2010 Archives
The Easiest Biscuits This Side of Pie
I’m serious – I’ve made buttermilk biscuits a few times and while they’re not difficult, they require…buttermilk…which I don’t consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some random Sunday morning. Which…
Asian Chicken Soup Bowl
What? I didn’t know what to call this…sort of had the concept of hot pot in my mind, but since each person builds their own version, it’s more a bowl thing than a pot thing. Anyhow, whatever it is, it’s delicious, and fun for a crowd. As I’ve mentioned too many times before, I make…
Shrimp Tales
Sometimes – well, actually often – the shrimp I buy ’round these parts aren’t all that great. Wild-caught, not farmed. Big, small, shell-on, shelled, pink, grey. Brined, not brined. Grilled, sauteed, baked, broiled. Blah, blah, blah. I’ve tried every iteration and vendor I can think of. Meh. I know, I know, I live in the…
Cassoulet, Parts III & IV
The big day finally arrived! We actually got to eat the damn cassoulet, a dish I’ve become very familiar with over the last several days that it’s taken me to prepare it. Let me say right off the bat – it was well worth the effort. And for more reasons than the obvious deliciousness –…
A Peek at Cassoulet…
…more tomorrow (or today, since it’s after midnight), but for now here’s a quickie. It (the cassoulet) was delicious – worth all the effort. We almost burned our house down (unrelated to the cassoulet), but prevailed. Recipe and full raves forthcoming, so stay tuned…
Cassoulet, Parts I & II
So, tomorrow night we’re hosting Debbie & Stu the Wine Genius Williams and Ana Scofield & Rudy Maxa for dinner. Remember our recent dinner at Heartland, where I mentioned I’d like to tackle cassoulet? Well, I put the plans into motion that night for tomorrow night’s feast, and started getting down to business yesterday. Cassoulet…
Overwhelmed by the Greatness
So, as you might have noticed, I changed the name of this blog from the moderate epicurean to fresh tart. My goal is to be more serious, more deliberate – simple-yet-not things like organize and provide easily printable recipes, improve the quality of my photos, add video clips, etc. Toward that end, I’ve joined Twitter…
The Blues
My current Facebook status: desk. bills. laundry. voicemail. dog poop. errands. dishes. reality. darn. That pretty much sums up my post-vacation blues, and I didn’t even mention the weather: grey. cold. minnesota. february. Right. In an effort to shake off my stale mood, I plopped a dollop of spicy salsa on the egg I had…
This Time, Brooklyn
John and I snuck in another quick weekend trip to NYC, always a happy time. As I’ve written before, my husband is from Manhattan, and my in-laws still live there, and they graciously allow us to crash in on them several times per year. Weather-wise, it was a horrible time to descend on the city…
So Many Chateaux, So Little Time
Let me clarify – I was not in France (sacre bleu). Instead, France kindly came here, to freezing cold and colorless Minnesota-in-January, at the invitation of the Commanderie de Bordeaux Minnesota Chapter. Let me clarify – I’m not a member of the Commanderie de Bordeaux (sacre bleu). But my friends Debbie & Stu the Wine…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
