Three Mushroom Tart
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.
I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into… more »
Kitchen Shrink offers tips for freezing buttermilk.
Gloria recently e-mailed the Kitchen Shrink to ask if she could freeze leftover buttermilk, thaw and use some, and refreeze the remainder. While buttermilk producers suggest that you not freeze buttermilk for best flavor and texture, when wasting it is the only other option, I suggest that you go ahead and freeze it for use in baked products. It will separate when thawed but can be reconstituted by whisking or a quick whiz in a blender. However, do not thaw… more »
Hope you caught me on Rachael Ray; here’s more about the show.
On Wednesday, February 19th, I was on the Rachael Ray show talking about new versions (clay pot, wonder bag, and smoker) of ancient cooking pots and helping to solve cooking issues for three of Rachael’s viewers, Jennifer, Sara (spelled the right way!) and Kiyo, pictured from left with me and Rachael. Here’s a link to more about the show.… more »
Join me for a French River Cruise, May 24 to 31, 2014.
Plan ahead for your spring vacation in the French countryside. From May 24th to 31st, I will be teaching cooking classes on an A-ROSA Rhône/Saône river cruise. We will discover delicious French ingredients and recipes that use them as we cruise from Lyons to Arles and back with stops at Lyon, Mâcon, Chalon-sur-Saône, Châteauneuf-du-Pape, Avignon, Arles, and La Voulte. For more information, go to Rhône/Saône Culinary Cruise or call 855-552-7672.… more »