This holiday season we made a pilgrimage to France, for a taste of Burgundy. It was a journey home for the Chef in my life, time to connect with family, to breath the air of the French countryside and...
Read More →This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the...
Read More →Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky...
Read More →Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is,...
Read More →Easter at Chez Gypsy, by Chef B: green salad topped with seared duck breast, truffled potatoes & mushrooms, sometimes it's the simplest of meals that make the most memorable moments....
Read More →This Valentine's Day instead of posting yet another red velvet cupcake, we decided to let Food Gypsy Technical Adviser Chef B loose in the kitchen with some food science. Using three relativity easy molecular...
Read More →A little something interesting for Valentine's Day with our Up Your Skirt Dessert; a reconstructed creme brulee, strawberry carpaccio, a dash of chocolate and a pair of edible gams. What? You were expecting...
Read More →Often we try things without the benefit of good advice and then wonder why we're so underwhelmed. That is the experience many first timers have with caviar then they stand there saying "what's the...
Read More →Instead of new years resolutions, for many years now I have given each year an overarching theme to promote personal growth. 2010 was "my life from scratch", 2011 was "bigger and better" and now...
Read More →The Chef in my life, was my first soufflé. He makes it look so easy. So we're tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so...
Read More →The Smoked Gouda Duck Confit Grilled Cheese is a standard casual entertaining food around here. One of Chef B’s little treasures; it’s savory and smoky with just a hint of salty, buttery toasted-ness, and always...
Read More →Lobster Chili, you’ll be the hit of the tailgate party. MAN FOOD, with a refined twist (and buttery, garlicky, cheesy biscuits)....
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Exploring The Global Kitchen: hot eats, cool drinks, great markets, home cookin' and the occasional bottle of wine. Sometimes we journey far and wide and sometimes we just dart around the corner. Good food is everywhere, because good food is made with LOVE.
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