Archive for January 2015
Carne de Cerdo Iberico de Bellota">Carne de Cerdo Iberico de Bellota
Received this frozen, 1 lb. 'steak' from La Tienda as a Xmas gift from wife. How would el cocinar en la carnicería do it justice ? Reading More May Cause Envy...
Read moreYour favorite chile powder blends">Your favorite chile powder blends
Lately I've been toasting and grinding dried chile peppers and keeping the various chiles in separate jars. Then, when I want to use chili powder to a recipe, I'll combine a few tablespoons of this, a few of that, some oregano, garlic powder and cumin to make a blend....
Read moreRoast Pork Tenderloin w/Morel Cream Sauce Sous Vide">Roast Pork Tenderloin w/Morel Cream Sauce Sous Vide
Roast Pork Tenderloin with Morel Cream Sauce (serves 4) http://anovaculinary.com/products/anova-precision-cooker I know with the all the new Anova Sous Vide cookers recently sold a lot of people are going to be looking for sous vide recipes. Here’s an easy one that turned out great last night: Soak I cup of...
Read moreUsing rock salt as a nest for raw oysters/clams">Using rock salt as a nest for raw oysters/clams
I have read somewhere that in many restaurants raw oysters and clams are served on a bed of rock salt instead of crushed ice. I am wondering if there are any consequences or reasons not to do this. I have done it a few times without any issues. Read more
Using colatura?">Using colatura?
As far as I understand, colatura's basically Italian fish sauce, so you'd use it to add something savory to sauce or soup etc. Or wherever you might use anchovy paste. The problem is I have a 5 oz. bottle of the stuff - a neat souvenir someone gave me from their...
Read morehow to counteract tanginess in yogurt dips?">how to counteract tanginess in yogurt dips?
I have been playing around with using Greek yogurt instead or sour cream and/or mayo in dips, but I find that some dips are just too tangy. Any way to counteract that? Reading More May Cause Envy...
Read moreFresh Ginger root vs powdered ginger">Fresh Ginger root vs powdered ginger
So "a 1" stick of ginger" equals how much dried? I'm not asking about how it tastes. I will buy some fresh next time I'm at the store. However, I have a small container of dried that I can use up and want to know how much dried to use...
Read moreSimple, healthy no-cheese pita bread pizza recipe anyone?">Simple, healthy no-cheese pita bread pizza recipe anyone?
Hi, I'm looking for a good whole wheat pita bread pizza recipe that incorporates vegetables and has no (diary) cheese. Ideally it can all be done in one step, no need to make a separate sauce ahead of time. Thanks for any suggestions :-) Reading More May...
Read moreFresh pizza dough..... what is my next step?">Fresh pizza dough..... what is my next step?
Get it out of the fridge. Let it warm a bit. Knead, roll and stretch, place over a big upside bowl. Preheat oven. 425 or 450. Then place dough on floured counter or parchment. Add a little olive oil, then tomato sauce, etc. Reading More May Cause...
Read moreBest cookware for Shakshuka?">Best cookware for Shakshuka?
I'm wondering everyone's thoughts on what you use or should use to prepare this. I'm looking to make it more often for 1-2 people. I don't want to spend a ton on a skillet. Should I use a 6.5" lodge cast iron (with tomatoes) or is there something else anyone...
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