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
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
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
Aroma draws us to a dish, inviting anticipation of the delights just around the corner. This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the… Continue reading By a Nose
Gliding through the millennia, we find ancient Romans enjoying savillum, a dessert that’s wended its way to us as cheesecake. No less a personage than Senator and historian Marcus Porcius Cato (better known as Cato the Elder) provided instructions, 160 BC, in his De Agri Cultura: Make a savillum thus: Mix 1/2 libra (*1) of… Continue reading It Began Here
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!
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
Just as the summer beach vacation is an annual East Coast tradition, so too is the journey back home again. A somewhat somber moment, perhaps, realizing it’ll be nearly a year before the next time, but a delicious extravagance like Lobster Newburg helps make the return trip something to anticipate, even to savor. A proper… Continue reading The Trip Home
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!
If you’re off to the beach for summer vacation anywhere along the US East Coast, chances are there’s a clam bake in your future. For those unfamiliar with the idea, a clam bake consists of a variety of shellfish baked together in a vast pot with compatible denizens of a mid-to-late summer garden, including potatoes… Continue reading Shells in the Garden