La Domestique Blog
Spring Onion, Pea, and Chive Frittata with Goat Cheese
Frittata, the rustic Italian omelet, is a dish I make again and again during springtime. It's a simple, forgiving technique- much like a crustless quiche- open to endless variations. The method is to lightly sauté filling ingredients in a high-sided skillet, then pour over beaten eggs (with cream...
10 Ways Tuesday: Peas
I've got creative recipes for cooking with spring peas: 1. Spring Pea & Herb Salad Each year I look forward to cooking this Spring Pea & Herb Salad, excitedly pulling the card from my trusty recipe box. It's the whole package: vibrant color, fresh flavor, and interesting texture. Peas,...
Ingredient of the Week: Peas
This week at la Domestique we celebrate spring peas. In Chez Panisse Vegetables, Alice Waters writes, "The arrival of freshly picked green peas is one of the events that define high spring at Chez Panisse." I remember sowing peas in my community garden plot last year and building the trellis,...
Recipe for Mussels Cooked in Rosé
On September 30, 2008 I met Michelle Obama. Just before the November election, Mrs. Obama came to CU-Boulder with the purpose of rallying students to register to vote. It was an exciting time, before the recession had taken its toll on the American spirit. I could feel the importance of the...
10 Ways Tuesday: Rosé Wine
I've got creative ideas for enjoying Rosé wine during the warm days of late spring: 1. Rosé Steamed Mussels Dry rosé, with its mineral character and hint of fruit, is the base of a spicy broth infused with the briny flavor of mussels in this recipe from Food & Wine. It's a simple dish and...
Ingredient of the Week: Rosé Wine
This week I suffered my first (and only) sunburn of the season. It's now warm enough to steal a Friday afternoon at the pool before the kids get out of school and ruin all the lovely peace and quiet. Each year, I cautiously don my bikini and creep out to a lounge chair in the sun, soaking up the...
Rhubarb Clafoutis
This Mother's Day I'm thinking about my little sister. We were only born two years apart, but in my mind she will always be somewhere between 5 and 15 years old. When I look at her, it's a different story. I'm in awe of the woman my sister has grown up to be. At first glance, a true beauty, with...
10 Ways Tuesday: Rhubarb
I've got creative recipes for cooking with rhubarb during spring: 1. Rhubarb Clafoutis The first line written in River Cottage Every Day is, "Good food prepared from fresh ingredients- ideally seasonal and locally sourced- can and should be at the heart of every happy, healthy family kitchen." In...
Ingredient of the Week: Rhubarb
Rhubarb is a sight for sore eyes! Like an oasis in the dessert, she appears to bridge the hungry gap between citrus season and the fresh berries and stone fruits of summer. I might not notice her then, surrounded by fuzzy peaches and plump cherries. But now, the stage is all hers, and just as an...
Grilled Spring Onions with Romesco Sauce
I’m not into celebrity chefs, per se. My favorite cookbooks are penned by self-taught home cooks with an interesting story to tell and a reverence for the craft of writing. Paula Wolfert, Nigel Slater, David Tanis, even Nigella Lawson. I want more than recipes. Give me history, culture, tradition....