Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.
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My dear friend Norma Golobic, who knew every excellent place to eat in the city, told me about a great little bistro in San Francisco off Union Street. It was called Balboa Cafe. One trip there and I was hooked;…
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Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.
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Every holiday season I make lots of this bright cranberry chutney to serve with turkey and as a spread for sandwiches. I got it from extraordinaire food writer and recipe developer Peggy Fallon, a cranberry lover, who serves it as an accompaniment to a savory cheesecake for winter entertaining. This is one of my all time favorite cooked sauces, one I prepare every year and often give as gifts. Serve it as a condiment, or dabbed on unsalted crackers with soft cheese.
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