Crêpes with an Oregon Marionberry Reduction Sauce
In another lifetime, I made dozens of crêpes on Friday nights, when throngs of customers would flood my Eastern Washington tasting room to catch live music on the weekends. Since then, I’ve refined the recipe a bit—not the crêpes themselves, rather the toppings. Back then, I used our wineries’ Columbia Valley Cabernet, now I’m more […]
Angel Food Cake with Summer Berries
I love a good backyard cookout, with endless variations on burgers piled sky-high with hickory smoked bacon, sautéed Walla Walla sweet onions, sharp cheddar, all of it artfully smashed between a warm brioche bun. And let’s not forget the hot dogs slathered in pickle relish and mustard, the all-important potato salad, and grilled sweet corn. […]
Shrimp with Wild Mushrooms and Pancetta in a Cream Sauce
We paired this with an aged Burgundy, the 2002 Meó-Camuzet Nuits-Saint-Georges Aux Boudots proved to be a heavenly match. Woodsy notes work beautifully with the mushrooms and pancetta. Meó-Camuzet is pricey, though I suggest sticking with the Nuits-Saint-Georges AOC as the Pinot Noir from this region tends to have a lovely earthy, foresty character. [amd-yrecipe-recipe:11]
Art of the Macaron: Cooking Classes at Aubergine
It’s small. That was my first thought on entering the tidy, well-lit kitchen at Aubergine. I had attended an eight-course dinner there the month before, a sumptuous and innovative menu featuring white and black Alba truffles, expertly woven into each luxurious course. I knew what sort of magic could come from the belly of this modest […]
Meyer Lemon Ice Cream
Here in Northern California, citrus fruits are ripening. This holds true for the Meyer lemon trees on the property, and suddenly we find ourselves with a small crop to harvest. I use the lemons in main dishes and to make lemon curd, but I’m equally fond of Meyer lemon ice cream. It feels light at […]
Roasted Chicken with Herbes de Provence
I’ve been making roasted chicken with Herbes de Provence for what seems like ages. A favorite Sunday dish, the kitchen is filled with tantalizing aromas of roasting chicken and fresh herbs. Because I’ve made this recipe often, there are a few tips that make the outcome especially delicious. The first of which is, buy high-quality […]
Dutch Baby with Sautéed Apples and Lemon Sugar
I love Sunday brunch, and a Dutch Baby is the perfect dish to serve to guests, right out of the cast iron skillet. It’s quite easy to prepare, and best of all, it puffs as it cooks. The effect is both charming and impressive. [amd-yrecipe-recipe:15]
Pecan Chocolate Chip Cookies
I’ve been making chocolate chip cookies for years, but when my son moved out, I wanted to modify the classic chocolate chip recipe to better suit my taste. This more grown-up version substitutes sea salt for table salt, and has a dash of cinnamon and pecans. [amd-yrecipe-recipe:16]