I just had another lovely lunch at Cake Café, just blocks from the office. Allison gave me a few pointers on how she makes her awesome salad dressing. Cake Café calls it ginger-wasabi dressing, but according to Allison, there’s no ginger in it. I call it crack, because it’s addictive and I now get everything [...]
Tag Archives: recipe
The Gravy: In the Kitchen with Renard Poché
April 1, 2011 – 12:25 am
“I don’t exactly have a name for this, but I guess we can call it a citrus fruit cocktail. How this came about is, I’ve always liked lemonade, and a few years ago I went through a really bad time, so I was looking online for natural anti-depressants. Citrus fruit was high on the list: [...]
Swedish Meatballs Recipe
December 29, 2010 – 11:56 am
This is almost unfair, but I’m going to do it anyway. I’m going to share my recipe for Swedish meatballs. I’m also going to make a prediction about what’s going to happen to you in 2011. Chances are, you’re going to be eating a lot of Swedish meatballs. What are they, really? Bite-sized meatloaves that [...]
Lemon Lavender Pie
May 5, 2010 – 5:01 pm
Since last week’s lemon pie was ugly good, I had to do it again. This time with less eggs and a touch of Provence—did you hear my voice turn uppity right there?—with a few drops of pure lavender oil. I mainly use lavender oil on mosquito bites and in dreams (a crunchy Swedish cookie; we [...]
Oh, Tart!
April 28, 2010 – 12:21 pm
Notes: Thumbs up for the lemon tart at our Treme-watching party last night. Very, very lemony (desired effect) but a bit too puddingy (hello? SIX eggs! what did I expect?). A bit like lemon meringue without the meringue. More American than French. Want French. So all my life I’ve had a difficult relationship with pie [...]
The Gravy: In the Kitchen with Andrew Duhon
March 1, 2010 – 12:01 am
“This is definitely one of my favorite dishes. I guess I could trace the whole thing back to when my dad and I used to make fajitas. My dad used some store-bought marinade, really close to a salad dressing, and when you’d cook it, it’d reduce to almost a paste and it’d latch on to [...]
