La Domestique Blog
10 Ways Tuesday: Spring Onions
I've got creative recipes for cooking with spring onions: 1. Frittata Basically a quiche without the pastry crust, the frittata is a rustic Italian baked egg dish that's best suited to spring cooking. It's a forgiving technique: sauté thinly sliced vegetables in a skillet, pour over beaten eggs,...
Ingredient of the Week: Spring Onions
Spring onions are the pantry ingredient of the week at la Domestique. These sweet and succulent Alliums are merely immature red, yellow, or white onions. Harvested early, spring onions have generous green leaves and long thin stalks. Their flesh is moist and delicate, and their mild onion flavor...
Spring Pea & Herb Salad with Extra-Virgin Olive Oil
Olive Oil, More Than Just a Commodity Olive oil- to us, it's just food. Many of us here in the U.S. have never seen a gnarled olive tree. Olive oil comes from isle 9 in the grocery store, with no history, no context, only pictures on bottle labels depicting romantic Italian villas. Olive oil is a...
10 Ways Tuesday: Olive Oil
I've got creative recipes for cooking with olive oil during spring: 1. Salad Dressing Watching Jamie Oliver dress a salad with olive oil gets me excited. He's easygoing about it, adding a splash of olive oil and a squeeze of lemon- no measuring. He's passionate, tasting and tossing...
Ingredient of the Week: Olive Oil
During spring I begin to crave the freshly pressed, peppery, herbal flavor of olive oil. In the winter months I tend to use butter more in my cooking, but spring is a time for sitting on the patio with a glass of rosé, dragging ragged pieces of crusty bread through a pool of olive oil on my plate....
Braised Halibut and Artichokes
The sky is grey and a cool breeze whips through the tree branches. I watch from my apartment window as they wave back and forth, as if in slow motion, tender spring blossoms quivering. The rain pelts the window, “tap, tap, tap.” “Come in, “ I invite her. On Sunday I enjoy her company like that of...
10 Ways Tuesday: Halibut
I've got creative recipes for cooking with Halibut during spring: 1. Braised Halibut on the Stovetop My favorite way to cook halibut is Eric Ripert's Braised Halibut with Peas. It begins with sautéed bacon pieces, then onions, peas, and lettuce. Halibut is nestled into the vegetables,...
Ingredient of the Week: Halibut
Halibut is the ingredient of the week at la Domestique. Yes, even fish is a seasonal ingredient. This largest of the flatfish is a bottom dweller from the North Pacific Ocean. The average size is 50-100 pounds, though the biggest halibut caught on record weighed almost 500 pounds! Fresh halibut is...
Lemon Curd Tart
One of my unofficial resolutions this year is to bake more fruit tarts. Year after year I find myself wishing I had baked with the strawberries of spring, the peaches of summer, and autumn's glorious apples. Time passes so quickly, and I regret not celebrating fresh fruit at the peak of its...
10 Ways Tuesday: Lemon Curd
I've got creative recipes for cooking with lemon curd during spring: 1. Baked Lemon Tart To me, sweet buttery pastry, rolled out and baked into a tart pan, filled with smooth-as-silk lemon curd and baked till caramelized is the perfect spring dessert. There is nothing more satisfying than a...