lorraine-redkitchen.blogspot.com
Here's the Dish: Bread and Butter Pudding
http://lorraine-redkitchen.blogspot.com/2008/04/bread-and-butter-pudding.html
Monday, April 21, 2008. Bread and Butter Pudding. We are not big dessert eaters; which is to say, I don't plan and execute dessert for every meal. We all enjoy the occasional sweetie, but The Child is the only one who regularly asks "What's for dessert". (Hope springs eternal, I suppose. She would consume her weight in sugar if allowed). This is a dessert that bursts that particular bubble and that's a good thing because really, a sense of occasion. Is just as important as the occasional. I serve this wi...
lorraine-redkitchen.blogspot.com
Here's the Dish: Twists: Lemon Tart with Somethin' Extra
http://lorraine-redkitchen.blogspot.com/2008/03/last-summer-when-we-were-in-chicago-i.html
Monday, March 24, 2008. Twists: Lemon Tart with Somethin' Extra. Last summer, when we were in Chicago, I got to spend some time with my dear friend Nicole, who lives in France but was in the States visiting family. When we met she gave me this pretty little jar saying, "I have no idea what you do with it but I thought it was fun". Honey (grilled duck breast and a chicken/ chevre. Thing, to name a few). When I got the confit. Home I opened it. Holy mother! And they loved it. It was a magical pairing. ...
lorraine-redkitchen.blogspot.com
Here's the Dish: Pork Tenderloin. With a Sauce.
http://lorraine-redkitchen.blogspot.com/2008/04/pork-tenderloin-with-sauce.html
Wednesday, April 23, 2008. Pork Tenderloin. With a Sauce. Is some good eating. Roast Pork Tenderloin with Orange- Thyme. Several sprigs of thyme. Mandarin orange olive oil. Regular olive oil if you don't have it). 3-4 T unsalted butter. Preheat the oven to 425°. Remove pork from marinade and place on a rack in a shallow baking dish. Roast in oven for about 30 minutes, until internal temperature reaches 160°. Remove tenderloin from oven, cover loosely with foil and allow to rest 10 minutes. There is a par...
lorraine-redkitchen.blogspot.com
Here's the Dish: Carnevale 2009
http://lorraine-redkitchen.blogspot.com/2009/02/carnevale-2009.html
Sunday, February 22, 2009. We started with glasses of champagne and some Warmed Olives with Orange Zest. Which yes, is almost ridiculously predictable but you see, too much food is coming down the pike. I don't want everyone full already when they come to the table). The amuse bouche of Toasted Cheese Sandwiches and Tomato "Soup". The soup course was Roasted Red Pepper Soup with a Jalapeno Cream Float. Celery and Parmesan Salad. The side dishes were not. From scratch and while I do not make a virtue of "...
lorraine-redkitchen.blogspot.com
Here's the Dish: Pure Egg Goodness
http://lorraine-redkitchen.blogspot.com/2008/07/pure-egg-goodness.html
Tuesday, July 29, 2008. Much as I enjoy cooking and live to fathom depths of flavor, explore new ingredients and master the fundamentals of various cuisines; much as I love to explore and read and cook and eat, I honestly believe that some of my favorite dishes are the simplest to prepare. I've been exploring the riches offered by a superfantastic little bakery in our neighborhood and last week I picked up a loave of their challah. What are you gonna do with that? Toast, we ate them. Poached Eggs on Toast.
eclecticdefined.blogspot.com
eclectic - defined: February 2007
http://eclecticdefined.blogspot.com/2007_02_01_archive.html
Selecting or employing individual elements from a variety of sources, systems, or styles." In other words, I like a lot of different, seemingly unrelated, stuff. (best viewed in 1024x768). Wednesday, February 28, 2007. March is coming in like a lion. It's snowing like mad. And it's supposed to continue. We got about 6" overnight. We've probably gotten another 4" today. Who knows how much it's going to snow overnight. I just hope we don't have any more leaky roof incidents. Yeah, he had fun. I think the s...
lorraine-redkitchen.blogspot.com
Here's the Dish: Summer Solstice Feast 07
http://lorraine-redkitchen.blogspot.com/2007/06/summer-solstice-feast-07.html
Monday, June 25, 2007. Summer Solstice Feast 07. The first day of summer is June 21 but the season begins for us officially when we gather the usual suspects for our Summer Solstice feast (always held as close to the 21st as possible). This year we began with a classic aperitif of olives and salted peanuts, accompanied by what I called a Clafoutis Cocktail. I used the reserved juice from the clafoutis. Then we sat down to the amuse bouche, wild mushroom dumplings in a gorgeous tomato sauce. In a skillet ...
lorraine-redkitchen.blogspot.com
Here's the Dish: Oh For Crying Out Loud: Celery and Parmesan Salad
http://lorraine-redkitchen.blogspot.com/2008/02/oh-for-crying-out-loud-celery-and.html
Thursday, February 14, 2008. Oh For Crying Out Loud: Celery and Parmesan Salad. In the interest of preserving what's left of international goodwill between America and Europe, I now offer the recipe for Celery and Parmesan salad, a standard feature of our Carnevale menu. Willym is starting to stay up nights over this. And why do we regularly serve this at Carnevale? This recipe is an adaptation of one found in Patricia Wells' At Home in Provence. Celery and Parmesan Salad. Extra virgin olive oil. Thank y...
lorraine-redkitchen.blogspot.com
Here's the Dish: Thoughts for Easter
http://lorraine-redkitchen.blogspot.com/2008/03/thoughts-for-easter.html
Saturday, March 22, 2008. No, not those thoughts. Not the deep ones of light searing the darkness, life triumphing over death. I'll save those for church tonight and the festal celebrations tomorrow. Right now I'm engaged in the other sort of Paschal thinking, the sort that is to do with lists and last minute errands even though I thought I'd planned so well. (How is it 3 dozen eggs really isn't enough for one simple celebration? What I do not. My darling Kimberly Ann. Other than the cocktail hour, there...
