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An elegant broth bowl, with duck breast and foie gras. Photo courtesy Duet Brasserie. Are bowl bowls trending? Last month we wrote about layered salad bowls. Today it’s broth bowls—a dish that dates back to prehistory*, as soon as vessels were made to hold soup. Homo sapiens (us modern humans) emerged about 200,000 years…
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Some recipes specify charring bell peppers to make it easy to remove their skins and purée them. But we char them just to enjoy the charred flavor. Charring is a step beyond simple grilling. If you haven’t discovered the joy of charring vegetables on the grill—or haven’t ventured beyond corn, mushrooms and potatoes—let us whet…
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Sorbet cocktails are one of our favorite summer desserts. You simply add scoops of sorbet to a glass—an opportunity to use your Champagne coupes, Margarita glasses, large-bowl wine glasses, or large snifters. Then, pour in sparkling or still wine or white spirits (gin, tequila, vodka) and serve with a spoon. As the sorbet melts into…
Continue reading “TIP OF THE DAY: Pairing Wine & Sorbet For “Cocktails””
Mom gets flowers for Mother’s Day; perhaps Dad would prefer a bacon bouquet. It’s easy to make 12 long-stemmed bacon roses. Here’s a video from the National Pork Board that shows how to make bacon roses. RECIPE: BACON ROSES Ingredients For 12 Bacon Roses 12 strips of bacon 24 toothpicks 12 stems from plastic…
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A gimlet: gin, lime juice and sugar. Photo courtesy Gallo. How about a gin cocktail party for Father’s Day? You can serve your guests the five classic gin cocktails: Gimlet, Gin Fizz, Gin & Tonic, Gin Rickey and Martini. For a mocktail, a pitcher of limeade does nicely (a few dashes of bitters makes…
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