The Gourmand & the Peasant » Food http://www.thegourmandandthepeasant.com A website about good food and the people who make it. Sun, 05 Sep 2010 12:14:03 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 How to Make Birthday Cake http://www.thegourmandandthepeasant.com/2010/09/01/how-to-make-birthday-cake/ http://www.thegourmandandthepeasant.com/2010/09/01/how-to-make-birthday-cake/#comments Wed, 01 Sep 2010 14:04:31 +0000 Emily http://www.thegourmandandthepeasant.com/?p=1910

When I was a kid, my mom would make me whatever I wanted for Birthday Dinner. The only thing I ever remember asking for was fried flounder, egg noodles and peas & carrots. And for dessert, it was always Boston Cream Pie.

As an adult, I’m continuing this tradition with my husband. I asked him what kind of birthday dessert he wanted and he said “Birthday Cake.” After a few days of deliberation and hemming and hawing

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I’ve been intermittently away from my writing work, so here is a repost of my Canning 101 guide to coincide with my radio appearance on Martha Stewart Living Radio on Sirius. If you are new here, sent from Morning Living, welcome! You’ve discovered a fabulous website! Be sure to enter your email address on the left and keep up to date with all the recipes and news from my kitchen and urban farm. Happy Eating!

October 24,

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]]> http://www.thegourmandandthepeasant.com/2010/08/05/water-bath-canning/feed/ 1 An Open Letter to Inside Park http://www.thegourmandandthepeasant.com/2010/08/03/an-open-letter-to-%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a/ http://www.thegourmandandthepeasant.com/2010/08/03/an-open-letter-to-%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a/#comments Tue, 03 Aug 2010 14:44:55 +0000 Emily http://www.thegourmandandthepeasant.com/?p=1707 As promised, here is my first restaurant review in quite a while. I don’t have any interest in derailing anyone’s career, particularly a chef so media-aggrandized as this one, but I’ve received not a peep by way of acknowledgement. Fine, don’t take me seriously.

July 21, 2010

Dear Mr. Werfelnann and Chef Weingarten,

I am writing you this letter to share my dinner dining experience on July 20, 2010. I came with my husband and his parents to celebrate our

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]]> http://www.thegourmandandthepeasant.com/2010/08/03/an-open-letter-to-%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a%e2%9d%9a/feed/ 7 Hitting the Road to the Finger Lakes http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/ http://www.thegourmandandthepeasant.com/2010/07/27/hitting-the-road-to-the-finger-lakes/#comments Tue, 27 Jul 2010 12:12:18 +0000 Emily http://www.thegourmandandthepeasant.com/?p=1703 Mark and I are taking a few days up in the Finger Lakes region of New York to celebrate three years of marriage. Here’s a repost of our trip from our last Finger Lakes trip. I’ll let you know if anything has changed when we return home:

October 19th, 2008

Day 1 Arrive in Ithaca. I love it here. If I could magically wake up a Cornell Professor, I could imagine spending more than just a vacation exploring

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I bought this Black Sea Bass at the Union Square Farmers market for $7.99 a pound. The same fish, already filleted, was twice that much money! A few simple steps and you can create a dramatic dinner presentation that’s cheap, healthy, summery and cooks in minutes. You also get the added bonus of eating the cheeks and the eyeballs…

First, buy a whole fish, or several if you are cooking for a crowd. One black sea bass

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Who turns on the oven when its 103º in the shade? This chef does! I had my reasons though, and I figured, its already this hot, I won’t even notice that I’m standing over a hot sauté pan in front of a preheating oven! Well, I did notice. Even got a little lightheaded for a moment and took a break with a strawberry lemonade, but the dinner, the finished product, was so deliciously worth it! Here’s

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I posted a picture of my court boullion on my facebook page and due to popular demand, here is the recipe, a few ideas for using it and a brief explanation of exactly what a court boullion is.

What is Court Boullion? “Court” is French for “short” and so the name court boullion refers to the short cooking time, as compared to a stock that takes hours and hours to create. It does not,

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]]> http://www.thegourmandandthepeasant.com/2010/07/05/court-boullion-101/feed/ 0 The Happy Clam Reprise http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/ http://www.thegourmandandthepeasant.com/2010/07/03/the-happy-clam-reprise/#comments Sat, 03 Jul 2010 14:14:16 +0000 Emily http://www.thegourmandandthepeasant.com/?p=1637

Have a wonderful Independence Day Weekend! Here are three recipes from a rerun of a July 2008 article to enjoy! I’ll be back next week with some fresh ideas for you!

Clams just might be the ocean’s perfect food. Simple, self-contained little animals that don’t put up too much of a fight. They’re luscious and salty, cheap by seafood standards and super versatile in the kitchen. Enter any restaurant with seafood on the menu, and

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In an effort to remind you (and myself) that in cooking, there is no failure so great that you best not try at all. Hell, there’s always take out.

I submit, Example A:

Occasionally I like to send something sweet to my clients, potential clients, my accountant and/or lawyer, to remind them that I am here and either available for hire (the former) or in need of discounted

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I hate to admit this to you, but I have a minor confession to make. I know I’ve spoken endlessly about cooking your own food and growing whatever you can. I know I’ve been all the way through culinary school and am a culinary instructor myself. I also know, that I am human and as I like the occasional bag of salty, crunchy junk food, I might also occasionally purchase a pre-made spice mix

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