Before I begin to talk about Food Revolution Day 2013 and Dorie’s delicious Salted Butter Break-Ups, you must understand that when my friend, Donna, and I geared up for this Revolution, we built in some primping-for-photos time to our schedule. That was forgotten as we took this year’s theme, “Cook it. Share it.” to the max, creating four new recipes for our French Friday with Dorie dinner this week. My hair might have lost its curl and Donna forgot to lose her apron but our dinner was spectacular. Priorities, you know.
Food Revolution Day on May 17th, is an opportunity for people all over the world to come together and stand up for good food and essential cooking skills. We are congregating in… Continue reading
If you’re a devotée of French toast baked from a rich buttery bread soaked in a batter with just enough sugar to caramelize both sides and thick, creamy vanilla custard, this week’s recipe, Coupétade, will be a palate-pleaser.
Disclaimer: What works on the palate may not be so pleasing on the hips. Served warm, for breakfast or brunch and covered with a dash of syrup, or cold, as a dessert topped with crème fraîche, this is opulence on a plate. Since I spent last weekend hiking in picturesque Moab, Utah, on an Audubon-sponsored field trip, I sampled this week’s fare free of calorie guilt-angst. More about that later.
First, make the French toast. After cutting each bread slice in half, arrange them in a cooking pan. Then, and this is the fun part, nestle-and-tuck… Continue reading
This week’s French Fridays with Dorie recipe, Creamy Mushrooms and Eggs, is egg-cellent, very tasty. It’s egg-actly right for a lingering week-end breakfast, even for a brunch with friends. Or you may go frenchy and make this your dinner appetizer, as Dorie does. I found it egg-tremely filling so I will always serve this as the main event of a meal.
First, I purchased a loaf of challah at my local bakery. Although Dorie suggests baking your own brioche or challah, there is no way, living at 8200 feet, that I’m willing to risk a bread-fail right now. (I’m still swimming upstream after my Cod-and-Spinach Roulade debacle of two weeks ago.) The bread is lightly toasted and serves as the base for this dish.… Continue reading
Rumor has it this week the Norse God, Ullr, and Mother Nature got together over a simple supper of salad, farçous and grog to decide if it was finally time to usher Springtime into the Rockies. In Norse mythology Ullr (pronounced ooul-er), the handsome stepson of Thor of thunder fame, was the god of snowshoes, hunting, the bow and the shield. Swift on his skis, it was his mission each winter to cover the earth’s landscape to protect it from harm. Americans being Americans, we have enthusiastically adopted Ullr as our personal Snow God…… not such a stretch. Plus, it’s fun.
Last Monday, Winter’s last gasp brought heavy snows, continuing avalanche danger and record cold temperatures to the West. While this round after round of late-season snow has been… Continue reading