What's for Dinner #230-Hooray for the Red, White, and Blue! - 4th of July Edition">What's for Dinner #230-Hooray for the Red, White, and Blue! - 4th of July Edition
I'm hungry now. I need to buy some chicken wings for an easy meal like that. Reading More May Cause Envy...
Read morewatery egg yokes?">watery egg yokes?
A couple of days ago I hard cooked some eggs, that evening I ate several & some of them had portions of the yoke that were light yellow & runny like water, the rest of the yoke was hard like it was supposed to be. Only several of them were...
Read moreGoose foie gras">Goose foie gras
please don't mess with this any further. It's already cooked and ready to serve...it would be a crime to whiz it into pork liver to make pate. Reading More May Cause Envy...
Read moreCourgettes with flowers attached.">Courgettes with flowers attached.
shallow frying works for me and I always add a little Halloumi to the filling... Reading More May Cause Envy...
Read moreReintroducing Fish">Reintroducing Fish
So every one in my family always loved fish and seafood except me. I am allergic to shrimp, I never liked oysters or clams. I do remember liking scallops somewhat and Shad Roe when I was a kid, and then also cracking crabs, but other than that it was strictly...
Read moreHow to lighten up buns?">How to lighten up buns?
Use baking powder, you must! http://www.yodaspeak.co.uk/index.php Reading More May Cause Envy...
Read moreChervil anyone else "LOVE" this Herb??">Chervil anyone else "LOVE" this Herb??
Hi, Just wondering if anyone else loves Chervil as much as I do, seems like its sort of forgotten and hardly ever mentioned but its one of my favorite spring herbs its awesome in a compound butter for fish or potatoes and good on just about anything but I never...
Read moreRisotto without chicken stock?">Risotto without chicken stock?
Absolutely. In certain ways, risotto without "stock" provides a more elemental dimension for the senses. You actually get to savor the subtle earthy sweetness of the rice. Here's a good example: http://dinersjournal.blogs.nytimes.com/2008/10/06/risotto-without-stock/ Reading More May Cause Envy...
Read moreJUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes">JUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes
Traditional Valencian Paella, pg176 Finally got my ducks, um rabbits and snails, in a row and made this with the following adjustments. a) Fresh Limas don't come in here until late August, and I hate frozen lima beans, so I subbed fresh favas. b) Forget finding good quality live land snails, so I...
Read moreJune Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES">June Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES
Mushrooms in Garlic Sauce - champiñones al ajillo (Tapas in Sauce, p. 5) These were the surprise hit of a tapas spread. Like Rubee I made them in advance and warmed them just before serving. I opted to quarter rather than slice my mushrooms, and would again. Also,...
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