Beautiful article! What's interesting to me is that I made the exact same dish last night, using my own "recipe." I am in the CA desert and have a prolific lemon tree outside my door, so am looking for ways to use them. The chicken dish turned out well; my husband raved about it several times.
I loved them both and was privileged to live in the same town. I met them both several times. Craig had 2 kitchens right next to the other. When I drove by Pierre Frany would come say hello and we would talk. He only had enough portions for his recipe.....
I, too, looked for the 60 Minute Gourmet column every week on a regular basis. One summer, when visiting my mom and stepdad in NE (yes, there is such a place), I told my mom I'd like to fix dinner. My mom was an excellent cook, but basic, midwestern fare. I was making boneless pork chops merinated in olive oil, Dijon mustard, mustard seed, cumin, and rosemary--none of which were in my mom's pantry. As a side, I was making braised endive. Of course we had to make a trip to the "bigger" town about 20 miles away to see if we could get what was needed. Much to my surprise, our trip was successful, although we had to go to several super markets. My step dad seemed to like everything, although I wondered if he was just being polite. Imagine my delight during my trip the following summer when my mom said my step dad had asked if I would make that meal again while I was there. And while I am now an ardent reader, and user, of the NY Times Cooking app, I still use my 60 Minute Gourmet cookbooks. Thanks for the walk down memory lane.
Beautiful article! What's interesting to me is that I made the exact same dish last night, using my own "recipe." I am in the CA desert and have a prolific lemon tree outside my door, so am looking for ways to use them. The chicken dish turned out well; my husband raved about it several times.
Make limoncello....
Claiborne was from the same little town in the Mississippi Delta that I come from. A lot of good food could be eaten thereabouts.
I loved them both and was privileged to live in the same town. I met them both several times. Craig had 2 kitchens right next to the other. When I drove by Pierre Frany would come say hello and we would talk. He only had enough portions for his recipe.....
Thanks for the tip, I just ordered both books!
I will try the chicken. What kind of steak do you use for stroganoff?
I still make Craig Claiborne’s bourbon balls at Christmas.
And his Yorkshire pudding.
Hey Lucian, you sure the (late), great Jim Harrison isn't your cousin?
Salivating. Of course.
I, too, looked for the 60 Minute Gourmet column every week on a regular basis. One summer, when visiting my mom and stepdad in NE (yes, there is such a place), I told my mom I'd like to fix dinner. My mom was an excellent cook, but basic, midwestern fare. I was making boneless pork chops merinated in olive oil, Dijon mustard, mustard seed, cumin, and rosemary--none of which were in my mom's pantry. As a side, I was making braised endive. Of course we had to make a trip to the "bigger" town about 20 miles away to see if we could get what was needed. Much to my surprise, our trip was successful, although we had to go to several super markets. My step dad seemed to like everything, although I wondered if he was just being polite. Imagine my delight during my trip the following summer when my mom said my step dad had asked if I would make that meal again while I was there. And while I am now an ardent reader, and user, of the NY Times Cooking app, I still use my 60 Minute Gourmet cookbooks. Thanks for the walk down memory lane.