Modern Day Living
Next time you are at the farmer’s market, be sure to pick up a good supply of bing cherries because they are especially good this year. Today I will share a few recipes for summer menus- a quick and delicious bourbon cherry compote and a super easy dessert to take full advantage of this seasonal gem. The best part is how effortless they both are. [Read more…]
This savory starter with a hint of sweet is a show stopper. The work is 95% on the prep end, which makes it look easy once you are ready to serve this course. The combination of flavors promises to enchant the taste buds and leave a lasting first impression… [Read more…]
Prep: 15 Minutes
Bake: 20-25 Minutes
Total: 35 Minutes
Yield: 21 cookies, depending on how big you make them
Coq au vin
Little known fact…
The pressure cooker might seem like a fad, but it was actually invented by a French physicist, Denis Papin, in the 17th century. French home cooks have long embraced the traditional pressure cooker as a way to get dinner quickly on the table, and most people grew up familiar with the whistling sound of their mother’s pressure cooker. Who knew?!
I have to admit that I was skeptical about the Instant Pot craze for a while before the irresistible Amazon Prime Day deals prompted my purchase. Having read the explosive horror stories, my brand new pressure cooker sat in the box for a while as I wrapped my head around using it. My concerns were inflated; as long as you respect a few simple safety rules, this device is a winner.
Safety aside, the next question was what to cook. Visual temptations abound on social media, linking to recipes. I tried a few good recipes and a few marginal ones, but honestly, I wasn’t bowled over. Having grown up in New Orleans, the bar is high for GREAT FOOD, so I am willing to go the extra mile. When I lived in Washington DC I learned classic techniques of French Cuisine, just to apply them in healthy ways to cooking at home. I have the utmost respect for French culinary techniques because they serve as a solid foundation for all cooking, but I’m now wondering why the long way is even taught when this culinary HOV lane has been around for centuries. I didn’t realize how big I had hit the jackpot when I discovered [Read more…]
Last month I had the honor of attending a New York Culinary Adventure which was hosted by Miele. Four of us were exposed to insider events and resources of culinary New York, which included the World’s 50 Best Restaurants Awards Gala. Our hosts planned a days-long feast for the senses that we will never forget. I’m still working off some of the incredible food we ate, and I can vouch that every bite was worth it.
If you know me personally, you’d know I want to throw a party and serve the unreal food we ate to all. Since that’s geographically impossible, we’ll just have to go heavy on images from a few of the trip highlights. That’s your cue that this post will be extremely image (rather than calorie) rich… [Read more…]
