Archive for November 2015
Cooking from Travis Lett's Cookbook, GJELINA">Cooking from Travis Lett's Cookbook, GJELINA
Chicken and Escarole Soup with Charmoula and Lemon, p. 231 This is the first recipe I attempted out of this book and it was utterly delicious. Made enough to feed my whole family once, my husband and me again, and more for the freezer. Substituted 5 bone in skin on...
Read moreWhat is your one most-favorite Christmas cookie recipe?">What is your one most-favorite Christmas cookie recipe?
Spritz cookies made from the Wilton recipe, and dipped in semisweet chocolate glaze. Reading More May Cause Envy...
Read morePunjabi Pasta">Punjabi Pasta
Hello Everyone. Here is a tasty experiment you all can try. A tangy twist in Pasta...Punjabi Pasta... I am sure you will like it..Please share your experiences... Reading More May Cause Envy...
Read moreLamb Loin Chops Question">Lamb Loin Chops Question
I found some lamb loin chops at Costco the other day and originally was planning to use lamb in a braise. I was going to try the braised lamb shanks recipe from Joy of Cooking (p. 495 in the 75th anniversary edition) which calls for lamb shanks to be browned...
Read moreSteamed Turkey">Steamed Turkey
How about deep frying a turkey? If that is not possible then...Smoking it, Dry Brine the turkey then steam it. Finish off the turkey on a charcoal grill. Braising the turkey legs in a heavy pot. Stuff Turkey breasts and pan fry. Grilled turkey, Sautéed turkey, Braised turkey, Turkey...
Read moreMy cakes keep coming out dry and flavorless any advice?">My cakes keep coming out dry and flavorless any advice?
Not to necro a post, but I did not see it mentioned here. 1 3/4 cup plus 2 tablespoons = 1 cup plus 7/8 cup. So you can either estimate this or use the 2 tablespoons. I have never seen a measuring cup with single ounce gradients, and...
Read moreRavioli handling in farmers market">Ravioli handling in farmers market
I make homemade raviolis and fresh pastas and deliver to my customers in frozen form. I want to display my pastas in a farmers markets but I am not sure if ravioli can stay ok at room temperature (without a freezer or fridge). Can some one please help, how long...
Read moreSugar Added Before vs. Afterwards">Sugar Added Before vs. Afterwards
Has anyone ever noticed that adding the sugar AFTER the cooking process makes the whole dish a LOT sweeter than if you would have added it in the beginning? Why is this so? Oatmeal is an excellent example! The amount of sugar should be CONCENTRATED as you cook the milk and...
Read moreExtra Pumpkin Cream Cheese">Extra Pumpkin Cream Cheese
I accidentally made an enormous amount of pumpkin-flavored cream cheese for my birthday brunch. It contains: full fat cream cheese, pumpkin from a can, brown sugar, maple syrup and spices. Whipped together with a hand mixer. Do you think this is freezable? Or could I somehow turn this into a...
Read moreGranola Bark recipe?">Granola Bark recipe?
This is such an old post.... I have been searching for the Publix Granola Bark recipe and saw that one of you might have a lead...... I clicked on the link for the pdf but it's invalid. any chance you might be able to help a girl out?
About 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