La Domestique Blog
Brussels Sprouts Gratin
It's Friday and I don't know about you, but I'm exhausted. This week has been a doozie, but I've got the perfect comforting fall recipe for you. My Brussels Sprouts Gratin is creamy, warm, and rich. Brussels sprouts are halved, then seared in butter for a nice crisp and caramelized texture. Heavy...
Storyboard: Brussels Sprouts
Brussels sprouts look like tiny cabbages growing in clusters along the thick, sturdy stem of the Brassica oleracca plant which is several feet tall. According to the Deluxe Food Lover's Companion, the name probably comes from the fact that they were cultivated in 16th century Belgium. The plant...
Pasta with Brussels Sprouts, Brown Butter & Walnuts
Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I shared a recipe for Whole Wheat Pasta with Brussels Sprouts, Brown Butter, and Walnuts. Here is the original article: This week, La Domestique is dedicated...
10 Ways Tuesday: Brussels Sprouts
I've got creative ideas for cooking with Brussels sprouts: 1. Raw in Salad I appreciate the Frankies Spuntino Kitchen Companion & Cooking Manual for its simple, straightforward cooking that celebrates good ingredients. It's the Italian way of preparing food. Their recipe for Shaved Raw...
Ingredient of the Week: Brussels Sprouts
Here in Boulder, Colorado, we've already enjoyed our first snows. The nights are chilly and days are crisp and sunny. It's the perfect time to harvest the ingredient of the week, Brussels sprouts. These tiny cabbages grow in clusters on a thick stalk, much like broccoli. The smallest buds are the...
This Past Week at La Domestique: Beer
This past week at la Domestique was dedicated to cooking with beer, from pale lagers to black stouts. We explored all the unique flavors beer contributes to soups, braises, breads, and even cakes. Beer can be hoppy, bitter, fruity, herbal, sweet, or rich, among other flavors. It adds body and bite...
Anise & Guinness Bread
This Friday I'm making Anise & Guinness Bread from Dough: Simple Contemporary Bread, by Richard Bertinet, my favorite bread baker. I've written about Richard Bertinet before, and wholeheartedly recommend his books to anyone who wants to learn to bake bread. Most of the recipes in his books are...
Storyboard: Beer
What is Beer Made of? Water Reading The Complete Handbook of Beers and Brewing by Brian Glover, my eyes were opened to the key role each ingredient plays in making a good beer. Even the minerals found in the water that goes into beer can have drastic effects on the color and flavor of the end...
Shellfish in German Beer Broth
Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I shared a recipe for Shellfish in German Beer Broth. Shrimp and mussels are cooked in Weissbier, a German wheat beer. It's a casual appetizer or...
10 Ways Tuesday: Beer
I've got creative ideas for cooking with beer in autumn: 1. Beer is for Braising Dave Lieberman's recipe for Ale Simmered Chicken with Dried Plums was created to use up leftover beer from a party. Affordable but flavorful chicken pieces like thighs and drumsticks are braised in beer until the...