Archive for September 2015
Question about juice for sherbert and also, any good recipes?">Question about juice for sherbert and also, any good recipes?
Hi all, Well, it's Muscatine grape season and I am going to make sherbet using one of those cheapo ice cream makers that make you freeze an inner canister first. Question: I see that all the online recipes for the juice base online cook the grapes with a little bit of sugar,...
Read moreMake-Ahead Pasta Salad Question">Make-Ahead Pasta Salad Question
I am planning on making my famous pearled couscous pasta salad for a camping trip tomorrow. It contains Pearled CousCous, Fresh Basil, Cherry Tomatoes, Sweet Corn, Cucumber and Homemade balsamic vin. My question is can I add the fresh basil tonight (planning on eating for lunch tomorrow) w/out it...
Read moreCucamelons">Cucamelons
You guys ever do anything with these? I picked up a bunch at the Farmers' Market yesterday. They have a gently citrusy, clean taste. Not particularly sweet or sour, but a bit of each. I've seen recipes for pickling and salsas, but was wondering about other experiences folks...
Read moreWhat do you keep in the house for weekend guests?">What do you keep in the house for weekend guests?
Hello, all. My sister and brother in law are coming to stay with us for the weekend, and I'd like to be a good host -- you know, I'd like them to have the sense that we are A) pulled together, B) gracious hosts, C) pulling out the stops...
Read moreHow do I cook food so it tastes good days later when it's reheated with a microwave?">How do I cook food so it tastes good days later when it's reheated with a microwave?
I'm trying to figure out how I can cook healthy meals that will taste good even when it's reheated several days later in the microwave. Does anyone have any tips or special tricks? Reading More May Cause Envy...
Read moreSmoked salmon ideas - no cheese">Smoked salmon ideas - no cheese
Thanks for the tip; made it for dinner tonight (cutting back on some things according to taste). I loved it; hubs found it too rich. http://www.epicurious.com/recipes/food/views/salmon-hash-15595 Reading More May Cause Envy...
Read moreTahini Question">Tahini Question
Stir really well with a chopstick before using when you first get the jar. Then store upside down like for natural peanut butter. With the dried tahini left in your jar i would scoop out into a blender with a drizzle of grapeseed oil (or other neutral flavor oil) and...
Read morePho broth">Pho broth
I want to make pho for the first time but have a couple of questions. Is flank steak sliced thin a good choice? How about a flat iron? I have a nice batch of really good basic beef broth in the freezer. What can I do to it to get...
Read moreWhat to do with fresh Hatch Chile sausages?">What to do with fresh Hatch Chile sausages?
I saw that my local store makes their own Hatch Chile sausages, and decided to pick up about 2.5 lbs of large links. Now the conundrum is how to cook it. Outside of grilling and serving with veggies, does anyone have any creative ideas? I've been racking...
Read moreWild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.">Wild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.
Recently returned home from mushroom hunting high up in the Rocky Mountains (10,500 feet to 12,000 feet). In a couple of afternoons I gathered up 12 lbs of Chanterelles, 7 lbs King Boletes (aka Porcinis), and 1 lb of Hawks Wings. The Chanterelles were cleaned by brushing and rinsing in...
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