La Domestique Blog
Ingredient of the Week: Sweet Corn
If you've been watching the news you may think there will be no sweet corn harvest this year due to extreme heat and drought across the "corn belt" of the United States. When I turn off the tv and head to the Boulder Farmer's Market, I find Munson's farm stand overflowing with large, vibrantly...
Watermelon Granita with Mint and Lime
Recently, I took on a project for a client needing recipes and photography centered around the Cajun cuisine of Louisiana. Today, I live in Colorado, but I was born and raised in Arkansas, and made many trips through New Orleans en route to our family beach vacations on the shores of the Gulf of...
10 Ways Tuesday: Watermelon
I've got creative recipes for cooking with watermelon during summer: 1. Watermelon and Tomato Salad Watermelon and tomato make for a shockingly good combination. Tomatoes have a meaty acidity that balances sweet and crisp slices of watermelon. I like to cut the watermelon into tomato-like shapes...
Ingredient of the Week: Watermelon
I grew up in the soupy heat of southern summers, and though each year takes me farther away from my childhood in Arkansas, biting into a slice of ice-cold, crisp and sweet watermelon brings me right back home. Watermelon is a simple, cheerful fruit, a symbol of the height of summer. A large oblong...
Gone on a Holiday
Photo above taken by James Anderson We're taking a week off here at la Domestique to go on a holiday, kind of like the French do during the month of August. The husband and I are off to Seattle. If you have any recommendations for restaurants or fun things to do, please do share in the comments...
Gravlax
Remember when I said I was having a Nordic moment in the kitchen, back in the beginning of June? Well, I guess that moment has turned into a full on obsession that led me to making my own gravlax. In case you missed it, check out my step-by-step gravlax tutorial on Food52. Gravlax is a...
10 Ways Tuesday: Salmon
I've got creative recipes for cooking with salmon during summer: 1. Gravlax Gravlax is a Swedish technique for preserving raw salmon with salt and sugar. Though you can buy gravlax, it’s easy to make at home, where you can control the ingredients and how the finished product will taste. I enjoy...
Ingredient of the Week: Salmon
This week at la Domestique we're cooking with wild salmon, fresh from the ice cold waters of the north Pacific. Wild salmon season begins in May, when the fish leave the ocean, returning to rivers to spawn. In preparation for this journey, the salmon have fattened up and their flesh is at its...
Grilled Squid with Tomatoes and Basil
This year more than any other, I've been reveling in summer. Time passes so quickly, it's easy to blink your eyes and realize you've let a whole season go by without stopping to enjoy it. I've been working hard and playing hard lately. After working through the weekend trying to meet deadlines, I...
10 Ways Tuesday: Tomatoes
Today I join Food Bloggers for Slave Free Tomatoes in an effort to raise awareness about injustices in U.S. tomato fields and to gain support for the Fair Food Program, which asks supermarkets and restaurants to pay a small price increase for fairly harvested tomatoes. It may surprise you that...