Select Page

10 Ways Tuesday: Halibut

I’ve got creative recipes for cooking with Halibut during spring:   1.  Braised Halibut on the Stovetop My favorite way to cook halibut is Eric Ripert’s Braised Halibut with Peas. It begins with sautéed bacon pieces, then onions, peas, and lettuce....

Ingredient of the Week: Halibut

Halibut is the ingredient of the week at la Domestique. Yes, even fish is a seasonal ingredient. This largest of the flatfish is a bottom dweller from the North Pacific Ocean. The average size is 50-100 pounds, though the biggest halibut caught on record weighed...

Cook in the Moment: Lemon Curd Tart

One of my unofficial resolutions this year is to bake more fruit tarts. Year after year I find myself wishing I had baked with the strawberries of spring, the peaches of summer, and autumn’s glorious apples. Time passes so quickly, and I regret not celebrating...

10 Ways Tuesday: Lemon Curd

I’ve got creative recipes for cooking with lemon curd during spring: 1.  Baked Lemon Tart To me, sweet buttery pastry, rolled out and baked into a tart pan, filled with smooth-as-silk lemon curd and baked till caramelized is the perfect spring dessert. There is...

Ingredient of the Week: Lemon Curd

With the arrival of spring and her warm, breezy days, I begin to crave the sunny, tart flavor of lemons. Easter weekend awakened my sweet tooth, and I’m in the mood to bake. Flowering trees hold the promise of fresh fruit, but it’s not time yet for the...