CtBF Salted olive crisps (the dog ate my homework)

I’ve been wanting to make this recipe for a while and was excited to try what seemed like a savory biscotti, or one of those yummy crispy crackers that are so good.  I used some fabulous green olives that I love and some sliced almonds. The dough is simple to put together. I wasn’t really… Continue reading CtBF Salted olive crisps (the dog ate my homework)

A Bread-baking Experiment

At the end of the year, Bon Appetit published a list of great recipes for using a Dutch Oven. One included in the group was called BA’s Best Bread.  I still had some time off from work and thought it would be fun to try. A classic 3-day bread starting with a poolish. In typical… Continue reading A Bread-baking Experiment

CtBF -Fresh herb omelet

(BTW, I had to double-check that spelling… yep, what’s in the book – not what I would normally type). This week’s recipe for a French-style omelette is accompanied by more text descriptions of David’s omelette experiences and ideas for accompaniments than there is for the recipe itself! That’s a good thing, because it makes for… Continue reading CtBF -Fresh herb omelet

CtBF – Salt cod and potato purée 

This is called “brandade de morue” in French. It seems that it is closely related to some Italian preparations, since salt cod makes an appearance in that cuisine as well. I’m afraid that salt cod was never (ever) something I had in my household.  So this was an adventure of sorts. Salt cod, soaked for… Continue reading CtBF – Salt cod and potato purée 

Boned & Stuffed Chicken (this post is not for the faint of heart)

I have been making boneless stuffed birds for years. I think I started with Chef Paul Prudhomme’s Roast Goose with Smoked Ham Stuffing and Spiced Peach Gravy. I’m not sure why I even tried to make it boneless. Or maybe I made a boneless turkey from Sunset magazine. In any event, boneless birds have made it… Continue reading Boned & Stuffed Chicken (this post is not for the faint of heart)