Keith's Gravlax
by Greg Singer
There is no better comfort food than sausage gravy. It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long. I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day. Sausage gravy is a staple of the Texan diet, gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado. » Continue Reading…
Tomme Cheese Eggs
During our cheese 101 class at Murry’s Cheese we learned about Tomme which could be either cow’s milk or goat’s milk – the main charactericterisc is that the milk is it heated at a low tempeture and pressed into molds giving it a soft creamy texture. We loved the cheese so much, we brought some home and made these two dishes.
s'mores
What better way to spend a cold winter weekend than in the Berkshires with friends, good food and great times. Relaxing by the fire with a glass of wine and a competitive game Apples to Apples and s’mores! » Continue Reading…
Near the Williamsburg-Greenpoint border, among the industrial buildings that represent the last few factories in the area, is an amazing source for smoked fish – aptly named, Acme Smoked Fish.
» Continue Reading…
baked eggs
As we were hanging out in Whisk this week, we got to talking with Eli about baked (or shirred) eggs, which is a dish we discovered while we were vacationing in New Hampshire last Fall. Baked eggs are easy to make in your standard toaster oven in the morning or for a nice weekend brunch. If you don’t have a toaster oven, then a regular oven will do, but it takes more time.
» Continue Reading…