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Honey Wheat Grape Focaccia with Rosemary

Honey Wheat Grape Focaccia with Rosemary

As I mentioned in my last post, the first thing that came to mind when I stumbled upon a pile of Concord grapes at the farmer’s market was focaccia. In its most basic form, this Italian flatbread starts with a dough of white bread flour, yeast, water, and salt,...
Concord Grapes

Concord Grapes

The thought of grapes hadn’t even entered my mind as I passed through the crowded farmer’s market, eying the mysterious Japanese eggplant and passing my fingers over plump tomatoes. Amongst the regular cultivars I’d grown used to seeing over the...
For Everything there is a Season

For Everything there is a Season

Summer lingers here in Colorado, but autumn is nipping at her bare feet. The days are definitely getting shorter and a cool breeze swept through the foothills of the Rocky Mountains last week. Mornings are crisp and I need a light sweater to take Minnie the dachshund...
10 Ways Tuesday: Okra

10 Ways Tuesday: Okra

I’ve got creative recipes for cooking with okra: 1.  Roasted Okra Mezze with Tomatoes, Bell Peppers, Olives, and Preserved Lemons Mezze is to Middle Eastern cuisine what tapas is to Spanish cuisine- sexy little plates of appetizers with bold flavors to stimulate...
Ingredient of the Week: Okra

Ingredient of the Week: Okra

“What kind of peppers are these?” the cashier at the grocery store asked me. “Those aren’t peppers, they’re okra,” I replied. I couldn’t fault her. Growing up in the south, fried okra was a big part of my diet, but I had never actually seen the whole pod, naked,...
10 Ways Tuesday: Sweet Corn

10 Ways Tuesday: Sweet Corn

I’ve got creative recipes for cooking with sweet corn during summer: 1.  Elote Asado I just discovered Elote Asado this summer, and I’m completely obsessed with it. This traditional Mexican street food is simply grilled corn on the cob slathered in thick...
Ingredient of the Week: Sweet Corn

Ingredient of the Week: Sweet Corn

If you’ve been watching the news you may think there will be no sweet corn harvest this year due to extreme heat and drought across the “corn belt” of the United States. When I turn off the tv and head to the Boulder Farmer’s Market, I find...
Cook in the Moment: Watermelon Granita with Mint and Lime

Cook in the Moment: Watermelon Granita with Mint and Lime

Recently, I took on a project for a client needing recipes and photography centered around the Cajun cuisine of Louisiana. Today, I live in Colorado, but I was born and raised in Arkansas, and made many trips through New Orleans en route to our family beach vacations...
10 Ways Tuesday: Watermelon

10 Ways Tuesday: Watermelon

I’ve got creative recipes for cooking with watermelon during summer: 1.  Watermelon and Tomato Salad Watermelon and tomato make for a shockingly good combination. Tomatoes have a meaty acidity that balances sweet and crisp slices of watermelon. I like to cut the...
Ingredient of the Week: Watermelon

Ingredient of the Week: Watermelon

I grew up in the soupy heat of southern summers, and though each year takes me farther away from my childhood in Arkansas, biting into a slice of ice-cold, crisp and sweet watermelon brings me right back home. Watermelon is a simple, cheerful fruit, a symbol of the...
Gone on a Holiday

Gone on a Holiday

Photo above taken by James Anderson We’re taking a week off here at la Domestique to go on a holiday, kind of like the French do during the month of August. The husband and I are off to Seattle. If you have any recommendations for restaurants or fun things to...
Cook in the Moment: Gravlax

Cook in the Moment: Gravlax

Remember when I said I was having a Nordic moment in the kitchen, back in the beginning of June? Well, I guess that moment has turned into a full on obsession that led me to making my own gravlax. In case you missed it, check out my step-by-step gravlax tutorial on...
10 Ways Tuesday: Salmon

10 Ways Tuesday: Salmon

I’ve got creative recipes for cooking with salmon during summer: 1.  Gravlax Gravlax is a Swedish technique for preserving raw salmon with salt and sugar. Though you can buy gravlax, it’s easy to make at home, where you can control the ingredients and how the...
Ingredient of the Week: Salmon

Ingredient of the Week: Salmon

This week at la Domestique we’re cooking with wild salmon, fresh from the ice cold waters of the north Pacific. Wild salmon season begins in May, when the fish leave the ocean, returning to rivers to spawn. In preparation for this journey, the salmon have...
10 Ways Tuesday: Tomatoes

10 Ways Tuesday: Tomatoes

Today I join Food Bloggers for Slave Free Tomatoes in an effort to raise awareness about injustices in U.S. tomato fields and to gain support for the Fair Food Program, which asks supermarkets and restaurants to pay a small price increase for fairly harvested...
Ingredient of the Week: Tomatoes

Ingredient of the Week: Tomatoes

I’ve been waiting, worrying, pestering the farmers at the Boulder Farmer’s Market. “You ARE going to have tomatoes this year, right? Is it time yet? Maybe next week?” With our fickle weather and short growing season, you never know – some...
Cook in the Moment: Rouille with Frites

Cook in the Moment: Rouille with Frites

Garlic week at la Domestique has certainly been, well, pungent. I poured through my cookbook collection looking for fresh and interesting recipes with the goal of truly celebrating this stinky bulb in all its glory. Each day the husband arrived home from work to be...
10 Ways Tuesday: Garlic

10 Ways Tuesday: Garlic

I’ve got creative recipes for cooking with garlic during summer: 1.  Whole Roasted Garlic Slow-roasting whole garlic bulbs in the oven draws out their inherent sweetness, caramelizing the sugars and infusing the kitchen with their heady aroma. This takes about...
Ingredient of the Week: Garlic

Ingredient of the Week: Garlic

The season for garlic has arrived, and I’m just as excited to cook with this stinky bulb as I am about the peaches and tomatoes of summer. Did you know garlic has a season? It’s an allium, like chives and onions; a bulb planted in October for harvest the...
Cook in the Moment: Shrimp Madras Curry with Raita

Cook in the Moment: Shrimp Madras Curry with Raita

This week the husband and I celebrated our birthdays – mine on July 10th, and his on July 11th. The two birthdays meld into one big birthday, and it’s great fun to share the festivities with my best friend. He was born and raised in Ireland, and each year...
10 Ways Tuesday: Cucumber

10 Ways Tuesday: Cucumber

I’ve got creative recipes for cooking with cucumbers during summer: 1.  Chilled Cucumber Soup Chilled Cucumber Soup makes for the perfect amuse-bouche for a party on a hot summer night. Serve this appetizer in tiny espresso cups as an elegant and refreshing...
Ingredient of the Week: Cucumber

Ingredient of the Week: Cucumber

“Cool as a cucumber” sounds pretty good right about now, as we approach the hottest days of summer. Cucumbers don’t inspire deep thoughts, which is just fine, since summer heat and an abundance of produce means we would rather be on the patio than...
Summer Pantry

Summer Pantry

We’re taking a week of summer vacation here at la Domestique! We wish you a wonderful Fourth of July filled with good food and friends. While we’re gone, you can still find plenty of summer cooking inspiration in our Summer 2011 Pantry. Have some fun by...
Cook in the Moment: Apricot Frangipane Tart

Cook in the Moment: Apricot Frangipane Tart

My favorite part of a meal shared with friends is that magical moment when the dinner plates have been cleared and the table is littered with empty wine bottles and wrinkled cloth napkins. It’s time for dessert! The husband makes a round of coffees and I dig up...
10 Ways Tuesday: Apricot

10 Ways Tuesday: Apricot

I’ve got creative recipes for cooking with apricots during summer: 1.  Caramelized Apricots A few seconds under the broiler results in luscious, juicy apricots- unbelievably good! Cut apricots in half and remove the pits, then place on a baking sheet, cut sides...