this is what Philippe is making in the kitchen right now...
READ THE RECIPEConsidering that Jacques Pepin knows the easiest and mst reliable way to cook.. well, everything!.. this is a vital resource: The Recipe Index of JacquesPepin.net
Posted by christina at 07:38 AM | Comments (0)People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas.
Happy New Years!
Posted by christina at 04:19 PM | Comments (0)I'm having some kind of caramel madness, after seeing alton brown bravely pour cold cream into hot sugar. Here's two good looking recipes I will follow-- I'll report back on the effects of either or both.
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"Chestnuts roasting over an open fire……", or so the song goes.Try this, to the same tune of course: "Chestnuts growing in Iowa…."
It's true. Chestnuts grow in Iowa, and now is the season to get them fresh. The Southeast Iowa Nut Growers Association (SING) is a cooperative of tree nut growers from Iowa, Missouri and Illinois committed to raising the nuts with little or no soil erosion, chemicals or pesticides. The result? "People just go nuts about them" says John Wittrig of J & B's chestnut farm in Winfield, Iowa. Whether you are a nut for roasting, baking or stuffing, grab your chestnuts now while supplies last. And you can enjoy the fire later.
For more Iowan chestnut tales, see "The Cure for the Common Fall: Iowa Grown Chestnuts Provide a Sweet Treat for a Limited Time" by Eugenia E Gratto in Edible Iowa River Valley, autumn, 2007 - available now.
Via edible Iowa again, and a very close cousin to my favorite, pork with mustard-port sauce.
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