Larry Ervin
Topic Editor
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French Cuisine
Mug shot (with carrot) for The Bachelor Cooks - Nancy Dasenbach
My day-job as a technical writer could be dry as dust, but not when I'm the self-appointed tail-twister. Food writing, however, gives me just the right excuse for what might otherwise be an embarrassingly large collection of cookbooks and file drawers full of recipes.
In one past life, that food writing took the form of a self-syndicated a humorous food column called "The Bachelor Cooks." A feisty foodie now disqualifies me as a bachelor any longer and we revel in our culinary adventures together.
Life is too short not to eat well and laugh out loud. As G.K. Chesterton said, "The angels fly because they take themselves lightly."
Latest Articles
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How to Make Savory Compound Butters Like a Paris Restaurant
Easily made, compound butters add a gourmet touch by incorporating fresh herbs or other flavorings to good quality butter.
Jan 1, 2012
- Larry Ervin
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Boneless Pork Chops with Creamy Dijon Sauce
Côte de Porc Dijonnaise gets in name from the Burgundian city of Dijon, yes that one famous for its mustard.
Oct 31, 2011
- Larry Ervin
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Apricot Soufflé Recipe from Justin North's French Lessons
Justin North's French Lessons building blocks will work well for the home cook wanting to build skills, less so if you're looking for a quick recipe.
Sep 10, 2011
- Larry Ervin
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How to Write a Recipe
If you have ever cursed, trying to stumble through a recipe for the first time, you know the frustration of a badly-written recipe.
Aug 25, 2011
- Larry Ervin
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How to Make Creamy Mushroom and Brie Soup
For a memorable luncheon or an elegant soup course for dinner, a modest amount of effort will have your guests calling you a gourmet.
Jul 24, 2011
- Larry Ervin
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Mussels with Pancetta and Vermouth Recipe from Good Fish Cookbook
"We humans eat too much fish." That statement may surprise you, coming from Becky Selengut, chef-author of Good Fish - Sustainable Seafood Cookbook
Jul 3, 2011
- Larry Ervin
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How to Make Goat Cheese-Stuffed Courgettes
Courgettes are easy to grow and easy to cook. This recipe for courgettes stuffed with goat cheese and aromatic vegetables dresses them fit for company.
Jun 12, 2011
- Larry Ervin
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Provençal Ratatouille with Pasta - The Italian Influence
Of the various regional cuisines of France, Provençal cuisine owes its uniqueness to the influence of neighboring Italy.
May 24, 2011
- Larry Ervin
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Lobster Risotto with Truffle and Fresh Thyme Sea Salt
Chef Tomm helped Woody's Gourmet formulate two new herbed sea salt mixtures, shown off here in a Truffled Lobster Risotto recipe.
May 15, 2011
- Larry Ervin
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My New Orleans: The Cookbook by John Besh – A Review and Recipe
In My New Orleans, John Besh's building block approach is bound to either irritate or challenge the home cook.
May 8, 2011
- Larry Ervin
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