Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Mama’s Restaurant – or the restaurant that she was the sous chef is the Garden Pavilion. From the journal of my Mama whilst she was at the Garden Pavilion, there is everything from specials, to recipes, to interesting ideas that are one of a kind.
“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 […]
If we take a step back in time, we reach Grandma Jo’s Elbelskivers. Ebelskivers are miniature pancakes, made with a simple batter. It is best served with 4 different types of festive syrups – as Grandma Jo’s tradition has it! The pan in which these breakfast delights are made is a black, cast iron pan.
In a large bowl mix flour, baking powder, and salt. Lightly whisk together the yolks of the eggs, then the whisk in the milk and melted butter.
Combine the wet and dry mixtures, the batter should be lumpy.
Then, whip the egg whites in an automatic mixer, until frothy. The peaks should be gentle, not steep. Next, fold the whites into the Ebelskiver batter.
Cook in the cast iron skiber pan until golden brown all around, and cooked all the way through. Then, enjoy!!! 🙂
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 […]
Thanksgiving appetizers included Deviled Eggs..( Fav eggs not for breakfast). Want to have this go crazy! Add cooked mushroom and onion to the egg mix. NOT FAV. It is good to know what i don’t like. I had to have 2 just to make sure. […]
How does sugar, orange juice, white vinegar, apple and fresh cranberries become a chunky sauce that is served with Turkey?
Coolness of winter brings forth winter breakfasts. One of my favs is Warm Steel cut oatmeal with cinnamon and apple. Some call this porridge, some still call it oatmeal. I call it sticking to by bones to keep me warm and full for the morning. […]
What is your favorite egg dish for and perhaps not just for breakfast? One of my favs has become fresh soft poached egg with Chef Hugo Sauce. There is a little fresh thyme as garnish – as we all can use more time.
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 […]