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Brassicas (broccoli + cauliflower) and the last bit of bitching about winter
A combination of Thanksgiving over-planning and continued concern over our vanishing seasonal vegetables recently deposited pounds of broccoli and golden cauliflower in our refrigerator. But thanks to...
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An “au revoir/auf wiedersehen” to apples
Steve has probably purchased his last batch of local apples for the year, and since he snacks on several per day (there are many, many doctors out there, after all) he’ll soon be buying what he calls...
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The agony and the apricot-y
Once upon a time, when much younger and much more energetic, Michelle made cookies to share with friends and family for the holidays. Of course, Michelle being who she is, these cookies were very, very...
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Chewy Gooey Crispy Crunchy Carbon Copy
We could say we shared ideas with Alice Medrich at one of her famed Bay Area Cocolat stores back in the Seventies or Eighties. We would be lying. We could say we “tweaked” this recipe for Apricot Lemon...
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In France, In a contest, Incensed at the Internet
We’re back in France, and we’re very happy about it. We’re also happy to be nominated for the Country Living Magazine “Best Food Blog.” We’re not so happy about our current Internet situation, where...
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Vacation and verse.
Gourmandistan has temporarily relocated to Normandy, and we are taking a brief break from food blogging while we enjoy the fruits (mostly apples, if you’re curious) of a French vacation. Once again,...
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Saying “Bon Voyage” with Bollito
Katie from Katie At The Kitchen Door is a Boston-based blog friend who posts gorgeous photographs, writes insightful cookbook reviews and brims with youthful enthusiasm. She asked us to help out with a...
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Have a Hot Brown (and perhaps visit Hereford).
Hello, readers! We’re actually not near Louisville this month, as we’ve travelled to England for a vacation. While we’re away, we’re hoping a few of our friends will be guest bloggers as promised...
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Lamb pilaf parlays leftovers into more leftovers.
We knew our final leg of local lamb was going to be like the rest of the animal—stringy and lean. We ended up liking it better as leftovers, then even more leftovers. For the first round we cooked it...
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Oxtail Ragout with Olives (and additional cooking time)
Gourmandistan is a big supporter of grass-fed beef, so much we sometimes wave at the cows grazing the fields of nearby Foxhollow Farm, knowing we’ll likely see some of them on our dinner plates one...
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Moroccan Harira Makes Merguez Meatballs Mandatory
We really enjoyed this chickpea- and lentil-laden North African soup, whose “sophistication” (per Daniel Boulud) can be found in its “haunting taste and rich textures.” We were also happy to find an...
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Making things rosier with rosemary grapefruit tart
While Gourmandistan has documented its serious love of local fruit, we’re not hardcore enough to remain fruitless through an entire winter. While we (especially Steve) can be satisfied with...
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Is it odd to aid a carbonnade with marmalade?
If you’re Daniel Boulud, the answer to the question is, apparently not. And while we weren’t previously familiar with the practice, we’re pretty sure it will reappear in Gourmandistan. Looking around...
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Canard a la moutarde competes with duck confit
We Gourmandistanis are big fans of duck confit. We’ve written before about our less fat-intesive method of making it, and we currently have some boned-out bits stuffed in the freezer, waiting for a...
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Cutting the fat (if you can believe it) in collards with bacon and cream
We know that spring must be near, because tender collard greens are starting to appear at our local markets. Southerner that she is, Michelle immediately began to think of collards and pork. The kind...
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Guy Savoy, blood orange tart and the meal that almost wasn’t
We purchased our copy of Guy Savoy’s 120 recettes comme à la maison in January 2001, the day after we dined at his then-two-Michelin-starred restaurant near the Arc de Triomphe. The day before our...
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Meet your new King, Chocolate Elvis Cake
Elvis Presley has many, many incarnations. Swivel-hipped Ed Sullivan-censored Elvis. Terrible movie star Elvis. Television-shooting, fried peanut butter and banana sandwich-eating Elvis. Black...
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A pecan Patronus, surprisingly from the school of dark tarts
Before the Harry Potter police descend on Gourmandistan like a pack of Dementors at a Quidditch match, let it be said that Gourmandistan understands Patronus charms are not usually uttered by pecans....
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Putting a little snap into scones with pear, ginger and rosemary
While we are not entirely captured by the concept of “cream tea,” Gourmandistan does like a scone now and again. But while there are many recipes, most are too sweet, too cake-like or too dry and...
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While solitude wanes, we Frogmore Stew
After some years (and as some consolation for skipping this year’s trip to Europe), Gourmandistan has returned for the fourth time with Michelle’s family to Dewees Island, an eco-conscious community...
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