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Blini with Caviar June 29, 2019

Posted by Bravado Cooking for Men in Classic Appetizers, Classic Eastern European Dishes, Diary of a Wandering Foodie.
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3 comments
Blini with Caviar

We recently went to a friend’s house to have cocktails on his terrace overlooking a small lake. We were surprised to find champagne, ice cold vodka and homemade blini with caviar. Blini, which is the plural of blin, are small, rich pancakes similar to French crépes. We decided to try to repeat the experience when some special friends came over for drinks this week, and it was a real hit.

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Latvian Piragi February 8, 2019

Posted by Bravado Cooking for Men in Classic Appetizers, Classic Eastern European Dishes, Diary of a Wandering Foodie.
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6 comments

Most cuisines have dishes which encase meat and/or vegetables in a dough made of wheat or rice.  Many Latin American countries have “empanadas” and the English-speaking Caribbean has curry spiced “roti”.  The British have their “pasties”, the French have their “crepes” and the Chinese have their “dumplings”.  I am probably missing a lot more. 

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The Best Hummus Ever November 14, 2015

Posted by Bravado Cooking for Men in Classic Appetizers.
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Hummus with parsley and cumin

Hummus with parsley and cumin

Hummus has become ubiquitous in the U.S. in recent years. However, you have never tasted a hummus as good as this one. It has one special ingredient – cumin – that makes all the difference. (more…)

Some Really Nice Tomatoes August 23, 2012

Posted by Bravado Cooking for Men in Classic Appetizers, Classic Vegetable Dishes, Recipes.
4 comments

Tomato plants are strange.  Nothing happens for a couple of months and then they go crazy.   They suddenly ripen with a frantic, almost feverish, flurry that gives you more product than you can use just as prices at the farm stand fall to their lowest point.  And yet, we continue to grow them.  (more…)

Coquilles St. Jacques February 23, 2012

Posted by Bravado Cooking for Men in Classic Appetizers, Classic French Dishes, Recipes.
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2 comments

Coquilles St. Jacques

Bravado Cooking is about cooking with flair and élan – converting the preparation of a dish into a “food event” that your guests will remember.  Sass and swagger are words we like.  Bravado Cooking is also about making things from scratch – like piecrust, pizza crust, wine vinegars, mayonnaise, yogurt and breads.  We’re also into making classic dishes.  Bravado chefs don’t clip cute recipes out of magazines before they have perfected some of the great recipes of the past.

There is nothing more classic than the French and we’ve been doing a mini-series on French cooking.  We recently announced our choice of “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck, as one of the top three cookbooks of all time (Best Cookbooks).  We told you about the “Julia Child Night” that we did for a charity event.  We’ve had a couple of posts about the Tarte Tatin, which we served for dessert that night.

We served another great favorite as the appetizer that night – Coquilles St. Jacques (pronounced “ko-kee san zhak”). This literally translates into St. James Scallops. (more…)

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