Polka Dots Grow Up

My company, Blush Catering,  just finished up the Chico Bridal Show last weekend, which got me thinking: What would it look like if polka dots grew up, became a little more sophisticated, and a little more on-trend for this season?  Here’s an idea for your wedding. I’m loving it.   Polka Dots Grow Up by … Continue reading →

Put A Sticker On That Fish

This week in The Synthie, I wrote on new labeling for sustainable fish, brought to you by the Marine Stewardship Council. Read the article, below, and go to http://www.Synthesisweekly.com for lots more fun! My eight-year-old son, who has been interested in researching whales, recently said to me, “I saw the cutest whale in the world. … Continue reading →

Butter Lettuce Tacos with Spiced Yukon Golds & Pan Seared Tofu

I am, for the record, so completely not a vegetarian. A good burger is too glorious to go without – not to mention that I would sorely miss food prepared with stocks, and pretty much lose it if I had to skip Italian salumi, or never eat foie gras again (yes, my carnivorous nature is … Continue reading →

Holy Yum

My editor at The Synthesis wrote a review of a cookbook I’ve been salivating over since she told me about it: Jerusalem. How comforting and enticing can you get? Jerusalem comforting and enticing, that’s how. Here’s her article, as it was printed. Not my problem if you find yourself running to the nearest bookstore. Jerusalem: … Continue reading →

Roasted Marrow Bones

I asked my butcher to split marrow bones lengthwise for me when I was buying bones for the beef stock I used for Pot-au-feu. We enjoyed the amazing, buttery marrow on little toasted buckwheat blinis with a shallot and white balsamic vinaigrette. Roasted Marrow Bones Ingredients: Marrow bones, split lengthwise (4 or 5 will feed … Continue reading →

Pot-au-feu

Pot-au-feu is a simple and wonderfully flavorful old-school French classic. My version is slightly varied from the pot-au-feu recipe in Charles Virion’s French Country Cookbook. Although I found a wonderful version in The River Cottage Meat Book, I decided to be more thrifty and stick closer to Virion’s version. Virion recommends chicken giblets and feet … Continue reading →

Farm City

This week in The Synthesis, I talked about Novella Carpenter‘s memoir, Farm City. It’s a great book, one that I absolutely recommend reading if you have even the slightest inclination to grow or raise your own food. She’s also a great writer and the memoir aspect of her storytelling is heartfelt and lovely and worth … Continue reading →

Mexican Wedding Cookies (gluten free, it just so happens)

Mexican Wedding Cookies are also known as Russian Tea Cakes. As a little girl, I absolutely loved these cookies. The standard version, made with all-purpose wheat flour, studded my childhood with their powdered sugar prints, leaving me licking my fingers and high from the sugar coursing through my veins. I love pecans. I love butter … Continue reading →