Eating In
- Wednesday, May 16, 2012
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Sandwich has the power to transport you to France The wrong kind of bread will result in an awful mush
Posted by Kim Davaz • 1:53am
Pan Bagnat (pahn bah nyah, saying the 'n' in pan through your nose) is a make-ahead sandwich from the south of France that's a whole meal, perfect for picnics. The filling is tuna, tomatoes, olives, some greens and a garlicky olive oil. And anchovies. Don't let the anchovies scare you away. If you love anchovies, the more the better. If you don't, adding a small squeeze of anchovy paste to the dressing will add depth, but you probably won't realize exactly what it is. Squeeze out about as much as the amount of toothpaste you'd use. Make sure you use a…
- Wednesday, May 02, 2012
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It’s julep time A frozen version of the Kentucky Derby tradition is a winner
Posted by Kim Davaz • 12:18am
It isn’t every sporting event that has its own designated drink and dress code, but when it comes to the Kentucky Derby, it’s the mint julep and a hat that makes a statement. The drink is easy: muddle some fresh mint and sugar in the bottom of a silver julep cup, fill with crushed ice, add bourbon and top off with a healthy sprig of mint and a short straw. (The short straw is so your nose will be buried in the fragrant mint as you sip.) All you need now is a big hat and you’re set for this Saturday’s…
- Wednesday, April 18, 2012
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Roast a whole chicken Vary the theme and flavor of the meal with creative spice combinations
Posted by Kim Davaz • 2:01am
One of the best ready-to-eat foods available at the grocery store is the whole roasted chicken. Bring one home and you have - depending on how many you'll be serving - a meal plus leftovers. Buying or roasting a whole chicken works best when you have people who will eat every part of a chicken. If you are serving only white-meat eaters, then a whole chicken is not the way to go. Even though a store-roasted chicken is so easy, roasting your own gives you the option of choosing your own flavorings. There are so many possibilities because chicken takes to…
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Asparagus is a great excuse for Hollandaise
Posted by Kim Davaz • 2:00am
Asparagus is one of the vegetable world’s harbingers of spring. It may be tempura-ed, stir-fried, made into a cream soup, wrapped in thin slices of ham, put into an omelet or frittata or tossed with pasta. For me, asparagus is most appealing at its simplest: boiled, steamed or roasted, then dipped in Hollandaise sauce. I used to choose only the thinnest of spears, looking askance at the sturdier stalks, but recently I’ve come to appreciate asparagus in all its variety of sizes. Whether you prefer skinny or chubby, for ease of cooking, pick stalks that are generally the same in diameter…
- Wednesday, April 04, 2012
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Easter traditions Hot Cross Buns and Hoska, a braided bread, have graced many holiday tables
Posted by Kim Davaz • 12:14am
Easter is a holiday I associate more with two of my favorite baked goods than with jelly beans or chocolate rabbits. Hot Cross Buns, fragrant with spices and full of dried fruit, are traditionally made on Good Friday. Hoska is a braided, fruit-and-nut-laced bread from my husband's maternal grandmother's family from the Czech Republic. I make it every Easter and Christmas, and lately, every time I visit my mother-in-law. The original recipe for Hoska made one very large, very impressive four-layer braid. I made that once and realized it wouldn't fit in a zip-sealing plastic bag to keep it fresh. Now…
