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cauliflower & porcini veloute & zero waste
Anyone asking what (a) Velouté is? – I doubt many, if any, but I’ll lead in with it’s definition, Velouté is (actually) a sauce made with a stock, chicken, veal or fish, thickened with egg yolk or a roux.
I ordered the cauliflower & porcini mushroom velouté for my appetizer at a better than usual French restaurant when location scouting in Durham, NC. It was REALLY Good. I knew then & there, “I’d be making that in my house”/ EVillage apartment.
resounding new orleans
I’m totally sentimental this weekend having spent much of the winter looking forward to taking this week off to get thee to the New Orleans Jazz & Heritage Festival this weekend. I had even lined up friends to loan me dress up gear, a boa, a mask, hat, dress, make-up etc. I was dreaming to get all decked out in purple, yellow & green, I was even looking forward to standing in line to gobble up some Crawfish Monica.
super nutritious - nut loaf
A friend who bought a half dozen bottles of my RhODy blend of Salt of D Earth as holiday gifts wrote to say, “That Salt of D Earth RhODy blend really pulled my nut loaf together.” I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted back saying that she’s never used a recipe to make a nut loaf & she’s been making them for years but she did include a link for a recipe in her text none the less.
dreaming of bacari
A dear friend is on the mend after a hugely courageous battle w/the devil incarnate, the big C. On a recent visit we got to talking and reminiscing about fine or ‘better’ dining & a few of our favorite restaurants when I reminded him about my wish that we may soon visit Bacaro – the Venetian influenced restaurant. On Division Street which lives up to it’s name, dividing the LES & CHINATOWN. Bacaro I learn is where you go for small bites in Venice.
My friend who is Venetian begins to peruse the online menu, mumbling, “ Fried oysters, now No, that is not Venetian”. There was something else that got the Oh No, until he ran across the black squid ink pasta. I tell him that’s what I had when a friend brought me here for my birthday and it was killer.
my take on the famous grandma ople’s apple pie
As I broke into the last piece of my 1st ever homemade apple pie I made thinking I’d share it with HIM and even though I got choked up about how dysfunctional my attraction for him is I savored what I consider to be the most delicious tastes I haven’t had in a mighty long time.
More important than any of this licking my wounds, please find the recipe I pole vaulted into the fantastical world of the delicacy of homemade apple pie making. I used a French puff pastry crust I had in the freezer that was given to me. There are countless perfect pie crust recipes online. I once found the Bubby’s pie crust pastry recipe but can’t now.
