There’s a phrase that’s used in restaurant kitchens, in the weeds, which means that basically, you’re sunk. It’s when the orders are coming up too fast and you’re behind, or that you’ve taken on more work than you can chew and you can’t keep up. A few weeks ago I volunteered to make a Bûche de Noël for the Christmas dessert. At the time, it…
Well, if that doesn’t scare away the riff-raff, those of you who are left have a spectacular chance to win a slew of equally-spectacular prizes in Menu for Hope V. This is the home stretch of the benefit and we’re up to $18k $22,445 $25,175 $52,131, last time I checked, which is terrific, but far short of last year’s $92k. Which means that some of…
In my high school locker room, when the jocks congregated after winning a big game, they’d all jump around, yelling the word, “Sah-weet! Sah-weet!“ adding a big, tight, thumbs-up for emphasis, while jumping all over each other celebrating their victory. While not as exciting as a group of sweaty, nearly-naked high school athletes jumping all over each other, I don’t know about you, but what…
After making my last batch of Quick Mincemeat, which found its way, then disappeared into, one of my Thanksgiving desserts, for some reason, I got a hankering to make the real-deal. I don’t know what possessed me, but when I get something stuck in my craw, it can take the Jaws-of-Life to get it out of there. Making traditional-style mincemeat requires one not just to…
Welcome to the Menu for Hope V auction! Last year, we raised over $92,000 for the UN World Food Programme. This year, I’m featuring a very special prize: the lucky winner will be churning out ice cream all year round with this fabulous, professional-style Cuisinart ICE-50 Ice Cream Maker! This heavy-duty, stainless-steel machine will have you lapping up all sorts of ice creams, sorbets, and…
Here’s a round-up of some of my favorite cookbooks and recipes that I presented on the site in 2008. A few are books that I’ve been devouring, and others are those I’ve been bookmarking recipes in, to make on the site in the upcoming months. All in all, the best of the year… When they start cloning humans, they’d better start with Flo Braker. One…
I like Pierre Hermé very much. He’s a genius, and his stuff is gorgeous and the fellow deserves all the accolades that are bestowed upon him. He seems like a nice guy and his shops in Paris are swanky as all get-out. His white truffle macaron I found very intriguing. Rather brilliant, actually. And I’m a big fan of his Arabesque, two apricot-flavored disks with…
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