Classic Vinaigrette

A Lesson In Dressing
I have been learning to cook for a very long time. And, I am still learning to cook—even though I have taken countless classes and read thousands of recipes. You never really stop learning new things in the kitchen. And, of course, it all started with my grandmother, Gam, showing me the basics in her kitchen.

I do not think it would be an exaggeration to say that I have made tens of thousands of recipes over the years. Seriously. And I am not a professional chef. Imagine how many recipes that person would produce!

Out of all those recipes I can point to exactly one that is the most important. That would be a classic French vinaigrette. And, here’s why…

The first time I made a classic vinaigrette, I was taking a six-week cooking course in San Francisco. It was a class that covered the basics of cooking, many of which I had already learned. But, it did it in a way that mirrored what you would learn if you attended culinary school. In other words, this was less Gam’s kitchen and more Cordon Bleu.

The vinaigrette we made that night totally changed my outlook on cooking. It taught me that ratios are important. It taught me that sometimes less is more. But more than anything it taught me that just because something is easier, that doesn’t make it better.

Taking five minutes to make a salad dressing from scratch versus twisting the top off of a bottle is not only healthier, but it will increase your appreciation for what food should actually taste like. And, at least for me, improve your mental well-being in much the same way that finding the perfectly ripe avocado or melon can do. But, I’m weird that way.

Classic Vinaigrette Recipe with Variations
Yields 3/4 cup

Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs. Read more…

Tarte Tatin

Upside Down You’re Turning Me
Let’s be real, France has created and produced some of the best sweet stuff on this earth. From flakey pastries to smooth chocolate, you can find something crazy-delicious to soothe your current craving. If I had to choose one dessert that screams France though, it would be the Tarte Tatin.

Tarte Tatin is the O.G. of upside-down desserts. Apples and caramel are combined with puff pastry in a trifecta of perfectly matched classic flavors. Flip it over onto a platter, add a little vanilla ice cream on top and it becomes mind-blowing. Mastering the caramel can be tricky but once you have it down the results are the greatest reward for your hard work. Of course, even the “bad batches” are pretty good too…

Tarte Tatin Recipe
Yields 5 servings Read more…

Beef Bourguignon

Bowl of Beef Bourguignon

Bourguignon, Oui ou Non?
There are very few things as satisfying as a well-made Beef Bourguignon. Well, in my mind anyway. Like the scene in Julie and Julia when Judith Jones tastes Julia’s for the first time, a good Bourguignon will make you moan out loud. Of course, since it takes some time to pull together, it may just be from hunger…

The time it takes is worth it, though this is definitely a weekend meal. Patience is the key, but I confess I struggle in this area. For example, it is essential to dry the beef before browning. It is equally essential not to crowd the pan when browning in order to achieve that glorious brown crust. (I tend to want to throw it all in at once.)

The result of your hard work and patience is a meal that will transport you to the banks of the Seine whilst the gentle melody of La Vie En Rose strolls through your mind. Grab a glass of wine and Bon Appetit!

Beef Bourguignon Recipe
Adapted from Julia Child’s The French Chef Cookbook
Yields 6 to 8 servings

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef. This recipe was published in The French Chef Cookbook.

Julia Child’s beef bourguignon may be an all-day adventure, but being one of the most delicious beef dishes known to man makes it worthwhile. Read more…

Breakfast Casserole

Casserole Comfort
I consider all breakfast foods comfort foods. It’s all of the carbs and fatty meats. Whipping up a plate of scrambled eggs after a difficult day can sometimes make all the difference. (Bonus points if you wrap said eggs in a tortilla because…carbs.) And while perfectly scrambled eggs can be a warm blanket for your soul, they can be made transcendent by the addition of so many wonderful things. (Also, a great way to use up what’s in your produce drawer.)

If I had to pick my favorite bite of egg it would include eggs, potatoes, green onions, and cheese (glorious cheese!) I am also open to the addition of sausage or bacon as well as chilies or bell peppers. But, the foundation will always be eggs, potato, green onions, and cheese hereto after known as EPGC bite.

The potatoes can be home fries, hash browns, or tots. Though, I think tots work best. (I have a serious weakness for tots.) The ideal cheese is generally cheddar, but I won’t turn away some gruyere or a lovely pepper jack. Nine times out of ten, if I were eating scrambled eggs straight up, I would go with a sausage chaser. But, when everything is all mixed together, I like the flavor of bacon. There’s something about the smokiness of the bacon with the cheese and potato that hits just right.

Below is a recipe for a breakfast casserole. This is what I think of when I am craving that EPGC combo.

Breakfast Casserole
Yields 8 servings

This casserole can be assembled the night before. Just slide it in the oven in the morning. Read more…