My Raadvad Bread Slicer has spent too much time in a cupboard collecting dust. My friend Jonel gave me a tip to a knife sharpener with a good reputation among butchers. It's well deserved. Now the slicer sits proudly on my table, slicing the way it should....
When you pull off a series of great meals, well, time to appreciate the groove. I hit that groove recently. The results extended to brunch, something I usually hate. But somehow I whipped up a savory meal of poached eggs with salad, as well as eggs slathered with...
The pre-memorial day annual Spring Fling is approaching. It's time to test pizza dough. And the winner is a biga fermented dough. Now I just need to get my second oven to maintain the correct temperature. Here are my latest pies.
Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring, it's usually foie gras. We play with a mosaic of layers based on cut. Below is an batch that mixed in pheasant,...
