september 4, 2009 acciughe, roman sauce of anchovies, parsley, garlic, and capers
so luxurious and perfect to serve over: roasted eggplants or zucchini, cooked orecchiette pasta, grilled chicken, beef or shrimp
august 19, 2009 riz au gingembre – ginger rice
from madeleine and erick vedel. in my kitchen i made the dish with the red rice of the camargue and sprinkled coarse camargue sea salt over and tossed beofre serving instead of salting the entirety while cooking.
august 14, 2009 saffron broth
august 14 2009 curried dishes from eleone’s time
a thick soup of curried apples and turnips melds into autumn
august 4, 2009 millet cardamom ginger bread with raisins
nutritious, slightly sweet, raisiny bread with crunch from millet. dense enough to create bread figures.
july 30, 2009 small tarts of white cheese and honey
just as you might find in renaissance markets
july 30, 2009 almond and rose dessert frittata with orange
this makes a marvelous breakfast, answering the eternal question of which came first, the chicken or the egg?
combining sweet and savory flavors is a trademark of the renaissance and earlier periods, which still works today.
in 2006 came the 1st levain recipe:
1 cup cooked millet (in apple juice)
1 cup chestnut flour
½ cup honey
fresh cherries with pits, handful
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon active dry yeast
water to thin to a porridge
october 2007 - stuffed, braised pork shoulder (inspired by the time life good cook series)
imperative for the feast on st gilles day
september 2007 levain # 2
1 cup cooked millet (cooked in cherry and pomegranate juice)
1 cup cooked barley
1 cup rye flour
½ cup honey
a handful of fresh figs
1 cup millet flour
1 cup whole wheat flour
2 cups all purpose flour
1 package active dry yeast
enough water to make an oatmeal-like consistency
february 2007 spices for roasting rabbits
mix equal amounts of coriander, cumin, anise, and caraway seeds, black pepper, cinnamon, and ginger. coarse sea salt. honey. fish sauce, nuoc mam. crushed red pepper, yes, i think so.
october 2006 coquelicot – poppy liquor
a brilliant red, must be made from california poppies in the spring when blooming
september 2006 necci – chestnut crepes
necci, italian chestnut-flour crepes from pistoia
