La Domestique Blog
Ingredient of the Week: Lentils
Lentils are a true winter pantry staple. If you've got a jar of these dried legumes in the cupboard, you've got the beginnings of a hearty, comforting meal. Known as pulses, the dried seed of a plant from the lentil species combines well with other pantry ingredients, which is great for this...
Rose Water Scented Couscous with Citrus, Yogurt, and Almonds
It's 6:00 am. I can hear my husband's alarm softly ringing from his cell phone on the bedside table. My eyes open, and I'm startled by a wet nose in my face. Minnie, our daschund, is asleep between us, blissfully unaware that it's Monday. The sun has yet to rise, and after my husband silences the...
10 Ways Tuesday: Rose
I've got creative ideas for cooking with rosewater and dried rosebuds in winter: 1. Rosewater Madeleines Madeleines are miniature French sponge cakes, baked in a cute little sea shell shape. They are dainty and sweet, a simple "cookie" made with butter, sugar, and eggs that lends itself to...
Ingredient of the Week: Rose
You may be hoping to receive a delivery this Valentine's day, a dozen crimson roses surrounded by baby's breath, perfuming the house or your office cubicle with their floral aroma. Here at la Domestique, I'm looking forward to cooking with roses all week, savoring the heady fragrance of brittle,...
Boca Negra, a Chocolate Chipotle Cake
Each week I contribute an article to the Whole Foods Market Cooking Boulder website expanding on one of the 10 Ways Tuesday ideas. This week I cooked and photographed a recipe for Boca Negra. For the full article, click on the icon below. The name says it all- Boca Negra means black mouth in...
10 Ways Tuesday: Dried Chiles
I've got creative ideas for cooking with dried chiles during winter: 1. Chocolate Dessert In celebration of Valentine's Day, I wanted to cook something special with chocolate and chile. Later this week at la Domestique, you'll find a recipe for Boca Negra (chocolate cake with dried chipotle...
Ingredient of the Week: Dried Chili Peppers
February has arrived, and with it, a longing for spring. Here in Colorado, the ground hog always sees his own shadow, and we're sentenced to 6 more weeks of winter. On the sunny, mild days one could be convinced spring is around the corner, but we know better. March is our snowiest month,...
Gnudi with Swiss Chard, Rosemary & Aleppo Pepper
Each week I contribute to the Whole Foods Market Cooking Boulder website expanding on one of the 10 Ways Tuesday ideas. This week I cooked and photographed a recipe for Gnudi with Swiss Chard, Rosemary & Aleppo Pepper. For the full article with tips on making gnudi (including 3 lessons I...
10 Ways Tuesday: Ricotta
I've got creative ideas for cooking with ricotta during winter: 1. Ricotta Crostini My craving for ricotta all started because Nicole from Cooking After Five posted this picture of Toast with Ricotta, Sliced Bananas, Walnuts, and Honey. Crostini, whether sweet or savory, for breakfast, lunch,...
Ingredient of the Week: Ricotta
How did a byproduct of the Italian cheese making industry become a pantry staple? Ricotta, which comes from the Latin word recocta, meaning "recooked," is made from whey, the milky liquid left behind when the curd is formed during cheese making. As The Cheese Lover's Companion describes the...