Chef chefenvy
All Recipes and Posts by chefenvy
Julia Child's PARADE Magazine Thanksgiving Spreads 1982-1985">Julia Child's PARADE Magazine Thanksgiving Spreads 1982-1985
Here's a link to reprints of Julia Child Thanksgiving recipes in Parade Magazine from 1982 to 1985 when she was their Food Editor: Julia Child's PARADE Thanksgiving Spreads from 1982-1985 http://www.parade.com/142443/parade/julia-child-thanksgiving-recipes/#1982-a-unique-turkey-and-all-the-trimmings Reading More May Cause Envy...
Read moreThank Food Workers This International Food Workers Week">Thank Food Workers This International Food Workers Week
It's International Food Workers Week, November 24-30, 2013! This is the second annual week, organized by the Food Chain Workers Alliance every year around Thanksgiving, to lift up the importance of workers in our food... Read more
Capon - spatchcocked and dry cured?">Capon - spatchcocked and dry cured?
I've only ever cooked turkey by spatchcocking and dry curing for three days in the fridge. Then I tuck the wings under and slice the leg tendons so the leg meat doesn't get "cooked tight." I don't see why this wouldn't work for capons, but I can't find reference...
Read moreDe Cecco maccheroni alla chitarra?">De Cecco maccheroni alla chitarra?
When I was in Rome, I had the most wonderful pasta dishes that used tonnarelli, which is also known as maccheroni alla chitarra. The pasta was like spaghetti, but slightly thicker and square cut. The reason I loved this pasta so much was because of how well it...
Read moreHelp with replacing oil in cake recipe with sparkling water? vegan recipe">Help with replacing oil in cake recipe with sparkling water? vegan recipe
Hi I recently heard when baking desserts (I assume cakes and cookies, not sure what else) you can sub out the oil and eggs and butter etc and just use club soda. However instead of club soda I would like to use sparkling water (I looked this up and supposedly...
Read moreIsn't a pot roast cooked in a POT?">Isn't a pot roast cooked in a POT?
I see threads where people discuss their pot roasts and often they mention roasting times in their oven. I've always cooked a pot roast in a pot on a burner on my stove top. The oven doesn't get turned on if I'm making a pot roast. I use this method...
Read moreAnyone ever tried one large Pecan Tassie - instead of the little small ones?">Anyone ever tried one large Pecan Tassie - instead of the little small ones?
Wouldn't that be the same as a pecan pie? Reading More May Cause Envy...
Read moreCioppino recipe, anyone?">Cioppino recipe, anyone?
I'm making a vat of cioppino for Thanksgiving. I've made it before with fennel, onion, garlic, saffron, white wine...not sure where I put the recipe. I'm in California, so will use Dungeness crab. Also, any advice on side dishes is appreciated! I am feeding a...
Read moreHow many people for Thanksgiving?">How many people for Thanksgiving?
Curious because over the years I have traveled to join large groups, had simple ones with my husband and buffets as a child with my father. I will answer this years plans, later. Elaborations can include how long will they stay, how far will they travel, how many contribute (positively...
Read moreChristmas lima bean recipes?">Christmas lima bean recipes?
Found some beautiful dried Christmas lima beans at Berkeley Bowl this week. Never had them before, but I couldn't resist the description that they taste a bit like chestnut. Any favorite recipes out there? Bonus if they involve ham hock :) Reading More May Cause Envy...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude