In a few weeks I'll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of these days, until then I'm clinging on to the notion that venison is the best meat in the woods.
The key…
Today I am off to a place called Hidden Valley Ranch. I'm pretty sure it's not the salad dressing place because I am going there to hunt wild pig, and that would be strange...
This is my schedule for Saturday:
Out of bed before sunrise, hunting at daybreak with the ranch owner and ranch foreman.
Come back…
Grandma Frances Pellegrini invited me and my brother Gordon over for dinner recently. On the menu was chickpea and tomato soup among other things...
She has a very special soup terrine that looks very lovely with soup in it. It dresses up even the simplest of soups. I have a feeling it has been in this…
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…
This is my French friend Robert. Doesn't he look like Ernest Hemingway? For many weeks we spent Saturdays together at the french farmers market where he tended to his pot of rice. The rice was his priority, second only to the box of wine he carefully unloaded from the truck along with a portable refrigerator…
Today, we make this:
One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters...oh wait...
They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink.
But they start off this color. Green with a hint of yellow.…
There's been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I've missed most of that rain though, and I never thought I'd say so, but I miss it. I've spent most of this summer in arid climates where you can't count on rain to wash away the…
Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I'll give you a gold star sticker. It's a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat.
And before you keep reading, here are my other…