Thanksgiving is Coming – Top Five Tips!

It seems like planning Thanksgiving dinner is a challenge for many people. What to cook, how to get the work done ahead of time, how to make sure special diets are met, how to enjoy the day without stressing yourself out – this must resonate with many of you out there as I’ve taught three Thanksgiving Prep classes in the past month to sold out audiences! Couldn’t make it? ...more

Wine Tasting in Burgundy, France

I am in love with wine country – any wine country really. There is something special about the environment, the people, and the attitudes that I find simply alluring and intoxicating. And did I forget to mention the food? ...more

Croissants

I have just returned from France (more about that soon!) where the croissants are tender, flaky, buttery, and available just about everywhere. Having been to France before, I knew what a treat I was in for, so to help me get in the French frame of mind, I made homemade croissants the week before I left. This isn’t something you want to do every day – in fact, it’s a multiple day process to make laminated dough ....more

Spicy Plum Mustard Sauce

Remember how full that sink was after my plum harvest? Well I continued to work my way through it, drying over 800 plums, and when faced with the final colander full, I had an afterthought: spicy plum mustard sauce, like you get in a Chinese restaurant.(...)Read the rest of Spicy Plum Mustard Sauce (253 words) © Michele for Cooking With Michele®, 2014. | Permalink | No comment | Add to del.icio.us Post tags: mustard, plums Feed enhanced by Better Feed from Ozh The post Spicy Plum Mustard Sauce appeared first on Cooking With Michele® ....more

Soft Cooked / Poached Eggs with Fingerling Potato Swiss Chard Hash

How do you get a perfectly poached egg? I mean, without years of culinary training and practice. It’s one of those things that is very hard to achieve, which is why chefs are often asked to cook this in their stage before being hired on ....more

Restaurant Roundup: Native Foods

I don’t usually do restaurant reviews for chain restaurants, but every once in awhile something sticks with me. I’m solidly a meat eater – I have a standing freezer in my garage with half a hog, a full lamb, a share of bison, grass-fed beef, and free range chickens. I buy meat from local ranchers and farmers who I know and trust, and I know that I am very fortunate to be able to get such high quality meat ....more

Restaurant Roundup: Acorn at The Source, Denver

Ahi tuna on heirloom tomatoes When my daughter comes to Denver from the Colorado mountains where she lives, she usually suggests dinner at a great restaurant, aka, one where she wouldn’t necessarily want to foot the bill, but one that she is dying to try. Although I’ve been to Acorn before for brunch, I was actually excited to go back for dinner. I’ll spare you the effusive comments and simply tell you what we had – you’ll be ready to go just by looking at the food I’m sure!(...)Read the rest of Restaurant Roundup: Acorn at The Source, Denver (57 words) © Michele for Cooking With Michele®, 2014 ....more

Lamb Shanks with Merguez Seasoning (Sous Vide)

I’ve been going a little crazy with the sous vide around here, ever since the kind folks at Sous Vide Supreme sent me a machine earlier this month to test recipes and blog about. My first attempt, the Bison Rump Roast with Porcini Rub, was a touchdown, Peyton Manning style. Precise ....more

Braised Pork with Garlic-Sage-Lemon Cream Sauce

When I travel I make use of the time on the road to read through my stack of food magazines, and my list of things I’d like to try making at home grows and grows. Although I keep a running list on my iPad of these inspirations, I find that the list grows faster than I can get to it. But when I landed on a version of this recipe in Food & Wine, I actually tore out the page to remind me to make it as soon as I got back in town ....more

Cookbook Giveaway: 101 Things To Do With a Pickle

There all sorts of cookbooks in the world – everything from glossy, full color books like my two cookbooks to tiny books that are almost like recipe cards. The “101 Things” series of cookbooks fall somewhere in between. They aren’t fancy by any means, but they are inexpensive ($9.99) and packed with lots of – well 101 to be exact – recipes on a theme.(...)Read the rest of Cookbook Giveaway: 101 Things To Do With a Pickle (181 words) © Michele for Cooking With Michele®, 2014 ....more