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Greetings from lovely, autumnal Russian River, where DPaul and I are having a wee post-nuptial getaway. It's not grand enough to call a honeymoon, but we're having an enjoyable time nevertheless, sitting by the fire, sipping Restaurant Eloise in Sebastopol, where we had a spectacular meal with friends on Saturday night.
Today's
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http://www.latartinegourmande.com
Leek, blue cheese and tomato quiches
Let’s talk about the quiches, shall we? After all, I am from Lorraine where quiche lorraine originates from.
But that’s not the reason why I want to chat about quiches with you.
In fact, let me confide that I’ve never been a huge fan of quiche lorraine. Oh yes, really not. When [...]
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http://freshcatering.blogspot.com
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http://grabyourfork.blogspot.com
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http://soupspoon.typepad.com
Over the last ten days Stephen and I made the grand fall-family-tour. Last weekend we drove to Cincinnati, OH. On the way back we took a mid way stop in Asheville, NC, (to see Natalie visiting from Africa!), and ended the week in Southport, NC for work. We rolled 1800 miles along the open road, and gawked our way through the beginning of fall foliage. The best part of the lengthy drive to Ohio, besides a great book on tape and time with Stephen, is the warm house waiting on the other end. I grew up outside of Cincinnati, Ohio, and now my p
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Cooks Academy Cookbook & Giveaway,
2 Charlemont Terrace,
Dun Laoghaire,
Dublin,
Ireland
Hi my name is Deborah and I am a cookbook addict. I have an entire double cabinet dedicated to cookbooks in my kitchen. I cannot get enough. It’s the first section I go to in book stores and the first thing I look at in other people’s kitchens. [...]
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http://grabyourfork.blogspot.com
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http://grabyourfork.blogspot.com
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http://www.reluctantgourmet.com
HOW TO GLAZE A CAKE
I received an email from Nan asking, "I am making a lemon cake. Most of them call for a glaze. What type of frosting would you suggest for a lemon cake? Thanks, Nan.
I immediately forwarded this email to my friend Chef Jenni Field, a graduate of Orlando Culinary Academy - Le [...]
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http://www.latartinegourmande.com
Apple, Raspberry and Chocolate Clafoutis
All I could think of was the word chocolate.
“I want to eat something chocolaty,” I told P. when he asked me what I wanted for dessert. We’d dined simply, enjoying mini leek and blue cheese quiches I had made in the morning, roasted squash and a tossed green salad.
In most [...]
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http://nosheteria.com
de riguer; I can be funny that way. But late this past summer, nearly two years from the original publication date, I broke out the yea
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http://thepassionatecook.typepad.com
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http://www.reluctantgourmet.com
Can You Eat Brie Crust Even Though It Is Mold?
Bill Overton asked on my blog posting Learning About Cheese, "Can you really eat the mold on Brie? I?m always afraid to eat it, but I have a friend who knows a lot about food, who says it?s okay to eat. "
I’m not sure if Bill [...]
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I think one of the hardest things about moving back to Ireland is the distinct lack of seasons. We pretty much have the same weather year round with slightly varying temperature and degrees of precipitation. I can’t say I miss the snow, but the warm summers and stunningly beautiful Autumn’s of Michigan are but a [...]
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Yesterday was quite an insane day. I was up at 6am scrubbing the kitchen floors in anticipation of an audition for Heat, an RTE cooking show. A lovely girl showed up at half nine to record me cooking a course of my choosing in thirty minutes. I had some pizza dough leftover from the night [...]
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http://jeenaskitchen.blogspot.com
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http://www.recipephile.org
So last night I had plans to have someone over for dinner and I got totally blown off. Yes, someone decided to not come over for dinner. This was somewhat distressing since I had purchased a bunch of food and needed to cook it before leaving on a trip to Lake Powell for four days of NO TECHNOLOGY.Timmy to the rescue. Not only is he a great friend, but he shares my love of all things epicurean. Timmy and his partner Jim joined me for dinner last night and Timmy and I were the cooks. We knew we wanted to make a rice dish and settled on pa
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http://orangette.blogspot.com
I?ve got nothing against fall. Really, it?s just fine. It?s plums and pumpkins and leaves changing color and apple cider and all that. The problem is that it paves the way for winter. The way I see it, fall is sort of like the butler in an English novel, and winter is the shadowy, black-clad, slightly deranged visitor at the gate. Fall, being very polite and professional, escorts Winter into the parlor to have a seat. Then, while Fall is upstairs, alerting his master to the arrival of the visitor, Winter wreaks havoc on the manor, downing an entire decanter of brandy, startling the maid, and s
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Growing up fish and chips was always the ultimate treat. I remember as a kid my Dad coming in late when I was asleep with a fresh batch of ray and chips from Beshoffs. Somehow I always managed to sneak downstairs and get a few chips thrown my way. When we moved to America, it [...]
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http://thepassionatecook.typepad.com
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