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Cookbooks

FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Saveur

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December, 2000

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appetizers(1) | biscuits(1) | bread(1) | breakfast(1) | desserts(4) | drinks(1) | eggs(1) | main(3) | pie(1) | pork(3) | pudding(1) | sides(1) | soup(1) | veal(1)

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Aunt Marie’s Pork and Veal Pâté

(Saveur, December, 2000)

Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
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Baked Beans with Partridge

(Saveur, December, 2000)

Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
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Banana Daiquiri

(Saveur, December, 2000)

This frosty delight was inspired by an English sea captain who thought bananas and rum might make a good combination. He was right.
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Bitter Cream and Orange Biscuits

(Saveur, December, 2000)

This recipe comes from the cookbook 80 Recettes de Biscuits.
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Cream-Soaked White Bread with Maple Sugar

(Saveur, December, 2000)

Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
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Eggs Benedict

(Saveur, December, 2000)

Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
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Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote

(Saveur, December, 2000)

The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
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French-Canadian Trifle

(Saveur, December, 2000)

The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
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Meat and Pastry Casserole

(Saveur, December, 2000)

The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
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Persimmon Pudding

(Saveur, December, 2000)

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe.
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Pork Pie

(Saveur, December, 2000)

Tourtière is a French-Canadian Réveillon staple.
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Sugar Pie

(Saveur, December, 2000)

This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
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Yellow Pea Soup

(Saveur, December, 2000)

Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
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