Clik here to view.
Design vs. function found in blanquette of pork
Phaidon Editorial Director Emilia Terragni was recently described as “Queen of Cookbooks” on the strength of the publishing house’s marvelous-looking books from such luminaries as Ferran Adrià and René...
View ArticleClik here to view.
Blueberry lemon shortcake, because summer is finally here
After a long winter, Gourmandistan will bear rhubarb, and delight in strawberries, as spring weather begins to literally bear fruit. (Fine, strawberries are “literally” not fruits, but pseudocarp....
View ArticleClik here to view.
Soppy Jamie’s leek and rabbit pot pie improved with a bit of biscuit
Jamie Oliver may have said he doesn’t like to get all soppy, but the first time we made his leek and rabbit pie, the filling wept all over the pastry crust and our oven. His instructions called for...
View ArticleClik here to view.
Not exactly shrimp and grits because we’re not exactly in Charleston
On our recent trip to Dewees Island, we enjoyed the proximity to fresh seafood. On a recent trip to Whole Foods, not so much. Looking for a way to dispose of some of our bounty of farm share tomatoes,...
View ArticleClik here to view.
Chatting our way to cantaloupe ice cream
We were, as per usual in Gourmandistan, having a conversation about food as we traveled to the market. Specifically, Steve was thinking about cantaloupe curd, and whether it would be good. We’ve had...
View ArticleClik here to view.
Crispy curried lamb ribs with suspect authenticity (and slaw)
We’ve made these spicy, sweet and only slightly sticky ribs several times, adjusting the recipe (and accompaniments) as we’ve gone along. We started with something called “Chinese Style Honey Mustard...
View ArticleClik here to view.
Zucchini pancakes for (and from) victory
We are not going to waste time weeping about zucchini, as the clichéd stance of despairing what to do with it is quite possibly as old as the vegetable itself. Instead, we will offer a simple,...
View ArticleClik here to view.
Beef short ribs with bootlegged Michigan cherries
While we were in Michigan, we couldn’t stop buying cherries—a tic which continued even as we headed back to Kentucky. On our way down South we stopped at one last farmers’ market, buying up delicious...
View ArticleClik here to view.
Pawpaw ice cream with unfamiliarity and added tropicality
Even though we were raised within their growing range, pawpaws have been mostly a mystery to Gourmandistan. We were somewhat familiar with the song “Way Down Yonder In The Pawpaw Patch,” and were...
View ArticleClik here to view.
Harvest lasagne with pumpkin, kale and pork
Last week we were told by our CSA farmer, Pavel, that the enormous orange and green gourd he handed us was known as a Musque de Provence pumpkin. Maybe some of our francophone friends will tell us...
View ArticleClik here to view.
Butternut squash, mushroom and country ham cannelloni lighten the load
We’re still working our way through our winter squash collection. After the recent pumpkin lasagne and a batch of Paula Wolfert’s squash soup (always delicious), we were still looking at a lot of...
View ArticleClik here to view.
Normandy Pudding slumps from soufflé to clafoutis, stays good.
It is once again apple season, and Steve has been bringing home several pounds of the fruit each time he goes to the market. While he’s happy to eat them out of hand, Michelle has been enjoying the...
View ArticleClik here to view.
Sort-of French salt cod fritters (accras de morue)
Gourmandistan recently purchased about a pound of Canadian salt cod, as Michelle would like to try to recreate a friend’s stepfather’s legendary crusty cod hash. (Our first attempt was tasty, but also...
View ArticleClik here to view.
Bonus nuts, better chocolate improve Bourbon Chocolate Blonde Brownies
Gourmandistan is usually happy to studiously follow an Alice Medrich recipe, but we are not above adding our own enhancements to some of the Queen of Chocolate’s sweets—sometimes because of a mistake....
View ArticleClik here to view.
Sweet Potato Soup with Sorghum Butter continues use of country ham
Gourmandistan has been going through our chunked, frozen remnants of Thanksgiving country ham much faster than we’ve ever used Steve’s home-cured guanciale. Our freezer holds quite a few packages of...
View ArticleClik here to view.
Dim sum all ye faithful (with tofu skin rolls)
Gourmandistanis are certainly not the first tribe to discover the joys of eating Chinese food for Christmas. Nor was this year our first indulgence of our Asian inclinations over the holiday (though...
View ArticleClik here to view.
Moo meets Marco Polo in dan dan noodles with carrot pickles
Along with just about everyone who is interested in Sichuan food, we in Gourmandistan are fans of dan dan noodles. This classic dish usually calls for pork and some sort of Chinese noodle or ramen. Our...
View ArticleClik here to view.
Rabbit nems resurrect thoughts of France, sausage making
Gourmandistan has had an idea of recreating rabbit nems in our imaginary fiefdom almost since the time we discovered them in Normandy a couple of years ago. As we recall, the rice paper-wrapped treats...
View ArticleClik here to view.
Soar, salty bittersweet: salted peanut brownies
Once again in the midst of a dreary Gourmandistan winter, Michelle decided she had to have something sweet. Steve tried to tempt her with a crispy Gold Rush apple, as he has found a local grocery still...
View ArticleClik here to view.
Paleoanthropology and persnickityness in potée
While other forms of cooking undoubtedly predate the pot, there certainly couldn’t have been too many of them. Once humanity got the hang of fire and sticks, some genius must shortly have realized that...
View Article