Posts by The Katz Tales
GRUYERE GOUGERES
I’m not sure what I love more — the smell of these gougeres baking in the oven or the actual first bite as it melts in your mouth. My husband is a master at these and I beg him to make these whenever anyone is coming over. He’s experimented with all kinds of different cheeses,…
Read MoreTHE KG ANNUAL SKI FEST
As my Uncle Allen used to say, “Skiing is the glue that holds this family together.” And from 1970 until this very day, he’s been absolutely right. Family traditions can pack in a whole bunch of different emotions, but at the end of the day, for good and bad, they help us stay connected and…
Read MoreTHE ULTIMATE HOT CHOCOLATE
Any hot chocolate aficionado knows that THE best hot chocolate was created at Angelina in Paris. It is a wildly decadent concoction made with 72% bittersweet chocolate that seems like you are drinking a melted candy bar. A little goes a long way and the quality of the chocolate is critical. I’ve done a bit…
Read MoreNOTHING SAYS “I LOVE YOU” LIKE CHOCOLATE
As we drag ourselves through the depths of winter, another Valentine’s Day has come along to lift our spirits. Yes, it’s a great time to let loved ones know they are loved, but if you really want to prove it, chocolate needs to be involved. I’m not talking about a box of See’s Candies that…
Read MoreLAMB AND SAUSAGE CASSOULET
Every winter I make a rich, decadent cassoulet at least once. This classic French dish filled with pork, duck confit, sausage, and beans is so hearty and filling that a big pot can feed the entire neighborhood. I make it all from scratch with a little help from my husband. He confits the duck legs…
Read MoreMUSHROOM RISOTTO
It’s a tough time of year for fresh vegetables. Other than those grown in a hothouse, we’re deep into root vegetable season. I have great respect for potatoes and parsnips, but sometimes I just want something different. Enter the mushroom. Thankfully those delightful fungi can be harvested all-year-round. One of my favorite ways to use…
Read MoreBAKED BRIE BOULE
Are you looking for an easy, impressive dish for cocktail hour? Here’s a fun idea that looks great and is fun to eat. The whole idea is to pre-cut the boule so that your guests can easily tear off pieces and dip them into the luscious melted cheese. It’s hard to resist! INGREDIENTS 1 medium…
Read MoreTHE TRAUMA OF MOO GOO GAI PAN
Of all my childhood memories, the ones that really stick fascinate me. One of my most vivid recollections revolved around my family’s weekly Sunday night ritual of eating Chinese food. Most of the time we ordered takeout and I often went with my dad to pick up the food. It was a short drive down…
Read MoreKK’s PAINKILLER
I don’t know about you, but winter is starting to get on my nerves. I think it’s time for a tropical distraction. It’s time for a Painkiller. Supposedly this drink originated in the British Virgin Islands, but thankfully it made it past US customs into the US Virgin Islands where I first tasted one. I…
Read MoreTHE HAPPY PLACE
As the temperature continues to drop and the days go from gray to ugly gray, I long for my happy place, St. John in the Virgin Islands. My husband and I have been lucky enough to return to their white sand beaches and aquamarine waters many times. I imagine we’re there as the smell of…
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