There’s a bunch of shortcut recipes for crème fraîche floating around out there. Our version still ain’t exactly the appellation d’origine contrôlée crème fraîche from Normandy, but the flavor is a bit closer to the real deal.
We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.
Insofar as possible, I like to take advantage of what the earth is offering. In California, in midsummer, it offers blackberries. Our old backyard is covered in them: nasty thorny invasive weedy Himalayan blackberries. As much as I hate the plant, the fruit makes a hell of a good cocktail.
Three in San Mateo makes the Halle Berry, a truly dynamite blueberry jalapeño cocktail: sweet, spicy, with the weight and satisfaction of the best margaritas.
I’ve been experimenting with Sucanat and natural sweeteners like honey and maple syrup. I’m not exactly ready to give up milkshakes, birthday cakes or delicious cocktails, not about to embark on a Whole30 diet, but I get it: our bodies can handle sugar only in moderation.
I realized I’d never had fresh, homemade pasta, other than in a restaurant or from a store, which doesn’t count as homemade in my mind. Not owning a pasta roller and having no real interest in buying one, I set off to make my first fresh pasta using a rolling pin. How hard could it be?
As big fans of The Rockford Files we were both sad to hear of the passing of James Garner. We decided to pay tribute with a beer, a favorite episode, and a Jim Rockford Memorial Taco.
As we’ve mentioned previously, we’re big fans of Rustic Bakery’s lattés, pastries, and lunches. For awhile there when we first discovered Rustic’s Asian Chicken Salad, we were so addicted we wanted to have it multiple times a week. There were many reasons why this just wasn’t the wisest move, so we attempted our own version.
This recipe contains anchovies. With that, I’m sure I’ve lost half my audience. I’ll keep going for the other three who either like anchovies or have come to learn that like them or not, they can lend the most intriguing umami flavor to all sorts of recipes.
This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.