I had no plans to write about my experience at the Fancy Food Show that recently took place in San Francisco; I intended to incorporate what I discovered in future posts, but after receiving many requests to identify what I tried, I reconsidered. After all, is not food something of an ambassador of a...
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I love to travel and frequently collect cookbooks from my destinations. However, sometimes I get into trouble when a recipe calls for ingredients and I have no idea of the American equivalent. Sugar is one ingredient that I’ve had this problem with frequently, so I decided to investigate the differences. I suspect part of...
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A topic smoldering in the back of my mind for some months as I’ve seen variations on this theme for months because of numerous holidays. When is bread more than bread? Or perhaps a bit more generally, when do baked goods serve a higher purpose? I’ve unearth a few instances, and I am sure...
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I don’t know about you, but some of my favorite cheeses are made from sheep milk. I love the tanginess it imparts. Growing up in the Midwest, and well versed in the ways of cow’s milk cheese, for my first encounter, I am ashamed to say, I sallied forth with some trepidation, I had...
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Like much of life, fortified wines were born from necessity. In this case, to preserve European wines on long trade voyages in the 16th and 17th centuries. Brandy was added either before or during the fermentation process to stabilize the wines, and improve their shelf life. As might be imagined, traditional wines did not store well in the...
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Mead is a fermented beverage also know as “honey wine” because that is frequently made where grapes are not grown and has the simple ingredients of water and yeast. Although, mead is not technically a wine. It has a long history and has been the stuff of legends, literally, having been featured in Beowoulf....
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photo from sfgate.com In preparing a recent post on raw fish, I developed a craving for cerviche, and really who could blame me? Living in San Francisco, there was one restaurant on my radar that I knew could offer me an authentic, or at least close proximally, of the Peruvian cerviche I desired: that restaurant...
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Robert-Gilles of Shizuoka Gourmet commented on my recent post of Dijon and Creme de Cassis that I was remiss in not including his hometown of Chalon-sur-Saôn, which is close to Dijon. I intend to correct that oversight. When my husband and I traveled through Burgundy, we had a mission – we were stalking the Tour...
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Waffles are definitely a staple of many Americans diets and very traditional for brunch in the United States. They are mostly considered a sweet food, but every so often they show up in some unexpected savory places. Waffles are at the top of my list of yummy breakfast food. Whoever developed those little...
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When we were in Dijon we had many (delightful) encounters with Creme de Cassis. We, ok I stuffed our luggage with bottles of this yummy liqueur to take back to the States as gifts, and of course to use ourselves. Crème de Cassis is a sweet deep red, black currant flavored liqueur. The modern version of...
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