I am a popcorn monster. During the cold winter months in northern Minnesota when it gets dark early, there’s nothing like curling up in front of the fire with a bowl of popcorn. I don’t eat the popcorn from a bag that is prepared in the microwave — too much sodium. The kind I eat is prepared the old-fashioned way in a pot on the stove, then drizzled with just the right amount of melted butter and sprinkled with salt. Napkins are a must.
Years ago, I had a generous neighbor who would make batches of Honey Peanut Butter Popcorn, always sharing a big bowl of it with us. It would usually be during the summer time. We’d sit out on my front porch munching and visiting, and suddenly, the bowl would be empty. The snack that my neighbor had intended for my family was gone.
I hadn’t thought of that sweet, chewy treat in such a long time. But the other night, as I was sitting on the couch with my big bowl of buttered popcorn, watching The Biggest Loser, that popcorn treat popped right into my mind.
My friend Pat Loud says that chocolate is ALWAYS the best choice for dessert at a dinner party. What I love about Pots de Crème is that it can be made ahead (up to 3 days) and it packs a great chocolate punch. The satiny texture takes “chocolate pudding” to a whole new decadent level. Many recipes require a baking the dishes in a hot water bath, but this recipe is much simpler and uses a cooked custard (crème anglaise) method which is poured over the bittersweet chocolate.
People are surprised when they discover I don’t care for mushrooms. I’ve had difficulty getting enthusiastic about the earthy-flavored fungus from the forest. I haven’t developed an appreciation for their texture that feels like rubber bands in my mouth.
"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. Really it does not have to be made from rooster, capon or chicken are just as much called
for in traditional recipes. The practice of stewing meat in wine is
very much ancient. Coq au vin traces its history back to Roman times
when France was a part of Gaul, which combined most of western Europe.
This dish doesn't rely on one type of wine. It can be made with any
wine, and regions throughout France do make it with their local wines.
The two best-known versions are made with Pinot Noir or Riesling.