Archive for April 2017
Really old Brussels sprouts">Really old Brussels sprouts
FROM THE "DON'T LAUGH BUT…" DEPARTMENT: During a not-so-recent visit to Trader Joe's I was thrilled to find bags of fresh ORGANIC Brussels sprouts. I believe it was the first time I'd ever seen organic ones. So I bought two bags but never got around to the fuss they require....
Read moreAdapting Chicken Braise for Sous Vide">Adapting Chicken Braise for Sous Vide
Has anyone experimented with using sous vide rather than a braise for chicken? I didn't find many recipes online. I am having company today and doing a braised chicken with Moroccan spices and dates. I typically use dark meat, but since I often have guests that don't...
Read moreWhat Are You Baking These Days? April, 2017 edition!">What Are You Baking These Days? April, 2017 edition!
Starting up the April thread! Around here, Spring keeps trying to make a permanent appearance, but Winter keeps butting its unwanted head in. But the green shoots I'm seeing in my perennials have me smiling and eagerly awaiting the explosion of life that we'll be seeing any day now. It's a...
Read moreRecommend Sauces for Rice and Vegetables">Recommend Sauces for Rice and Vegetables
I typically cook for about four days of meals in advance, to accommodate my schedule and available time for cooking. A typical lunch staple for me is three or four roasted vegetables (which ones vary week to week) and some freshly cooked rice, which I typically prepare in...
Read morekanelbullar - Swedish Cinnamon rolls">kanelbullar - Swedish Cinnamon rolls
Has anyone made these before? I've seen a few videos on Youtube, and there's some variation with the method. Donal Skehan has a good video on it, but he doesn't let the buns rise after being shaped (only one rise). Has anyone made his version that way? My bread intuition...
Read moreBest Bun for Gourmet Burgers">Best Bun for Gourmet Burgers
My mother-in-law was a pastry cook for many years at a famous resort She made Paul Bunyan Burger buns. I have the recipe card in my file that she gave me 40 years ago but I never made them as she made them for us. We lost her in a house...
Read moreJamming, Canning and Preserving 2017">Jamming, Canning and Preserving 2017
I just made my first batch for the year. My husband loves the pickled onions that he eats in London, so I decided to make him the batch from The River Cottage Preserves Handbook. I don't have any vinegar safe lids, so I just used a regular lid and stuck...
Read moreWhat to do with Japanese Apricots">What to do with Japanese Apricots
Several of our neighbors in New Orleans are sharing the bountiful crops of ripe Japanese apricots from trees in their yards. We are looking for ideas as to how they may be used. My internet searches haven't yielded much beyond making a liqueur. Apparently they are commonly sold salted and...
Read moreA MODERN KITCHEN ACCESSORY FOR THE MODERN HOUSEHOLD">A MODERN KITCHEN ACCESSORY FOR THE MODERN HOUSEHOLD
The Insanealia Clip-on Pot Strainer is a smart kitchen gadget that snaps onto nearly all sizes of pots, pans and bowls. It eliminates the transferring process completely. The process is simple, just snap it on, tilt to strain and remove the excess liquid while your food and other items stays...
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