Archive for March 2016
Easter Dinner SOS">Easter Dinner SOS
I might have to hostess a quiet Easter dinner for my mother and myself. All I have decided upon is asparagus mimosa with a champagne vinegar vinaigrette as a salad and an apricot-glazed roasted turkey breast. Ideas on sides, hors d'oevre (s) and dessert? Thanks! Reading More...
Read moreHow much Tamicon tamarind paste in a pad thai recipe?">How much Tamicon tamarind paste in a pad thai recipe?
So I attempted my first home cooked pad thai a few weeks back. I thought I had every essential "authentic" ingredient to nail it: preserved radish, dried shrimp, tamarind paste, fish sauce, palm sugar etc. However it didn't quite taste right and I think it may be because of the...
Read moreHow far ahead can you make split pea soup?">How far ahead can you make split pea soup?
I have made Emeril's split pea soup before and want to again for a company potluck. I would like to make it on Saturday night, though, and bring it in to work and reheat on Wednesday. Is that too far ahead to make it? Reading More May...
Read moreFavorite Birthday Recipes in Your Family?">Favorite Birthday Recipes in Your Family?
It came up in another thread that I usually try to use the week of my husband and daughter's birthdays to cook their favorite meals. I wondered if other people did the same, and if so, what those favorites are. Please feel free to add links to the recipes if...
Read moreDuck a L'orange sides">Duck a L'orange sides
Sarah, Eight years late ...but these sound perfect. I'll use them this weekend, along with Koster's suggestion to add a little 'heat'. Thank you. Richard Reading More May Cause Envy...
Read morehelp with portion sizes for dinner">help with portion sizes for dinner
I have a beef themed dinner club coming up and am worried about not having enough food, specifically the meat portion for the main. We are 7 people, 4 men, 3 women. Welcome cocktail and wine pairing with each course) Here is the menu: Tortellini in brodo (about a cup of...
Read moreCOTM Cookbook of the Month NOMINATIONS - APRIL 2016">COTM Cookbook of the Month NOMINATIONS - APRIL 2016
Once again it's time to pause briefly from the midst of our current cookbook selection and ponder the titles we'd like to explore for next month. Here on the prairies, spring is nearly upon us and longer daylight hours beckon enticingly, which always changes up my own kitchen activity. I...
Read moreSeeking Mission District store bought Morcilla">Seeking Mission District store bought Morcilla
I spent an hour walking around the Mission looking for a butcher or shop that sold Latin American Morcilla. I would really love to find Morcilla Dulce, but that seems really unlikely. Only one place had some, and it was pre-boiled and frightening looking. I was...
Read moreMarmalade jars didn't seal">Marmalade jars didn't seal
I'd hesitate to actually re-boil it, since jams/marmalades all too readily develop an overcooked flavor, but I would heat it to just below the boiling point (so you don't mess up the timing once the jar's are in the canning bath.) (And of course re-sterilize the jars, and use...
Read moreDinner party for 45 over Labor Day weekend 2016">Dinner party for 45 over Labor Day weekend 2016
I am hosting a dinner over Labor Day weekend as part of my son's wedding weekend. I'd like most of the work to be done ahead of time. Looking for a rather healthy menu, especially since this is the peak of great produce. My main problem is the main dish....
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