Pommes Dauphine is a classic French dish combining potatoes with a choux pastry – difficult to make but fabulous to eat. And we revisit more memories of my late cousin Joe Hyde, “semi-legendary” chef among his celebrity clients and friends.
Who on earth would fish for striped bass, chest-deep, in a suit and derby hat? Who would tell you to age your game meat just long enough for it to attract maggots? Welcome to the wild world of Chef Joe Hyde, caterer to the stars, and my second cousin. Also, a beautiful high-heat roast beef recipe from Joe’s cookbook – it’s all in the timing.
Tortilla – a wonderful, easy to make stove-top egg and potato dish from Spain, and I remember some friends who went through a 3-day “personal development” course called “The Forum.” Weird stuff.
A spicy Moroccan concoction of lamb balls (kefta) and buttery couscous – very tender and exotically flavored if you stick to the original recipe (we didn’t). Plus, after some polling of a few friends roughly my age, why is it that we seem to have fewer close friends as we grow older? Is it okay? Is it normal?
Some essential Maine Democratic Party caucus info, plus my favorite way to cook meatballs… and another eye-popping New Mexico landscape photo.
A terrific Spanish dish baked eggs with veggies, prosciutto and chorizo – so much flavor with so few spices. Like, none! Also, an upcoming Maine caucus workshop in Belfast, Jan. 28…
Since I was a kid, salads and salad dressings have taken giant steps forward. Here’s a super savory, easy to make dressing recipe that will invigorate nearly any salad.
It starts like this: “There was always lots of snow then, and you’d go out with your brother wearing your scratchy wool jacket and hole-y mittens and corduroy pants worn smooth, along with those leaking galoshes, and you’d build snow forts and an arsenal of snowballs…” but the ending belongs to you.
Remembering a rollicking night of excess just doing my job as a journalist and TV writer, the story of John and Marge Fairservice’s survival on a rock in the ocean, and a delicious warm-me-up potato dish provided by my daughter-in-law Gillian.
A savory – not too sweet – pumpkin soup recipe from Ecuador… with garlic, onion, tomatoes (!!), cumin. Creamy and delicious and very good for you, if you don’t mind a gazillion units of Vitamin A. And one of the best uses of pumpkin since they’re smashed cars in Damariscotta…