Another road trip, more random thoughts

by Terry B on October 17, 2017

Lincoln Memorial

We are on the road again, right now in our nation’s capital. In the next week or so, we’ll talk about some of the food we ate, the cocktails we drank. But for now, just a few thoughts about one place we visit every time we come to Washington, D.C. [click to continue…]

PinterestFacebookTwitterShare

{ 2 comments }

Beer-braised Beef Short Ribs

It’s been a sloppy couple of days here as fall settles in—rainy, blustery, chilly. That might get some people thinking about warm, sunny climes somewhere. What I’m thinking about is short ribs. Meaty, flavorful and, yes, a little chewy, short ribs are one of my favorite “cheap cuts” of beef. Here are four recipes perfect for cold, rainy days. [click to continue…]

PinterestFacebookTwitterShare

{ 3 comments }

Orange gastrique—a simple, classic French sauce of reduced sugar, vinegar and orange juice—adds an elegant touch to quickly pan-seared scallops. Recipe below.

Scallops with Orange Gastrique

You never know what will send us down some culinary rabbit hole. This week’s recipe was inspired by a restaurant review in a back issue of some magazine, now misplaced and forgotten. What caught my eye was the term gastrique. Unrepentant Francophile that I am, I had never heard it. [click to continue…]

PinterestFacebookTwitterShare

{ 6 comments }

Ground duck, brown ale and an international mix of umami-rich ingredients put a delicious spin on traditional Bolognese sauce. Recipe (and some substitute ingredients) below.

Duck Ragu with Brown Ale

This recipe shares certain basic elements with last week’s: shallots, onion, carrot, pasta, bay leaf. In fact, as I was assembling it, at one point my hand strayed over to my fallback, tarragon, and I had to tell myself to make another choice. [click to continue…]

PinterestFacebookTwitterShare

{ 3 comments }

Beef, brandy, two kinds of mustard, generous aromatics, carrots and mushrooms braise into a robust, soothing stew. Recipe below.

Dijon Beef Stew with Shallots

Comfort food. Are there two more comforting words? They conjure up very different things for all of us, I’m sure, but for me, they often look/smell/taste like this meaty, stew-y dish. But comfort isn’t just in the food—it’s in the making of food, time spent in the kitchen. [click to continue…]

PinterestFacebookTwitterShare

{ 4 comments }

Curried Lentils with Poached Eggs

I claim to be an omnivore, but if I’m being honest, I’m more of a carnivore who also appreciates decent sides. I’ve been known to say, “A day without meat is like a day without sunshine.” That said, some really delicious vegetarian recipes have appeared here over the years, some of them even cooked by me. Here are six of our favorites. [click to continue…]

PinterestFacebookTwitterShare

{ 4 comments }

Gin, elderflower liqueur, Campari, lemon juice and club soda make an easy-drinking, end-of-summer cocktail (that you just might drink year-round). Recipe below.

Gin, Elderflower and Campari

Gin plays a big role in our summer cocktail rotation. So does Campari and soda for Marion. And we always seem to have St-Germain elderflower liqueur around. So when I came across a cocktail recipe combining all of those, I knew we had to try our own version. [click to continue…]

PinterestFacebookTwitterShare

{ 3 comments }

Some eggplant roasted ahead of time is the base of this weeknight quick vegetarian pasta. Basil, garlic and Parmesan are the other key ingredients. Recipe below.

Linguine with Japanese Eggplant and Basil

Our tiny, abundant garden continues to be, well, abundant. So one recent evening, I came home to find Marion roasting eggplants, beets and potatoes. Okay, the potatoes were from the fridge, not our garden, but they weren’t getting any fresher. The beets and potatoes were sides for dinner that night. A few nights later, I turned the eggplant, some basil from the garden and a few always-on-hand ingredients into this quick dinner. [click to continue…]

PinterestFacebookTwitterShare

{ 3 comments }

What can you do?

by Terry B on August 23, 2017

like-this-post

This week’s post was either going to be a cocktail or maybe a compound butter with fish. I had the ingredients for both, more or less, and some basic ideas on how I was going to make them. Only I didn’t. So instead, you’re being treated to an image I nabbed off the Internet. There was no name listed with it, so I can’t even give credit where photo credit is due. Please come back next week. I’ll try to have one of these two recipes or something completely different.

PinterestFacebookTwitterShare

{ 5 comments }

Miso paste, sesame oil and soy sauce turn slender Japanese eggplant into an umami-rich side. Recipe below.

Japanese Eggplant with Miso Sherry Sauce

Our tiny garden is going gangbusters. We have one shishito pepper plant, and it is giving us enough peppers for a very ample side for four at least once a week. We have three Sun Gold tomato plants, and they are giving us a couple of generous handfuls of tomatoes every day. The basil, the beets, the beans—all crazy. [click to continue…]

PinterestFacebookTwitterShare

{ 6 comments }