Archives for April 2015

malicette (400x400)

Malicettes: Buns That Taste Like Pretzels

by Jane Wangersky April 30th, 2015| Recipes, Simple Solutions
While writing one of my restaurant articles, I came across a French word I’d never seen despite 10 years of studying the language and a quarter century’s living in Canada: malicette. Well, of course, it was easy enough to find out that malicettes, or mauricettes, are buns made
dessert (400x400)

Chocolate Mousse

by Elizabeth Skipper April 29th, 2015| Chef Recipe, Recipes
My oh-so-French chef teacher would get frustrated when customers complained that chocolate mousse wasn’t on the menu. They’d demand to know why a French restaurant didn’t have it available throughout the year. Madeleine thought it was a stereotyped cliché, but it was popular year-round then and it’s popular now.
chocolate pretzels (400x400)

Chocolate for Coating Pretzels

by Elizabeth Skipper April 28th, 2015| Ask the Chef
I want to make chocolate covered pretzels, as they are tasty and seem quite simple. My question is this - what type of chocolate do I use- chocolate chips, those chocolate candy disks you find at craft stores, or something else?

While I work with chocolate occasionally for cakes or
pizza (400x400)

Pizza Pino: Pizza and More for the Family in Paris

by Jane Wangersky April 24th, 2015| Restaurant Destination
If you go to Paris with children, you should know about Pizza Pino. It’s a restaurant chain with four locations in the city and one out in the suburb of Vélizy, plus four in other cities across France. Before you say you’re not going to Paris to eat at
pasta bacon (400x400)

Pasta with Bacon: Simple, Smoky, and Good

by Jane Wangersky April 23rd, 2015| Recipes, Simple Solutions

This isn’t quite pasta carbonara -- for that, you’d have to leave out the cured meat and add a couple of raw eggs, which would quickly cook when you tossed them with the hot pasta and bacon. But it’s a good way to make a dish that uses pasta
potatoes- (400x400)


by Elizabeth Skipper April 22nd, 2015| Chef Recipe, Recipes
I learned to love this national dish when I lived in Geneva, Switzerland. There was a café which offered it with multiple toppings – sort of like a savory version of an ice cream sundae! This is good for breakfast, lunch, or dinner, and outstanding on a ski trip,

Storing Bacon Grease

by Elizabeth Skipper April 21st, 2015| Ask the Chef
My grandmother used to store her leftover bacon fat in a coffee cup in the refrigerator. My husband wants to start doing that, so he can fry eggs in the fat. Is it safe? Any suggestions on how to store it?

Didn’t everyone’s mom or grandma do this? Mine sure

Candied Bacon- Sweet & Salty Perfection

by Michele Pesula Kuegler April 20th, 2015| Appetizers, Recipes
I adore the combination of sweet and salty. In fact one of my favorite indulgences in white chocolate covered popcorn with a light sprinkling of salt. In fact, if I'm home alone on a weekend night, there's a good chance you'll find me on the couch gobbling a bowl
restaurant (400x400)

Le Rococo Boire et Manger, Paris

by Jane Wangersky April 17th, 2015| Restaurant Destination
Never having had to write about romantic dining before, I asked myself what makes a restaurant romantic. Granted, my task was to find one in Paris, but just being there isn’t enough. The city has plenty of fun restaurants with wonderful food that, even so, would not be the
honey garlic bacon (400x400)

Honey Garlic Bacon: Great Flavors Come Together

by Jane Wangersky April 16th, 2015| Recipes, Simple Solutions
While we’ve left garlic behind and moved on to bacon as our focus, there’s nothing wrong with looking back to find a great taste to go with another great taste. Two, in fact. When I decided I would try making my own kind of candied bacon this week, I
meat skewers (400x400)

Deviled Pork Skewers

by Elizabeth Skipper April 15th, 2015| Chef Recipe, Recipes
Deviling is a process which gives foods spiciness with seasonings such as mustard, horseradish, garlic, pepper, and/or cayenne. Fatty foods especially take to these seasonings as they balance out the heat. Pork tenderloin is lean, but the fat from the bacon in this recipe provides the necessary richness. Simple
bacon (400x400)

Thick-cut vs. Regular Bacon

by Elizabeth Skipper April 14th, 2015| Ask the Chef
I’ve seen thick cut bacon at the butcher’s counter. I’m not sure how I’d use it in my cooking instead of the regular bacon that I buy. My concern is that the thickness of it would affect the final product.  Any suggestions?

How do you use regular bacon in your