tag:blogger.com,1999:blog-72440098315556599872012-02-07T09:21:32.768-05:00In which I play with my food, then make notes on the computer.Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.comBlogger621100tag:blogger.com,1999:blog-7244009831555659987.post-34021054774794700322010-07-18T13:50:00.003-04:002010-07-18T13:58:33.124-04:00

Recipe may be doubled and stored in a gallon jar.750 ml off-dry red wine, such as Les Chiens-Chien1 medium lime1 d'Anjou pear1 Fuji apple1/2 cup simple syrup, chilled1/2 cup sweet vermouth1/2 cup frozen limeade concentrate1. Core and thinly slice apple and pear. Thinly slice lime. Place fruits in half-gallon jar.2. Add remaining ingredients. Close jar and shake gently to distribute

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-73841942181676799152010-04-25T18:42:00.003-04:002010-04-25T18:56:00.072-04:00

7.5 oz unbleached all-purpose flour7 oz sugar1/2 teaspoon baking soda1/4 teaspoon salt2 oz Dutch-processed cocoa powder2 oz bittersweet chocolate, chopped fine1 teaspoon espresso powder8 oz very hot water2.25 oz mayonnaise1 large egg2 teaspoons vanilla extract1. Adjust oven rack to middle position and heat to 350 degrees Fahrenheit. Place parchment paper in bottom of 8-inch square baking dish.2

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-57190751402022180692010-03-30T20:56:00.005-04:002010-04-10T17:17:07.953-04:00

Yields one dozen, 2-inch cookies258 g peanut butter, crunchy, organic, no additives1 large pinch salt (if peanut butter is unsalted)162 g light brown sugar30 g honey1 large egg7 g vanilla extract1. Place oven rack in center of oven. Preheat to 350 degrees Fahrenheit. Line baking sheet with parchment paper.2. In medium bowl, mix all ingredients. When blended, divide into 12 equal portions (

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com2tag:blogger.com,1999:blog-7244009831555659987.post-4028760688265076492010-03-28T08:43:00.005-04:002010-04-17T08:22:07.024-04:00

6 1/4 oz unbleached all-purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3 1/2 oz old-fashioned rolled oats4 oz pecans, toasted and chopped4 oz bittersweet chocolate, coarsely chopped5 oz dried sour fruit, coarsely chopped (sour cherries, cranberries)6 oz (1 1/2 sticks) unsalted butter, softened but cool10 1/2 oz dark brown sugar1 large egg1 teaspoon vanilla1.

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-5894008372982631632010-01-16T14:38:00.006-05:002010-01-16T15:29:29.831-05:00

Hints to really great lemon bars:A key to crisp crust, un-gummy next to the filling, is to put the filling into the warm crust. Be sure to follow chilling time for purposes of hydration. (This works for pumpkin pie, too.)Bars can be made ahead, but begin to loose their lemony goodness after 1 day and the crust does soften somewhat. Sifted confectioners' sugar on the finished bars is troublesome

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-54594229085699949562010-01-16T10:08:00.010-05:002010-04-01T07:25:44.427-04:00

Recipes below are for Meyer Lemon Syrup, Dried Whole Meyer Lemons, Meyer Lemons in Salt and Juice, Brine-Boiled Meyer Lemons, Pickled Meyer Lemons, and Meyer Limoncello.From Uncle Merrill and my sister, Melanie, I was the happy recipient of 14 pounds of Meyer lemons on New Year's Eve. Stowing them carefully in my backpack, I made it back to the frozen north and began processing.In my research, I

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-54056364328218627282008-09-21T13:48:00.004-04:002008-09-21T13:56:08.045-04:00

Could also be known as romaine burrito, I suppose.IngredientsSpear of romaine lettuce3 thin slices of spicy capicola sausageDijon-style mustard4 fillet beans, blanched and chilled1. Place sausage slices on lettuce. Smear with mustard to taste. Lay beans along natural indentation (following lettuce rib).2. Serve immediately. Can be eaten with fingers by folding along lettuce rib.

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-92065823676866724482008-09-21T13:17:00.006-04:002008-09-21T13:42:16.358-04:00

Ingredients2 lbs baby beets1/4 cup olive oil4 oz light brown sugar2 oz cider vinegar2 oz sherry vinegar1 oz champagne vinegar1 chile de arbol1 bay leaf6 whole cloves1 cinnamon stick2 oz shallots, peeled and sliced thinly6 oz orange juice, plus additional for topping up syrup1 orange, sliced thinly across equatorEquipmentbaking panfoilsaucepan with lid2 1-quart jars with lidsFor the beetsPreheat

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-4237204414944335232008-09-21T09:09:00.003-04:002008-09-21T10:09:17.929-04:00

In the world in which I live, tolerance is a concept embraced by many of the privileged who work with lesser-privileged people, by people who work in settings where people of differing cultures interact, and by people who work for justice and social change. Tolerance is a good place to begin acting on new awareness that a person isn't alone in the world. Acting from a place of tolerance

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-64273490349746747172008-08-27T06:13:00.009-04:002008-08-27T07:53:11.928-04:00

Another delightful meal at Burdick's Cafe, this one to remember our wedding, nineteen years ago in Rockingham, Vermont, a short way from the Connecticut River. It was a perfect day, just like today.Pomegranate cocktailvodka, pomegranate juice, Cointreau, lime juiceSalade lyonnaisfrisee, warm lightly poached egg, warm bacon dressing, croutonsBraised rabbitcooked in riesling with fennel and

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-16491146472297211912008-07-14T06:51:00.005-04:002008-07-14T07:14:33.014-04:00

1 cup pineapple juice, strained1 cup ginger syrup1 cup sparkling water or sparkling wine1 sprig fresh mint or lavender1/4 teaspoon sugarThoroughly chill liquid ingredients. Remove leaves from stem of herb. Discard stem and muddle leaves with sugar in a chilled serving container. Add cold liquids, stir, and taste. Correct balance according to taste. Adding ice will dilute flavors.For

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-76592007785879479222008-07-14T06:32:00.006-04:002008-07-14T06:51:42.755-04:00

12 oz all-purpose flour (2.5 cups)1 teaspoon sea salt2 Tablespoons sugar8 oz unsalted butter (2 sticks) cut into 1/4-inch dice, cold1/4 cup frozen vodka1/4 cup ice water1. Blend flour, salt, and sugar. Cut in butter until pieces no bigger than split peas remain. With large spatula, quickly fold in both liquids, until fully incorporated. Dough should clean sides of bowl. With floured hands,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-87086813296908395972008-07-07T05:45:00.003-04:002008-07-07T05:57:37.259-04:00

Sunday, July 5in the kitchen of Sharon Myers, for the 8th year in a row voted Brattleboro's best catererAppetizerTea-smoked salmon on cucumber and baguette with sesame mayonnaise and scallionDinnerThai fried rice with grilled salmonSteamed salmon coconut pudding with red curry in banana-leaf bowlPan-Asian coleslaw (1 part sesame oil, 1 part mirin, 1 part rice vinegar, plus cayenne, lime zest,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-16593912626784337322008-06-01T15:36:00.003-04:002008-06-01T15:50:43.713-04:00

If necessity is the mother of invention, then is feeling peckish the father of snack creation? I made these up today when the cupboard looked bare. I totally love them.1 cup whole dates2 Tablespoons unsalted peanut butter1 Tablespoon honey1/16 teaspoon cayennepinch fine sea saltPit the dates. Using the back of a strong fork, mash the dates into a course pulp.Mix cayenne and salt into peanut

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-73148168298379381672008-05-13T07:28:00.003-04:002008-05-13T07:31:51.474-04:00

It looks delicious, doesn't it?What do you think it is?Place of origin: Morocco

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-3440943356189996352008-05-04T21:12:00.001-04:002008-05-04T21:24:20.034-04:00

Cream Puff Dinnercomprised entirely of appetizerscountry crackersred lentil humouscrab cakes with tomato marmalade and cilantroThai shrimp cakes with sweet-sour plum sauceTurkish carrot kofte with lemon and dukkahAndean arepa with mozzarella and basilSpiced lamb rolled in filoEthiopian-flavored chicken drumsticksGrilled Swiss chard purses with mozzarella and prosciuttoVidalia onion with parsley

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-1751989799463739142007-11-28T19:38:00.000-05:002007-12-07T05:26:20.366-05:00

Flourless Orange-Chocolate CakeBased on a recipe of Alice Medrich's. The cake can be made ahead and refrigerated overnight (up to 4 days). It must be at room temperature for serving and decorating. Favorite chocolates include Scharffen Berger, Ghirardelli, and Callebaut.8 eggs, chilled16 oz (1 pound) semi-sweet or bittersweet chocolate, chopped coarsely1/2 pound unsalted butter (2 sticks)pinch

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-47967522079512162832007-11-25T08:52:00.001-05:002007-11-26T05:56:23.749-05:00

From whom can I buy chocolate that meets these criteria?tastes good, looks good, and performs wellfairly compensates the grower and other laborersis not dependent on the labor of childrenis agriculturally sustainable and environmentally agreeableincludes additives, such as sugar, that have similar propertiesis free of fruit, milk, nuts, soysells for about $1 per ounceThese companies have come to

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-23285511908521067502007-11-23T21:50:00.000-05:002007-11-24T08:51:59.721-05:00

I have a high standard for chocolate. Initially, I liked Scharffen Berger for several reasons. It was a small company that seemed to care about the quality of its product. It was made in a setting free from nuts. It performed well if shaved or melted. And, it tasted good.Now that Scharffen Berger is owned by Hershey's, its quality has degraded somewhat and the labels do not indicate it is

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com2tag:blogger.com,1999:blog-7244009831555659987.post-51232998387562240762007-11-11T11:18:00.001-05:002007-11-11T12:10:32.647-05:00

Fresh, wild salmon is a wonderful thing and is unlike most other vegetarian fish. Mine is from Alaska, caught, dressed, and frozen by the man who sells it to me, a privilege I share with few others and for which I am thankful. Here's how I prepared the most recent one.Sockeye salmon, dressed and ready for preparation.Slicing the skin on the top side enables expansion of the cooking meat in an

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-27364527644395197462007-09-22T21:52:00.000-04:002007-09-27T20:51:11.823-04:00

Saturday, September 22, 2007Photos by Sehoon Ahn, father-to-beButternut coconut soupRoast beetsOrange-flavored dressing and parsleyRoast cauliflowerSpanish olive oil and sea saltCornish game hens and farro,seasoned with saffron, lemon, cilantroPot sauce served on the sideCooking flavors to spoon alongsideapricots, cherries, raisins, whole almonds, whole baby onionsTwo-tomato and goat cheese

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-27630873634817186762007-09-05T22:17:00.001-04:002007-09-08T07:23:06.451-04:00

Bianca Jacobsen, née White, ends many years of employment with World Learning in favor of Mount Holyoke College. It was suggested I bake a cake. It had to be white, of course.Cake: double-layer white chocolate butter cake using egg whites, split horizontally (4 layers)Filling: raspberry mousse (3 layers)Painting: Each cake layer, plus outside and top, were painted with raspberry conserve to

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-28591075226665885832007-08-29T06:45:00.001-04:002007-09-06T06:40:12.783-04:00

Sunday, August 26, 2007On the occasion of the wedding anniversaries of John Calvi and Marshall Brewer (1989) and Sehoon Ahn and Minhee Kang (2005).Referred to by more than a few as the best restaurant in Brattleboro.Seats about 20. A counter doesn't separate diners from kitchen. You get to see everything. And you want to.AppetizersThe chicken liver pâté included pistachios and baconwith water

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-89567431108793269582007-08-15T06:09:00.001-04:002007-08-25T06:29:06.039-04:00

Of all the reasons to use olive oil, and there are many, surely flavor is at the top of the list. As with wine, dairy cows, and chocolate, botanical variety engenders taste variety. My own feeling is the less time between harvest and consumption, the greater the flavor satisfaction. Cultivation, handling, storage, and age account for the complexity of choice and widely varying flavors. Consider

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1tag:blogger.com,1999:blog-7244009831555659987.post-54032978822066777072007-08-15T06:04:00.000-04:002007-08-25T06:16:20.817-04:00

There are trustworthy sources aplenty for purchasing olive oil. Note the resources section of Deborah Krasner's The Flavors of Olive Oil: A Tasting Guide and Cookbook, beginning on page 214. Some are listed below.Cost cautionDon't just hop into the supermarket and expect to get what you pay for. There are plenty of once-great (and expensive) oils that, through mishandling, have gone bad but still

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-3187144255149610032007-08-14T06:15:00.000-04:002007-08-14T06:58:28.590-04:00

Saturday, August 11Enter through the gift shop.Deck seating on a lovely day is exquisite.Sunshine vodka is locally distilled and very good.They must be proud of it to give me so much.Two ounces is a lot. Isn't it?Clockwise from top:Herbed maple honey (spicy), warm potato salad with parsley and thyme, orange, veal sausage, sausage of beef, pork and Swiss cheese, Dijon-style mustard. (I'm sure

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-70174973787637562852007-08-09T06:46:00.000-04:002007-08-23T07:18:35.685-04:00

A friend was asking me how to choose olive oil. It got me to thinking that she's probably not the only one. As olive oil is present in many kitchens, maybe it's a good idea to begin collecting knowledge and creating a good example of Lev Vygotsky's co-construction of learning.This posting invites your response. How do you use olive oil? What do you look for? The first resource I go to for

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-64413249846983827022007-07-30T06:48:00.000-04:002007-08-09T06:40:17.724-04:00

Sunday, July 29, 2007With Tuk back from Thailand and about to be profiled on the PBS affiliate in Springfield, we collaborated to enhance her first experience on US television. (She is well-experienced on Japanese TV.) A feature of the afternoon was the practice of her three TV dishes on video.This was also the day Sharon's offer on a new house was accepted and was a first welcome to Hal and

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-60808516160113275632007-07-29T08:39:00.000-04:002007-08-03T06:32:38.022-04:00

An Algarvan take on the chilled summer soup, this one is without the almonds and with orange. Gaspacho (Portuguese spelling) was probably developed throughout the northwest Mediterranean during the era of the Moors (711 - 1250) and wouldn't have begun to include tomatoes until after the 16th century. Before tomatoes, gaspacho was made with stale bread, garlic, vinegar, olive oil, almonds, water,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-40260159728898364782007-07-23T06:17:00.000-04:002007-07-23T07:44:00.229-04:00

Sunday, July 22, 2007Held to celebrate the guests' impending departures for China. Not previously known to each other, introductions to local others with China in common seems a logical and fun way to have dinner.MenuChèvre in ashesBrieAssorted crackersFresh, hand-picked blueberriesBoiled dumplings with ground pork and cabbageDipping sauce of rice vinegar, soy sauce, scallionTurkish green beans

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-35989997399561006712007-07-21T13:36:00.001-04:002007-07-27T07:51:29.776-04:00

A cake for Minhee Kang and Sehoon Ahn's baby shower, Friday, July 20, 2007. Their first child, known prenatally as Golden Boy, in recognition that he will be born in the Year of the Golden Pig, is due at the end of September.The presented cakeHow did it all come together? The sequence of cake assembly follows.Cake componentsMaterials at the ready. Clockwise, from lower left, lemon-scented

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com2tag:blogger.com,1999:blog-7244009831555659987.post-61830809566224719982007-07-15T14:04:00.000-04:002007-07-28T06:42:30.386-04:00

A combo under a tent. Picnic tables. Cool drinks on a warm evening. Yesterday was the birthday of the French Republic and of me. As a guest of Suzanne Kingsbury, it was a evening to be savored.Franco-American ReflectionAppetizersThe difficult selection from which to choose included Vichysoisse Cressonaire, Salade Lyonnaise (frisée, lardon, poached egg), Salade Niçoise (house cured sardines,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-49881221864819549602007-07-14T17:46:00.000-04:002007-07-14T18:10:56.432-04:00

Thanks to Rose Levy Berenbaum, I know what to do with 3 pounds of raspberries.My flat of local raspberriesThis conserve is very strongly flavored and very versatile in the kitchen. Thanks to the pickers for these today.sugar, 15 ounceswater, 9.25 ouncesraspberries, 3 pounds1. In large diameter saucepan, combine sugar and water and bring to boil, stirring constantly. Boil one minute. Add 3 or

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-60239640352321262052007-07-14T14:04:00.001-04:002007-07-14T17:45:41.426-04:00

Based on Rose Levy Berenbaum's version, this is less sweet and more lemony than most. Alternative versions include Marion Cunningham's. Use neither if curd is to be baked.Yields 2 cups.egg yolks, 5 ounces (about 8)sugar, 9 ounceslemon juice, freshly squeezed, 6.5 ounces (about 5 lemons)unsalted butter, 4 ounces, softenedsalt, 2 pincheslemon zest, 4 teaspoons, finely shreddedheavy cream, 2

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-55811023565120151202007-07-14T12:05:00.000-04:002007-07-14T18:10:20.041-04:00

Génoise richeYields one 12-inch cake. Serves 20.All ingredients at room temperature.Recipe has two parts: cake and imbibing syrup.For the cake:Beurre noisette, 5 ouncesvanilla, 2 teaspoonseggs, 8sugar, 7 ouncescake flour, 3.5 ounces, siftedcornstarch, 3.5 ounces, siftedGrease the bottom of a 12-inch baking pan with butter. Line with parchment. Grease again and flour. Soak MagiCake strip in

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-41762035266757969552007-07-08T07:09:00.000-04:002007-07-13T14:55:40.744-04:00

From July 8, 2007Missing Tukta Long in ThailandThanks to Sharon Myers for text belowPeach Bellini with Fresh MintChilled Vegetarian Asparagus Soup with Lemon Cream and Fresh Garden ChivesAppetizer Medley Plate1. Vegetable Terrine with carrots, green beans, sweet peppers, leeks, savory custard2. Lemon Tabouli3. Sliced Radishes with French bread, sweet butter, salt and pepperHomemade Pasta, three

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-54105415821364553762007-07-08T05:50:00.000-04:002007-08-13T08:04:51.116-04:00

(Turkish pronunciation, by the way, is "ah-LEE-jee.")Run by Musa Alici, "the mad Turk," this bistro and bar has been open two weeks. The design of the dining room, bar, both decks, even the outfits of the staff are harmonious, tasteful, and thoughtfully conceived. Cutlery and crockery are solid in the hand, on the large side, and interesting to look at. Highlights and criticisms below.While

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com2tag:blogger.com,1999:blog-7244009831555659987.post-78000649919079610792007-07-05T23:20:00.000-04:002007-07-14T14:03:58.891-04:00

What a marvelous perfume for everything (cake, vegetables, pasta): the luscious, deeply satisfying scent of buttered toast. Known as beurre noisette by the French because of its nutty flavor.Melt 3 pounds of unsalted butter over low heat in a 12-inch, light-colored saucepan.Why?--Multiple pounds of butter because it's cheaper to buy that way and it's good enough to save--Unsalted because you

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-2554686057803475582007-06-30T06:22:00.000-04:002007-06-30T18:27:44.351-04:00

Àdieu, Jess!Jessica Doerr, honoreeA surprise party to say good-bye requires cake, doesn't it? The request was for a dairy-free chocolate cake for a dear francophile. Here's the result, which served thirty celebrants generously (some more than once, but who cares?).A cake called D'Or et NoirNoir expresses the chocolate cake's dark flavor and its bittersweet chocolate glaze. Or expresses the

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-50541825109447471012007-06-25T19:46:00.000-04:002007-06-25T20:04:18.748-04:00

Don't be sad. The last fiddleheads of the season have been cooked and eaten. No more for another 48 weeks (until Chile figures out how to ship theirs north). Instead, remember that the end of fiddleheads is the beginning of strawberries. Go wild.In anticipation of that magical day in May 2008 when the first fiddleheads are harvested, here is one way I like them.Serves 4.16 oz fresh

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-83252075519840546622007-06-23T06:36:00.000-04:002007-06-23T10:11:19.590-04:00

Friday, June 22, 200747 Main Street, Walpole, New HampshireBellini cocktailArugula saladCharcuterie plateCrostiniBread and butterHanger steakFrench friesRabbit breast & prosciutto with mustard sauceBroccoli rabeFingerling potatoesPinot noirGateau St. HonoréLemon cakeWhite miceThis joint was jumping! From first to last, an elevating evening celebrated the beginning of a week's vacation. Besides,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-37151446360255047272007-06-17T08:28:00.000-04:002007-06-21T04:43:03.108-04:00

Sunday, June 17101 St. Marks Place between First Ave and Avenue A, New York City.Poached eggs with Moroccan seasonings (cumin, sesame)HummusTabouliChopped salad (tomato, parsley, cucumber, onion, lemon, pepper)PitaOrange juicevariations on a theme of eggs benedicthome friescoffeesNot far from First Avenue in a residential neighborhood, this small place has sidewalk dining. Stepping down into the

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-62364993844537669062007-06-17T08:03:00.000-04:002007-06-18T06:08:35.053-04:00

Saturday, June 1649 West 32nd Street between Broadway and Fifth Avenue, New York City.BulgogiKalbiRed lettuce, sliced raw garlic, thick barbecue sauceJap chaeKimchi--Napa cabbage (3)--mushroom--cucumber--radishPickled daikonPears in mayonnaiseSweet potato cake with chili and garlicSteamed white riceKalbi, sometimes transliterated as galbi, are pieces of boneless beef ribs marinated in soy, sugar,

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-5344332493535975072007-06-17T07:41:00.000-04:002007-06-18T07:17:07.266-04:00

Saturday, June 161064 Madison Avenue between 80th and 81st streets, New York City.Ham quicheField greensMatzoh ball soupCrisp, fried goat cheese pattiesCold borschtFried baby artichokesCaponataDuck salad with sweet peppers and snow peasCheesecakeFlourless chocolate torteUnsweetened lemonadeDozens of salads in the glass case. Shelves of fresh yeasted breads. Servers who are quick, pleasant, and

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-1647989610693333062007-06-17T07:26:00.000-04:002007-06-18T07:19:33.493-04:00

Saturday, June 1690 East 42nd Street, under Park Avenue, New York City.Omelet with spinach, tomato, and smoked salmonHome friesToast, raspberry jam & butterPoached eggsBaconOrange juicePhenomenal orange juice with scent of oil and flowers, thick and chewy mouthfeel, multiple layers of flavor. Exquisite and delightful. Exceptionally large eggs, perfectly cooked, arriving hot and quickly. Small

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-86103006067183828292007-06-15T21:24:00.000-04:002007-06-15T21:32:57.948-04:00

From Andy comes this tantalizing summer twist on the cold tomato soup attributed usually to Spain, but which is popular everywhere. Vermont and Romania, included. Tomatoes with nipples, not required, but as he notes, the fresher, the better. Thanks for the shout-out, Andy.******************Stick the following in a blender:¾ kg tomatoes (preferably be-nippled ones, but if they are not available

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-73793607142101874522007-06-13T04:51:00.000-04:002007-06-30T13:13:42.442-04:00

In Vermont?Well, no. In Hadley, Massachusetts, at Cook Farm. On summer Tuesdays from 5:00PM until sell-out, a portable grill is set up on the porch of the dairy stand and dry-rub ribs in the style of Memphis, Tennessee, are cooked to spicy tenderness by Kevin Brown.Marinated with three sets of spices, the ribs are not parboiled before grilling. The result is a moist, smoky integrity. They are

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-31553440232581078682007-06-11T06:46:00.000-04:002007-07-25T08:10:16.151-04:00

Yields 12 halves6 eggs1 teaspoon mustard (English or Dijon)1/2 teaspoon apple cider vinegar1/4 teaspoon worcestershire sauce1/8 teaspoon hot sauce (Frank's or Tabasco)1/8 teaspoon sugarsalt to taste3 Tablespoons mayonnaisefinely chopped parselypaprikaTo hard cook eggs1. With push-pin or similar tool, prick blunt ends of eggs and place in pan, one layer deep. Add salt and cold water to reach 1/2

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-77955267695048183112007-06-10T22:25:00.000-04:002007-06-10T22:49:32.455-04:00

Rhubarb Filling3 eggs plus one egg yolk1/4 cup sour cream2 Tablespoons sugarpinch salt1 teaspoon vanilla1 1/2 cups cooked rhubarbFlaky Pastry (yields 2 tart shells)12 oz all purpose flour1 teaspoon salt1 Tablespoon sugar1/2 pound unsweetened butter3 Tablespoons sour cream1/4 cup ice water, plus additional as neededFor the tart shell1. Cut butter into 1/2-inch dice and freeze for 10 minutes.

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-89172668855821724002007-06-10T22:18:00.000-04:002007-06-14T05:14:56.269-04:00

MENUdeviled eggsoliveslemon taboulichopped salad of tomato and peppersDelmonico steakolive oil-poached king salmon with raw rhubarb garnishcucumber strips with baby carrotsromaine spears with roasted red pepper and olive oilsparkling pear juicerhubarb tart with pineapple-passion fruit sherbetSuzanne KingsburyPeter TowleMarshall BrewerJohn Calvi

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-38912890599298616582007-06-10T15:25:00.001-04:002007-06-10T15:38:54.865-04:00

With thanks to Linda King.3 or 4 rhubarb stalks, cut into half-inch chunks, strings removed1/2 cup sugar1/2 water2 teaspoons honey or pomegranate molassescarbonated water1. Place all ingredients in large saucepan or stockpot. Cover and cook over lowest heat, stirring occasionally. As mixture reaches the boil, monitor carefully. Remove cover and stir frequently. When chunks disappear into

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-81348920828523463912007-06-09T07:42:00.000-04:002007-06-12T05:48:21.371-04:00

Saturday, June 9, 2007MENUmixed olivesolive oil-poached fillet of king salmon, scented with garlic, on bed of arugularaw rhubarb & cucumber garnishasparagus roasted with pine nutschopped salad of tomato, sweet pepper, scallion with spicy pomegranate-garlic dressinglemon taboulirhubarb punchgreen grape & rhubarb tartSehoon AhnMarshall BrewerJohn CalviPeter FallionMinhee KangEllie KleinSuzanne

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-85921490258907466742007-06-08T05:31:00.001-04:002007-06-14T05:16:04.094-04:00

MENUSpicy beef saladFettucini with lemon and wineRoasted cauliflowerTuscan chard and spinach pieTukta LongSharon MyersDeborah KrasnerMarshall BrewerMichael KrasnerJohn Calvi

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-56547891919716280922007-06-08T05:29:00.000-04:002007-07-25T08:12:22.133-04:00

Chicken Breast PateJohn Calvi’s recipe from Christopher Peters.This hors d’oeuvre is fragrant, tender, and keeps well for three days in the refrigerator. Bring to room temperature before serving.1/2 medium onion2 cloves garlic12 oz bacon16 oz uncooked chicken breast1 eggpinch cinnamon1 1/2 tablespoons dry sherry1. Preheat oven to 400F. In food processor, finely chop garlic and onion. Processing

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-83509601460528458082007-06-06T07:49:00.000-04:002007-06-14T05:18:12.902-04:00

MENUTuscan white bean soupKimchee (Napa cabbage)Ossobucco, Milanese style (tomato, onion, carrot, garlic)Gremolata (garlic, parsley, lemon zest)Risotto, Milanese style (onion, saffron, chicken stock)Chocolate souffleOrange souffleDeborah KrasnerSharon MyersMarshall BrewerLynggaard HansenMichael KrasnerJohn Calvi

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-20807195643143724352007-06-06T07:06:00.001-04:002007-06-06T07:39:08.566-04:00

Production notes from July 2005.Applying filling to imbibed first layer.Imbibing second layer. Note double width.Leveled, trimmed cake. Imbibing and filling complete.Applying the frosting.The frosted cake.Primitive (but effective) border piping.Applying decorations.Half of the cut cake.A closer look at decorating a cake with fruits and vegetables.

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-55408091712921164342007-06-06T06:36:00.000-04:002007-06-06T06:38:04.632-04:00

Proficiency and skill lead to talent, the combination of innate abilities that are nurtured, trained, and practiced. And what of creativity? Where do ideas come from? Intellectual property, to own an idea, can only grow in a culture in which the individual takes precedence over the group.Sharon’s creation of the hors d’oeuvre was an idea in her head – creativity – something she wanted to try. Her

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-33644437912075660912007-06-06T06:12:00.001-04:002007-06-08T06:00:45.389-04:00

Three tiers of double-layered dark chocolate genoise imbibed with raspberry syrup, filled with raspberry mousse, frosted with raspberry lemon buttercream mousseline. Served with raspberry coulis. Decorations include raspberry coulis, organic fairy roses, and climbing hydrangea leaves.Wedding couple: Peter Towle (left) and Suzanne Kingsbury, September 2006.

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-7497884181830283502007-06-06T06:07:00.000-04:002007-08-24T07:11:35.713-04:00

Four tiers of double-layered genoise imbibed with citrus syrup (orange, lemon), filled with lime rose mousse, frosted with rose buttercream mousseline. Decorations of organic fairy roses and rose geranium leaves.Wedding couple: Sehoon Ahn (left) and Minhee Kang, September 2005. (Instruction by the baker.)

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-18123945435687299912007-06-06T05:42:00.000-04:002007-06-06T07:43:53.680-04:00

Triple-layered genoise imbibed with lime syrup, filled with lemon curd, and frosted with lime buttercream mousseline. Served with raspberry coulis. Carved decorations by Tukta Long include roses of sweet potato, beet, and carrot in the Thai style, boiled in syrup for translucence and stability. Other decorations include red currants, blackberries, limes.Wedding couple: Carmen ___ (left)

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-26700526898935714392007-06-04T06:58:00.000-04:002007-06-06T07:00:24.088-04:00

So, I come back to my Google and look up Furi Magic Fingers and who's name should be everywhere in their website? Miss Move-It-Till-You-Loose-It, Rachel Ray.I'm happily ignorant of her output, but my opinion is adopted from a couple Cream Puff Sundays ago. The consensus was withering, so I just assumed she was -- like Christopher Kimball and Martha Herself -- an ambitious opportunist with money

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com0tag:blogger.com,1999:blog-7244009831555659987.post-44018452304593597942007-06-04T06:52:00.000-04:002007-06-21T04:40:40.472-04:00

MENUCocktails“Bond” martinis (red & white vermouths, gin, vodka)Frozen limoncelloHors d’oeuvreGoat cheese and jalapeno tomato marmalade in puff pastryGoat cheese and apple chutney in puff pastrySoupChilled pea (Craig Claiborne)PastaGnocchi with Gorgonzola sauce (Deborah Krasner)ChardonnayMainWhole salmon baked in salt (Deborah Krasner)Chopped salad of tomato and sweet peppers (Paula Wolfert)

Marshallhttp://www.blogger.com/profile/03424119395831045966noreply@blogger.com1