La Domestique Blog
Potato Galette
For my weekly "Whole Foods Market Cooking Boulder" column I've written about Pommes Anna, also known as a potato galette. Here is the original article and recipe: This week I’m welcoming fall with the humble potato. It’s easy to take this tuber for granted, she’s nothing pretty to look at and her...
10 Ways Tuesday: Potatoes
1. Wrinkled Potatoes, Canary Island Style If you flip through Made in Spain, by José Andrés, you'll find a recipe for Wrinkled Potatoes, Canary Island Style that I've cooked here. I could go for these instead of french fries any day. The small potatoes (in their skins) are boiled in very salty...
Ingredient of the Week: Potato
Why don't we welcome fall with the humble potato? I think it's perfect- satisfying and comforting for cooler days and bigger appetites. The potato is a simple root tuber, not much to look at. Combine it with fat, in the form of cream or lard, and the potato is transformed into something special....
This Past Week: Olives
This past week at La Domestique we wrapped up the summer pantry with olives. It was fun to explore the many different varieties from all over the world. The briny flavor of olives brings complexity and depth to many dishes, like pastas, salads, and stews. Olives combine beautifully with the...
Pissaladière
Pissaladière is a French dish from the Pays Niçoise, an area bordering Italy. It's easy to see the Italian influence in this flatbread decorated like a pizza. I read in Martha Stewart's Baking Handbook that Pissaladière is named for pissalat, which means "salted fish". It's a sauceless pizza...
Storyboard: Olives
Growing & Curing Olives grow on gnarled, silver-leaved trees. Originally, the olive tree is from the Mediterranean. These days olives are also grown in the United States (California, New Mexico, and Arizona), as well as South America. According to the reference, Starting with Ingredients,...
Moroccan Carrot & Olive Salad
Today you can find my recipe for Moroccan Carrot & Olive Salad over at the Whole Foods Market Cooking Boulder website. I'm exploring the jet-black oil-cured olives from Morocco in combination with other North African flavors like sesame seeds and cilantro. I've got tips for using olives in...
10 Ways Tuesday: Olives
I've got creative ways for cooking with olives: 1. Simply Sautéed In How to Cook Everything, Mark Bittman shares a recipe for Sautéed Olives which embodies everything that is simple and good. He suggests that though olives don't need cooking, they benefit an infusion of flavors like garlic and...
Ingredient Of The Week: Olives
This week at La Domestique we're wrapping up the summer pantry. The days are getting cooler, but markets are still full of beautiful summer produce like tomatoes, zucchini, eggplant and corn. Fresh herbs are plentiful. We're still enjoying salads and light pastas and cooking on the grill. The...
This Past Week at La Domestique: Herbs
This past week at La Domestique was devoted to the herbs of late summer: thyme, oregano, basil, mint, rosemary, and sage. Cooking with herbs adds freshness and life to food. Their fragrant aroma and texture stimulates the senses. Herbs are freshest when they come from your own garden, and anyone...