Archive for March 2018
St. Patrick's Day dinner for 75 people">St. Patrick's Day dinner for 75 people
are you serving carrots, cabbage and potatoes, or what? figure about 4 oz. veg + 1/2 potato per person. buy disposable roasting pans and slow cook these in chicken stock and butter in the oven, with plenty of salt and pepper. the cabbage will cook down a LOT so give it room...
Read moreEaster Dinner 2018">Easter Dinner 2018
Are you planning an Easter Dinner or Brunch this year? What's on the menu? Reading More May Cause Envy...
Read moreMaking a fruit crisp with frozen berries -- thaw first?">Making a fruit crisp with frozen berries -- thaw first?
I'm planning to make this recipe for a gathering Sunday. It's a simple fruit crisp with frozen berries and granola on top to make the crisp. The recipe is ambiguous. Do you thaw the fruit first or assemble the frozen berries and bake it that way? ...
Read moreWhat to do with Beef Cheeks?">What to do with Beef Cheeks?
My daughter told me she picked up a package of these from Costco; she decided I should make them but I've never bought beef cheeks before. I know chefs like them; I've seen them on menus. She thinks I should cook them like pot roast. Smitten Kitchen...
Read moreSubstitute for heavy cream in semifreddo?">Substitute for heavy cream in semifreddo?
I make a version of semifreddo with whipped cream, but I'm interested in finding a comparable substitute. (Not nut-based--still too much fat.) I was thinking about whipping evaporated milk, but the issue there is that it typically collapses about twenty minutes after being whipped. Would putting it in the freezer...
Read moreWhat cookbooks have you bought lately, or are you lusting after? February 2018 edition? [Old]">What cookbooks have you bought lately, or are you lusting after? February 2018 edition? [Old]
I picked this one up from the library recently and this morning I read the introduction and started paging through it. Her voice is entertaining and I like her little illustrations. Have you tried anything from the book? I'm looking at the Lentil Salad with Roasted Vegetables...
Read moreNew-to-me greens: Tokyo Bekana. Any suggestions?">New-to-me greens: Tokyo Bekana. Any suggestions?
So, I got two bunches of this from my favorite organic farmer. I've never heard of this before she offered them to her customers, so, in the spirit of trying something new, I bought some. I'm thinking of steaming or sauteing, maybe flavoring with ginger, garlic, and soy sauce. But...
Read moreOrganizing a Pot luck">Organizing a Pot luck
I threw my first Pot Luck (for 17) and it was such a success, I'd like to do it again but I'd like to perfect my technique. How to streamline the process? Do you choose the date first? Do you send around a list of what...
Read moreMake smoked sausages without cloth">Make smoked sausages without cloth
Hi, this might sound as a very stupid question, but i wonder if there is a way to make smoked sausages with cloth (something like muslin cloth). I never eat the casing, so if i could use some reusable cloth i wouldn`t need to keep wasting casings away. Thanks a...
Read moreRib roast weighing about 1kg (about 2.2lbs) cooking time for medium">Rib roast weighing about 1kg (about 2.2lbs) cooking time for medium
Hi, I'm cooking this rib roast that is about 1kg in weight (we're only 2 people). It's one rib and I don't really like it medium-rare so would like it a bit more cooked than that but not fully done obviously. Still pink. First time cooking this expensive cut. I...
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