Rolf's

By -
It's definitely a great resource; I feel like I don't get there enough, but I've always been impressed when I have.

Comments

Post a Comment

Popular posts from this blog

TWD, Baking with Julia: Pizza Rustica

By -
Image
I'm thrilled to be one of the people chosen to write out the recipe for this week with Tuesdays with Dorie using the book Baking with Julia . If you check out what other people are saying about this recipe , they've summed it up pretty well - it is a sweet crust with a savory filling with the salty bite of prosciutto. Could it use some vegetables? Possibly some nutmeg? All the other bloggers who said that may be right. I do think though that the ricotta filling (I did buy ricotta made with skim) mixed with eggs is probably lower in fat than a quiche filling made with heavy cream - so that is a bonus. Overall, we liked it and my husband even immediately got up for seconds. It is a nice hearty dish that seems ideal cut up in slices and served at room temperature for a dinner party. It would probably be good for a brunch dish with a nice green salad. The other bloggers are right to point out that the fillings can easily be changed up. One problem I had: I read in Thomas Keller...
Read more

French food at Chez Nous, Schenectady

By -
Image
This past spring I went to Germany for the first time on a work trip. It felt good to see some world, the arts people we were working with were incredibly hospitable, and I left with a warm impression of the German people in general (despite pretty much constant reminders of certain grim parts of their history in the forms of monuments and memorials all around the city, which I wasn't sure how to deal with). I also don't know a lick of German, which was fine because the German people often know English, but the Turkish people only know German so at some Turkish restaurants and second hand shops I had to resort to awkward gestures, which was all in all makes one appreciate what it is to be a foreigner in any land - a foreigner in this country for instance. It's certainly not easy. Anyways, on the way back I unexpectedly got stuck in Paris for a night. It's hard to explain what a natural and easy connection I have with French culture/food/language. Part of it might be t...
Read more

Salad Bar Party 2017

By -
Image
Its hard to believe, I have been having salad bar parties for five years! Here's the link back to the post of the first one . You can see my punch was a bit more attractive for that party. The idea is everyone brings an ingredient to add to the salad bar, and then everyone can go down the line and even make several very different salads. It ends up feeling interactive and community building, I think. This is a tradition I've been really happy to keep going because I feel like it was a really great idea to start off with. It doesn't require much cooking which is great for summer months, sometimes people have extra produce in the summer from their gardens or CSA memberships, and its really healthy and refreshing so it just feels perfect for this time of year. I thought I'd break it down how this year went. Alright, so first on this punch... uh what can I say, everyone thought it was like a science experiment. Started out with Joy the Baker's Lavender Lemonade ...
Read more