THINKING THANKSGIVING – Cranberry Conserve
Cranberry Conserve
Caramelized Garlic Goat Cheese Tart
This tart has been a big favorite with our Provence groups. Perfect as a first course with a bit of arugula on the side, or use it as a luncheon entrée. I am giving you the recipe pretty much as it is in Yotam Ottolenghi’s book “Plenty”, but of course, I have ‘dished out’ some…
Mussels and Fries….Moules et Frites….Moules Marinières
Mussels in White Wine Sauce (Moules Marinières) with….
BACON & TOMATO DIP with BLACK PEPPER POTATO CHIPS
Flavors that always please! ……..Nothing else needs to be said. The flavors of a BLT minus the ‘L’. It can also be used as a salad dressing….think Cobb Salad.
PORK COLLAR MENU
This menu originated with Chef Chris Diehl, of Cypress (now closed) fame in Charleston. Several years ago, I was fortunate enough to be part of a photo/food workshop where he was the ‘food’ portion of the program. What a treat! This menu, one of the easiest that you will ever do, can be done totally…
Le Puy-en-Velay
I spent a week in the Auvergne, an area visited infrequently by Americans. This French departement and the area around Le-Puy-en-Velay intrigued me and I had always wanted….
Bûche de Noël……Christmas Yule Log
Bûche de Noël is a showy Christmas dessert. Most people pass it by thinking that it is too much trouble, but
Bacon Brittle
BACON! In a candy brittle… No surprise that this sweet and savory combo is a crowd pleaser…..
Glazed Cipollini & Mushrooms
After what is usually a gargantuan spread at Thanksgiving, at Christmas, my family is saying ‘Where’s the beef?!” But, just like Thanksgiving, I am ready for the sides. Glazed Cipollini & Mushrooms works well because it can be done ahead. I use it to garnish the steak, the tenderloin or the prime rib…..whatever is your…
THE Apricot Tree….RIP
It’s a tree….it’s an apricot tree….it has been my favorite tree at Xavier’s. It is no …