Gruyere cheese, melted until crisp is my choice to top French onion soup, a salad or just put out on a cheese board. All you have to do is shred 6 ounces of gruyere cheese, put mounds of two to … Continue reading Gruyere Crisps
Ingredients If jumping on a plane to Paris so you can grab a bowl of French onion soup at Pied de Cochon is a bit extravagant … Continue reading French Onion Soup with Gruyere Crisps
I love a pork Milanese topped with marina and mozzarella. The trick is, of course, to be able to pound the chip until it is about … Continue reading Pork Milanese with Mozzarella & Tomato
This year Sunday falls right before Christmas Eve and Day so family and friends, or at least some of them, have already assembled. The big question … Continue reading The Day Before Christmas Eve — What to Eat?
I always enjoy decorative plating but I often find some of the colorful sides can be bland. Plain broccoli puree can be palatable but certainly not distinctive by any measure. I like to throw some heat and do a semi … Continue reading Broccoli Puree
I love open air markets from my youth at Quincy Market in Boston to later on in life at Borough Market in London. Washington finally opened their version, Union Market, and it is a hot spot for shopping and eating. … Continue reading Celery Root Slaw
As we enter Christmas week a lot of people are trying to figure their grocery list to plan for the events they are hosting or need … Continue reading Christmas Hors-d’oeuvres