by Brian | Feb 23, 2013 | Recipes, Techniques
Recently Suzen offered a class with an intriguing complexity of flavors: slices of duck breast served atop a red cabbage salad with almonds. Lots of flavor and lots texture. For us carnivores, the cabbage is nice, almonds are nice, but that duck has to be perfect. How...
by Brian | Feb 22, 2013 | Recipes
“It looks beautiful,” I said to Suzen. “The smell is great.” “Try one,” she dared me. I passed. Allergies. My next mussel is her next inheritance. It was Valentine’s Day and Suzen’s feast for class — Bubbles and Bites — was this marvelously rich and beautiful dish...
by Brian | Feb 21, 2013 | Recipes
Luscious Lemon Desserts by Lori Longbotham is filled with lemon ideas, some familiar and some with a twist. Here’s her idea for “staging ahead” to make lemonade: make a lemon juice syrup that can be stored for up to three weeks. When you want to drink,...
by Brian | Feb 19, 2013 | Cooking Classes
Our latest Small Bites Big Sips offering — The Wines of Verona — will be Friday, March 1st at 6:30PM. We are delighted to offer you an evening with our guest vintner, Giovanni Bertani of the Tenuta Santa Maria alla Pieve estate and winery near...
by Brian | Feb 17, 2013 | Recipes
Our Valentine’s Day feast at Cooking by the Book offered a menu all from James Peterson’s Glorious French Food. My favorite item was this Chicken Liver Mousse. Rich, soft, luxurious to the mouth, this dish is exceptional. Peterson’s recipe includes key tips on how to...
