321-Making Gravy, Shaving and Other Stuff


Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage…the herb that makes thanksgiving taste so darn good….

Read More »

320-Brussels Sprouts w Herbs, Cream and Spices

brussels sprouts with herbs and cream

Today I discuss a brussels sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream. In short, a very satisfying dish….

Read More »

319-Making Gluten Free or Not-Apple Cake

apple kuchen

On today’s show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it’s not too sweet and has great balance between crust, fruit and sweetness. A real winner….

Read More »

318-Making Meat Loaf With Mushroom Sauce

meatballs w mushroom sauce

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. …

Read More »

317-Making Tart Tatin


Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you’ll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust …

Read More »