Raspberry Soufflé

You know what I remember about learning to make fruit soufflés in culinary school? EASY PEASY. That’s right. No fussing with chocolate sauce, cheese sauce or English custard. Just whip egg whites and fold in a base of fruit puree mixed with sugar and egg yolks and bake. DONE. So over the holidays I brushedContinue reading “Raspberry Soufflé”

Quinoa & Black Bean Salad

Here’s a recipe for those days when you don’t want to thaw anything out, turn anything on, wash any pots and pans, or buy anything special at the store. I make it with basic items I always have in the pantry or the fridge: cooked quinoa, cooked black beans, fresh tomatoes, shallots or red onions,Continue reading “Quinoa & Black Bean Salad”

Green Chile & Hominy Stew

Happy New Year everyone. I think it’s fitting to say goodbye to 2020 and welcome 2021, with food that signifies progress and forward movement. So DP and I are ringing in the new year with what has quickly become one of our favorite pork stews. I love Pozole, and DP’s been talking about making HatchContinue reading “Green Chile & Hominy Stew”

Reveillon Tourtière (Acadian Meat Pie)

It’s been years since I’ve made Reveillon Tourtière. So this Christmas I thought I’d brush off the old recipe and give the photos a facelift. This is a traditional meat pie that originated with 17th century French Acadian settlers of Eastern Canada and New England. On Christmas eve, or Reveillon, the family would attend midnight massContinue reading “Reveillon Tourtière (Acadian Meat Pie)”

Mulligatawny Soup Two Ways

I can’t remember the last time I ate Mulligatawny soup, but I’ve had this craving, like I’ve been craving a lot of nostalgic comfort foods lately.  Maybe it’s anxiety around the pandemic and uncertainty about our collective economic future, but I find myself eating more and more like I did in college, building meals around inexpensiveContinue reading “Mulligatawny Soup Two Ways”