Ever seen one of these before? Neither had I until Sean Timberlake from Punk Domestics presented me with this beauty while on a trip to San Francisco. It's hoshigaki, the traditional Japanese dried persimmon. Seems like it's a thing. I expect now we'll start seeing them everywhere. As hoshigaki is a dried fruit it's not too surprising that it tastes a little figgy. … [Read more...]
NACHOS ESPECIALES
It's not as if more proof is needed that our county has gone to hell in a hand basket, but another example of the current sorry state of affairs is the nacho. In fact, nacho, as in the singular piece, is nearly extinct. What passes for 'nachos' in restaurants bear are, well let's face it, a hot mess. You know what I mean. The nacho I feel in love with in Mexico (yes, … [Read more...]
SCOTCHEROOS
Marcel Proust had his madeleines. "Cats" has its moonlight and street lamps but nothing jogs my memory more than scrumptious Scotcheroos. For Valentine's Day Mom sent me and Steve a fresh batch of these classic Rice Crispy-butterscotch-peanut butter-chocolate confections. The combination of flavors is just as intense as it was back in the '70s when they were a Sullivan … [Read more...]
HOME-CANNED FRENCH ONION SOUP RECIPE
Are you one of those people who just love French Onion soup? I mean really, really looooove it? As in go to any lengths for a steaming bowl of hearty, aromatic soupe a l'oignon? Yes? Then read on. The operative phrase here is "go to any lengths;" this recipe is not for the time-pressed or timid. Rich, home made beef is a project unto itself. And patiently stirring up a … [Read more...]
RISOTTO VESUVIUS
The inspiration for Risotto Vesuvius comes from Bella Piatti in Birmingham, MI. My friend and fellow gastronome Lisa L. and I were coming in from the Detroit airport, both ravenous. Like any sensible person we checked out the restaurant's menu online. Never have I been more certain of what I was going to order when I arrived: a sinister-looking plate of their "Risotto Mt. … [Read more...]
Steak au Poivre Alex Hitz
My new issue of House Beautiful fell open to Alex's Kitchen and his recipe for Steak au Poivre. I took it as a sign from the heavens and the angels did sing when these steaks hit the table. Oh my they were good. I'm a big fan of Alex Hitz recipes and his My Beverly Hills Kitchen cookbook. His food is flavor-packed and usually rather showy which is right up Spectacularly … [Read more...]
CHOCOLATE MONT BLANC
If you're hankering for an opulent dessert, look no further. This Chocolate Mont Blanc recipe is an update of a post we did last year; click here for more history on this classic dessert. Chocolate Mont Blanc is a craggy peak of cocoa-infused chestnut strands studded with boulders of dark chocolate. The snow-capped summit is afloat in drifts of fluffy whipped cream. A … [Read more...]
OPULENCE! LOBSTERS, OYSTERS, CAVIAR AND MORE
There are those who are enchanted by the notion of a bridal bouquet fashioned from a head of organic cauliflower. For some, doling dulse into their quinoa is considered an indulgence. Yes, there's much is to be said about the simple joys in life, the charm of the unadorned and the modest. But you won't read about that here. At least not today. Opulence is the theme of … [Read more...]
PINEAPPLE BASIL SHRUB – “DRINKING VINEGAR” MOCKTAILS
Teetotalers and designated drivers need not miss out on holiday fun in the drinks department. Vinegars infused with fruits and herbs make for lively and delicious celebratory libations. Variously known as Drinking Vinegars and Shrubs, these infused vinegars are balanced with sugar or a simple syrup and then mixed with sparkling water. The flavored vinegar base is potent … [Read more...]
BLACK WALNUT FRUITCAKE RECIPE
BLACK WALNUT FRUITCAKE Recipe MIX TOGETHER AND LET STAND OVERNIGHT: 1 lb. golden raisins 1 c. chopped dates 2 c. candied fruit (mix of cherries, orange peel, lemon peel, citron) 1 c. cognac THE NEXT DAY, SIFT TOGETHER: 5 c. flour 2 t. cinnamon 1 t. nutmeg 1 t. ground cloves ½ t. salt ½ t. baking powder WITH A MIXER CREAM UNTIL SMOOTH AND FLUFFY: 1 ½ … [Read more...]