Turkey Gravy is probably the most important recipe of the Thanksgiving menu! It is what makes all the other dishes pop! So to have it the way it should be, you must make the turkey stock. It is so simple and can be done months ahead. Its’ flavor is distinctive, totally different than chicken stock. Do…
Cranberry Conserve
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 in White Wine Sauce (Moules Marinières) with….
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.
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…
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 is a showy Christmas dessert. Most people pass it by thinking that it is too much trouble, but
BACON! In a candy brittle… No surprise that this sweet and savory combo is a crowd pleaser…..
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…