Archive for May 2015
November 2008 COTM The Art of Simple Food: A Little Something & Sauces">November 2008 COTM The Art of Simple Food: A Little Something & Sauces
SIMPLE TOMATO SAUCE, p. 46 I feel silly reporting on this as it is indeed very simple. One 28 oz can of tomatoes is diced (I just used scissors and roughly cut the tomatoes in the can). Heat 1/4 cup of olive oil in a heavy pan. Add five large, coarsely...
Read moreMy first syrup">My first syrup
Made with love and fresh mint from the garden Reading More May Cause Envy...
Read moreGreen Onion Rant">Green Onion Rant
Green onions and other fresh spices are just annoying. Recipes call for them in generally small quantities and supermarkets sell them in not small quantities. As a cook for myself and/or a small family there just seems to be no way to acquire these ingredients and not waste...
Read moreFavorite Chicken Salad Mix-Ins?">Favorite Chicken Salad Mix-Ins?
I roasted a couple of chicken thighs and a Frankenchicken breast last night for dinner - one of the thighs and the breast were stripped of meat for chicken salad for work lunches. I don't have celery for crunch this time (how did that happen?), but I'll make do. This...
Read moreHelp!... attempt at blanching almonds is a BUST. skins won't come off">Help!... attempt at blanching almonds is a BUST. skins won't come off
I have found if I use organic almonds all I have to do is soak them in water overnight. Pinch the almond and they fly right out of the skin. Non organic-the same method does not work. Reading More May Cause Envy...
Read moreMustard seed/Mustard seed oil ideas, anyone?">Mustard seed/Mustard seed oil ideas, anyone?
Hi, I have several jars of mustard seeds sitting in my pantry. Other than using them for pickling, does anyone have any recipes that they like using them? I also have some mustard oil I picked up at a Lebanese market. I have no clue what to do with that...
Read moreMarinading steak">Marinading steak
Just got some great, large T-bones for today. I am marinading in some olive oil, balsamic vinegar, chopped onion and shallot. Curious what others do, and why you like that technique. Reading More May Cause Envy...
Read moreQuestion(s) for all you pie and canning mavens re: Clearjel">Question(s) for all you pie and canning mavens re: Clearjel
As part of my house decluttering a al Marie Kondo (The Life Changing Magic of Tidying Up), I went through my chest freezer. I found a bag of frozen blueberries from last summer (which, for those of you who have read the book, "sparked joy"). I decided to thaw and...
Read moreNo time to marinate carne asada, alternatives?">No time to marinate carne asada, alternatives?
Or....if you're close to a Trader Joe's....you can buy it already marinated. (i know...it's not the same....but it's an option.) Reading More May Cause Envy...
Read moreJune 2015 COTM and Cocktail Companion Announcement: VERDURA and DEATH & CO">June 2015 COTM and Cocktail Companion Announcement: VERDURA and DEATH & CO
Vegetables are definitely where our minds are for June! Our Cookbook of the Month will be VERDURA: VEGETABLES ITALIAN STYLE, by Viana La Place. From our friends at Amazon: "Named to Cooking Light magazine's list of the Top 100 Cookbooks of the Last 25 Years. Since its first publication in 1991,...
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