From the category archives:

Course

It’s been a while since we posted… it’s a long story… it might be a while before we post again, but we had to get this up because it is fantastic. Perhaps May doesn’t seem like the month for roasted birds, but with the May we’ve been having here, roast bird felt right. We’ve roasted […]

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This was the center piece of our wedding feast. For our particular wedding feast, we needed a dish that we could either A) make in advance or that B) we could make once we got to the island (as previously mentioned, said island has limited electricity and limited gas stove space, thus limiting our options […]

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For the wedding, we wanted both a red and a white sangria — this is what we wound up going with for the red.  We tested a couple recipes; this rose to the top because it’s not too sweet, it’s nicely tart, and it’s extremely refreshing. The original recipe (from Saveur, who, in turn, lifted […]

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This recipe is adapted from one we found on Food & Wine, it was by a guy named Adam Seger. The original recipe has you strain all the fruit out of the sangria before serving and then chop up fresh fruit to add back as a garnish. It also has you rim glasses with a […]

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Susan G Purdy is the author of one of my first and favorite baking books, The Family Baker. Since acquiring the book some 10 or 11 years ago, I have tried dozens of the recipes and to a one, they have all been great. None are complicated or fussy, they’re all just really good. Following […]

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Beryl and I have learned a little bit about goat meat in the last couple years. First, we got some goat at the farmers market and we learned we absolutely loved goat meat: we found it had a slightly more complex flavor than beef, without being too “gamey” like mutton (a flavor we have both […]

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Asparagus is finally here.   This is very good news.  It’s good news for a number of reasons and this dish is one of them.  Talley found it a few years ago on 101 Cookbooks when we were in a hurry for something filling, healthy and quick.  Now it’s a recipe that we go to […]

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In our yard, the first edible plant plant to emerge in the spring is our neighbor’s rhubarb. It’s ready to go before the asparagus, before the baby lettuces, and, since our neighbor seems to condone it, we happily avail ourselves of the resource (Gwen, next time we see you we’re going to greet you with […]

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Here is everything we know about gnocchi: 1) Gnocchi is Italian for “lump.” 2) Gnocchi has been around for hundreds of years, about 700 actually. It was around in the 1300s, approximately 300 years before the potato even showed its face in Italy. Back then, they were really just little dumplings made from flour or […]

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Like everyone else, we’ve recently been enamored of David Chang’s Momofuku cookbook. It’s not that the book is ridiculously original, or incredibly imaginative. But for someone who has cooked almost no Korean food, the book has provided an opportunity to experiment with another kind of cooking (Kimchi, and Usukuchi haven’t exactly been regulars on the […]

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