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Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

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      Recipe: Onion Tart, or Tarte à l’Oignon

      Onion Tart, or Tarte à l’Oignon, or Zeewelkueche, or Zeewelwaïa
      Adapted from ‘Petit Recueil de la Gastronomie Alsacienne: 75 Recettes Simples’
      250 g. de pâte brisée/ 500 g. d’oignons /100 g. de lardon fumés/ 2 dl. de crème/ 2 dl. de lait/ 2 jaunes d’œufs/  50 g. de farine/ sel, poivre, noix de muscade.
      Foncer de pâte brisée, [...]

      Onion Tart, or Tarte à l’Oignon

      Une tarte à l’oignon, or onion tart, quickly became a favorite dish to eat when I lived in the Alsace region of France.  In the late ’70s I spent a year there working for a French family as an au pair, or mother’s helper.  The region is fairly wet and cold for a good portion [...]

      Recipe: Preserved Lemons

      Preserved Lemons
      Adapted from ‘The Slow Mediterranean Kitchen’ by Paul Wolfert
      Preparation Time
      45 minutes
      Ingredients
      10 ripe Meyer, or organic lemons
      1/2 cup coarse salt, Kosher salt may be used
      Extra virgin olive oil
      Method
      Scrub 6 of the lemons and dry well.  Quarter the 6 lemons cutting from the top to 1/2 inch from the bottom leaving them intact at the [...]

      Preserved Lemons

      Preserved lemons remind me of places I’ve yet to visit: Tunisia, Morocco, North Africa, Turkey, and some I’ve already visited: Greece, and France.  Primarily known as a condiment used in North African cooking, preserved lemons, or variations of them, are used in many other cuisines.  They appear in Greek, Turkish, Cambodian and even East African [...]

      A Restaurant in Italy

      Open and become a part owner in a restaurant in Italy?  Sure, why not?  That’s exactly what happened several years ago when chef Jeremiah Tower and I decided to try our hand at operating a ristorante in a small hill town in Umbria, Italy.  What no one tells you [...]