A seasonal spin on the classic old fashioned, made with bourbon, apple cider, maple syrup and rosemary. Recipe below.
Our recent road trip had a definite autumnal feel, everywhere we traveled. Crisp, chilly mornings followed by warm, sunny afternoons with deep blue fall skies. Followed later by rainy, misty gray weather the last two days on the road. Continue reading “Sipping autumn: Apple Cider Old Fashioned”
We are home again after having driven precisely 2,200 miles in 11 days. An amazing trip through Pittsburgh; Washington, DC; various points in Virginia; Charleston, West Virginia; and Cleveland (with an art stop in Toledo this afternoon). Tuesday nights are when we write our posts that go up on Wednesday, but we’ve seriously been home an hour and a half now. See you next week with a recipe and a travel story or two.
We are on the road again, right now in our nation’s capital. In the next week or so, we’ll talk about some of the food we ate, the cocktails we drank. But for now, just a few thoughts about one place we visit every time we come to Washington, D.C. Continue reading “Another road trip, more random thoughts”
It’s been a sloppy couple of days here as fall settles in—rainy, blustery, chilly. That might get some people thinking about warm, sunny climes somewhere. What I’m thinking about is short ribs. Meaty, flavorful and, yes, a little chewy, short ribs are one of my favorite “cheap cuts” of beef. Here are four recipes perfect for cold, rainy days. Continue reading “Making the most of the cheap cuts: four recipes for braised short ribs”
Orange gastrique—a simple, classic French sauce of reduced sugar, vinegar and orange juice—adds an elegant touch to quickly pan-seared scallops. Recipe below.
You never know what will send us down some culinary rabbit hole. This week’s recipe was inspired by a restaurant review in a back issue of some magazine, now misplaced and forgotten. What caught my eye was the term gastrique. Unrepentant Francophile that I am, I had never heard it. Continue reading “A simple, versatile sauce makes this dish: Seared Scallops with Orange Gastrique”
Beef, brandy, two kinds of mustard, generous aromatics, carrots and mushrooms braise into a robust, soothing stew. Recipe below.
Comfort food. Are there two more comforting words? They conjure up very different things for all of us, I’m sure, but for me, they often look/smell/taste like this meaty, stew-y dish. But comfort isn’t just in the food—it’s in the making of food, time spent in the kitchen. Continue reading “Comfort in the kitchen: Dijon Beef Stew with Brandy and Shallots”
I claim to be an omnivore, but if I’m being honest, I’m more of a carnivore who also appreciates decent sides. I’ve been known to say, “A day without meat is like a day without sunshine.” That said, some really delicious vegetarian recipes have appeared here over the years, some of them even cooked by me. Here are six of our favorites. Continue reading “Savory, satisfying, meatless: six of our favorite vegetarian recipes”
Gin, elderflower liqueur, Campari, lemon juice and club soda make an easy-drinking, end-of-summer cocktail (that you just might drink year-round). Recipe below.
Gin plays a big role in our summer cocktail rotation. So does Campari and soda for Marion. And we always seem to have St-Germain elderflower liqueur around. So when I came across a cocktail recipe combining all of those, I knew we had to try our own version. Continue reading “A light, herbal farewell to summer: Gin, Elderflower and Campari”
Some eggplant roasted ahead of time is the base of this weeknight quick vegetarian pasta. Basil, garlic and Parmesan are the other key ingredients. Recipe below.
Our tiny, abundant garden continues to be, well, abundant. So one recent evening, I came home to find Marion roasting eggplants, beets and potatoes. Okay, the potatoes were from the fridge, not our garden, but they weren’t getting any fresher. The beets and potatoes were sides for dinner that night. A few nights later, I turned the eggplant, some basil from the garden and a few always-on-hand ingredients into this quick dinner. Continue reading “Eggplant. It’s what’s for dinner. Again. Linguine with Japanese Eggplant and Basil”
This week’s post was either going to be a cocktail or maybe a compound butter with fish. I had the ingredients for both, more or less, and some basic ideas on how I was going to make them. Only I didn’t. So instead, you’re being treated to an image I nabbed off the Internet. There was no name listed with it, so I can’t even give credit where photo credit is due. Please come back next week. I’ll try to have one of these two recipes or something completely different.