Cooking for one is a funny thing. I love the idea of making a delicious dinner just for me. It seems wonderfully indulgent. Yet every time the opportunity arises, I lose motivation. Thoughts of ingredients that need to be prepped, dirty pans, and the final clean-up leave me feeling exhausted. As if on cue, I’m mysteriously pulled to the pantry where cereal is lurking and before I realize it, I’m seated on the couch eating breakfast.
You may have plans for a candlelit dinner in a swanky restaurant this Valentine’s Day. As I write this, you’re dreaming of how you’ll woo your sweetheart through bubbling champagne in tall flutes, juicy bites of filet mignon, and the inevitable dessert that oozes dark chocolate as you and your special someone gaze into each other’s eyes. It sounds wonderful, but I’d like to propose an alternative. I’d like to suggest that you braise something.
Now don’t scoff in disgust at my seeming lack of romance. Braising, while not nearly as sexy-sounding as lobster poached in vanilla butter or dark chocolate molten cakes, is a culinary technique that practically guarantees a night of love.
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Tagged Braise, braising, Comfort Food, Sauce, Short Ribs, Valentine's Day
I ♥ pastry dough. Yes, it’s a little intimidating at first, but once you master the basics it will become one of the most versatile things in your culinary repertoire. Butter, flour, salt, and ice-cold water are all you need to make an irresistible flaky crust for sweet and savory dishes.
Inspiration for this tart came from my one of my favorite summer desserts: berry tart with mascarpone filling. I wanted to make a cold weather version that could (a) satisfy a mean craving for mascarpone (a sweet Italian cheese that is similar to cream cheese) and (b) satisfy an even greater craving for pastry dough. Have I mentioned that I adore the stuff?
I made this classic French stew back in December. My parents and grandmother were coming into town and I wanted to make a special dinner to celebrate the occasion. I also had to work the day that they were coming for dinner and as such, didn’t have a lot of time to spend in the kitchen.
Bouillabaisse fit the bill. I spent a little over an hour on the fish stock and broth the day before and on Saturday night, while everyone sipped cocktails, chunks of fish, jumbo scallops, tiny clams, juicy shrimp, and lobster went into the pot to cook. A memorable and delicious dinner was ready in minutes.
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Tagged Bouillabaisse, Fish, fish stock, Food, French, Recipe, Seafood, Soup, Special Dishes
For those of you whose new year resolutions include shedding a few pounds, I apologize. Last week’s recipe for the cheesiest macaroni and cheese certainly won’t help you fit into your skinny jeans. And I’m pretty confident I’m going to tempt you to forego those celery sticks for this hearty, stick-to-your-ribs meal. Waistlines everywhere – watch out.
But before you start pointing fingers and warning me of the risks of my Paula Deen ways, I’d ask that you allow me to indulge just for the month of January. It’s cold outside and while I’ll gladly cook fish en papillote the rest of the year, I want something hearty and homey now.
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You won’t find chunks of lobster, cheeses with French names, or even bits of bacon in this macaroni & cheese. It’s certainly not virtuous (whole milk, butter and cheese are used with abandon) and it’s far from elegant. Yet this recipe is one of my favorites. It’s fun to make as it takes a little finesse, it makes your home smell wonderful as it bakes, and one spoonful will bring back lots of memories. In short, this recipe for macaroni and cheese yields good food.
2011 went by in a blur and while the year had so many wonderful moments and meals, my one regret is that I did not get to post to Minced as much as I would have liked. While one of my goals for 2012 is to post more regularly, I’d thought that you might enjoy a quick overview of my 2011 year in food. I consider these things the culinary highlights of the past year although there are so many other meals, recipes, and tastes that are certainly worthy enough to be included here.
To be honest, I had plans for many of these to become blog posts and pictures were taken in preparation. Yet when intoxicating aromas filled the house and concoctions started to bubble, I forgot about work, poured a glass a wine, and concentrated solely on the pleasures of the good life. Bon appetit and may your 2012 be just as tasty!
Duck, Duck…GOOSE! A week before Christmas, this article in the Wall Street
Journal upended my plans for Christmas dinner. While traditionally my family enjoys beef tenderloin on the holiday, this roasted goose recipe filled with Armagnac-soaked prunes stuffed with foie gras seemed too good to be true. It’s classic French, ridiculously rich and wildly fun to make. Nothing will get you more excited for the holidays than an order of mousse de foie gras arriving from D’Artagnan. And licking foie gras off your fingers while cooking with your husband on Christmas Eve is a treat in and of itself.
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Tagged d artagnan, goose recipe, mousse de foie gras, weber smoker
After a week of overcast days and dismal weather, today blue skies and a warm sun are making me want to put on shorts and eat ice cream. A steaming bowl of belly warming, cream of broccoli soup couldn’t be further from my mind. Unfortunately, that bowl of soup is exactly what I whipped up this morning for a segment on WCNC’s Charlotte Today show. Let it be known that I’ve never claimed to have good timing.
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Tagged Broccoli, Charlotte Today, Comfort Food, Food, How-to, Recipe, Soup, video
What a shame that quiche is usually reserved for bridal showers and ladies lunches. After all, it’s an economical entrée of endless variations that is equally at home on the table for breakfast, lunch or dinner. Consider that you can prepare it ahead of time and serve it hot, cold or at room temperature and your probably kicking yourself that you don’t have a quiche in the fridge now.
Before you run off to the grocery store to buy the ingredients to make this quiche, stop for just a minute. Peek inside your fridge. I’m willing to bet that you have some milk or cream and a couple of eggs. How about some flour and butter? Yes? Congratulations. You can make a quiche.
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Tagged Baking, cheese, Eggs, How-to, milk, Pastry Dough, pie dough, quiche, Recipe
I was recently asked for my favorite convenience food for an article by Kathleen Purvis in The Charlotte Observer newspaper. I immediately thought of canned beans. To be fair, as a general rule, beans don’t usually elicit a lot of enthusiasm. Steaks, oysters, delicious artichokes (I could go on and on) tend to get a lot more attention. Beans, one might argue, are boring.
I disagree. Beans are one of humanity’s oldest food sources and for good reason. While they often play a supporting role, beans paired with a grain provide all the protein that you need for a nutritionally complete meatless meal. Take into the account the facts that beans are economical and in their dried form can be preserved for years (dried beans have been found in Egyptian tombs) and it is easy to see why beans are a staple for so many people around the world.
