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Kathy Strahs
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I was intrigued as well! Just pulled it out of the oven a few minutes ago, with a few tweaks (I shared a photo on Instagram: https://instagram.com/p/08fp7viLG5/ ). :-) I used brown onions and decided not to soak them. I cooked them with 3 strips of bacon (no butter) that I'd cut into lardons, and went ahead and let the onions caramelize a little. I also added a tablespoon of chopped fresh thyme. I kept with the same amount of eggs and cream, although next time I think I'll double everything to fill the 8x8 baking dish a bit more. I was really happy with how it came out (even if I did stray a bit from the original)!
Another Intriguing Recipe
A Taste of the Past Been perusing old cookbooks this morning, just for the sheer pleasure of it. I came upon this recipe, that I have to try soon, before the snow melts and it's too warm for filling food. But to me Onion Custard looks like a wonderful substitute for Creamed Onions, which alw...
Oh my goodness, focaccia di recco...the most amazing dish *especially* with a little honeycomb on top, which is how they serve it at Davanti Enoteca in San Diego. It's my obligatory order every time. :-)
Notes from Chi Spacca
That's Nancy Silverton, serving the focaccia di Recco at Chi Spacca, which may be the most irresistible thing I've eaten this year. Think crisp, paper thin layers of dough. Rich stretchy cheese. Olive oil. Salt. The play of textures is arresting - you focus on the amazing things happening in...
I've been reading Lucky Peach for years, but hadn't heard of Cherry Bombe...thanks for the heads up, I went ahead and subscribed! I love these savvy, irreverent voices. :-)
LP
A Great New Site You Want to Know About As you probably know, I'm very partial to Cherry Bombe, the beautiful food magazine that celebrates women and food. It's the counterpoint to Lucky Peach, the gonzo food magazine whose every issue teems with kooky art, pages-long recipes for classic delicac...
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Nov 23, 2011
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