The Gourmandise Blog

Food & Recipes, Newsletter · January 4, 2017

Dinner in 20

Our dinner routines, like most of the folks we know who work in food, are unconventional. Dinner is often a grouping of leftovers from work or a grain or starch accompanied by one of our homemade condiments. We get home late after long days in the kitchen and getting the knives out is the last thing we want to do, but like any other obsession, within a couple of hours the pull of the stove beckons and we jump right back in.

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Articles, Food & Recipes, Newsletter · December 29, 2016

Butterscotch makes it better.

Sugar is to butterscotch as reconstituted frozen concentrated orange juice is to a juicy navel orange. The range of flavors and nuances derived from sugar cane as it is processed into sugar are great and far from just one-note-sweet.

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Articles, Food & Recipes, Newsletter · December 15, 2016

Top 5 Cookie Decorating Tips

It’s time to decorate! Relax, make your cookies ahead of time and follow these easy steps to cookie perfection.

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Articles, Newsletter · December 8, 2016

Top 5 Holiday Entertaining Tips

This time of year is as good a time as any to look back on the last 12 months and learn from our mistakes. Let’s visit the ghost of Christmas past and recall why we we swore we’d never host a holiday dinner again; no more elaborate meals, no more awkward silence (give everyone a job)! and no more high expectations.

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Articles, Food & Recipes, Travel & Culture · November 30, 2016

Beating the wind with bacon and beans

My favorite savory dish of the winter season is easily (after butterscotch and chocolate pudding) Cassoulet. This white bean and three-protein stew of sorts is meant to keep you warm despite the frigid blows of Provence’s Mistral winds and delivers on its promise.

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