Archive | February, 2010

Pork Stew Normandy

  Normandy is a region rich in gastronomic tradition.  Its coastline stretches nearly 360 miles from the town of Dieppe to the majestic Mont St. Michel.  The sea provides a rich harvest for the fisherman who earn their living along this bountiful coast.  Fish and seafood are of superior quality in Normandy and superb seafood […]

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Pan Roasted Pork Tenderloin with Seckel Pears, Collard Greens and Stilton, Napped with Port and Fresh Orange Sauce

The air was especially crisp as we walked briskly down the cobblestone streets of Maastricht, The Netherlands.  The chill in the night air, however, was particularly refreshing and invigorating after a long day of teaching and instruction in a warm meeting room at the university.  As my business colleague and I wound our way to the […]

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Granny Smith and Caramelized Fuji Apple Butter Pastry

One late summer when the trees in the orchard were heavy with ripe fruit Mom challenged me to an apple pie baking marathon.  “If you’ll make and roll the crusts, I’ll peel, core and slice the apples,” she said, to which I replied “You’re on…!”  With the challenge before us we heading off to the […]

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Caramelized Fuji Apple Butter

We’ve come to know in modern times that wassailing is the practice of people going door to door and singing Christmas carols… “Here we come a-wassailing among the leaves so green…”  However, a centuries old practice of singing to trees in apple orchards in cider-producing areas of England, such as the West Country, to promote a good […]

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Chicken Marsala

Marsala is Italy’s most famous fortified wine.  It owes much of its rich smoky flavor to the oxidation which takes place during the aging process.  There are several styles of Marsala, namely dry (secco), semisweet (semisecco) and sweet (dolce), as well as a number of quality levels, including Fine, Superiore, Superiore Riserva, Vergine and Vergine […]

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Demi-Glace au Boeuf

Classical French cuisine, spanning the 19th and 20th century up to the birth of nouvelle cuisine, was characteristically defined by its sauces.  Sauces in French cuisine date back to the Middle Ages… and there were hundreds of them in the culinary repertoire.  In the 19th century the chef Antonin Careme classified them into four families, […]

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Bhutanese Red and Minnesota Wild Rice Bread

Wonderful breads have been a part of my life since the days of my carefree youth.  Hearty homemade loaves were a staple in our household of sixteen as Mom baked six or more loaves at a time, several times each and every week, to feed her hungry brood.  Not only were there loaves of crusty […]

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