Category 24-24-24

Lavender Panna Cotta

(part of From Provence to the Catskills, our celebration held as part of of the Foodbuzz 24, 24, 24 blog event) For dessert, we turned for inspiration to Paul Bertolli’s Cooking by Hand. This is a wonderfully personal and entertaining book, its recipes interspersed with interesting concepts and stories, such as the letter to Bertolli’s… Continue reading

Zucchini Puddings

(part of From Provence to the Catskills, our celebration held as part of of the Foodbuzz 24, 24, 24 blog event) Following on from Elizabeth David, Richard Olney was assigned the entrée (in the French meaning of the term). Flipping through his cookbook Simple French Food for inspiration, I came across this description: “one of… Continue reading