Monday, October 05

Barley Pilaf, Mushrooms and Aged Gouda

Barley Pilaf, Mushrooms and Aged Gouda

Marketers use the term “ancient grains” to describe grains and seeds that are untouched by plant breeding. Grains such as faro and spelt or such seeds as quinoa and teff for example.  Preparing a webinar for culinary educators on how to introduce such unfamiliar grains into their kitchen classrooms,  I came up with this recipe for Barley Pilaf, Mushrooms and Aged Gouda that can be used to prepare many healthful whole grains. The average American diet lacks fiber and nutritious carbohydrates.   This

MORE...

Ginger Whole Meal Biscuits

Ginger Whole Meal Biscuits

Neither a cookie nor a cracker, these Ginger Whole Meal Biscuits are the kind of not-too-sweet cracker that goes well with cheese or a cup of tea. The type of flour you choose impacts the flavor of the biscuits. I always use stone ground whole wheat for its nutty taste and either buckwheat or rye equally as the accent flour. Powdered ginger enhances the biscuits’ mild sweetness. With the ginger, I think they are perfect accompaniment

MORE...

Pumpkin French Toast

Pumpkin French Toast

Big Food feels our love for pumpkin pie; Trader Joe’s is stocking more than 35 products with those flavors this season. Here’s the real thing in the form of French toast. The soaking custard for the pumpkin French toast, made with canned pumpkin, is rather thick. Give the bread enough time to absorb the mixture. I prefer to pan fry French toast but it can be baked instead. Either way, serve it with maple syrup and

MORE...

Mouclade, Mussels Cooked with Cream and Curry

Mouclade, Mussels Cooked with Cream and Curry

This is one of the first recipes from our original Restaurant du Village repertoire that we most enjoy where there’s a nip in the air. Mouclade, Mussels Cooked with Cream and Curry means briny mussels, sweet curried cream and a few pieces of crusty bread. It makes the perfect meat or first course with a few friends. Don’t be tempted to try light cream or milk instead of heavy cream. The mixture will curdle. Instead

MORE...

Sunday, October 04

Pork Schnitzel, Apple Balsamic Red Cabbage

Pork Schnitzel, Apple Balsamic Red Cabbage

Schnitzel is Old School but it’s a dish we come back to time and again. Although veal is the classic ingredient, we use pork for these Pork Schnitzel served with Apple Balsamic Red Cabbage. You could try making the dish with boneless chicken breast or even portobello mushroom caps, which should be delicious and vegetarian. But lean pork works well because schnitzel cooks in minutes without toughening the meat. Fine bread crumbs and even heat make a

MORE...

"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

They're here!

 

Archives