Wintery Chocolate Bark ~~ Skirt in the Kitchen ~[Operation Skirt]I want heat-- dried chile, a few seeds included.I want chocolate-- dark...  smoked cinnamon, pistachios...I want the Peeps Marshmallow Hearts from the cupboard...  no one's looking.Let's break hearts.I want peanuts, almonds, cashews...  brazil nuts, hazelnuts...  pecans.  I want lots of … [Read more...]

~ Skirt in the Kitchen ~[This is my father's cooking, in every prep, minute, and bite-- the senses of cooking-- the feel, taste and aroma that makes it more appealing; the idea of what to combine and bring together, nurtured for those I love to feed.  Technique of cooking is as important as the ingredients and what it becomes.  Am thankful for what he's handed down to … [Read more...]

~ adapted from Martha Stewart ~Whisk 1/2 cup rice vinegar with 1/3 cup sugar until dissolved.Set aside.Combine 3/4 cups soy sauce in a saucepan with 2/3 cups sugar, 1/2 cup rice vinegar, 6 cloves minced garlic, and 2 tablespoons fresh ginger.  Bring to a simmer, cooking until thickened, 10 minutes.  Reserve 1/2 cup for drizzling over meat when serving.Peel and halve … [Read more...]

~ adapted from Food & Wine ~Make Pâte Brisée-- In a food processor, combine 1 1/2 cups flour, 1 1/2 sticks chunked cold unsalted butter, and 1/4 teaspoon salt-- do not over-process; butter should still be very visible throughout the entire process.  Through feed tube, add 1/3 cup ice water while processing, again, each cycle 5 seconds duration.  It should be in … [Read more...]

~ adapted from the Gypsy Chef ~Sift 1 1/2 cups cake flour.Sift 1 1/2 cups sifted cake flour and 1 1/2 teaspoons baking powder.Chop culinary lavender, lightly sprinkled with ground cinnamon, for 1 tablespoon lavender-- set aside.Cream 3/4 cups softened unsalted butter and 3/4 cups superfine sugar or mounted measurements of sugar; may process sugar for superfine grain.  Beat … [Read more...]