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Archive for December, 2008

Slice a baguette into 1/4-inch slices and toast on both sides.  Rub the hot bread with a peeled clove of garlic. Top with one of the following toppings. For the tomato topping, peel, seed and chop a fresh tomato.  Season well with salt, pepper, chopped oregano and mint, and moisten with a little olive oil. […]

Beef Carpaccio 5 ounces beef tenderloin 1/2 ounces parmesan cheese 2 ounces mustard horseradish sour cream salt and black pepper 2 tablespoons olive oil 1/4 cup diced red onions Pound the beef tenderloin to paper thin. Brush the plate with olive oil and put the beef on top of the plate. Brush with oil again. […]

1/2 cup toasted, ground pecans 1 teaspoon minced fresh rosemary 7 ounces goat cheese 1/2 teaspoon pepper Mix together the pecans, rosemary, cheese and pepper. 2 tablespoon brown sugar 1/4 cup balsamic vinegar 2 apples, peeled, cored and sliced 1 French baguette, sliced and toasted Heat the vinegar and sugar in a fry pan until […]

Over the transom came a recipe which I just had to try…because the first ingredient was a pound of butter. Reading further, the recipe instructs cooking the mushrooms for 6-8 hours in the said pound of butter. Wow. I did it and these mushrooms are indescribable. They are no mere fungi, but caramelized and intensely flavored. Want […]

To guarantee that your package arrives before Christmas, please place your order by noon on Wednesday, December 17, 2009. We ship via UPS ground. After December 17, packages will have to be expedited (second-day or next-day air) to ensure delivery before December 25. Don’t worry, you can always get a gift certificate (even at the very […]

We love clever kitchen tools, especially as gifts. An ingenious kitchen tool can be the hit of the holiday season. Some customers like to find unusual tools, remove the packaging, and make the recipient guess its purpose. Start stuffing your stockings! Here are some of our favorites stocking stuffers: Fiberlux baking mat. Every cook needs a new one and we […]

Dear Chef, Should lace tuile cookies be really crispy and can they be frozen? Thanks!!! Tracy, St. Louis The thin, crisp crunch is the whole point of lace cookies. The name “tuile” means tile, and frequently the flat cookies are shaped (while hot) around a rolling pin so that they have a slight curve (like […]