Our bread pudding is made with sour cherries and spiked with bourbon for a little touch of the South. Yields 1 9 x 12-inch baking dish 3 cups sugar 12 large eggs 3 cups heavy cream 4 cups sour cherries ½ cup bourbon 2 24-inch French baguettes, cut into 1½ x 1½ -inch pieces 1 recipe Icing (recipe below) 1. Preheat the oven to [Read More]
Mac and Cheese is a mainstay at Foster’s Market, and we think ours is quite good; we make it most every day, especially this time of year. I was really pleased to be asked to participate in a Mac ‘n Cheese Blog using Wisconsin cheese in conjunction with National Cheese Lovers Day. On the Wisconsin [Read More]
Last week, my husband Peter brought over the first piece of equipment for my new cooking station in the Chapel Hill store. It’s a small cabinet with a gas tank and Viking 4-burner stovetop, and–the best part–it’s on wheels. I think it will allow us to be more accommodating for different sized crowds. I’m hoping [Read More]
We dip our shortbread into melted chocolate, then into chopped nuts, so it resembles the old-fashioned ice cream treat Nutty Buddy.
If you have not had the opportunity to check out cookstr.com, January 12th is the day. I am featured as the Chef of the Day. Along with over 200 other chefs and cookbook authors coookstr is the web site for -all things food. It is the brainstorm of Katie Workman and many other creative [Read More]
In December Foster’s Market hosted Tea with Lee, a benefit for the Women’s Center in Chapel Hill. My friends Lee Smith and Frances Mayes signed copies of their books while our guests enjoyed individual antipasto platters and sipped Italian wines. Here are a few pictures. Thank you, Lee and Frances, for sharing your spirtit and your [Read More]
Try this easy pasta dish alongside gilled lamb or chicken. It’s also great for a quick vegetarian lunch or for picnics.
Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.
No matter how much many dishes I try, Pad Thai is my absolute favorite Thai dish. With this salad, I tried to get all those flavors into a salad we could sell at the Market.
Makes about 2 cups vinaigrette 3 tablespoons Dijon mustard 1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good quality mayonnaise Juice of 1 lemon 1 tablespoon Champagne vinegar or white wine vinegar 1/2 cup olive oil 3/4 cup canola or safflower oil (omit if using mayonnaise) Salt and freshly ground black pepper to taste 1. Whisk together the mustard, [Read More]
