Chef chefenvy
All Recipes and Posts by chefenvy
California - Mex enchilada sauce">California - Mex enchilada sauce
When I was in California, I loved the enchilada sauce. It was red and both sweet and a bit spicy. I made a sauce with Anaheim chile powder, but it didn't come close to the sauce I had eaten n California. Can someone suggest a recipe? Reading...
Read moreHome-made mayonnaise question.">Home-made mayonnaise question.
Well, thank you for this discussion, and thank you to Antilope for the recipe - it worked great, and I am able to sleep easy! http://www.recipe.com/blogs/cooking/mayonnaise-buy-it-vs-make-it/ Reading More May Cause Envy...
Read morePBS Create Marathon 9/7-8/13: Martha Bakes">PBS Create Marathon 9/7-8/13: Martha Bakes
What used to be a 24hr marathon consisting of 4 repeating 6-hr blocks is now, in my area anyway, split over 2 days, with 2 blocks per day. Martha Bakes is new to Create TV though it has run on the main PBS channels already. Note: this is...
Read moreSpice Ideas for Homemade Sausage">Spice Ideas for Homemade Sausage
I've been cooking homemade sausage for awhile but it's pretty much a basic recipe (breakfast sausage patties from paleofood.com though I omit the onions and apples) so I am looking for some ideas. I like spicy, sweet, or spicy and sweet. Or just something different. Recently I've tried Applegate's chicken...
Read moreConclusion of monastery cook project">Conclusion of monastery cook project
Just to wrap up the story (of my filling in for a vacationing monastery cook), the monks told us they didn't need the last 2 meals we had planned to make (too many leftovers). We did make them some sides for hamburgers and hotdogs, and today I'm actually making them...
Read moreCanning Jars Sealed Once Refrigerated">Canning Jars Sealed Once Refrigerated
Yesterday I canned sliced peaches for the first time. I've been canning jams for a few years and have never had a sealing problem. I followed Ball instructions for the peaches (except I quartered rather than halved the peaches) exactly, I think, but a few strange things happened. 1. I had...
Read moreMust I Peel the Ginger?">Must I Peel the Ginger?
I always peel the ginger knobs that I use in cooking. A standard peeler works, as does the edge of a sharp or finely-serrated knife, but the real difficulty is holding the knob of ginger with your other hand while peeling. The ginger slips out of your fingers...
Read moreJanuary 2011 Cookbook of the Month: BREATH of a WOK & STIR-FRYING TO THE SKY'S EDGE">January 2011 Cookbook of the Month: BREATH of a WOK & STIR-FRYING TO THE SKY'S EDGE
Weight Watchers has posted a new Grace Young recipe specifically for their program: "Lemon Pork Piccata Stir-Fry". We cooked it last night and it's quite tasty, in a comfort food kind of way. The recipe is on the WW web site: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=435391 Reading More May...
Read moreCould you safely pressure can Modernist cheese sauce?">Could you safely pressure can Modernist cheese sauce?
Nope. Dairy isn't safe to can at home, even under pressure. It isn't about the acidity, it's about the dairy. Sorry! Reading More May Cause Envy...
Read morePLEASE HELP! Shrimp powder question">PLEASE HELP! Shrimp powder question
So I followed the recipe and soaked the dried shrimp for 10 min, patted it dry, and then chucked it in the food processor. It came out more like a paste then the "flaky powder" it is supposed to be. I have it spread out on a plate to dry...
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