Pistou Soup

“A straight-shooting version of soupe au pistou (a sort of French minestrone), and although the vegetables lose their brightness and vigor the day after, the soup tastes even better then as the flavors relax and integrate. The recipe comes from Le Perigord, one of the early offshoots of Le Pavillon (New York’s first modern French…

Old South Buttermilk Biscuits

“The cooking of the South is as mysterious as that of Tibet to most Yankee’s”, Jane Nickerson, a New York Times columnist, wrote.  And so, to enlighten her Yankee readers, Nickerson presented a menu of fried chicken,  gravy and these superb biscuits. A fluffy angel biscuit made with White Lily flour this is not. Nickerson…

Amazing Overnight Waffles

Let’s talk about Black Friday deals. We were at Kohl’s when they opened on Thanksgiving evening at 6pm. I bought new towels, a tablecloth, dish towels, a Christmas serving platter and a waffle iron for $65 plus $15 Kohl’s Cash and a $10 mail in rebate for the waffle iron. In the end, our waffle…

Strawberry Shortcakes

Ok, I have to admit that when I find a recipe in this book that is pre-1950 or so, I get absurdly excited. It was a snowy snowy morning, day and night- we got about 8 inches of snow yesterday and I wanted to make this. However, I didn’t have any baking powder. So my…

Zucchini and Vermouth

I liked this flavor combo, however, I don’t know about the shredding of the zucchini. It could have used a bit more texture to it. Zucchini is soft, and shredded is even worse.  My guy was a different story though- he didn’t like this AT ALL. He barely finished the portion on his plate, and…

Risotto with Lemon and Creme Fraiche

I really liked this! I used the remaining creme fraiche from last week’s gratin potatoes. My guy wasn’t as much of a fan, saying that it looked like rice pudding and he didn’t like the lemon undertones to it. Personally, I didn’t even really taste the lemon. It more just tasted like a floral fragrance….

German Toast

This was… not for me. My guy really enjoyed it and is planning on eating leftovers tomorrow. Me? I struggled through one piece and went and made other breakfast. I knew it was going to happen though. Lack of texture and me are two things that just don’t mix under any circumstances. It was easy…

Sour Milk Cake

This ‘cake’ shows a perfect picture of how times have changed in the culinary world. This recipe, from the 1880’s, is a wonderful, but simple spice cake. No frosting or anything on it. But it’s still considered a “cake,” whereas, it more reminded me of banana bread or coffee cake. A breakfast cake. Not a…

Orzo with Pine Nuts and Basil

Another yummy winner (if expensive) recipe from The New York Times Essential Cookbook. This was served warm a part of dinner with cherry bbq glaze pork chops and roasted cauliflower. -Orzo with Pine Nuts and Basil “This can be served warm or at room temperature. Either way, don’t add the basil until just before you carry…

Madame Laracine’s Gratin Dauphinois

“Gratin Dauphinois,” meaning potatoes and creme fraiche. And from France. These wonderful potatoes are first cooked in whole milk and seasonings and then baked with Gruyere cheese and creme fraiche. Definitely one of the best potato recipes I’ve made in awhile. My Guy liked them too, but in this case, I think he was more…