by Brian | Apr 18, 2017 | Recipes, Uncategorized
In 50 Great Curries of Thailand, Vatcharin Bhumichitr offers this Thai classic with a western twist. Here the duck is roasted in a “Western Way.” The duck can be served with pasta, potatoes or salad. If you were in Thailand, then the dish would come with rice or...
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 14, 2017 | Dessert Digest, Recipes, Uncategorized
This wonderful creamy treat is found in high-end bakeries around the world. The recipe itself here is quite simple, but it does require you have on hand some cream au beurre which is made with crème patissiere and some choux pastry on hand. So, no, this is not...
