Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
“We love Roasted Veggies” showed up in my email inbox from Food & Cooking today. Bringing out the sugars was hinted – by the statement Caramelized beauties” *(MS). Gram used to say if it smoking it is cooking. I think she is aligned with the […]
Stuben’s Denver has weekly evening specials that are definitely worth working your way through the week. The Service is spot on. Not hovering ,.. but always there. This evening hoppy local cider and the special… Rating stuben’s experience with food on the plate, decor and […]
What to do with the pumpkins after Halloween? I have read marvelous and easy “roast the seed recipes”. full of spice. What I suggest is to buy a second pumpkin – not to carve, but to roast the pumpkin for chowder.
I start with splitting in half, removing the seeds and as much string as possible, and rubbing with a bit of olive oil. The oil helps with a bit of Char and smokiness to the chowder base.
My mirepoix base is carrot, celery onion. my seasoning is thyme. once a the pumpkin is roasted i add a bit of white stock to help finish the pumpkin roast and steam. Skin and puree in blender.
i hold back the vegetable and potato brunoise garnish (sauteed) to add as I adjust the seasoning.
by Alice Walters and the cooks of Chez Panisse in collaboration with David Tanis and Fritz Streiff At the Slow Food Nation ~ Tattered Cover had a meet and greet with Alice Waters. The book is this months book club read. Reading the point where […]
Plantains This Caribbean vegetarian dish is inspired from Provisions: the roots of Caribbean cooking by Michelle and Susanne Rousseau. Plantain are not readily found in Colorado – so when found it was a small celebration…perhaps i just did not know where to look. However – […]
Hello world ~ In Texas barbecue is King – and there are two barbecue personalities who may be responsible for the current fervor for Texas -style smoke meats. Wow.. just saying that is a tall order.
The most famous Texas bbq king pin according ~ to DeverPost 7/24 is Aaron Franklin. Daniel Vaughn is the editor for the magazine Texas monthly.
So – I had to check out Franklin’s Website. He uses only salt and pepper to season it. Loved the note that every fire has its own personality. Aaron Franklin cooks his brisket for about 18 hours at 250° to 270°. Arron Franklin’s rise to the ranks of pit-master stardom. Keep Going Aaron!
My visit for the holy grail of BBQ lead me to Taylor Texas and Louie Meuller’s Barbecue. Granddad said do one thing. Do it well.
Since 1949 ~ Louie Mueller’s Barbecue does it very well. Grand dad should have also added … do it well for a long time. Recipient of The Jame Beard Foundation American Classics award. I had the brisket, bread a butter picket on white bread. It is authentic and perfectly done. SO Fever.. and am just saying that Aaron may have fervor… Mueller has longevity, consistency and national recognition.
Just Saying .
Saveur CookBook shares Stacey Adimando’s Piatti. Enticed from the cover of PIATTI – i had to have artichokes. Par boiled after trimmed up and then onto the grill for a bit of char. When the artichokes are cup side up a little herb butter into […]
Provisions is a cook book that is a departure from coursed meals ie: appetizers, entrees. Provisions reads as a culinary historical novel with intertwined thread being local Caribbean ingredients. The gift in these pages are the author’s grandmother recipes. Island greens with avocado, mint and […]
Maggianos is my go to for chicken piccata. good consistency and well flavored lemon caper butter sauce. Chicken is perfect golden brown. Service is a bitrushed – however hospitality is not forgotten. The back ground is Sanatra. Finish the evening with tiramisu, lemon cookies and cappuccino. restaurant graded on hospitality, food on the plate, atmosphere ~ Maggianos visit rated 4 of 5
Slow Food nations welcomed the weekend with hors d’ oeuvres samplings. Tasty bites are whimsical, skilled, well seasoned and architecturally built. To consume you must carefully deconstruct. Most oeuvres are appropriately one bite. Plates, servings are artistic and branded as zero waste. Monitors are at […]