Recipes

Caramelized Onion and Potato Flan

By popular request, here is my recipe for a Caramelized Onion and Potato Flan. OK, really, in a comment on the article "Substitute for Gruyère Cheese", Cindy asked if I would post it. The recipe is based on one published in A Year of the Best: Seasonal Recipes From The Best of Bridge with Chef Vincent Parkinson. The KitchenSavvy version... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


A quick and easy spread from my summer kitchen to yours: Tomato Tapenade ¾ c Sun Dried Tomatoes, packed in oil 1 pint Cherry or Grape Tomatoes (about 12 oz) 10-12 lg Basil Leaves, or more to taste 2 cloves Fresh Garlic 2 tbsp Extra Virgin Olive Oil ⅛ tsp Salt ¼ tsp Fresh Ground Black Pepper ½ c Freshly... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Salade Niçoise can be made as a composed salad, as in the picture, or presented more casually with the ingredients scattered onto a plate and topped with the tuna. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing? --Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Onion and Carrot Salad 'a la Grecque'

In cooking, a la Grecque means "in the Greek style" and usually refers to food that is served in a sauce made of olive oil, lemon juice, and seasonings such as fennel, coriander, sage, or thyme. This recipe is a short pickle of carrots and onions in that style. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


My lovely wife was recently on a painting trip to Portugal, Spain and Morocco. You can check out some of her watercolors here. While in Marrakesh, she really enjoyed the Moroccan foods and returned home not only with some great new spices for me to play with, but also a request that I try making some Moroccan food for her.... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Now That You Ask ... or Substituting Agave Nectar for Sugar

I frequently receive questions from readers about how to change a recipe. They may want to substitute ingredients, reduce calories, or make the recipe "healthier" in one way or another. The problem is, they send me the question without the recipe they are hoping to change and expect me to somehow be able to know the context. Think of it... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Mirepoix Ratios

Hi, Can you tell me if the 2 : 1 : 1 ratio of onions to carrots to celery in a mirepoix is by weight or volume? Thank You. --Pat C Interesting question! The Culinary Institute of America gives a ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic Mirepoix,... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


A New Hollandaise Method

For most special occasions around our house, whether it's Christmas, a birthday or an anniversary, we have Eggs Benedict for breakfast. The recipe is pretty straightforward. Toast and butter English muffin halves, top with ham or Canadian bacon slices and a poached egg, and nap the whole thing with Hollandaise Sauce. That is, straightforward except maybe for making the Hollandaise... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Here's my problem. I love tzatziki but every time I make some, it ends up so runny you could almost drink it with a straw. It is too runny for dipping pita or vegetables in. How can I make it thicker? --Gail Tzatziki is a traditional Greek dish made by combining yogurt, crated cucumber and other ingredients. There are two... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward