MY SOAP BOX
- Janice Henning
- If you think you stumbled upon another one of those chefs who consumes hooves, bellies, loins, livers and hearts on a daily basis you are wrong! I LOVE “ORGANIC” VEGETABLES! ( that is when I am not eating copious amounts of tiny little fish, birds, mollusks, odiferous cheese, eggs, bread, legumes, grains, fruit, nuts, profiteroles, my kids holiday candy stash and last but not least beautiful soul quenching wine ). Oh yes, and most of the time that is what I eat, crave and jump up and down about everyday. In my continuous effort to eat sustainably, seasonally and locally. I will tell my stories about what I know, love, cook and eat ( while I look for my next restaurant space ).
Snip off the little stems with a kitchen scissor before sprinkling on top of the cake batter.
I bought this beautiful cake pan in Paris, at a cookware shop on St. Germaine BLVD.
Candied Angelica from Lilamand Confiseur's, St. Remy, Provence, France
A MEMBER OF THE CARROT FAMILY.
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Warm from the Oven!
As I sliced off the top and spooned the reduced cream onto the pastry I could not help but think of all the sweet and savory combinations this humble dessert would embrace.
The Lemon Cruller with Candied Angelica
A simple, homey dessert, modestly sweet, complemented with a chilled glass of Muscat, De Beaumes De Venise, 2004, Domaine De La Pigeade. A Rhone woman at heart, I easily imagined myself hiking the rocky slopes of the Dentelle Mountains, with the vineyards in full sight.
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Striper Season
It's Striper Season on the Navesink!
BACK IN THE FOOD CHAIN. NOTHING IS WASTED!
The sea gulls are circling.
ORGANIC TOMATO-PICHOLINE OLIVE SAUCE
This is a quick, healthy sauce for fish. Saute garlic in XVOO, add tomatoes, some cut, some whole, add olives ( these are whole with pit ) and fresh herbs. I had beautiful organic parsley. That's it! Bright, fresh and delicious.
IN MY OWN BACKYARD
HOT CROSS BUNS FRESH FROM THE OVEN
The lingering scent of the heady spices and orange rind filled the air with an amazing sweet and savory aroma.
Food and Wine for Thought
- Edible Manhattan
- Epicurious Foodie Dictionary
- Find Out Where You Can Eat Wild In Your State
- Foradori
- I Prefer Paris
- Kate Hill in Gascony
- Mosel Wine Merchants
- Ms. Glaze Pommes d'Amour
- NY Food Museum
- Rancho Gordo, The Best Beans on The Planet
- Robert Reynolds, The Chefs Studio, Portland, Oregon
- The Diner Journal, Brooklyn, NY
- The Inspiring Hot Bread Kitchen
- The Tasting Table, NYC
- View Ann Cooper's Lunch Lessons on U Tube
- Women Chefs & Restaurateurs
HOW TERRIBLY ENGLISH!
LITTLE QUAIL EGGS
WHERE IS MY WAITER?
POTATO GALETTE, POACHED EGG, CRISP BACON & BRAISED LEEKS WITH THYME
After your leisurely Sunday Brunch……… you are now completely capable of leaving the house, for a civilized stroll down your street, catch up with the neighbors or just meander along, peacefully. Sometimes you just need a lazy, quiet weekend!
IT'S TIME FOR A GARBURE CLEANSE!
EVERY CHEFS WEAKNESS.. THE RESTAURANT SUPPLY
BOQUERONES
Now this is how we start a meal in my house. Spanish anchovies, in oil and vinegar, sliced radishes, celery heart leaves on Balthazar baguette.
ORGANIC EASTER EGG RADISHES
CREAMY RADISH LEAF SOUP
The First Day Of Spring.
Inspiration for Your Table. Join A Local Produce Co-op.
A Perfect Pair
Rye Bread In The Prep Area Of Amy' Bakery In Chelsea Market.
"Eye Of The Goat", Rancho Gordo Beans
I USED A CURE RECIPE FROM," CHARCUTERIE", BY MICHAEL RUHLMAN & BRIAN POLCYN.
THE GUANCIALE CRISPING IN THE PAN FILLED THE HOUSE WITH AN IRRESITABLE AROMA. IT JUST DISAPPEARED.
Shades Of Change. Once You Eat An Organic Chicken Egg You'll Never Go Back.
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