Filed in archive Recipes
by Stef on January 29, 2007
I hope I don't offend too many Italian traditionalists with this one. Certainly all over Italy there are many kinds of minestrone, and here I incorporate things based on my memories of the lovely...
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Filed in archive Recipes
by Stef on January 29, 2007
This is my take on the classic Coq Au Vin, simplified for the home cook. 1 3-4 lb fryer, cut into parts 2 tablespoons extra virgin olive oil 2 slices bacon, chopped 1 medium onion, chopped 1 1/2 cups...
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Filed in archive Recipes
by Stef on January 29, 2007
1 lb. ground beef 2 tablespoons canola or other cooking oil 1 large onion, chopped fine 4 cloves garlic, minced 1 jalapeno pepper, de-seeded if desired, and minced 3 tablespoons chili powder, or to...
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Found this video featuring food photographer Ed Gowans -- he's from Portland and I first came across his photos in The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen...
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Filed in archive Recipes
by Stef on January 25, 2007
This recipe here is actually Elizabeth's, tweaked just the teeniest bit (additional cinnamon). For years we made honey-flavored granola, because our favorite brand uses honey; but I've never...
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Filed in archive Gourmet Goodies
by Stef on January 24, 2007
Our latest Chai adventure, from Zhena's Gypsy Tea. Founder Zhena Muzyka's son was born in 2000 with severe birth defects. Zhena needed the income to cover medical expenses, and so Zhena's...
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Filed in archive Recipes
by Stef on January 23, 2007
You can use dried beans or canned beans for this recipe. If you are using dried beans, soak them overnight in water to cover. Then bring to a boil in a saucepan over high heat. When boiling, bring...
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Filed in archive Recipes
by Stef on January 23, 2007
1 whole chicken, cut up, backbones, wingtips and neckbone reserved for another use salt and freshly ground black pepper to taste 3 tablespoons extra virgin olive oil 4 small onions, sliced, about 2...
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Filed in archive Gourmet Goodies
by Stef on January 22, 2007
So excited! Online ordering is now available at Sadaharu Aoki's website! Aoki is a pastry artist and specialist in matcha confectionery. If you haven't heard of him or seen his delectable...
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Filed in archive Gourmet Goodies
by Stef on January 22, 2007
We are not soda fans around here. Soda is something that we drink at children's parties, at other people's houses! We don't stock them because as with all things, if you keep it in your...
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Filed in archive Food Blogosphere
by Stef on January 20, 2007
This isn't the only kitchen in which I cook, so I thought I'd let you take a peek into my other kitchens: A Bit of Asian Flavor: Wok-Flavored Shrimp and Scallops Over Gailan Melting Wok's...
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Filed in archive Morsels of Info
by Stef on January 20, 2007
This is on my list of want-to-learn-to-make this year. I first read about Tortuga Rum Cakes in David Rosengarten's newsletter back in 2004, and got quickly addicted to them. There are copycat...
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No, it's not just for wild birds. Suet was traditionally used as the fat component in baked goods, around the 17th-19th centuries. It has since fallen into disfavor, especially after the dangers...
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Filed in archive Recipes
by Stef on January 19, 2007
It's way past Christmas, yes, but I didn't want to let this post go as I want it here next Christmas for when I'm trying to figure out what to make. The recipe was inspired by...
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Filed in archive Gadgets
by Stef on January 18, 2007
Two of my favorite tools: and Yes, you can use the Microplane grater as a zester too, but there are some preparations when I want the zest to be a little coarser than what you can get using the...
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Filed in archive Gourmet Goodies
by Stef on January 18, 2007
I'm normally not an instant-tea person, preferring the old boil-and-brew method. This was a gift from a friend who visited the UK recently. So the past few nights I've been having a cup right...
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Being a good cook means knowing how to use up every bit of usable food product that comes into the kitchen. Broccoli is one such item that can be utilized in its entirety. To cut up broccoli for...
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Filed in archive Recipes
by Stef on January 17, 2007
Easiest chicken recipe ever, and kid-friendly to boot! 2 chicken breasts, deboned, de-skinned if desired, then cut into long strips 1/2 cup Dijon mustard breading of your choice: panko crumbs, regular...
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Kitchen Chemistry Vol. 1 - Water, Water, Everywhere Nope, I'm not turning into a Ferran Adria-wannabe here. Just putting together my teenager's Chemistry curriculum for high school. She's...
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Filed in archive Food Blogosphere
by Stef on January 17, 2007
David Lebovitz is hosting this month's Sugar High Friday. The theme? Chocolate by brand. From David's site: To participate, whip up a favorite chocolate cake, a kettle full of candy, or a...
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Filed in archive News
by Stef on January 16, 2007
Pilgrim's Pride Foodservice has just announced their newest creation: Pierce Chicken (R) Filet-Vors (TM) From their website: These premium breast fillets come in four on-trend flavor varieties -...
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Are you like me, peering out that window and seeing nothing but gloom? The trees are leafless and brown, frost touches the ground here and there, no birds, no rabbits, just cold and dark and ... well,...
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Filed in archive Gourmet Goodies
by Stef on January 16, 2007
The Cafe Tasse website We usually get a bar or two of chocolate we haven't tried each week. It has to be dark, no dairy, because of allergies. We keep a list of the ones we really like so when......
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Filed in archive Morsels of Info
by Stef on January 15, 2007
Ruth L. Johnson asks if there were any Tanzanian recipes in Marcus Samuelsson's The Soul of a New Cuisine. I don't remember which ones were Tanzanian, I'm sure he had some but then I...
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