Archive for November 2016
Crusty brownie top">Crusty brownie top
Hi there. I've made so many brownies over the past few months that i cant even recall how many. BUT, i just cant seem to get that thick crisp top on the brownies :( Im in desperate need of some help, im literally on the verge of pulling my hair...
Read morePhiladelphia Pepper Pot">Philadelphia Pepper Pot
Bookbinder's Restaurant has the Gold Standard Philadelphia Pepper Pot Soup. Their recipe is available from their own cookbook, but I'm sure it's easy enough to find on the Internet. Just remember that it's the Bookbinder's recipe you want. There are other recipes, and there are other good versions, but this...
Read moreY'all it is HOT">Y'all it is HOT
I can't stand it! I'm in South Texas. Like, almost 90's tomorrow. I'm getting so annoyed with the weather and trying to make weather appropriate food. No one wants anything heavy and hot. I pretend I live elsewhere and keep the air conditioner at 67 (yeah, my bill sucks). I'm...
Read moreOptimum freezer temperature">Optimum freezer temperature
Intellectual curiosity got the better of me this evening, so I'm turning to the experts. What is the optimum freezer temperature, for home use? Obviously, we want it cold enough to negate any serious bacterial growth. We want the structure, texture, and flavor of foods to remain as intact as...
Read morePassionfruit Curd - grainy but not scrambled">Passionfruit Curd - grainy but not scrambled
I made a passionfruit curd, which I've done many times with no problem. I use Elinor Klivans lemon curd recipe, where you mix softened butter, sugar, eggs in a mixer, then add the juice, then cook. I accidentally poured the juice in at the beginning, then poured out...
Read moreNovember 2016 COTM Twelve Months of Monastery Soups -- May through August (pp. 70 - 125)">November 2016 COTM Twelve Months of Monastery Soups -- May through August (pp. 70 - 125)
CARROT SOUP à la NORMANDE, p. 94 My first from the book. Sparse and simple, delicate and pretty. Just carrots and onion, a little milk and flour but mostly water, equal amounts of lemon juice and olive oil. A pinch of thyme, S&P, then I used a...
Read moreNovember 2016 COTM Twelve Months of Monastery Soups -- January through April (pp. 3 - 67)">November 2016 COTM Twelve Months of Monastery Soups -- January through April (pp. 3 - 67)
RAVIOLI POTAGE, P. 34 This easy and tasty soup cooks quickly and does not leave many dirty dishes behind. Sauté chopped shallots (onion in my case) and peeled, seeded and chopped tomatoes for 3 min. I sauteed onion first, then added tomatoes and sauteed together for 3 min. Add chopped fresh...
Read moreNovember 2016 COTM Twelve Months of Monastery Soups -- May through August (pp. 70 - 125">November 2016 COTM Twelve Months of Monastery Soups -- May through August (pp. 70 - 125
I didn't know Penzey's made soup base! You can see the ingredients for Penzeys here: https://www.penzeys.com/media/3069/soup.pdf and from my jar of Better Than Bullion: "Roasted beef with concentrated beef stock, salt, soy protein, sugar, corn syrup solids, flavoring, yeast extract, dried whey, potato flour, ,caramel color, corn oil, xanthan gum." Read more
Saving overly dehydrated jerky">Saving overly dehydrated jerky
I had the same thing happen to me. I resoaked the jerky in water for 24 hrs at least, then soaked in marinade briefly and dried about ten minutes to remove the moisture on the outside from soaking. It worked beautifully:) Reading More May Cause Envy...
Read moreTable Talk with Sohui Kim Chef, Author & Owner of Insa and The Good Fork">Table Talk with Sohui Kim Chef, Author & Owner of Insa and The Good Fork
We're excited to host Sohui Kim on our eleventh episode of Table Talk. Chef Sohui Kim was born in Seoul, Korea and lived there until the age of ten. She grew up in a house where food was of the utmost importance and entertaining was a regular event. 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