Cream
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Veal Cheeks - 16 Feb 2010
At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. read more...
South Mountain Creamery - one of my favorites - 2 Jul 2009
Not strictly speaking a market, because you don't go to it, it comes to you. But South Mountain Creamery is worth knowing about. The Sowers and Brusco families behind it deliver farm-fresh ice cold milk in the old fashioned glass bottles direct to the cooler on your doorstep - if you're not in to take collection personally.
You put your order in on-line. And it's not just for milk. read more...
Desssert: Pain du Mom with Crème Anglaise - 1 Jul 2009
"My mom came up with this recipe," says John MacPherson, owner-chef of the Foster Harris House (so, Francophones, don't get picky about the grammar), "and has served it for some 20 years. Of course the serving size at my mom's is five times as big as we serve at the Foster Harris House, but a little goes a long way with this decadent breakfast dessert." read more...
How to make crème fraiche - 7 Apr 2009
Crème fraiche bought in France is much more unctuous than the product you find in general US supermarkets. If you can't get hold of the richer stuff found in Washington area farmers' markets, make your own. It's not difficult. read more...
Desserts: Pumpernickel ice cream - 3 Feb 2009
This rich ice cream from RJ Cooper III, chef de cuisine of Vidalia, couldn't be easier or faster to make. Or more sophisticated to eat. read more...