First Growth Fête
Montrachet? First Growth Bordeaux? d’Yquem? And a home-cooked dinner to match? No pressure. Continue reading First Growth Fête
Tag: Cooking
Pseudo adobo?
My eyes start to water. It’s the spiciest food I’ve eaten and it’s not spicy. It’s salty, tart, tangy, garlicky and other, unknown flavors. I’ve never heard of the dish. It’s also true I’m 10 years old at the time. Continue reading Pseudo adobo?
1970 Lopez de Heredia dinner
A dear friend texted me, asking whether I thought they should purchase a 47-year-old Rioja Gran Reserva blanco. If it’s from Lopez de Heredia, it’s not only acceptable, but worthy of a meal created for it. Continue reading 1970 Lopez de Heredia dinner
All my best recipes are here
I’ve learned how to cook by not following a recipe–by following my senses. And, I invite everyone to do the same. Continue reading All my best recipes are here
Wine Sharks: a tasting, unhinged
Ever try 1955 Le Musigny? 1957 Château Haut-Brion? Me neither. But the bottles keep opening–45 in all–and it’s hard to keep up. What will be the most interesting? What will be ‘Wine Of The Night’? And will everyone remain sober enough to enjoy it? Continue reading Wine Sharks: a tasting, unhinged
Besting boeuf bourguignon
My colleague wonders aloud: “Are you sure you want to trade your nice wine for wild elk?”
Absolutely. How much are you willing to part with? Continue reading Besting boeuf bourguignon
Great gumbo: it’s about roux
“Honey, ya bringin’ tears to ma eyes…” my colleague exclaims in her seductive southern drawl. She’s recalling her home of Louisiana with a bite of my gumbo. Apparently, I got the roux right. Continue reading Great gumbo: it’s about roux
Stock UP: How to make superior risotto
My friend can’t resist another helping. And then a third. “It’s the best risotto I’ve ever eaten–is there more?” They’re licking the pan now. And, they’re not the first. I’ve unlocked the secret: homemade stock. Continue reading Stock UP: How to make superior risotto
Mac n’ stank: Époisses
I love strong cheese. However, some cheeses are so rank they can be a challenge to enjoy. I can tell how much they smell based on level of packaging they require. Paper-wrapped? Mild. Plastic-wrapped? Probably stinky. Shrink-wrapped in a box? Soon, I would find out. Continue reading Mac n’ stank: Époisses
“I’m almost sure these are not poisonous…”
But when he said “This type of mushroom killed people in Japan, in 2004.”, I recoiled in shock. At first, I thought he was joking. Continue reading “I’m almost sure these are not poisonous…”
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