La Domestique Blog
10 Ways Tuesday: Oysters
I've got creative ideas for cooking with oysters in winter: 1. Oysters on the Half Shell The purest way to enjoy oysters is raw, on the half shell. It's easy to shuck oysters yourself at home, and even more fun to share the task with friends at a gathering. I like to pick up a variety of oysters...
Ingredient of the Week: Oysters
Happy New Year! This week at la Domestique we're celebrating the New Year with oysters. I'm a huge fan of these sweet, briny shellfish. Bringing home a container of live oysters and serving them simply with a squeeze of lemon is such a pleasure. As I clean and shuck them, the aroma of...
Happy Holidays!
Here at la Domestique we're taking a break and plan to return with a new ingredient of the week Monday, January 2. Wishing you a happy New Year! See you in 2012!
Leek & Blue Cheese Tart
Each time I pick an ingredient of the week, there is usually one dish I become obsessed with trying. For leek week that dish is leek tart. As I scanned the internet and my cookbooks for a recipe, my obsession was fueled by pictures of flaky pastry topped with buttery leeks and melted cheese. With...
Roasted Halibut & Leeks with Citrus-Chive Butter
Each week I contribute an article to the Whole Foods Market Cooking Boulder expanding on one of the 10 Ways Tuesday ideas. Below is the original article from this week, with a recipe for Roasted Halibut & Leeks with Citrus-Chive Butter. It's a recipe from the early days of la Domestique, last...
10 Ways Tuesday: Leeks
I've got creative ideas for cooking with leeks during winter: 1. Leek Bread Pudding Watching Thomas Keller cook Leek Bread Pudding on tv is the reason I bought his book, Ad Hoc at Home. Buttery leeks, chives, thyme, shredded Comté cheese and brioche bread baked in a hot oven until the custard is...
Ingredient of the Week: Leeks
This post by Valeria over at the blog My Life Love Food inspired me to make leeks ingredient of the week at la Domestique. The power of the internet to connect us from places all over the world amazes me. Valeria is a born and raised Italian, but when I read her blog it's a familiar feeling, like...
Cardamom & Prune Bread
I realized yesterday that winter has arrived in Colorado and it's here to stay. Rather than fluctuating between 80 degree days and snowstorms, we've settled into a peaceful season of sunny but decidedly chilly temperatures. I haven't seen a snowflake tumble from the sky in at least a week, but the...
Bucherondin with Fig Purée and Pine Nuts
The best part of cooking is discovering beautiful flavors and textures. The second best part is playing with flavors and textures, being inspired and surprised. Yesterday I baked Fig-Walnut Bread from Martha Stewart's Baking Handbook. The recipe calls for dried figs to be plumped in boiling water,...
Fig-Walnut Quick Bread
Each week I contribute an article to the Whole Foods Market Cooking Boulder expanding on one of the 10 Ways Tuesday ideas. This week I cooked and photographed a recipe for Fig-Walnut Quick Bread from Martha Stewart's Baking Handbook. For this recipe, Martha Stewart cleverly uses dried figs in two...