Mousseline–Charcutepalooza Challenge #8

This month’s challenge was to make a mousseline. I chose a heavily modified version of the Maryland Crab, Scallop and Saffron Terrine from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. While I’m sure the original version is pretty and all, I wanted something that would look just like…

Ramen with Kickass Broth, Fresh Bacon and Mousseline “Scallop”

This dish was intended to be a showstopper. Picture it: Miami, 2011. A group of 40 seasoned foodies gathered on a sweltering late July Saturday in a Midtown penthouse with sweeping views for a potluck promising gastronomic delights. A XX-something year-old me with my Darling Dedicated Husband sous, bustling around to make sure our dish…

Farm to the Table – An Evening at Sustain with South Florida Foodies

This past Sunday, my DH (Daring Husband) and I had the chance to meet up with a group of fellow foodies (South Florida Foodies @SFLFoodies) for an evening of local, sustainable fare from Chef Alex at Sustain restaurant + bar in Midtown. All produce for the evening was donated by Swank Farms and the caviar…

What To Do With A Box Of Vegetables: CSA Box #11

CSA Box 11 3 South Carolina peaches 1 lb. strawberries 6 oz. local Florida blueberries 7 Fair Trade bananas 3 ears local Florida corn 3 portabello mushrooms 5 oz. baby arugula 2 slicing tomatoes 2 Vidalia onions 4 zucchini 10 red potatoes 2 heads broccoli How I Used My Share I sauteed the portabellos with…

What To Do With A Box Of Vegetables: CSA Box #10

CSA Box 10 1 pound strawberries 7 Pink Lady apples 5 bananas 2 heads broccoli 1 Vidalia onion 11 white button mushrooms 7 medium zucchini 2 slicing tomatoes 1 head green cabbage 10oz. shredded carrots 8 oz. cut n clean greens – Kale – a mix of Red, Tuscan & Curly 2 smallish ears local…