14
May
2008

Experiment : Boursin Stuffed Chicken Breasts

Made this recipe up in the grocery store, though ultimately, it was a waste of some expensive cheese spread. Marinate 3 chicken breasts using the salt/buttermilk & onion method described in the recent southern fried chicken recipe, below. Pat dry,…

14
May
2008

Chicago Lifts Ban on Foie Gras

You know, I can understand the outrage of people who think that eating foie gras is evil. The animals are most definitely mistreated in the production of the product… where a tube is forced down the throat of a goose,…

12
May
2008

Kewpie Mayo

I’ve tried this japanese concoction, and I’m not really sure what the attraction is. It reminded me of Miracle Whip, and not really in a good way. I’d heard about it on some of the foodie message boards I read…

08
May
2008

Again with the Southern Fried Chicken

After several attempts and false steps, I’ve finally come up with my go-to fried chicken recipe. This is the best I’ve ever made and the best I’ve ever eaten. Tried a new technique for fried chicken for dinner tonight, with…

04
May
2008

Corn on the Cob

As far as I’m concerned, there are only two ways to make corn on the cob … the good way, and the better way. The good way has you boiling a pot of water with a handful of salt and…

02
May
2008

Recent Food Neologisms

New words and phrases coined about food, courtesy of the Double-Tongue Dictionary. vegecurious adj. “Tomerlin says about half of Spiral’s customers aren’t vegetarian, but folks she dubs ‘vegecurious‘ (sounds vaguely naughty). She advises first-timers to start with more entry-level dishes…

30
Apr
2008

Beer Batter

For shrimp, chicken, fish, even onion rings. For an extra kick, nix the flavorful spices, and mix the eggs with some chipotle peppers in a blender. 2 eggs, beaten 2c flour 2T corn starch 2t baking soda 2t salt 1T…

30
Apr
2008

Salmon Fritters

If you’re feeling rich and extravagant, replace the canned salmon with fresh chopped salmon, or lump crab meat. 5 green onions, finely chopped ½ sweet red pepper, finely chopped 1t garlic powder ¼c mayonnaise 1 egg, beaten 6 oz. flaked…

28
Apr
2008

Waldorf Pudding on the Titanic

Research turns up two ancient recipes for this Titanic dessert — but which one is the one they served? You may remember my entry from a few weeks ago where I described all of the food served in the elaborate…

28
Apr
2008

Beef Stew

It’s a chilly and rainy Monday here, so I decided that even though the weather has recently been unseasonably warm, today would be a good day for beef stew. I picked up a couple of pounds of bottom round chuck…

26
Apr
2008

Fajita Seasoning

1 tablespoon cornstarch 1 teaspoons chili powder 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon sugar 1 teaspoon garlic powder 1/4 teaspoon cumin 1 package Adobo seasoning Next time, I think I’ll add a little heat, in the form…

23
Apr
2008

Blackberry Pie

In honor of the Cooking Monster Pie Contest, here’s the recipe for my favorite pie. My brother swears by tapioca as a thickener for pie filling, but I use flour because I always have it fresh and handy. I also…

21
Apr
2008

Soylent Green, 2008

In an arguably misguided effort to rid the world of mistreated farm animals raised for human consumption, or maybe just a bid to get more attention, PETA (People for the Ethical Treatment of Animals) is offering $1 million to the…

20
Apr
2008

Decoding PLU Numbers

Here’s a very interesting bit of information from our friends at Serious Eats about the numbers they put on those little stickers on items from the produce department… Conventional produce gets a four-digit number. Organic produce gets a five-digit number…

20
Apr
2008

Pick Your Own Produce VA/MD/DC

Last year, I used Google Maps to locate all of the “pick your own produce” farms in the greater Washington DC area. Berries dominate the list (black-, straw-, blue-), but also apples, cherries, and some let you pick your own…

18
Apr
2008

In Season Now : Asparagus

(This post is the first in a series of posts planned for Cooking Monster, where we’ll take an item that’s in season right now, and help you figure out delicious ways to take advantage of them.) Asparagus is at its…

17
Apr
2008

Bring Your Own Bag

I’m seeing more and more people get into the spirit of environmentalism by bringing their own durable grocery bags into the store with them. My local Trader Joe’s has a contest where they’ll give away a $25 gift card for…

17
Apr
2008

Meatloaf, Attempt 1

I tried making a meatloaf last night, and I think it ended up turning out pretty good. My wife said she thought it tasted a little too “porky.” I started off with a quarter pound each of ground beef (85/15),…

17
Apr
2008

Tell us your favorite pie, and you could win a Cooking Monster T-Shirt!

Cooking Monster is giving away a t-shirt to one lucky commenter to the site. Simply reply to this post, telling us what your favorite kind of pie is, before 5pm on Jun-15-08, and you’ll be entered to win!

16
Apr
2008

The Last Meal on the Titanic – The Other Classes

What the second and third class passengers on the Titanic ate. As an aside and an update to the last entry about the Titanic, some people who saw it were wondering what the other people on the ship were eating….

16
Apr
2008

The Aerogarden

I’ve had an Aerogarden for about 2 years now. When my wife and I moved into an apartment building, I really missed having my own backyard garden, and I thought that this might, in some small way, act as a…

16
Apr
2008

The Best Way to Store Fresh Herbs

Adding bunches of fresh herbs to your cooking is the easiest way to add huge amounts of flavor. Unfortunately, they can be expensive and tend to go bad quickly. Here’s a good, cheap, hassle-free way to store your fresh herbs…

15
Apr
2008

Seasoning a Cast Iron Pan

With proper care, these inexpensive pans will become treasured heirlooms. And it really isn’t all that tricky to maintain them. The prime directive for these pans is, never, ever use soap to clean them. I know it probably sounds icky,…

13
Apr
2008

Sunday Supper : Stovetop Spring Gratin

1½c orrachetti or capelletti ½ package frozen vegetables (spinach, asparagus, edamame, broccoli) 4oz diced cooked ham chopped leeks 2T butter 1T dijon mustard ½t dried thyme salt & pepper ¼c cream 4oz shredded cheese (I used jack) So I start…