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- July 14, 2020
- Odessa Piper, founder & chef
L'Etoile Restaurant
Madison, Wisconsin
Odessa Piper, one of the most talented regional chefs in America, founded L'Etoile Restaurant in Madison, Wisconsin over 42 years ago. As its former Chef-Proprietor, she has become famous for marrying fine cuisine with the honest fruits of the land. Over the years, her passion for fresh, seasonal produce of exceptional quality has led her to forge bonds with and to nurture the local organic farmers who supply her with these jewels. As she herself puts it, "We believe that respect for nature and all that grows is the beginning of the understanding of good food. We strive to work with ingredients that are cultivated in accordance with their natural cycles, and are grown in their native and adapted soils. Eating locally and seasonally nourishes both the land and our communities." Odessa's style of cuisine combines the bounty of her own countryside with the traditions of France and a dash of genius as well. We asked her a for -
- July 14, 2020
.A Spanish Gazpacho usually has Tomatoes in it, but here’s one you can make even if yours aren’t ripe yet. Or if you don’t like the look of green and red together. Or if you’re just ready for a change.
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- July 14, 2020
- Vegetables: The Essential Kitchen
By Vicki Lilley
Periplus Editions Ltd.
A beautifully photographed cookbook, this contemporary collection of delicious yet simple recipes will inspire you with its use of the freshest ingredients, around-the-world creativity and practical tips. (Available through your local book store or www.amazon.com) -
- July 14, 2020
- David Hugo, Chef/Owner
The Starry Night Cafe
Ferrisburgh, VT
www.StarryNightCafe.com
We had an enchanting Valentine’s dinner at The Starry Night Cafe with friends: we each had different entrées, one more wondrous than the next, with extraordinary combinations of tastes, textures and the finest of ingredients. Just south of Burlington, The Starry Night Cafe has a magical atmosphere, delightful staff and a superb menu. For reservations, call (802) 877-6316. -
- July 14, 2020
- John Scheepers
Bantam, CT
I confess that there are some nights when I am too lazy to make salad. This is when I pass the Romaine to my husband, the grillmaster, so I can get out of virtually any kitchen time. Grilled Romaine is fantastic with grilled steak and a baked Potato. Sander has grown to love it too, as strange as it first appeared to him.. -
- July 14, 2020
- 2006 Award Winning Recipe!
Kim Porter
Garden Thyme at The Old Schoolhouse
14520 SR 38 E
Noblesville, Indiana
Phone: (317) 714-3273
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- July 14, 2020
- Revealing the secrets behind the restaurant's marvelous dishes, this irresistible cookbook includes trademark Union Square Cafe recipes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. This simple recipe has converted lots of sworn Brussels-sprout haters into devoted connoisseurs. They've turned the sprouts into comfort food by "hashing" and stir-frying them with poppy seeds. Serve with poultry, veal or beef. HarperCollins Publishers (available at www.amazon.com)
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- July 14, 2020
- It may sound strange, but these herbed butter balls are a real lifesaver in the kitchen for all of us short-order cooks. There is no end to the clever combinations one can make to assist weeknight cooking.
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- July 14, 2020
- John Scheepers
Bantam, Connecticut
This is one of my very favorite recipes for holiday dinners. Not only is it relatively easy to prepare, but it can be prepared in advance and frozen or chilled until shortly before dinner. It is the most wonderful combination of holiday spices. It is equally as wonderful with or without the sliced mushrooms. It is wonderful served with long grain and wild rice or a potato gratin, and haricots verts. -
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- July 14, 2020
- Carrying bottles of Stem Ginger home from Holland was a disaster waiting to happen for years. I finally decided to make it myself. I’m so glad I did because it’s so easy and few items are more useful to a gingerholic like me. I chop it finely and add it to everything: pancakes, créme anglaise, white chocolate anything, cheesecakes, pound cakes, cookies, pastry dough, yogurt, fruit salads, clafouti, panna cotta and lemon mousse. When selecting fresh ginger root, I always go for the largest pieces available with the smallest amount of tiny knobs and fingers. It makes peeling easier and reduces waste. If only we could grow it here. The syrup is great in drinks and salad dressings or drizzled over French vanilla ice cream. Finely minced stem ginger is amazing in desserts of all kinds, including those starring Strawberries, Pumpkins and Winter Squash. Caution: My homemade version always tastes more zesty and flavorful than the store bought jarred version.
