satiated, and carry on civilized conversations with one’sContinue reading “The Almost-Full Monty”
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A little sugar in your coffee?
Spaniards tend to make everything uniquely their own. For instance, coffee. El café. They drink a lot of coffee in Spain. Around 24 million cups are consumed throughout the country every year. That breaks down to something like 599 cups per person. Somewhere in Madrid someone’s lingering over a café con leche or a carajilloContinue reading “A little sugar in your coffee?”
My buddy Oliver irving Moldow and I spent an afternoon shooting a test reel. Enjoy!
Getting Sauced in the Med
Here’s a Greek spin on tomato sauce that incorporates a clever and characteristically Hellenic use of unusual spices (for tomato sauce) with the sure-fire combination of tomatoes, garlic, and wine. Certainly three of my favorite things, especially the wine! This is a good multi-purpose sauce that you can use for baking or ladling over pasta.Continue reading “Getting Sauced in the Med”
Bourguignon Redux
Some dishes are ready in no-time and some take a bit of work. This one takes a bit of work, but you’ll be richly rewarded, especially if you love mushrooms as much as I do. This is a riff on the old and respected French culinary icon, beef bourguignon, transformed into mushrooms bourguignon. And it’sContinue reading “Bourguignon Redux”
A Sandwich By Any Other Name
It’s getting chilly here in Colorado, and one of my favorite foils to the cold is a nice, warm sandwich. Grilled cheese? Sure! Panini? What are you waiting for! But gone are the days when I could enjoy a toasty, crunchy, comforting, and oh so terribly French croque-monsieur or croque-à-cheval…it’s the ham, of course, whichContinue reading “A Sandwich By Any Other Name”
The Juniper Effect
Juniper berries are the quintessential aromatic in gin, and add a very unusual and exotic spin when used as an ingredient in something other than gin. Cranberry sauce, for example. This version debuted at a recent Martini night at my place, specifically because gin was on the (drinking) menu. Pairing foods with cocktails can beContinue reading “The Juniper Effect”
“B” L T
I found I needed to satisfy my urge for a blt, and here it is…Morningstar Farms Veggie Bacon Strips over roasted garlic aioli, organic home-grown tomato slices, and lettuce all on toasted ciabatta. Paired with organic tomato-basil bisque and a Spanish garnacha. Satisfied.
Let’s Eat! My friend, Oliver Irving Moldow and I spent an afternoon in a swanky Cherry Creek kitchen…here’s what we did!
Tofu in Vietnamese Tomato Sauce
Tomato sauce in Vietnam? “What?”, you say. Yep! It’s very popular in Vietnamese cuisine and known as Đậu Hũ Sốt Cà Chua, and if you make it you’ll find out why. The flavors are subtle contrasts unlike the in-your-face garlic and oregano you get up front with Italian and Greek tomato sauces. Instead, the aromaticsContinue reading “Tofu in Vietnamese Tomato Sauce”