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The Art of the Charcuterie Platter

Now that I’ve typed it what does it mean? It is the branch of cooking devoted top prepared meat products, such as salamis, sausages, terrines, pates and confit. According to Lori Krieger, the creator of  “Tastes Elevated,” the idea of a perfect charcuterie platter features cured meats paired with artisan condiments, cheeses, breads and a variety of other condiments. For more ideas watch this space, and come on February  7, to meet Lori and learn first hand.

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An Emerald Isle Dessert

(I have a beautiful picture from the Dingle Peninsula, but I can’t get the  ______idjit computer to download it.) Now that we’ve been to Ireland………..Here is a recipe of a wonderful dessert. On two occasions I had this marvelously sweet, flavorful dessert–once at the fish and chips place and again at the Smokehouse which really wasn’t a smokehouse. Both were in Dingle in County Kerry. It’s called Sticky Toffee Pudding Cake.  Added my own touches. Don’t be alarmed at the…

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A Visit to Some Painted Churches

Labor Day is not a great weekend to travel in Texas. The weather is hot, the traffic is heavy, and many restaurants are closed. However, all the stars were aligned for travel. The destination was some of the Painted Churches in south central Texas. Having heard of them for several years, three friends and I set out on THAT Monday to see them.  We took a scenic tour of Bell County, and on a country road saw twenty or more…

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Did You Get the Number of the Truck?

“What truck?” “The one that ran over me”This was the exchange in our family when someone had a particularly difficult day, task, etc. It is appropriate for the past week for Gourmet Gallery and me personally. Now, this is not a BAD thing. There are many good things! Fifth anniversary celebration with 109 friends–GOOD Number One grandson graduating with a Master of Information Systems Degree–GOOD A three-day holiday to West Texas to be with family to celebrate a ninetieth birthday–GOOD…

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Get your Wine-A-Rita Mix at Gourmet Gallery! Great for warm weather sipping!

Why Am I in Texas When There Are Cooler Places?

This is the time of the year– EVERY YEAR–that I ask myself that question. I suppose the answer is that I haven’t gone some other place. The secret to being as comfortable as possible for me is to stay as cool as possible and drink as much liquid as possible. Water , of course, is the logical choice, and it is a good choice. However, our gourmet world offers many options. Below find a couple of drinks that can be…

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A Source–“Cook’s Illustrated”

Entering the retail world of food has been a education for me. Even though I was a Homemaking teacher  when there were such animals and a wife and mother for even longer, so many new ideas, food and nutrition facts and new methods have appeared since then that I have had to really be alert to all things new. Among  the many magazines that pass through our doors, a stand-out is COOK’S ILLUSTRATED. In fact, it is our go-to for…

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A Summertime Favorite, or Who Doesn’t Love Peach Cobbler?

Peach cobbler always meant making a double pie crust, lining the pan with half and rolling a top crust. I still like it that way, but my niece sent me a recipe that is a hurry-up recipe that is so delicious that I usually make it that way.I have found several similar recipes, but they all require more steps than Lora’s recipe. Here it is:                              …

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Yes, even YOU can bake delicious cobblers!

Berries, Berries, Berries

In “the olden days” my school would dismiss mid-April so that the children could help with the crops–hoeing cotton, gathering tomatoes for the market. Not only was school out, but the berries were beginning to ripen. First, we had dewberries. There were bigger, sweeter than the mixed berries and blackberries that followed later in the spring. We picked and ate and took them home and washed them and ate them with milk, made cobblers, and jelly. (The blackberries made the…

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Back to an Old Favorite

On Memorial Day I made Cream Puffs. Remember those? Home Ec Class in high school? The lesson about leavening agents–that eggs and air and steam could make desserts rise, i.e. angel food cakes, sponge cakes, cream puffs, eclairs. According to FOOD LOVERS’ COMPANION,  a cream  puff is also called choux pastry (shoo) pastry. Just in case you missed the lesson in Home Ec, during the baking, the eggs make the pastry puff into irregular domes. They are easy and fun.…

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20 Bottles of Wine on the Wall, 20 Bottles of Wine. Take One Down and Pass it Around….

By Pure Luck I won twenty bottles of wine at the Kentucky Derby Party held at the Texas Sports Hall of Fame and sponsored by the Lions’ Club Foundation. This was a fund raiser for the Lions’ Park that has been a place for kids to have fun for many years. Those Lions know how to give a party!!!!! Now the question is, What to do with 20 bottles of wine? Drink some it. Yes. Share some of it. Definitely.…

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