After nearly three feet of snow and hours of shoveling, breakfast had to be simple yet satisfying. Working with what we had on hand we turned to our favorite Sunday morning breakfast. Goat cheese scrambled eggs on home made oat & sour dough toast. Eggs, crumbled goat cheese and a little heavy cream. Cook slowly […]
Charlotte Julienne: Preserved Lemons: “PRESERVED MEYER LEMONS The Meyer lemon is a hybrid and has a much sweeter taste than a traditional lemon. The preserving process comes fr…”
In the food mixer add two whole eggs plus two egg yolks. 1 Cup of flour, a good pinch of salt, 1/2 a tspn of olive oil and a pinch of Saffron. Mix together. (if too wet add a little more flour and if too dry add a few drops of water). It will form a […]
Using our “sour dough” starter (we have had this since November 2009). 1 Cup Sour Dough3 1/2 Cups Strong Flour1 1/2 Cups Water1 Tbspn Salt (Kosher or sea salt works best)
This is a great but simple way to cook leeks. We have cooked them here Sous Vide but it can work well by braising in a liquid (Veg stock or water). Just add Leeks, Butter, Tarragon, Bay and Salt and Pepper. Then cook in circulator for 1 hour.
The humble Brussels as part of a roast beef dish. I grew up in Bedfordshire (U.K) which was a large arable farming area and the main grower of Brussels. As a child I did not care for these mini cabbages which are always part of a Christmas dinner. They were always either cooked […]
PRESERVED MEYER LEMONS The Meyer lemon is a hybrid and has a much sweeter taste than a traditional lemon. The preserving process comes from North Africa where preserved lemons often are a key ingredient in the cuisine. You can buy them already preserved, but it is so easy peasy you should make them yourself! Ingredients: […]