Terroir Faire
Wine and slow food in Maine
Wednesday, May 20, 2020
Leeky Abstraction Risotto
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serves four as a main dish 1 cup uncooked Arborio or Carnaroli rice 1 1/2 cups minced white and light-green of leek 1/2 cup thinly slice...
Improbably Satisfying Beans with Kale
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serves four as a side dish N.B. #1 This is a vegan recipe, but don't let that put you off. N.B. #2 This is a variation on a NY Times r...
Saturday, June 20, 2015
Warm Scallop Salad with Rice Vinegar Guacamole and Beaujolais Blanc Pan Sauce
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Serves 3 - 4 20 oz fresh New England dry-pack sea scallops - about 16 scallops (the ones in the photo here were from Ne...
Sunday, January 4, 2015
Red Pepper Velouté
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This sauce is great to have around when you want to add some color and deep flavor to an otherwise too-neutral dish. For example, I made a p...
Thursday, October 30, 2014
How to Cook Rice
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How to Cook Rice My mother was an unremarkable cook, for the most part. She did have an easy and foolproof way to cook rice, however - one...
Sunday, January 13, 2013
Shrimp Kathy (Plus)
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My cousin Kathy, who lives on the Florida panhandle, showed me how to poach shrimp very simply so that they come out tender and sweet every...
Friday, December 7, 2012
Carbonara Mia
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I worked up this variant tonight after work. The artichoke hearts give the rich but subtle dairy and pork flavors a bit of a lift without be...
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