Monthly Archives: April 2012

Bourbon Marshmallows: A Photo Essay

I’ve previously written about the recipe for bourbon marshmallows, but I thought today I’d share with you the visuals.  They’re actually pretty simple to make, but thoroughly messy. First step, Boiling Sugar The Whippening Hello, Mr. Kitchen-Aid.  Who’s Your Southern … Continue reading

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Halibut in Red Wine Sauce

Sometimes you dress up food a little, sometimes you dress it up a lot.  Great cuts of meat and fish don’t really need so much help, which is why we chose a simple sauce for this wonderful piece of halibut.  … Continue reading

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Arugula, Bleu Cheese, and Poached Pear Salad

Pears and bleu cheese are just a natural pairing.  Pears have the right kind of sweetness to make a great contrast to the bite of the bleu cheese.  For Easter Dinner, we wanted a salad that had a little punch … Continue reading

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Deconstructed Lobster Roll

The first course of our Easter Sunday meal was something we dreamed up while sitting in the hot tub.  The hot, swirling waters of the spa seem to provide a great deal of inspiration, so we get in as often … Continue reading

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Easter Sunday Wines

Easter Sunday was an excuse to invite over a couple of friends, eat well, and drink well.  Our menu looked like this: Deconstructed lobster roll Arugula, bleu cheese, and poached pear salad Halibut in red wine onion sauce Scallion Potato … Continue reading

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Best-Ever Brine and Comparing Racy Zins

Brining is a technique we use a fair amount, mostly for poultry, to keep it moist and flavor-infused regardless of how we’ll be cooking it.  This particular brine idea is taken from Thomas Keller’s “Ad Hoc” cookbook.  We tried out … Continue reading

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Day of Thrones

For the second year in a row, we hosted the Monday Night Gamers for a day of eating, gaming, and more eating, leading up the season premiere of HBO’s “Game of Thrones.”  We wanted something relatively simple for lunch and … Continue reading

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