Category Archives: Basic Recipes

The Tradition of Jelled Luxury

I’ll occasionally ask a friend who is a cook what his or her favorite food flavors are.  You know, what’s your favorite flavor of ice cream?  dessert flavor?  fruit flavor?  I’ll admit, the question is a bit of a trap.  Often, … Continue reading

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Let’s Talk Fish Heads

Weaving the thread of my previous post. Aside from the super-high quality of organic ingredients available at market, I love the way market vendors cast out and reel me in with their service.  This afternoon was a great example.  The guys at … Continue reading

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Great Ingredients = Great Results

A goulish shopping list in hand today, I’m off for Findlay Market.  Fish heads and skeletons, chicken necks and backs.  Glorious. Great ingredients = great stock, and the most intensely flavored stock is the product of the essential parts of the … Continue reading

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Simplicity in Sheep’s Clothing

Hidden under the cloak of haute cuisine is a ringer, a simple, elegant ringer.  Brioche.  Yes, brioche. Brioche, a rich, yet delicate, bread of luxurious structure and crumb, is so because of a high percentage of butter and eggs.  Brioche can masquerade equally as … Continue reading

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The Gift That Keeps on Giving

I sometimes feel I must be the reincarnation of my grandmother who lived through the Depression, so fond am I of making creative use of the great quality items that I buy.  Bless her heart, she re-used plastic bags and aluminum … Continue reading

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Let’s Get Basic: White Stock

Simple is best. I say this in the guise of a cook who for many years never avoided the opportunity to embellish a dish or to undertake a difficult recipe.  That facet of my personality is still alive and well, … Continue reading

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