Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
From NY Times – “Most popular recipes of 2022” the title captured my interest. Surprised and delighted that NY is tracking. Not sure. It continues as Sometimes the chaos of life calls for an all day cooking project. Examples are given ( and I like […]
Denver Post Life & Culture Dec 28, 2022 writes Denver Food Scene “Were Open”. Nearly three years after the pandemic began, it finally feels like Denver’s restaurant scene is starting to get back to its grove. My goodness. From where I sit, we definitely have […]
while actual herbs that make up the blend, usually it is a combination of lavender, rosemary, savory, and thyme: basil, bay leaf, fennel, marjoram, oregano, sage and sometimes not. the full power of herbs – beyond the dried herbs is bringing forward a warm summer day in the palisades.
any combination will work when used to flavor poultry and grilled meat.
Dining out we sampled the fares at Chicken and Beer as Estes Park eatery. the decor is the first indication that this is a fun eatery. the 1909 carriage house on the grounds of the Stanley Hotel is remodeled and comfortable … as is their […]
A restaurant visited last night (Halloween 2022) Lingers is a treat that surprised and delighted. (a bit of back ground) Lingers is housed in a former mortuary in the Highland Neighborhood. the celebrity at the restaurant last night was HarleyQuinn and Maleficent. We wished to […]
Life & Culture Denver post 2022-10-26 feature article is Sourdough. a thing that makes me think … Hmmm.
the article starts with a sub heading Hops and Pie overhalls pizza menu, highlighting the way chefs are thinking about crusts… Hmm
Hops & Pie Artisan Pizzeria. they are taking crust into a new direction. What used to be beer based crust – is now made with a sourdough starter. The starter is fermented with naturally occurring yeast in the air, rather than commercially available. The article continues ‘we have the pandemic to thank for this’ (yikes). ‘We had a renaissance of home bakers and now, although they may not be baking at home any more, people are looking for sourdough.’
Hmm that is a long road to go for artisan baking.
Week Night Dishes from DenverPost Life & Culture 2022-10-26 had a crave for stuffed pasta shell. It was from ‘Five Recipes that you will crave’ our of NY Times and written by Emily Weinstein ‘Week night dishes’. Assemble stuffed shells earlier in the day and […]
DenverPost’s 2022-10-25 Life and Culture has apples as savory accompaniment to Roasts. Specific to Pork roast. What is your thought on fruit with Roasted meats? Hmm. For myself – the twist here – is to keep the apples roasted on the savory path, Not sweet. […]
Bill St. John in Denver Post’s Life and Culture 2022-10-26 writes about apples and Pork Shoulder. This is a great lead into the the Pork that was ordered from Marczyk’s. The four pound Porchetta was picked up Saturday 10/21 with great anticipation. Opening the brown butcher paper the pork was scored, rolled and tied. Perfectly. The presentation showed kitchen skills. It was roasted for nearly 4 hours at 275F. Slow and long for the pork cap to melt into the meat. I have saved the rendered fat for another time. the Porchetta consists of belly, loin, tenderloin, rib meat, a little shoulder, and sirloin, all cavorting with spices, herbs, and garlic. , To finish the roast – it was drained off and returned to the oven in 450F oven. the skin was scored in diamond pattern and started to crisp up. Delightful.
Just like it sounds.. I cant think what that may be once it warms up, However it appears to be trending well. Todays DenverPost 2022-10-26 calls butter boards ‘the polarizing step child of charcuterie’. ‘It is a TikToc new food Craze’. I am a bit […]