Blog #
1
http://gastronomydomine.blogspot.com/
I'm
a writer and editor living just outside Cambridge.
A
post from this blog
Duck confit
Confit de canard, the French way with duck which is
cooked and preserved in its own fat, is unequivocally delicious. French
tins of the stuff are scrumptious, and although pricey, not too hard
to get hold of. But making your own at home turns out to be surprisingly
easy, and it tastes even better than the store-bought variety (the
magic is all in the herbs you use to cure the duck before cooking).
Making your own also means that even when you've finished eating,
you end up with lots of herby, aromatic duck fat to use in potato
dishes, or even in another confit read
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Blog
# 2
http://bakingsheet.blogspot.com/
Bakingsheet
is now Baking Bites!!!
Head on over to check out the new site!
A
post from this blog
Traditional Irish Soda Bread
The
New York Times ran an article this week about traditional Irish soda
bread - or rather, they ran an article that discussed how the loaf presented
as "traditional" in the US is often not. The author's loaf
had butter, sugar and eggs in it, as well as raisins, and turned into
a very cake-like loaf. I myself am guilty, to a degree, of making a
less-than-traditional loaf. I don't use butter or eggs, but I usually
add a bit of sugar, caraway seeds and raisins. Not that there's anything
wrong with that, of course, it is good to know that the Irish soda bread
that I typically make is a variation on the standard, not the standard
itself read
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Blog
# 3
http://veganmenu.blogspot.com/
A
simple vegan blog about what we eat everyday. This blog came together
because once people know we're vegan, the first question we get asked
is...What The Hell Does A Vegan Eat Anyway?
A
post from this blog
Tapas: Patatas Bravas "Abacus", White Asparagus with Pimenton
Sauce, Braised Fennel and Soyrizo, Braised Chard and Mushrooms, Sopa
de Ajo.
Yep, I went off the deep end with the tapas tonight -- the "patatas
bravas abacus" may go down as the nadir of combining sous-vide
cooking with funny shapes. The potatoes were scooped out with a melon
baller, put in the bag with 1 tbs. earth balance soy margarine, pinch
of salt & pepper, pinch of smoked paprika and 1 tsp. sherry vinegar.
The were cooked at 83C for 2 hours, chilled in an ice bath for 5 minutes
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Blog
# 4
http://www.cookingwithanne.blogspot.com/
is a blog by Anne
As
the mother of 7 noseminers, (ages 19 years to 2 years ~ 5 girls, 2
boys) and Chief Cook and Bottle Washer (among other titles) of this
brood, I find that cooking for and feeding so many takes a lot of
time. Even with a culinary education, it's still no easy task. Cooking
with Anne is just a spot for me to write about my favorite pastime
and therapy (did you think with 7 kids I wouldn't need it?) of choice:
Food and Cooking.
A
post from this blog
Veggie
Wednesday: Earth Day, 2009
Today
is our 39th Earth Day! This is one of my favorite days of the year.
I love this earth we live on and I think it's every single earthling's
duty to protect our resources and treat this world kindly. My personal
favorite ways to do that are growing my own garden, walking or using
public transportation as much as possible, using cloth bags or re-using
other bags when shopping, eating organic and local as much as possible,
recycling and Freecycling and teaching my kids about how to do these
things for themselves read
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Blog
# 5
http://winecask.blogspot.com/
The
Wine Cask Blog is a blog about wine. But you probably got that from
the title. While we will occasionally also mention wine paraphenalia,
wine books, wine articles, wine gifts, wine vacations and wine gee-gaws,
we focus on the wine itself. We represent your average consumers who
live in three distinct parts of the country. We are not affiliated in
any way with the Wine Cask company in California.
A
post from this blog
Rosenblum San Francisco Bay Heritage Clones
Petite Sirah 2006 Wine Review (NW)
Tasting notes:Big nose of blackberry
jam and chocolate Rich and plushly textured on the palate Dark berries,
currants, and mocha layers on the finish
This is a big wine! I've reviewed each of the past three vintages and
they've all been massive wines with big body and dark, slightly sweet
flavors. Just make sure you're in the mood for a wine like this, and
it's sure to please for $18 or so. Raise a glass!
read more |
Blog
# 6
http://allthingscaribbeancuisine.blogspot.com/
A
post from this blog
Today I felt like grilling
I thought hmm, barbeque jerk chicken would be great
right now. But I don’t own a grill and it has been raining on
and off for the last day or so. Yesterday, I saw my next door neighbor
grilling ribs outside under a shade while it was raining, I don’t
think he cared he just looked so happy, smoke blowing in his face a
fork in one hand and a beer in the other. I need a grill!
Anyway, I’m making my chicken in the oven. I’ve mixed my
jerk sauce and honey BBQ sauce together and basted the chicken with
it. I wanted the chicken to have a lot of “hotness” or “kick”
to it so I added some Nigerian hot pepper to my jerk sauce. This will
add a lot of heat to the favor. What is it like? Just imagine putting
fire in your mouth and while you’re eating your face is sweating
and you had to blow your nose from all that pepper. Now that’s
what I call “hotness”!!...read
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Blog
# 7
http://culinaryalchemist.blogspot.com/
A
post from this blog
Speck'tacular
Strozzapreti - Priest Chokers with Speck and Egg Sauce
This
is based on 2 of my favorite pasta dishes Linguine alla Papalina and
Spaghetti alla Carbonara which are both made with egg/cheese sauces
that are built on the pasta during tossing. So, I began with the sauce
and worked from there. A little Cracked Black Pepper and Pecorino
Romano from the Carbonara with Speck (Smoked Prosciutto) and Shallot
from the Papalina.
The addition of Arugala is more of a guilt thing, just to make sure
I have a green vegetable in my dish, Italian Parsley would work just
as well. But Arugala does have a slight pepperiness to it that works
well with the black pepper as well as the smoky flavor of the Speck.
I decided on Strozzapreti pasta because I figured the shape would
hold more sauce than the longer pastas. After all, the ultimate purpose
of pasta is to get flavorful sauces into your face... ;)
It
appears that Strozzapreti is sometimes called Stranglopreti, but I
tend to think of Stranglopreti as being a gnocchi made with bread
and the Strozzapreti as being the pasta. Both words mean “priest
strangler or priest choker”, however, I think Strangolare means
“garroted, type of strangling” versus Strozzare which
means “physically throttled type of strangling”. In the
long run, I guess it really doesn't matter either way, but whether
you’re a priest or not, please eat slowly and carefully, I would
not want to be liable for any food consumption related accidents…
LOL..read
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Blog
# 8
http://coffeeworks.blogs.com/
A
post from this blog
Happy
Chocolate Covered Raisin Day
I'm not really big on chocolate covered raisins. I prefer my chocolate
sans fruit for the most part (leaving aside my occasional obsession
with chocolate dipped strawberries). I'm not really a fan of raisins
either. And I have to wonder why anybody would create a DAY to celebrate
this particular choccy covered fruit... let alone a "National"
holiday. Nevertheless, here it is, March 24, National Chocolate Covered
Raisin Day.
Go
forth and celebrate! Eat some wrinkled dried grape redeemed by milk
chocolate goodness! read
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Blog
# 9
http://theworkingmomsrecipebox.blogspot.com/
The
Working Mom's Recipe Box. Recipes for a little bit of everything...
A
post from this blog
Stripe-It-Rich
Cake
My boys and I went to my grand-niece's
4th birthday on Sunday afternoon. It was a beautiful, warm day. It's
amazing how fast the little ones grow! When we talked on the phone
a couple of weeks before, I asked Jordan what she wanted for her birthday.
Of course, she wanted anything Hannah Montana or Tinker Belle. She
did ask for a yo-yo, but believe it or not, I couldn't find one at
Wal-Mart!
I did find her a Tinker Belle pop-up teacup house, though. I think
she liked it. It looked like an extension of birthday cake... which
was really, really good. I love cakes with whipped cream frosting.
Much better than the overy-sugared greasy stuff you usually get from
a grocery store bakery! This cake came from Cub - I will admit, I
was impressed... Read
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Blog
# 10
http://kalynskitchen.blogspot.com/
Kalyn's
Kitchen is a blog about how I'm combining a love for delicious food
with a commitment to healthy, lower glycemic eating. These recipes helped
me lose over 40 pounds on the South Beach diet, and now that I'm not
really dieting any more, I still have managed to maintain my weight
loss. My blog has become popular with people who want to try the lower
glycemic way of eating, but most people who visit here just come to
find great tasting food!
A
post from this blog
Kalyn's Kitchen Celebrates a Birthday
with Four Questions for Readers
It sounds like a cliche, but when I wrote the first post on Kalyn's
Kitchen four years ago, I never imagined how much this blog would change
my life. I was just a fourth grade teacher who liked to cook, and I'd
never thought about photographing my food or writing about it on the
internet. Now I've got shelves full of "blog dishes," a collection
of notebooks filled with recipe notes, and I'm about to trade a 30 year
teaching career for the job title of food blogger. I feel constantly
thankful for all the good things blogging has brought into my life,
not the least of which is connections I've formed with other bloggers
and readers from all over the world read
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Blog
# 11
http://dailygirlblog.blogspot.com
A
post from this blog
Hariyali
Tikki
I came across this recipe from the Indian
magazine Woman’s era. I happened to get this magazine while I
was returning to the US. After two years I am reading this magazine
and I noticed it has lot of contribution towards cooking. There were
around 10 pages concentrating on Indian snack items. I am going to try
one by one and share it with you all. So here is the first recipe I
am sharing with you all “Hariyali Tikki”. |
Blog
# 12
http://www.cheriezrecipes.blogspot.com/
A
post from this blog
Tangy
Buttermilk Cheese Bread
recipe yield 1 - 1 1/2 pound loaf
INGREDIENTS
• 1 1/8 cups buttermilk
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white sugar
• 3/4 cup shredded sharp Cheddar cheese
• 1 1/2 teaspoons active dry yeast
DIRECTIONS
1. Place ingredients in bread machine pan in the order suggested by
the manufacturer. Select White Bread setting. Start.
2. To bake bread in oven: select dough or manual cycle. Once cycle is
complete, shape dough and place in a greased loaf pan. Allow to rise
in a warm spot until doubled in size. Bake in a preheated 350 degrees
F (175 degrees C) oven for 35 to 45 minutes...read
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Blog
# 13
http://thingsthatfizz.blogspot.com/
A
post from this blog
Go
Plate for Beer and Snacks
What a handy device for serving at parties...read
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Blog
# 14
http://thingsthatfizz.blogspot.com/
A
post from this blog
Required
- 1 x 2" thick Marbled Sirloin Steak
1.
Buy steak, well, actually I went to by minced meat for Meow Meow (ground
beef for our American cousins), saw this hanging there and got 2"
of it.
2.
Open wine from freezer (must have had an inkling this morning when I
put it in there)
3. Taste wine (purely in the interests of quality... you understand).
White, dry, Pérola from the south of Brazil. Not the best, but
quaffable.
4.
Turn previously marinated sirloin in bowl. Marinade - crushed garlic,
rock salt, soya sauce, juice of a lemon, add lashing (generous) of quaffable
white wine.
5.
Check the quality of the wine while slicing mushrooms.
6.
Cute bacon into cubes, cook off in dry saucepan. Toss steak in marinade.
7.
Fry sliced mushrooms in same pan with the bacon, onion and drippings.
8.
Confirm quality of wine, wipe sweat from forehead. Toss steak in marinade.
9.
Light hot plate.
10.
Look at label of wine bottle and reconfirm quality while waiting for
grill to reach red-heat (cast-iron grill, greatest invention since sliced
bread) while tossing steak in marinade.
11.
Bugger the marinade, toss steak on hot plate and cover with garlic from
marinade.
12.
Saucepan full of mushrooms, onions and bacon, toss in remaining marinade,
add generous lashing of said quaffable dry white (after re-confirming
the quality) stir on not-too-***kin'-hot heat.
13.
Add half a little box thingy of "fresh" (Argentum laughs his
socks off) cream. Stir into gunk in the saucepan.
14.
Puts socks back on, while opening second bottle of quaffable dry white...read
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