Archive for October 2018
Anyone know how to use this - I see the instructions on the back, looking for anyone’s experience with this stuff :)">Anyone know how to use this - I see the instructions on the back, looking for anyone’s experience with this stuff :)
Follow the instructions on the back. It says it applies to ribs as well as other cuts. Works great. Reading More May Cause Envy...
Read moreAnyone know how to use this on ribs?">Anyone know how to use this on ribs?
I use this recipe from Nom Nom Paleo. Once you use up your box, maybe you'll try making it from scratch! https://nomnompaleo.com/2017/07/18/2017071820170717paleo-char-siu-chinese-bbq-pork Reading More May Cause Envy...
Read moreLasagne Bolognese at Teahouse on Canyon Rd">Lasagne Bolognese at Teahouse on Canyon Rd
I've visited Santa Fe a couple of times in the last 5 years. The best meal I remember was the Lasagne Bolognese at the Teahouse on Canyon Rd. Eating that only once every 2-3 years is not enough, so I'm looking for a recipe to make it myself....
Read moreAlla Morronese... Sauce for Pasta?">Alla Morronese... Sauce for Pasta?
Seems to be a ragu bianco with the addition of pumpkin and porcini. So i’d start with a soffritto, add the ground veal, after some browning add small cut pieces of pumpkin, add white wine and cook it all slowly after that. Towards the end the porcini pieces. Maybe...
Read moreQuestion about roasting pork butt-">Question about roasting pork butt-
I mistakenly unfroze what I thought was a pork butt with the intention of making Gordon Ramsay's Chipotle pork butt. It turns out I had the butcher cut the butt into thin slices, thinking I would make another recipe when I ordered it. Each slice is about 1 pound. I...
Read moreFavorite Seafood Gumbo Recipe?">Favorite Seafood Gumbo Recipe?
I’m making seafood gumbo today. I made the roux yesterday, and made a bunch of it so I can have some for another time. My problem is, I don’t know how much of the roux to use. I will probably use about 2 qts of stock. Any opionions? Read more
ALLA MORRONESE...sauce for pasta (??)">ALLA MORRONESE...sauce for pasta (??)
The other night, in a small restaurant in Sulmona, Abruzzo, I was served a first course of Paccheri alla Morronese, which included the dried paccheri with a sauce of pumpkin, porcini, bits of truffle, and ground veal. It was spectacular and certainly would be very easy to...
Read moreSpinach Fettuccine Muffins from Bon Appetit Cooks Exchange">Spinach Fettuccine Muffins from Bon Appetit Cooks Exchange
I cannot find this recipe. I think it was in an old issue of BA Cooks Exchange. It is nests of spinach fettucine with a cream/Parmesan sauce. Makes a great appetizer. Thank you. Reading More May Cause Envy...
Read morehow to tame an onion?">how to tame an onion?
I add a few tbsp. of white sugar to my soaking water and let sit in frig. for about 30 mins. and it does the trick!!!!! Reading More May Cause Envy...
Read moreWeekly Menu Planning – November 2018">Weekly Menu Planning – November 2018
Let’s use this thread to share concise weekly dinner menus for each week in November. Will you be cooking with the Cookbook of the Month (COTM) crowd from FRESH INDIA: 130 Quick, Easy, and Delicious Vegetarian Recipes for Every Day by Meera Sodha? Or will you be inspired by the...
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