by Brian | Apr 17, 2017 | Recipes, Uncategorized
How can you resist that picture? A meaty portobello is baked with a balsamic glaze. That base is then topped with avocados, scallions, chives, and cheese. Oh, some dill, too. This is a dish with substance and tang. And multiple shades of green. It can be tough...
by Brian | Apr 16, 2017 | Recipes, Uncategorized
Ikaria, by Diane Kochilas, describes the cuisine of a desert-like island in the Aegean Sea. It’s a beautiful land, the homeland of her family, but it is one where people must use every resource for their culinary fare. Fortunately, the sun and the soil on the rocky...
by Brian | Apr 16, 2017 | Dedicated Drinker's Diary, Recipes
Yesterday I posted a Blackberry Purée which you could drizzle over ice cream or pound cake. But I like to drink my blackberries. In a martini that is cold and that floats a raft of flavors. This drink is neither too strong nor to weak. It’s lovely to simply sip, but...
by Brian | Apr 15, 2017 | Recipes
This blackberry season is strange. The berries have come early and they are big, but they lack intense flavor. Perhaps later in the season, with more sun, the sweetness and depth of flavor will emerge. In the meantime, the berries are already picked. What to do...
by Brian | Apr 15, 2017 | Cookbook Review, Cookbook Reviews
Suzi and I made a great mistake. We did not begin watching The Great British Baking Show until last season. The slate of amateur bakers was strikingly diverse in terms of backgrounds and age: kids just out of school, prison warden, … They did, of course, all...
