let’s talk turkey…

On the doorstep of this year’s Thanksgiving, I offer this silly one-off post, the likes of which you should not expect on a regular basis. *     *     * It’s that time of year again when the media’s shameless and unrelenting assault leaves the turkey tattered and tired long before the dreaded day arrives.  My stomach […]

Continue

let’s talk turkey…

On the doorstep of this year’s Thanksgiving, I offer this silly one-off post, the likes of which you should not expect on a regular basis. *     *     * It’s that time of year again when the media’s shameless and unrelenting assault leaves the turkey tattered and tired long before the dreaded day arrives.  My stomach […]

Continue

recipe: poteca…

Poteca It’s pronounced poh-TEE-tsah, according to my friend Mangeur. Poteca is a eastern European rolled yeast-based pastry layered with a slightly sweet nut filling. I’ve known a version called povitica, which is sold by a rather well-known company in my hometown called the Strawberry Hill Povitica Co. Their pastry comes in 2.5-pound loaf form and […]

Continue

recipe: poteca…

Poteca It’s pronounced poh-TEE-tsah, according to my friend Mangeur. Poteca is a eastern European rolled yeast-based pastry layered with a slightly sweet nut filling. I’ve known a version called povitica, which is sold by a rather well-known company in my hometown called the Strawberry Hill Povitica Co. Their pastry comes in 2.5-pound loaf form and […]

Continue

of pearls and swine…

Jesus cautioned not to cast one’s pearls before swine (Matthew 7:6), but he said nothing about making swine into pearls. So, I did. This is an old Hunanese recipe that is both easy to make and a delight to behold and eat. I call them pork pearls. They’re essentially small ground pork meat balls coated […]

Continue

of pearls and swine…

Jesus cautioned not to cast one’s pearls before swine (Matthew 7:6), but he said nothing about making swine into pearls. So, I did. This is an old Hunanese recipe that is both easy to make and a delight to behold and eat. I call them pork pearls. They’re essentially small ground pork meat balls coated […]

Continue

trompe l’orange…

I’ve been doing quite a bit of cooking lately. The latest endeavor was a mult-course traditional Chinese dinner. While I had all of the savory courses planned, I was at lost for something to serve as an eye-dazzling and palate-pleasing dessert. Now, the Chinese (and Asians in general) are not known for their sweet teeth. […]

Continue

trompe l’orange…

I’ve been doing quite a bit of cooking lately. The latest endeavor was a mult-course traditional Chinese dinner. While I had all of the savory courses planned, I was at lost for something to serve as an eye-dazzling and palate-pleasing dessert. Now, the Chinese (and Asians in general) are not known for their sweet teeth. […]

Continue

crunchy inside and out…

Nancy Olson’s Crunchy Milk Chocolate Peanut Butter Layer Cake My eyes get me in more trouble than they should. I’m a sucker for glossy print pictures… especially ones of food. But, this time, it wasn’t the picture that caught my attention first. It was the name: Nancy Olson. Just a couple of months before I […]

Continue

crunchy inside and out…

Nancy Olson’s Crunchy Milk Chocolate Peanut Butter Layer Cake My eyes get me in more trouble than they should. I’m a sucker for glossy print pictures… especially ones of food. But, this time, it wasn’t the picture that caught my attention first. It was the name: Nancy Olson. Just a couple of months before I […]

Continue

have pears, will bake…

u.e.’s Ginger Cinnamon Pear Tart What happens when you have an extra batch of pâte sablée and 6 pounds of bosc pears? Make a pear tart. This past weekend was my mother’s 60th birthday. By default, I was to show as chef for the dinner. This pear tart made for an excellent dessert. The recipe […]

Continue

have pears, will bake…

u.e.’s Ginger Cinnamon Pear Tart What happens when you have an extra batch of pâte sablée and 6 pounds of bosc pears? Make a pear tart. This past weekend was my mother’s 60th birthday. By default, I was to show as chef for the dinner. This pear tart made for an excellent dessert. The recipe […]

Continue

judging by the cover…

Dessert: Martha Stewart’s Cranberry, Almond, and Cinnamon Tart A few of weeks ago, I attended a dinner party at a friend’s place. Knowing I was an avid baker and pastry-maker, the hostess asked me to bring the dessert. She being a chocolate and peanut butter fanatic, I had the perfect recipe in mind: Nancy Olson’s […]

Continue

judging by the cover…

Dessert: Martha Stewart’s Cranberry, Almond, and Cinnamon Tart A few of weeks ago, I attended a dinner party at a friend’s place. Knowing I was an avid baker and pastry-maker, the hostess asked me to bring the dessert. She being a chocolate and peanut butter fanatic, I had the perfect recipe in mind: Nancy Olson’s […]

Continue

campfire in the keys…

Lime S’more Pie Slice Originally uploaded by ulterior epicure There is local pie company in Kansas City, where I grew up, called Tippins. They used to have restaurants cum pie counters at various locations around the city (think Marie Callender’s for those of you on the West Coast or Baker’s Square for northern Midwesterners). Conveniently, […]

Continue

campfire in the keys…

Lime S’more Pie Slice Originally uploaded by ulterior epicure There is local pie company in Kansas City, where I grew up, called Tippins. They used to have restaurants cum pie counters at various locations around the city (think Marie Callender’s for those of you on the West Coast or Baker’s Square for northern Midwesterners). Conveniently, […]

Continue

tarte aux quetsches…

Tarte aux Quetsches Originally uploaded by ulterior epicure In America, quetsches are known as prune plums. Depending on where you live, the season is relatively short in the States, so grab them when you can and make this very simple recipe. The best thing about these plums, is that unlike other stone fruits, the pit […]

Continue

tarte aux quetsches…

Tarte aux Quetsches Originally uploaded by ulterior epicure In America, quetsches are known as prune plums. Depending on where you live, the season is relatively short in the States, so grab them when you can and make this very simple recipe. The best thing about these plums, is that unlike other stone fruits, the pit […]

Continue

the common cobbler…

Peach, Blueberry & Blackberry Cobbler Originally uploaded by ulterior epicure. Quite a few years ago, I bought a jacket-less cookbook at a used book sale. With the exception of a coffee cup stain on the cover, it was in perfect condition. I thumbed through the recipes with passing interes, noting the simple, yet beautiful photographs, […]

Continue

the common cobbler…

Peach, Blueberry & Blackberry Cobbler Originally uploaded by ulterior epicure. Quite a few years ago, I bought a jacket-less cookbook at a used book sale. With the exception of a coffee cup stain on the cover, it was in perfect condition. I thumbed through the recipes with passing interes, noting the simple, yet beautiful photographs, […]

Continue