Last fall I made a wild hickory nut flavor extract and have used it in several recipes with wonderful results. About the same time I also made a pecan flavor extract and used it for the first time today. The extract was made simply by pan roasting shelled pecans then letting them steep for a … More Pecan Banana Bread
Last week I cooked up some rhubarb and made a sauce to which I had added a little sugar to take the edge off the tartness. I used a little of that sauce last week to make gelled agar agar shots. Today I used the rest of the rhubarb sauce to make muffins and sorbet. … More Rhubarb/Banana Muffins & Rhubarb Sorbet
I came across these red bananas the other day. They are much more flavorful than the more common yellow bananas. I wanted to do something special with them. I’ve been wanting to make Bananas Foster for a long time and finally got around to it. In preparation for making the Bananas Foster I made … More Bananas Foster With Ancho Chile Liqueur
Pleasant Peasant Cuisine 
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