Book #2 update, or what happens between manuscript and finished, printed book

By Jill, August 11, 2010

Book #2, previously known as “100 Perfect Pairings: Entrees to Enjoy with Wines You Love” but now known as “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love – I miss the alliteration of “entrees to enjoy” but had to agree with my publisher that some readers might think “entrees” too high-falutin’ – is coming along nicely.

As you know if you’ve been following along, I turned in the manuscript for this, my second cookbook in the “100 Perfect Pairings” series, in January, and then photography happened in February. (If you haven’t been following along, here’s a post about the photo shoot.)

How to make sorbet without a recipe

By Jill, August 4, 2010

At the sadly-now-closed COPIA: The American Center for Wine, Food & the Arts in Napa, where I worked as a culinary instructor, we did an every-Friday program called the Taste of COPIA Lunch. For several years, every lunch ended with sorbet, which means, over time, we made a lot of sorbet.

Hooray for Rosé

By Jill, July 30, 2010

I know, I know. Some of you, just reading the title of this post, are saying to yourselves some version of, “Oh no – not rosé!” You have an idea of it being too sweet, too soda pop-y, too much like, maybe, Hawaiian Punch.

I understand.

Rosés have been too sweet, too soda pop-y, and too much like Hawaiian Punch.

Sustainable seafood, sustainable seafood, sustainable seafood

By Jill, July 20, 2010

According to my calendar, yesterday was Ocean Day in Japan. Why my calendar includes Japanese holidays, I don’t know. A little research reveals that there’s also a World Ocean Day and a mostly California Ocean Day (very cool photos of some aerial oceanside art here), both of which also happened already this year. But neither was in my calendar and so it is Japanese Ocean Day that inspires me this week.

And here’s what I’m inspired to say: sustainable seafood, sustainable seafood, sustainable seafood.

Summer project: How to tell when meat is done

By Jill, July 9, 2010

Of all the things I’ve ever said in all the cooking classes I’ve ever taught, the thing that most amazes and delights people is when I teach them how to tell when their meat is done. So, in the hopes of amazing and delighting you, I’m going to teach you, too.

Declare your independence with Cold Cucumber Soup

By Jill, June 29, 2010

In honor of the Fourth of July and in anticipation of what will likely be a long, hot summer, I propose declaring independence from the cooktop.

Not every night, of course. But what about once a week? Wouldn’t it be great to avoid cooking one night a week?

Sharing

By Jill, June 22, 2010

A few cool things are happening that I wanted to share with you.

One is, “100 Perfect Pairings” continues to get good reviews. Here’s one from the Arkansas Democrat Gazette, another in Carolyn Cope’s blog Umami Girl, and yet another in Napa Sonoma magazine.

Cool, huh?

Obsessed with Salmon Caesar

By Jill, June 17, 2010

I’ve been obsessed.

Not with expensive shoes or daytime soap operas or Facebook – so I guess it could be worse.

The object of my obsession is Salmon Caesar Salad.

It started about a month ago, when I was working on a story for Bon Appétit, for holiday roasts. One of the recipes was for Rosemary-Rubbed Side of Salmon, which meant, in varying-sized hunks, I cooked my way through about seven pounds of the stuff. And not just garden-variety salmon – beautiful, succulent, sweet, creamy salmon from the best fish market in town. $116 worth, thank you very much Bon Appétit.

Ta da!

By Jill, June 11, 2010

I’m pleased as punch to tell you about my groovy new web site! If you’re not already reading this post at www.jillhough.com, please click over, then click around, and check it out!

Brunch & Strawberry Rosemary Muffins

By Jill, May 19, 2010

With spring in the air and flowers abloom, my thoughts turn to the quintessential vernal repast: brunch.

Brunch is both celebratory and relaxed. It’s comfort foods and festive foods at the same table. It’s an opportunity to socialize with the wide promise of a whole day before you. It’s an excuse to drink champagne before noon.

For all those reasons, to me, brunch the culinary equivalent of hedonism.