Author Archives: Rachel

Franckie’s Turmeric Tonic Ice Cubes

We’re never really about moderation around here…we love what we do, we love to eat, it all goes hand in hand.  The results can be euphoric or destructive…it’s a mixed bag and often both at once.  For cooks, it’s really hard to find a balance between not standing too much, not lifting too much, not […]

Anson Mills Cornmeal, Einkorn & Cranberry Cakes

This recipe has very good origins:  Pierre Herme & Dorie Greenspan, two of the world’s greatest bakers.  Dorie says it’s “hip” to use olive oil & cornmeal in a cake; I say it’s even “hipper” to use Einkorn flour instead of all-purpose flour, too.  I’m even taking it a step further these days, and milling […]

Really Excellent Rugelach

From a baker whose first words were “cookie good,” here is a recipe for one of my first favorite cookies.  A beautiful one for the holidays, a must, actually.  If you’ve never made Rugelach before this is the recipe to start with.  My “jelly roll” technique is much quicker and easier than the way many […]

Not Your Average Crackers

Houseguests last summer arrived laden with gifts:  home-made jams (they’re jam junkies), books, fresh-picked fruit from a farm close to their Vermont home, and huge tins of home-made…um…crackers… I have to admit, the last part left me a little less excited.  Never really been a particularly keen cracker-eater.  Always preferred my carbs in bread or […]

For the Love of Couscous

Everyone has their “guilty pleasures” when it comes to food…and for many chefs it can be something really out there, think steamed cheeseburgers, Hostess Cakes, greasy poutine.  I guess it’s something that usually hearkens back to childhood and a time before any culinary careers and regular contact with luxury ingredients took off.  In any case, I […]

Braised Chicken with Olives and Peppers

What’s with the recent backlash against the word “foodie”?? A recent issue of one of our favorite cooking magazines recently went on a minor diatribe about this “catchall word for people who appreciate a great meal and what goes into it” and it’s not the first we’ve seen…The editor claims that the word is “goofy” […]

Dark Chocolate Pot de Creme

I have written before about how much I need and love my pastry gurus, and Joanne Chang of Flour bakery is certainly one of them. Right now I’m getting inspired by her newest book, Baking with Less Sugar, but her first cookbook, Flour, is one that I have used for so many delicious desserts here […]

“The Wine Blog” reviews Chez Nous-Bodegas Francos Espanola Wine Dinner

http://thewinehub.blogspot.com/2014/10/bodegas-franco-espanolas-is-what-rioja.html

Alchemy Initiative’s review of Chez Nous’ Gluten-Free Baking Class!

http://alchemyinitiative.org/gluten-free-baking-at-chez-nous/ Rachel Portnoy, a pastry chef, and her husband Franck Tessier, a French chef, used to eat a diet filled with gluten. But after learning that Franck’s blood glucose levels were too high and he was at risk of developing diabetes, they cut gluten from their diet. Being chefs and restaurant owners, Rachel and Franck […]

So Much to Do in the Berkshires, boston.com

http://www.boston.com/travel/new-england/much-the-berkshires/zWrq7pC6Aa1HBkEo7v5tkO/gallery.html   So Much to Do in Berkshire County PREVIEW SHARE COMMENT PRINT  Gallery Preview 1 of 15 Previous Next David Wade By Carley Thornell Boston.com Correspondent September 15, 2014 12:59 PM Massachusetts is famed for its colorful foliage — especially Berkshire County — but there’s more to do in this Western Mass. enclave than merely leaf-peep. From savoring […]