Archive for May 2014
Christmas Recipes: Tiramisu Toffee Dessert">Christmas Recipes: Tiramisu Toffee Dessert
4.65 / 5 Stars | 153 Reviews
by Jackie Smith
"This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality...
Read moreArabesque: Starters, Kemia, Meze, and Mezze">Arabesque: Starters, Kemia, Meze, and Mezze
I've just discovered this wonderful book and made the eggplant slices with walnuts and garlic. The eggplant is roasted in thin slices and then topped with vinegar and a mix of finely chopped walnuts, lightly cooked garlic, and parsley. This is really delicious! Roden says it should...
Read moreMay 2014 COTM - My Bombay Kitchen: Soups/Eggs/Salads">May 2014 COTM - My Bombay Kitchen: Soups/Eggs/Salads
Mother's Italian Eggs p. 58-59 - aka Devilled eggs with Cilantro, Lime, Honey and green chiles Easy to put together, once all the ingredients were in-house. Since we're spice wimps I used a chunk of very mild Anaheim green chile in the filling. I thought these were wonderful. Turns out...
Read morepork chops--brine or not?">pork chops--brine or not?
When you brine you cause an exchange of fluids. Saline goes in, natural pork juices come out. You can add flavors and you can season well because of this, but you LOSE pork flavor. It is inevitable because you are leaving juices in the used, leftover brine. You also start to...
Read moremestemacher fitness bread">mestemacher fitness bread
I love this too. I toast it in a pan till slightly reddish. Add very thin slices of parmeggian And prosciutto crudo ....yummy!!! Reading More May Cause Envy...
Read moreFreezing ratatouille?">Freezing ratatouille?
Summary: You can freeze it, but it turns into a vegetable stew. You don't have to waste it, it makes a nice dish, but you can't expect it to retain texture. These old threads are so useful. Reading More May Cause Envy...
Read moreIs it possible to "break" xanthan gum suspensions?">Is it possible to "break" xanthan gum suspensions?
Is it possible to decrease the effect of xanthan gum used as a soup thickener? I added too much to my soup and the gummy texture ruined the flavor...I really don't want to throw it out...please help! Reading More May Cause Envy...
Read moreEWG's Dirty Dozen Report Lists The Most Pesticide-Heavy Fruits And Veggies Of 2014">EWG's Dirty Dozen Report Lists The Most Pesticide-Heavy Fruits And Veggies Of 2014
For the 10th year in a row, nonprofit advocacy agency the Environmental Working Group (EWG) has released its list of the most pesticide-contaminated produce, and once again apples... Read more
Confession, I love surimi, who else does?">Confession, I love surimi, who else does?
I love this stuff right out of the package eaten as is or maybe a little hot sauce or cocktail sauce. I know surimi production is a high art form in Japan.There isn't a lot of carbs in it but there are a lot of ingredients which I'm sure turns...
Read morehow to keep roasted garlic">how to keep roasted garlic
The University of California published an article on properly storing garlic. The article was written in 1997 and stated that three cases (I assume deadly) of Clostridium Botulinum were reported in North America. The article recommends that garlic stored in oils can be kept for several months in the freezer....
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