Rabbit Dijonnaise, Fricassee de Lapin and More
Once you get the hang of it, cooking rabbit is quite easy. But there is a learning curve, because it vanished from American kitchens for decades and has only recently begun making a comeback.
Once you get the hang of it, cooking rabbit is quite easy. But there is a learning curve, because it vanished from American kitchens for decades and has only recently begun making a comeback.
In today's Seasonal Pantry, which you can read here, I offer two recipes, Broccoli Cauliflower Salad with Pecans, Soft-Cooked Eggs and Warm Bacon Maple Vinaigrette and Cauliflower with Wild Rice and Brown Butter. Here are more recipes for cauliflower, one as a link and the others as text, as they appeared [...]
For perfect wild king salmon that is juicy and tender, cook it slowly in a 225 degree oven. You'll get perfect results every time. And if you want to gild the lily, wrap each fillet in a rasher or two of partially cooked bacon first.
Savory Bread Pudding, easy to make, easy to transport and absolutely delicious In the April 4, 2012 Seasonal Pantry, which you can read here, I offer two delicious recipes–Savory Bread Pudding with Leeks, Asparagus & Sausage and Spring Frittata with Mustard & Herbs--that are ideal for Easter brunch that [...]
San Francisco Chef Michael Mina is one of our culinary titans, with 17 restaurants in 8 states. (For details, visit his web site here.) He's also a big 49ers fan and is currently in New Orleans for the game. Also, as many top chefs do, Mina uses ingredients [...]
In this week's Seasonal Pantry, which you can read here, I talk about some of the differences between upstairs food and downstairs food, as seen in the classic Masterpiece drama "Upstairs Downstairs" and the hugely popular "Downton Abbey," which started its third season this last Sunday evening. Interestingly, Sunday's plot [...]
As I promised in today's Seasonal Pantry, which you can read here, I'm posting links to some of my favorite recipes that call for wine. Because I use it so frequently, it is impossible to include all the recipes here. I've chosen those most suited to fall and winter and [...]
In today's Seasonal Pantry, which you can read here, I talk about Romanesco zucchini and promise to post a photo, so here you go. This zucchini can also take the place of pasta. Using a mandoline, you can slice it into long thin ribbons that [...]
In today's Pairing column, where I suggest Grilled Skirt Steak in Korean Marinade with Spinach & Snow Peas as a great companion to a ten-year-old cabernet sauvignon, I promised to post information about cooking grass-fed meats, so here you go. It is not difficult but it does require a bit [...]
As promised in today's Pairing column, which you can read here, here's another wonderful dish to enjoy with a cabernet sauvignon, such as our Wine of the Week, Pedronicelli 2009 Dry Creek Valley Three Vineyards Cabernet Sauvignon. Lamb Brochettes with Cannellini Beans and Braised Greens • Serves 4 8 ounces dried cannellini [...]