Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Last time we ventured to the market, grocery store shelves are empty. The new normal is grocery stores in Denver are the new COVID-19 front line. Social distancing of 6 feet between every one at the grocery store – for the most part – is […]
COVID-19 … the world of restaurants in Denver has changed. An order banning public gatherings of 50 people or more. That order takes effect immediately and also remains in effect through May 11 2020. Impacting jobs as most of the crew are hourly workers. What […]
“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 concept of adding a Bit of Char *(GF) as flavor – in her Germans approach to cooking. Roasting is one of the basics that does not have to be on a sheet pan and a “hack” approach to cooking method. Take the next step. Don’t forget – add salt and season. add more flavor with a high quality, olive oil.
Just saying.
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 […]
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 farm to table evolved to becoming common place is my take away from the introduction .. less we forget history we are in jeopardy of repeating. Simple truth is “restaurants are only as good as its simplest green salad.”
ISBN0-06-017583-4
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 ~ […]
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 the center. I had thought of the orange Aoli as included in the recipe, however went in the direction of green goddess sauce to finish.
From there it is Eggplant from the farmers market.
Eggplant Parmigiana was served room temperature as the accompaniment for supper
The eggplant skins were pealed and slices are salted, rinsed. The eggplant are floured, Egg washed and into panko bread crumbs with dried and fresh herbs. the transformation was captured in the photos. The result is glorious.
FYI ~ day 2 the eggplant is as good as cold Pizza.
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 […]