13
Apr
2008

Hamburgers

I made hamburgers for dinner last night. A pound of 85/15 ground beef, a small diced onion, some finely diced herbs like rosemary and parsley, some of my favorite smoky paprika mix, salt, pepper, maybe a little steak sauce ……

11
Apr
2008

Mass Consumption

I wrote the entry on braising this morning because I made braised lamb shanks the other night. Looking over this weblog, you’d think we eat lamb every night. I guess I’m just on a kick. According to the US Department…

11
Apr
2008

How to Braise

Braising is just cooking a tough bit of meat, partially submerged in a moist, flavorful liquid, for a long time, at a relatively low temperature. You wouldn’t want to try it on a tender New York strip steak, or a…

09
Apr
2008

The Last Meal on the Titanic

It was on April 14th, 1912 — over 100 years ago — when the last meal was served in the first-class dining room on the RMS Titanic. As we all know, later that night, the ship collided with an iceberg…

01
Apr
2008

More Food Words

Courtesy of The Double-Tongue Dictionary break beef v. phr. Every Friday, he picks up a carcass or two from Redwood Meat, then brings the meat back to the store and cuts it into rib-eyes, prime rib, filet mignon—just about every…

01
Apr
2008

Cookbooks I’m Liking

The Whole Beast: Nose to Tail Eating by Fergus Henderson. Many interesting and unique recipes. Fergus is known for his use of products that many of us wouldn’t consider eating … innards, marrow, etc. I’ve tried a couple of the…

01
Apr
2008

Kefta Kebobs

Mix a pound of ground lamb (or ground beef) with finely diced leeks (or onions), 2 tablespoons softened butter, chopped garlic, smoked paprika (I’m addicted to this stuff), chopped fresh rosemary, chopped fresh mint. Form the meat mixture around a…

24
Mar
2008

Lamb Hash

I started off by dicing a large russet potato and parboiling it for 10 minutes in well salted water. Then I sauteed some sliced onions and shallots. Once they were soft, I removed them to a bowl, and then browned…

16
Mar
2008

Chicken Braciole with Pasta

I thought this recipe up on the way to the grocery store, as a fall back if nothing else looked appealing. I think I need to work more on the execution, but it had good flavor. I was lazy and…

16
Mar
2008

Steel Cut Oatmeal

I’ve been using a tiny little one-serving crockpot to make my morning breakfast this past week. It’s turning out pretty well. ¼c steel cut oatmeal, 1¼c liquid, and a pinch of salt. Plug it in and let it sit all…

15
Mar
2008

Fish Au Gratin

This recipe goes against everything I’ve been told about fish and cheese. They’re not supposed to go together. You never put parmesan on, say, shrimp and linguine. This recipe has loads of cheese… three kinds, in fact, and it tastes…

10
Mar
2008

Glazed Ham Steak

I think it was supposed to be Dorthy Parker who said that the definition of eternity is two people and a whole ham. A whole ham is a great, economical way to feed a crowd of people, but for two…

10
Mar
2008

Bolognese

Every few months, I’ve been making a big pot of bolognese sauce. It freezes really well, and I put it in little single serving containers that my wife takes to eat at work. It does take a very long while…

09
Mar
2008

Southern Fried Chicken – “The Virginia Way”

Funny how my brother and I sometimes end up being simpatico but always with slightly different perspectives. My wife had been talking about feeding our kids Kentucky Fried Chicken when I ran into a deal at our local Asian food…

08
Mar
2008

Fried Chicken

This is how I make fried chicken…

07
Mar
2008

My Recent Penzey’s Spice Order

penzeys.com — the descriptions are from their website. Quan Item No. Description Price —- ———– ——————————- ————– 1 48040 Smoked Spanish Paprika 4 oz.bag $4.59 Rich, colorful Spanish Paprika, naturally smoked over traditional oak fires. Awesome flavor and perfect color,…

07
Mar
2008

Cooks Illustrated Almost No-Knead Bread

Although you need a login to see their video about the process (or go to iTunes), you can now see the recipe for their modified No-Knead bread recipe (2.0) for free.

03
Mar
2008

Broccoli and Orachetti

Although this recipe would probably work fine with any shape pasta, there’s something about orachetti that I just can’t get enough of… maybe it’s the way the tiny little cups grab onto the sauce. Anyway, I sort of slapped this…

01
Mar
2008

Antibiotics in Meat

Senators Ted Kennedy (D., Mass) and Olympia Snowe (R., Maine) must have read The Omnivore’s Dilemma by Michael Pollan, because he recently introduced a bill to limit the use of antibiotics in chicken, beef, sheep and pork farms. According to…

26
Feb
2008

Homemade Sloppy Joe’s Sauce

A recipe from Gourmet, October, 2007, which they call “Sophisto Joes.” I’m betting it will taste just as good on spaghetti as it would on a kaiser roll. Sort of like a bbq’d bolognese. 1 14½oz can of whole tomatoes,…

21
Feb
2008

Basic Baked Potato

Set your oven to 450°. Wash the potato, removing all the dirt you can. Then, fill a deep bowl with warm water, and a bunch of salt. Pierce the potato with a fork all over, and then let it sit…

16
Feb
2008

Jan/Feb Contest Winner

Congratulations go out to Hanan Levin, the winner of the Cooking Monster Tote Bag give-away! Says Hanan : “Sometimes the bear eats you, other times you eat the bear…” Thanks to everyone that entered. Better luck next time! And be…

16
Feb
2008

Spaghetti Carbonara

Two recipes, very different techniques; similar but subtle flavor differences. I’ve had mixed results with the second version, but the vinegar adds an interesting tone. Quick & Dirty 1lb spaghetti 8 slices bacon, diced (8oz) 1T olive oil 3 eggs,…

11
Feb
2008

Win a Free Cooking Monster Tote Bag!

Simply submit your name and email address, and you could win this great Cooking Monster tote, valued at $17.99! It’s great for carrying groceries, and it’s printed on both sides. The drawing will be held at 5pm on February 15,…