Archive for February 2016
Chia seeds, what's the real deal...?">Chia seeds, what's the real deal...?
Preface: Before I knew about the food product "Chia seeds", I knew about the plant, which grows in the southwest USA, about 16" high, and ball, skewer-like seed pods. Body: There are legendary tales among the american natives, about this economical, protein and oil packed seed food source. They claim it can help sustain...
Read moreBoneless Lamb Leg with Timing Uncertainty">Boneless Lamb Leg with Timing Uncertainty
I have a 2.5 pound boneless American lamb leg and wish to cook it but maybe not as a roast, because this week my son's school schedule makes dinner timing pretty impossible to predict. What are some ideas about uses for lamb leg where preparation is not closely tied...
Read morePlaces to find back (British) bacon now that Fresh n' Easy is gone?">Places to find back (British) bacon now that Fresh n' Easy is gone?
So last year, I made an awesome St. Patrick's Day dinner of cabbage and back bacon. Fresh n' Easy had the bacon, called "British bacon", right there in the store. But they're all gone in my area. Any suggestions on where to look now? Reading More May...
Read moreHelp! My salmon cakes are soooo dry!">Help! My salmon cakes are soooo dry!
I made salmon cakes for the first time yesterday and, while I followed the recipe exactly, they are very very dry. They are paleo and therefore made with almond flour and fried in coconut oil. Is there any way to add moisture to these now that they're cooked and/or to...
Read moreNigella's Clementine Cake">Nigella's Clementine Cake
I am thinking of making Nigella's clementine cake, but am wondering if I can halve the recipe and make it in a loaf pan? Any thoughts as to whether this can be done (and still keep the essence of the cake) and how I should alter the measurements and baking time? Thanks...
Read moreThe pefect fried egg (why did it take me 30 years to figure this out?)">The pefect fried egg (why did it take me 30 years to figure this out?)
I would advise the complete opposite. I heat my pan on the lowest gas, and then turn off the gas and just use to residual heat to cook the egg. For me, there's nothing worse than a plasticy, crispy bottom on an egg, and that's clearly what the...
Read moreBaghdad Bakery's (Cary, NC) flatbread makes great pizza">Baghdad Bakery's (Cary, NC) flatbread makes great pizza
I've stopped buying pizza dough or making my own. Baghdad Bakery makes this thin flatbread that is around 14" in diameter and I've discovered that it makes great pizza! I have a 15" cast iron griddle that I get roaring hot in the oven while I top the pizza (one...
Read moreFor the love of crimini mushrooms">For the love of crimini mushrooms
Have been gifted 1/2 flat of gorgeously fresh whole baby bellas. Since I will be the sole partaker in the house I am soliciting ideas. So far I'm making a Marsala sauce, stroganoff, and roasting a good quantity for risotto, and pasta dishes. What recipes can you recommend that highlight...
Read moreFreezing gnocchi">Freezing gnocchi
"petrified" ? "crushed" ? really ? All histrionics aside, just freeze a couple and verify for yourself. At your suggestion: Yes, "get over the paranoia". Reading More May Cause Envy...
Read moreBlueberry Cornmeal Buttercake is on the blog!">Blueberry Cornmeal Buttercake is on the blog!
Hi everyone! Blueberry Cornmeal Buttercake is up on the blog! (recipe via the smitten kitchen). I hope you enjoy making this as much as I did! http://kjandcompany.co/ Reading More May Cause Envy...
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