Archive for the 'Friendship' Category

Lamb Ribs w/ Pepper Jam Glaze; Charred Broccolini w/ Crimini Mushrooms and Agrodolce Sauce; Baby Potato Salad w/ Chives, Tarragon, Basil and Gherkin Vinaigrette

I had a few friends over the other night and served the following menu in honor of one of the friend’s birthday (recipes furnished upon request):

lamb-ribs-dinner1 Lamb Ribs w/ Pepper Jam Glaze

lamb-ribs-dinner3 Charred Broccolini w/ Crimini Mushrooms and Agrodolce Sauce

lamb-ribs-dinner2 Baby Potato Salad w/ Chives, Tarragon, Basil and Gherkin Vinaigrette

Bon Appetit!



The Gastronomique Tour: Week 2 – Switzerland

The second and final week of my tour lands me in Switzerland to sample some of its delicacies (food and drink), and more importantly, visit w/ my cousins, some of whom I haven’t seen since 2004. My home base was Delemont, the town where my mom grew up and where most of my cousins still live. It’s close to the Alsace region of France so we visited a couple of beautiful towns just across the border – Kaysersberg and Colmar. Other stops were Lucerne (famous for its covered bridge), Vercorin and Grimentz (two alpine villages in the Valais region). Grimentz is one of the best preserved Swiss alpine villages in that region. 

One of my cousins introduced me to Damassine, a delicious eau de vie made from damson plums. It quickly became one of my favorite after dinner drinks, having a great aroma and flavor in addition to aiding in the digestion of wonderful meals. One evening we sautéed 2 types of local fresh trout purchased at the Delemont farmers market and of course we finished the meal w/ a bit of cheese and Damassine!

While in Vercorin, my cousin prepared a tradition meal called Assiette Valaisanne, which typically is a platter loaded w/ local cured meats, local cheeses, butter, thin slices of a dense rye bread called seigle, sliced fruit, nuts, cornichons and tomato wedges. This is served w/ wines produced regionally. It makes a delicious meal. Click here for an example.

It was hunting season while I was in Switzerland, so most restaurants offered seasonal dishes made w/ fresh game meat. I was fortunate to sample some venison and chamois prepare a couple of different ways during some of our meals out. One chef slowly braised chamois for 18 hours and served it w/ local mushrooms, spaetzle, seasonal vegetables and fruit. Another preparation was a roulade of venison breast stuffed w/ ground venison and served w/ red cabbage and spaetzle. Both were delicious!

When in Switzerland, I always hope to eat Raclette (a Swiss specialty). It’s one of my favorite ways to eat cheese. A picture is worth a thousand words as you will see in the photos of the Raclette lunch we ate at a cousin’s home one day.

I hope you enjoy these choice photos as much as I enjoyed my short time in Switzerland!

P1010958 Kaysersberg


P1010985 Vineyards in Alsace

P1010986 Colmar (aka – “Little Venice”)


P1020031 Very slow braised chamois at L’Etoile in Moutier

P1020038 After dinner at L’Etoile

P1020051 Lucerne


P1020095 Delemont (my mom grew up in the building on the right – her dad’s bakery was on the bottom level)

P1020101 One of the many colorful fountains in Delemont

P1020148 Delemont farmers market

P1020130 Our trouts for the evening are the filets on the right

P1020143 Mushrooms galore

P1020209 Downtown Delemont

P1020213 Waiting for the Raclette


P1020214 Yum!

P1020281 Vercorin



P1020250 Grimentz



P1020269 Our lunch spot in Grimentz

P1020276 On the menu…

P1020271 Veggie lasagna

P1020272 Braised venison

P1020273 Venison roulade

Au revior et a bientot j’espere!


Asian Basil Gelato w/ Roasted Hazelnuts

asian basil gelato with roasted hazelnuts1

Here’s a good recipe if you still have basil growing in your yard and don’t know what to do w/ it. You could surprise your friends at whatever Thanksgiving gathering you attend this year by bringing something unusual! In this recipe I used Asian basil to add a more pungent flavor, but any basil will work. I also tried a new technique of letting the basil steep in the gelato base in the fridge for 2 days before churning. This punched up the flavor and color.

Basil Gelato w/ Roasted Hazelnuts


1 cup Asian basil leaves (packed)

6 egg yolks

1 cup sugar

1 quart half & half

1/2 cup roasted hazelnuts (coarsely chopped)


1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow.

2) Place half & half in a heavy pot and heat until scalded.

3) Very slowly whisk warm half & half into egg/sugar mixture so as not to curdle the mixture.

4) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling.

5) Once cool, pour into a food processor, add basil and pulse until basil is finely chopped.

6) Pour back into bowl, cover (I use a shower cap that fits snuggly over the top) and place in fridge for 2 days.

7) Churn mixture in ice cream maker according to manufacturer’s instructions, adding the hazelnuts when mixture begins to thicken.

8) Pour gelato into a 2 quart plastic container and quickly stir to evenly distribute the hazelnuts and basil.

9) Place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm.

Yield: Approx. 1 1/2 quarts 

I hope you enjoy this recipe!


The Gastronomique Tour: Part 1, Week 1- Southwestern France

How do I edit a fantastic 2 week vacation during which I snapped 670 photos?… Not easily!

To sum it up, seeing family I hadn’t visited since 2004 was so enjoyable I wish I had more time to be w/ them. I definitely won’t let so much time pass before my next visit.

My first stop was Southwestern France. I landed in Bordeaux and spent the first week exploring the region surrounding Agen, the city where my brother and his wife live. This region is filled w/ great food and beautiful countryside which encompasses many well preserved medieval villages.

This post and the ones to follow will provide a visual taste of my experiences…

P1010639 Agen’s organic farmers market




P1010661 Gavaudun

P1010683 Biron


P1010712 Monpazier

P1010732 Bonaguil

P1010739 Rocamadour


P1010839 Foie gras museum



P1010873 Josephine Baker’s old house (Chateau des Milandes)

P1010881 Beynac




P1010919 Our picnic spot (Roque – Gageac)

P1010920 Decadent picnic food


A bientot!



Happy Holidays!

I hope everyone is having a wonderful holiday season! Here are a few photos from the Christmas feast I attended:

Signing off until next year

Wishing you a fantastic, food filled 2015!!


Posole w/ Lamb Shanks

According to Wikipedia, pozole (more commonly referred to as posole in the United States) is a traditional pre-Columbian soup or stew from Mexico. It used to have ritual significance. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mesoamericans believed the gods made humans out of masa (cornmeal dough).

I spotted this recipe in the December 2013 edition of Food & Wine magazine. Traditionally posole is made w/ pork, however this recipe called for lamb shanks which appealed to me because I have a freezer full of grass-fed lamb from Missouri. It also sounded like a fantastic cold weather dish. It was so good that most of the friends I had over to partake in eating this posole asked for second helpings! I served the posole w/ sautéed kale and cornmeal bread for soaking up all the goodness.  Click here for cornmeal bread recipe.

Posole w/ Lamb Shanks (recipe adapted from Hugh Acheson of Five & Ten, Athens, Georgia)


6 lamb shanks

1 head of garlic, halved crosswise

1 large red onion, diced

5 celery ribs, diced

4 medium carrots, diced

1 cinnamon stick

1 tablespoon dried oregano

2 teaspoons ground cumin

8 dried pasilla negro chiles, stemmed, 4 chopped

3 quarts low sodium chicken broth

1/4 cup extra virgin olive oil

1 teaspoon ground coriander

Two 15 ounce cans of hominy, rinsed and drained

One 15 ounce can pinto beans, rinsed and drained

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Cilantro, sliced avocado and lime wedges for serving


1) Preheat oven to 375 degrees F

2) In a large cast iron pot, heat 2 tablespoons of the olive oil. Season the lamb shanks w/ salt and pepper. Place 3 shanks in the pot and cook over moderate heat until browned all over. Transfer to a baking dish. Repeat the procedure w/ the remaining 3 shanks.

3) Add the garlic and half each of the onion, celery and carrots to the pot and cook, stirring occasionally, until golden. Stir in the cinnamon, oregano, 1 teaspoon of the cumin and the chopped chiles. Add the lamb shanks and any juices, then add the chicken broth and bring to a boil. Cover and braise in the oven for 2 hours until the lamb is very tender.

4) In a heatproof bowl, cover the remaining chiles w/ 2 cups boiling water; soak for 30 minutes.

5) Transfer chiles and 1 cup of the liquid to a food processor; puree until smooth.

6) Transfer the lamb shanks to the baking dish and loosely tent w/ foil. Strain the broth and discard the solids.

7) Wipe out the pot. Heat 2 tablespoons of olive oil in the pot, add the remaining onion, celery and carrots, then cook over moderate heat, stirring occasionally, until golden. Stir in the chile puree, coriander, hominy, pinto beans and the remaining 1 teaspoon of cumin and cook for 2 minutes.

8) Add the strained broth and simmer for 10 minutes. Stir in the lime juice and season w/ salt and pepper. Add the shanks to the pot and cook until just heated through.

9) Serve the posole in bowls, passing the cilantro, avocado and lime wedges at the table.

Yield: 6 servings


Buena Fortuna!


Thanksgiving 2013

Here are a few photos of the Thanksgiving feast I attended at a friend’s house. I contributed the cornmeal bread as requested. Thanks for your hospitality Pamela!


Cornmeal bread

Sweet potatoes w/ lemons

Roasted root vegetables

Carved turkey


Fingerling potatoes

I hope you all had a pleasant holiday. I’m thankful for having such a great group of friends!


Lamb and Mushroom Pizza w/ Sourdough Crust

Last night’s dinner w/ friends. Recipe furnished upon request…

May your stomach always be happy!


“Green Eggs and Ham” – Prosciutto Wrapped Sea Scallops w/ Wasabi Tobiko on a Bed of Lemon Vinaigrette Dressed Frisee Salad

*click photo to enlarge

Made this appetizer w/ some friends and thought I’d share the photo that one of my friends snapped that evening. This dish used to be on the menu at Remy’s back when Ben Davis and Ivy Magruder were the chefs there. It’s a delicious way to start off a great meal! We had red wine braised swordfish w/ roasted fingerling potatoes and sautéed Swiss chard for our main course. Dessert was fresh berries w/ cookies. Wines of evening were a 1986 Chateau Mouton Rothschild Pauillac w/ dinner and a Mount Pleasant port w/ dessert. Thank you Paul and Laurie for bringing these great wines!!

Bon Appetit!



Pears Poached in Red Wine w/ New Caledonian Vanilla Bean Creme Anglaise

I was able to kill 2 birds w/ one stone… I’ve been wanting to try a new dessert recipe and at the same time try out some unusual vanilla beans that I received as a Christmas gift. I had a few friends over for dinner recently, so for dessert we had poached pears w/ a creme anglaise made w/ some of these unique vanilla beans. It was a great combination and a delicious finish to a fun evening! Next I will have to try another dish using the vanilla beans from Reunion Island. Stay tuned…

*Pears Poached in Red Wine w/ New Caledonian Vanilla Bean Creme Anglaise

*pear recipe adapted from one developed by Beatrice Peltre

Ingredients (for the pears):

6 Bosc pears

1 cup sugar

4 cloves

2 star anise

1 cinnamon stick

1 bottle dry red wine

1/2 lime



1) In a large bowl, combine the water and lime juice. Peel the pears, keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the water; set aside.

 2) In a saucepan large enough to hold all the pears, combine the wine, sugar, anise, vanilla, clove, and cinnamon. Bring to a simmer over medium heat, stirring until the sugar dissolves.

3) Add the pears and additional water to cover the pears. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it presses the pears into the liquid.

4) Simmer the pears for 25 minutes or until they are tender when pierced with a skewer. They may need 5 to 10 minutes longer if they were not ripe.

5) Remove the saucepan from the heat. Leave the fruit to cool completely in the poaching liquid.

6) Transfer the pears and their liquid to a large container. Refrigerate for at least several hours and as long as 3 days (the longer they steep in the liquid the darker and fuller flavored they will get).

Ingredients (for the creme anglaise):

4 New Caledonian vanilla beans (mine were small but for normal size beans use less)

1/2 cup sugar

3 egg yolks

1 pint half & half


1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow.

2) Place half & half in a heavy pot and heat until scalded.

3) Very slowly whisk half & half into egg/sugar mixture so as not to curdle the mixture.

4) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling.

5) Put the creme in a covered container and refrigerate until ready to serve.

 Yield: 6 servings


This was a delicious and light dessert. I hope you enjoy it. We sure did!