Crossing Apple Country Now


Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.”  Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness… Continue reading Crossing Apple Country Now

From Scratch, All of It


Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen.  That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile.  With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It

Near the Border


Here are a couple tickets for an overnight train trip, complete with sleeping compartment and dinner beforehand in the dining car, courtesy of James Porterfield’s Dining by Rail.  In this case, the meal includes two lines’ specialties, Roast Quebec Capon, as enjoyed for decades aboard the Canadian Pacific’s trains, accompanied by Savory Mushroom Dressing, a… Continue reading Near the Border

Such Memories!


Summer of…whenever.  Family vacation to the beach includes a day spent a bit inland at Colonial Williamsburg.  A full afternoon beneath the broiler (aka, the southern Virginia sun) spurs the appetite something fierce.  Then, from a distance, an aroma.  Faint at first, but soon it surrounds and captivates.  The beautifully transcendent scent of a wood-fired… Continue reading Such Memories!

So, That’s What They Taste Like


A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards.  In taste and in tone, this curry is off the charts.  Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like

Ah, Voici las Fraises!


Framboises, myrtilles and mûres too, adding raspberries, blueberries and blackberries to the strawberries whose discovery today’s title celebrates.  (“Ah, voici las fraises!” = “Ah, here are the strawberries!”)  What else would one say in France, when finding the perfect topping for three slices of local shortbread? Sablé Breton (or, “Brittany Sandies”) is France’s version of… Continue reading Ah, Voici las Fraises!