Taittinger Champagne ~ lush and silky, notes of ripe pear and a touch of citrus, freshly-baked brioche with lots of tiny bubbles bouncing around the flute.
I recently entered a contest sponsored by Taittinger Champagne and I won this lovely cookbook, personally signed by the author.
Here’s Alison Roman’s bio from her book: …the author of Dining In, is a contributor at Bon Appétit magazine. Formerly the Senior Food Editor at Bon Appétit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe, and Lucky Peach. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. A native of Los Angeles, she lives in Brooklyn.
In her new cookbook Alison Ramon encourages us to cook at home with recipes that are fun and fresh. “…for me there is nothing more special or satisfying than cooking for your friends, family, lovers, or, perhaps most important yourself.” And she loves going to the grocery store (one of my favorite places on this planet!) The first recipe I made out of her cookbook was this delicious salad, using as many fresh herbs as I can find this time of year. It reminds me that Spring is right around the corner!
Vinegared Romaine with Sour Cream, Bacon and Herbs…thick cut smoked bacon, crisp green romaine lettuce, fresh herbs…parsley, cilantro, tarragon, and/or dill…drizzled with olive oil and sprinkled with flaky sea salt.
Dear Readers, what is your favorite cookbook? I would love to hear from you…
“Now and then it is a joy to have one’s table red with wine and roses.” ~ Oscar Wilde
My bubbly sister-in-law Gwen sent me this delightful idea. I put some “grated lemon” in my hot tea this morning and it is absolutely delicious! I plan to keep grated lemon in my freezer from now on.
Place a washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods. The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.
Sprinkle it to your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes, whisky… the list is endless.
All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before. Most likely, you only think of lemon juice and vitamin C. noodles.
What’s the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?
Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself. And yes, that’s what you’ve been wasting.
But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier.
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