by Brian | Oct 1, 2014 | Recipes
One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having...
by Brian | Aug 11, 2014 | Recipes
When summer peaks, so does our interest in fruits. Suzen’s interest in vegetables also peaks but, frankly my dear, I don’t give a … No, I care. I do. It’s just that I’m focused on the fruits of the season. One thing at a time....
by Brian | Jul 21, 2014 | Dessert Digest, Recipes
Last year, for the 4th, I suggested a Butterscotch Roll-up Cake. The cake was rolled in a combination of whipped cream and rich butterscotch sauce that had been folded into one diabetic dream. Butterscotch is a variant of caramel and, when well made, is outrageously...
by Brian | Jul 10, 2014 | Recipes
Blue cheese. I just hate assocaitin the word "bacteria" with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces....
by Brian | Jul 8, 2014 | Dessert Digest, Recipes
“It tastes funny.” That was my grandson Daniel commenting on last week’s Malted Milk Chocolate Sauce. Being a grandfather, when the grandson is thirteen and as tall as I am, requires care. Better not to try to bluff it out, I concluded....
