Tennis with Escoffier

This past weekend, I picked up a couple pounds of oxtail from Bluescreek Farm Meats.  There were a number of ways I could have prepared them, but I was itching for a challenge.  Every once in a while, I need to stretch myself, culinarily speaking.  And while none of the ingredients were particularly exotic (ok, aside… Read More Tennis with Escoffier

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Root Vegetable 101 | Turnip Soup

Some of the most available (and storable) vegetables for the winter season are the root vegetables.  They’re versatile and relatively easy to find grown locally.  They’re really good for you and they’re really tasty.  Which brings me to the lowly, oft maligned turnip.   I think it’s kind of sad.  (Voice cracking just a little bit.)  It’s… Read More Root Vegetable 101 | Turnip Soup

Perfect Pairings | Turbot in Aubergine Soup

Bread and butter.  Strawberries and cream.  Proenza and Schouler.  Blomkvist and Salander.  I’m not simply saying that some things go together, I’m saying that they complement each other, they amplify each other, and their sum is greater than their parts. Take, for example, eggplant and tomato.  They grow together, they’re picked together, and most importantly, they create… Read More Perfect Pairings | Turbot in Aubergine Soup