Posts by moulton
Puzzle Therapy
In the middle of these rough times, I’ve found that puzzling is one of the most distracting, calming things I can do. It gives me a sense of control at a time when I feel confounded by the global chaos. I stick to 500-piece puzzles because the 1000-plus versions are…
Come Join Me!
Come join me next June for a 14-day London-to-London cruise on Marina, one of Oceania’s beautiful ships: https://tinyurl.com/y3ekaddd. Our stops will include Copenhagen, Stockholm, Helsinki, Talinn (Estonia), Riga (Latvia) and Berlin. I’ll be planning a few of the evenings’ menus, joining guests on several shore excursions, doing a demo, hosting a…
My Window Boxes
For years I’ve been planting bright red geraniums in the 3 large window boxes in my NYC apartment and they were lovely; the bright red popped. But this year I decided to try something different – pollinating plants. Here I have Lantana, Calibrochoa, Petchoa and Cuphea. I haven’t seen a…
Look What Else I Discovered at the Fancy Food Show!
I found Indian spice mixes formulated by Barkha Cardoz, the widow of the very talented chef, Floyd Cardoz at the Burlap & Barrel booth. She gave me a little taste of her Chat Masala, a lovely, citrusy, lightly- salted mix and it inspired me to go home and order 4…
Cheeseburgers Steamed in Beer!
photo by Jessica Leibowitz My first official cooking job was in the mid 70’s at a bar in Ann Arbor Michigan (where I went to college) called the Del Rio. The most famous item on the menu, invented by a bored cook one slow day, was a burger called the…
Cooking with the Locals on Guernsey Island
In May, when I was shooting Season 15 of “Sara’s Weeknight Meals,” our last stop was Guernsey Island where I learned how to make a Bean Jar, a local specialty consisting of beans and pork layered and cooked low and slow for hours. Ours, was delicious. The Guernsey butter was…
I Discovered a New Spice Company!
Last week at the Fancy Food Show here in New York City I was delighted to find a new spice line called “Healthy on You.” It consists of organic, fresh spice and salt blends developed by Samantha Binkley who uses them in her cooking classes to add flavor when eliminating…
Cheese Curds
When I visited the Alluitz Natura, a sheep farm in Basque Country, Spain, they showed me how they make cheese curds from the sheep milk. It is a very simple process. The curds are usually served as a snack or dessert with honey. The taste of the curds is unique…
Pollo a la Vasca
When I was in Bilbao, in Spain’s Basque country, I got to cook with two members of a txoko. A txoko is a traditional Basque gastronomic society — a private, invitation‑only club where members gather regularly to cook, eat, drink, and socialize. There are 1500 altogether in Basque country. They…
Dunes Blanches – Cream Puffs in Bordeaux
Stop 2 on our sweets adventure in Bordeaux France was a place called Chez Pascal Dunes Blanches, s pastry shop that only sold whipped cream filled cream puffs. They are crispy on the outside and explode in your mouth. There are several rotating flavors but I for one fell for…