April 20, 2015
Amuse-Bouche

le petit pain avec homard et beurre

lobster roll

It was my first encounter with lobster. It was on the plate of the person to my left. It was on the plate of the person to my right. It was on the plates of the people across from me at the long, communal table. Dave, a business acquaintance from Seattle, was sitting across from me. more »

April 13, 2015
Intermède

mandarine confite

candied mandarin

The part we eat is called the endocarp. Each segment in the endocarp is a carpel. Each carpel is made up of small, individual juice‑filled follicles or hairs. Each follicle is an individual cell quite visible with naked vision. No microscope required. It’s quite easy to look at the individual cells of an orange before we slurp them up. more »

April 6, 2015
Amuse-Bouche

escargots croustillantes

crispy snails

The stuff was called Bug‑Geta, and I used it by the boxful. It didn’t seem to work, but I keep using it in between more ecological and pet friendly attempts to win my personal war with garden snails. I was trying to grow vegetables in a small plot of half‑hidden land in front of my house. more »

March 30, 2015
Amuse-Bouche

gaufres de poulet

chicken waffles

When I’m doing my happy dance in the kitchen, I get accused of having too much fun playing with my toys. Mostly I think of my varied and sundry tools as a valuable part of my kitchen life, but I guess one or two really are toys. Certainly my baby‑blue mini‑waffle maker qualifies as a toy. more »

March 23, 2015
Mignardise

biscuits de thé vert

green-tea cookies

I’ve often tripped over cultural traditions. Maybe not tripped. More like falling face down with a thud. It usually happens just when I think I have mastered a tradition. Then the traditions get tweaked or modified or scrapped or reinvented. I’m confused, but these things always confuse me. When I was small I was told it was not my place to question why. more »

March 16, 2015
Amuse-Bouche

soupe onctueuse d'avocat

creamy avocado soup

Why do Americans insist on putting a country in front of so many preparations? Why do we have to call a dish French fries or French toast, German potato salad or German pancakes, Polish or Italian sausage, or even Chinese chicken salad? Pommes frit or pain perdu sound so much nicer to my ear. more »

March 9, 2015
Amuse-Bouche

thé aux champignons

mushroom water

Sometimes you don’t realize that your journey has come to an end until you’ve been at your final destination for a while. Plus, your final destination may not be where you intended to go when you started your journey. This happened to me recently, but before I tell you about it, let’s discuss mushroom essence. more »

March 2, 2015
Mignardise

gâteau au yaourt sans yaourt

yoghurt-less yoghurt cake

Gâteau au yaourt is a French tradition dating all the way back to, maybe, 1950. At least that what one reference that no longer shows up on the Internet said. Different websites describe it as being so easy that even a child can make it, or being child’s play, or being the first recipe taught to French children. more »

February 23, 2015
Amuse-Bouche

champignons en croûte

mushroom rolls

A sign of laziness is using a food processor to “dice” mushrooms for a duxelles. The results can hardly be called a dice, and the practice lacks a certain Zen. There is a certain feeling of satisfaction that comes from producing a uniform dice from something as irregular and friable as a common mushroom. more »

February 16, 2015
Amuse-Bouche

un écrou pour toutes les saisons

a nut for all seasons

It was like the drugstores common to movies from the thirties and forties. Besides serving as a pharmacy, Bryan Drug House had a lunch counter, a supply of greeting cards, and various candies, ranging from Whitman Samplers to Hershey bars, for sale. It was located in the center of town, directly across West Main Street from the old Nathanial Rochester Hotel. more »

©2015 Peter Hertzmann. All rights reserved.