Cool Stuff – Sauces & Condiments
“How to Caramelize Onions”

On Friday when I was showing you my adventures in thin crust pizza, one of the ingredients that I unloaded onto the crust was caramelized onions. And then it dawned on me that maybe not everyone knows how to caramelize onions… Do you know how? Do you want a quick little demo? Hm… I’ll take your silence as a yes. If I were to just go about my life throwing […]

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“How to Preserve Meyer Lemons”

I’m taking matters into my own hands. After yesterday’s post, no one asked for a lesson in preserving their fruit. I’m deeply hurt. Just kidding. I’m going to teach you anyway. Because I love you. Even if you don’t love me. That’s just the way it is. I saved this pickle jar. I’m so glad I did. Because it turned out to be a very useful preserving jar and I […]

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“Turkey Stock”

I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all over again. Here’s how you make it, a little liquid gold from me to you, […]

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“Sweet and Tangy Salad Dressing: The Feast”

Welcome to the final installment of my three part dinner series… After a full day of hunting on the ranch, and a full day of cooking by Paul, we finally got to eat the fruits of our labor.   The ranch has a very beautiful interior, with lovely wood paneling and a cozy lodge atmosphere. The fireplace was especially nice and there were many of them… one in almost every […]

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“Pickled Peppers: My Strange French Peppers”

I can’t really tell you where they came from. All I’ll say is that I may or may not have smuggled them from Provence. I may or may not have loved them so much in the restaurant garden that I worked in, that I may or may not have dried the seeds on the windowsil of my rundown house and tucked them into my suitcase and brought them back to the […]

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“Rhubarb Chutney”

Tis the season for rhubarb. This is a recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You’ll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don’t get when eating the cheese alone. Print“Rhubarb Chutney” Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Ingredientsolive oil 1 knob ginger, peeled and cut […]

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