My friend Eugenia Bone's wonderful book At Mesa's Edge is an intimate and entertaining recollection of her first few seasons at the ranch she and her husband Kevin bought in Colorado a while back. The book includes over 100 recipes including one -- ta da! -- from me: Tomatillo Salsa. As Gena points out, it's a great condiment for any Mexican-inspired … [Read more...]
CRISP BREAST OF DUCK JULIE ANNE: AN ORIGNAL GOURMET RECIPE
This recipe leapt off the page from the the An American Place cookbook. Crisp duck skin, delicious as it is, isn't a much of a culinary mystery. But the technique in this recipe -- rendering the fat, leaving the meat nice a rosy red and getting a 100% enjoyable crispiness to the skin, sounded, well not too good to be true, because it sounds so sensible. But the method … [Read more...]
ZESTY STRAWBERRY BLUEBERRY JAM — ORIGINAL GOURMET RECIPE
When canning you really have to follow the rules. With jams, jellies and marmalades, tinker with the fruit/sugar/pectin/cooking time ratios at your own peril. The heartbreak of a batch that doesn't set is like getting a bad sunburn. You have that same kind of regret. Stupid me, I knew I should of put on sunscreen. Or measured that fruit more carefully. … [Read more...]