Archive for May 2015
What's for Dinner #362 - The May Day Edition">What's for Dinner #362 - The May Day Edition
First harvest from the strawberry patch. They will be macerated with a tiny bit of mint simple syrup (left over from yesterdays mint juleps), a splash of Solerno, and served over vanilla frozen custard. A reward, as I'm going to have a large salad for dinner. By the bye, I...
Read moreNeed an idea for chili meat, please">Need an idea for chili meat, please
I thawed a pound and a third of chili meat as a "start cleaning out the freezer" endeavor with the intention of making chili, but that doesn't sound good today. So I thought I'd ask the board for ideas, please. I have on hand more or less the usual staples...
Read moreRecipes from Lucerne">Recipes from Lucerne
I would appreciate if anyone familiar with Lucerne, Switzerland cuisine, suggest some traditional recipes, either posting the recipe or giving me some links. Reading More May Cause Envy...
Read moreRose's Lime Marmalade">Rose's Lime Marmalade
Any other sharp marmalade could possibly be adapted. Grapefruit would probably be fine as it is. The more common orange variety might be a bit too sweet and could need some lemon. I suppose at a real pinch, you could achieve the sweet/sour simply with sugar and lime juice/zest. Read more
Pizza making at home">Pizza making at home
One of my quests is to make a somewhat healthy home made pizza. I'm doing this by: Using 100% whole wheat dough for the crust. No added sugar. No butter. Olive oil instead. Low fat cheese. Lots of veggies. I cook the dish in a cast iron skillet at my ovens maximum...
Read moreShould I get a half or quarter beef?">Should I get a half or quarter beef?
My husband and I are about to move into a new house next month, and it has a deep freezer AND and an extra fridge/freezer in the basement (we're moving from a tiny 900 sqft place - I'm very excited!). I've long wanted to do a bulk purchase of grass fed...
Read morehow do you get your rib-eye so tender?">how do you get your rib-eye so tender?
I MAKE SURE MEAT IS GOOD AND COLD PUT ON ADOLF TENDERIZER AND MC CORMICK GARLET SALT ON ONE SIDE RUB WITH FINGER TIP TILL FINGER TIP GETS REAL COLD THE HEAT FROM YOUR FINGERS OPEN UP THE PORES IN THE MEAT THIS LETS YOUR INGREDIATES PENNATRATE INTO THE MEAT,...
Read moresearing tuna a day in advance?">searing tuna a day in advance?
I'm considering preparing salad nicoise for a large party (100) but would need to prepare the individual cooked components a day in advance. I'm wondering about any food safety issues for cooking tuna and leaving it rare for 24 hours in the refrigerator. Anyone? Reading More May...
Read moreMother's Day Brunch - Help with menu please.">Mother's Day Brunch - Help with menu please.
Hi, I am hosting a mother's day brunch at my house for very close friends. We will be 14 adults and 12 kids. Here is my menu served buffet style: 1. Waffle Bar - Chocolate and Classic batter with Lemon curd, whipped cream, chocolate chips, nutella, hersheys’ spread, maple syrup,...
Read morePALAK CHAAT -Rasika's "crispy spinach app."">PALAK CHAAT -Rasika's "crispy spinach app."
I just had crispy spinach at Rasika's and it was terrific! All the dishes were excellent, but this was my favorite. It sounds a bit daunting to make it, though. I wrote down the menu description and posted it on my blog today. "It's called Palaak and consists of crispy...
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