I am slow. Really slow, apparently, because I went ahead and made some mayo for my lunch today, which was roast chicken, which itself was another one of those… “well, why don’t you make it then?” scenarios.
Many years and a few lifetimes ago, there was this one recipe for cherry pie on my blog… Oh, yeah.
Verrrrry nice on a hot day, especially when you include the preserved lemon. Keeps those electrolyte levels up, dontcha know! Lushy Lemonade: rhubarb, vanilla and saffron simple syrup muddled with fresh and preserved lemons, topped with fizz.#cookingclasses #lesacooks #notamixologist #summerscoming A photo posted by Lesa Sullivan-Abajian (@lesacooks) on May 11, 2016 at 11:38pm PDT For […]
I never remember to eat lunch. I have a reminder on my phone to eat my lunch, and I usually hit the “snooze” button until I’m just about to pass out from low blood sugar. The Hangries are a Real Thing, people, and I have scared children with mine. I wish I was joking. (Sorry, […]
Funny thing about Italy is… all your favorite Italian food is there. Crazy, right? I discovered Chinotto here in the US and fell madly in love with it. It’s a non-alcoholic soda made from bitter orange, and tastes like a grapefruit that’s read a lot of Ogden Nash. It’s a tad sharp, but not unpleasant. It’s awfully […]
Hi, everyone! Thanks for joining me at chefshop.com for my Parisian Valentine class. It’s probably my favorite French class, because of all the kissing. Oh, and the food. As promised, here is the recipe for tonight’s delicious version of a classic pissaladiere. Click here for the delicious garlic dip, also known as aioli! Based on […]
Oh, boy! It’s cold and gross out. Time to stay home and stand over a pot of caramelized onions for about forever. It’s okay, it’s completely worth it. You can adjust the heat up or down a tad if it’s going a little too slowly or too quickly, but the key is to stay on […]
I have been making this sauce on the fly for a dip with lovely washington state apples, but it’s also lovely drizzled over popcorn, brownies and all kinds of stuff. I think this caramel rivals the traditional stuff because the sugar is unfiltered and the coconut cream is just so danged delicious… try it for […]
Adapted from a recipe by Dianne Rossen-Worthington for Food and Wine. Serves 4-6 as entrée or 8-12 as a side dish. To make it into a bisque, simply add a quarter cup of cream after blending and stir in well. Tomato Soup @lesacooks for tonight’s #chefshop class! A photo posted by Lesa Sullivan-Abajian (@lesacooks) on […]
Sigh. Didn’t think about this date, doing food at this time and this place, but let’s discuss. Madrona Market on 9/11, of the year 2015. This is a tender and difficult location, right now, and, for a long time now. In space and time. I love this country. I love this weird city of […]