Archive for September 2019
Michelin Chef has a Maytag Oven">Michelin Chef has a Maytag Oven
Every once in ten years, a special opportunity arises. Today, I visited a Los Angeles chef at her home. It just happens she owns a restaurant recently recognized by Michelin! Cannot say her name, but it specializes in Ceviche (hint)! She and her husband were very welcoming...
Read moreHow do I get my candy bacon crispy with out burning it?">How do I get my candy bacon crispy with out burning it?
Blowtorch? I’m punting here. Reading More May Cause Envy...
Read morehow do i get my candy bacon crispy with out burning it">how do i get my candy bacon crispy with out burning it
I get asked by my friends to make them candy bacon very often. Some days I can get it crispy. Some days I can't. the flavor is great either way but some days its soft. I can't figure out what I do different each time. How do...
Read moreHow to freeze fresh cannilonni">How to freeze fresh cannilonni
I have made fresh egg pasta this morning it is resting in the fridge. I've also made a cooked beef and ricotta filling that I wanted to turn into cannelloni. I wanted to freeze the cannelloni individually so I can bake them off at a later date, so my question is do...
Read moreSeptember 2019 COTM Everyday Dorie: Chicken, Meat & Fish (pages 104-209)">September 2019 COTM Everyday Dorie: Chicken, Meat & Fish (pages 104-209)
PONZU CHICKEN (p. 112) I could not find the recipe online so here is a summary: make a marinade of lemon or lime juice & zest, ponzu, rice vinegar, olive (or other vegetable) oil and something spicy (thai red curry paste, sambal oelek, or chili/garlic paste) and a bit of sugar...
Read moreSeptember 2019 COTM Everyday Dorie: Veg, Desserts & Basics (pages 210-331)">September 2019 COTM Everyday Dorie: Veg, Desserts & Basics (pages 210-331)
Please use this thread to post reports on recipes from the following chapters of EVERYDAY DORIE: VEGETABLE GO-ALONGS & GO ALONES, DESSERTS, and BASICS & TRANSFORMERS (pages 210-331) Link to main thread: https://www.chowhound.com/post/september-2019-cotm-everyday-dorie-1085509 If you are the first one to report on a recipe, please reply to the main post with the recipe...
Read moreSeptember 2019 COTM Everyday Dorie: Chicken, Meat & Fish (pages `04-209)">September 2019 COTM Everyday Dorie: Chicken, Meat & Fish (pages `04-209)
Please use this thread to post reports on recipes from the following chapters of EVERYDAY DORIE: CHICKEN, MEAT, and FISH & SHELLFISH (pages 104-209) Link to main thread: https://www.chowhound.com/post/september-2019-cotm-everyday-dorie-1085509 If you are the first one to report on a recipe, please reply to the main post with the recipe name in ALL CAPS,...
Read moreSeptember 2019 COTM Everyday Dorie: Starters (pages 4-103)">September 2019 COTM Everyday Dorie: Starters (pages 4-103)
Please use this thread to post reports on recipes from the following chapters of EVERYDAY DORIE: NIBBLES, STARTERS & SMALL MEALS and SOUPS & SALADS (pages 4-103) Link to main thread: https://www.chowhound.com/post/september-2019-cotm-everyday-dorie-1085509 If you are the first one to report on a recipe, please reply to the main post with the recipe name...
Read moreSeptember 2019 COTM: Everyday Dorie">September 2019 COTM: Everyday Dorie
Welcome to the September 2019 Cookbook of the Month! We will be cooking from Everyday Dorie by Dorie Greenspan This is our master thread for the books. Please use it to share thoughts and inspiration, ask questions, chat about ingredients, consider our favorites from the books, and form conclusions as we...
Read morePossible to make Roasted Red Pepper Alfredo from a Beloved Alfredo Recipe?">Possible to make Roasted Red Pepper Alfredo from a Beloved Alfredo Recipe?
I have found a beloved Alfredo recipe that I like to mix with all different kinds of pasta. I was wondering if it's possible to make roasted red pepper Alfredo directly from that recipe (as most recipes I find don't use Alfredo sauce as a starter). Has anyone done this?...
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