Subscribe

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.

Share

| More

Tweets!

      • Flickr

      Sponsors

      My Menu On Honest Cooking

       

      Published in The Foodista Best of Food Blogs Cookbook - WINNER

      Review: Bon Appétit Desserts

      Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful.  Barbara Fairchild.  Andrews McMeel Publishing.  $40.00. (680p)  ISBN: 978-0-7407-9352-3
      I like books a lot.  All types of books.  I really, really like reference books.  The comfort of all those facts, and answers so close at hand.  But I love, love, love cookbooks.  I’m a cookbook [...]

      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: Pie Crust

      Pie Crust
      Adapted from ‘Laurel’s Kitchen’
      *This is a favorite go-to pie crust of mine that I use often when making pies, quiches, etc.
      My one change to this recipe is to replace margarine with butter. And I always opt for the combination of whole wheat flour and whole wheat pastry flour. [...]