Gilding the Lily since 2006
I decided I wanted to not go to the store for anything, and just eat from the pantry. “Walk my talk” and all that. I had a head of radicchio di Treviso (truly, the handsomest of all endive relatives) that was getting a bit wilty, …
When clams are fresh, as are these littlenecks that we picked up on our way from the beach yesterday, all they need is a quick steam over a bath of white wine, shallot and garlic… …and a loaf of crusty baguette with good Danish butter. …
…or Perfect Summer Dinner v2.0 Today is (hey shorty, it’s; we’re gonna party like it’s;) my birthday! The hubz, some homies and I decided to let me cook last night instead of going out – I know that sounds like Opposite Day, but I was …
Man, it’s just been too nice out! How could anyone sit in front of the computer when there’s a vegetable garden to water, or a praying mantis egg sac to check for hatchlings, or white wine hangovers to nurse? Can’t beat Portland in the summer. …
My great-grandparents, Elizabeth Heagel Arndt and Johann Arndt, immigrated to Portland from the Norka colony near Saratov, Russia in 1910. So, I think I’ve mentioned once or twice that I’m a (fucking) German girl, and while I generally use that as an excuse for my …
I had some linguiça in the fridge that I bought like a month ago. Check the date: Sell By June 08. Perfect. Linguiça (lin-gwee-suh) is a Portuguese cured sausage that resembles chorizo. I don’t think it has tongue in it, but the name suggests it. …
Ah, Castagna. Our preferred fancy date-night place. They had a special morel dinner last night (the last in a three-part series), and we had to partake. Usually our steak-frites-and-pear-martini place (well, Scott usually gets a Manhattan since he’s not a homosexual), it was kind of …
I’m such a slave to the weather. Two days of rain and it’s practically autumn, as far as I’m concerned. And after seeing the cover of last month’s Saveur around the house for the past 8 weeks, I’ve had carnivorous yearning for a hearty Bolognese. …
I always talk about how I am a whore for good-looking produce, and how I am completely powerless against the imp god of Ambitious Cooking (okay, I made him up, but I implore any one of you to tell me you aren’t his bitch, too). …
In the spirit of gilding the (voodoo)lily, I thought I’d take the classic Salade Lyonnaise and take it in a different direction. Instead of the traditional frisée, I used crysanthemum leaves, which are slightly less bitter and impart a green, herbal note to balance the …