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Archive for the ‘Cooking’ Category

The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52

July 31st, 2017 Comments off
This meat sauce sounds delicious and different enough from our other family ragu recipes to at least give it a try. I like the use of sage and rosemary. We don’t use a lot of those herbs here although I like the flavor they bring to a dish. — Douglas
 
 

I had been living in a corner of southern Tuscany, in the Maremma, for a few months when I began noticing pasta alla buttera (translation: cowboy pasta) here and there—on countryside menus and at various sagre, outdoor food festivals that are especially good places to try regional dishes. I made a mental note to add another job-description-pasta-sauce to a quirky medley of a list that included things like spaghetti alla carbonara and pasta alla boscaiola, named after the charcoal burners and woodcutters that apparently invented and championed the dishes based on what readily available ingredients they had.

Read The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52



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More Chilis at Sherman Oaks Farmers Market via Instagram

July 29th, 2017 Comments off

More Chilis at Sherman Oaks Farmers Market

More Chilis at Sherman Oaks Farmers Market

Another great batch of chilis to choose from. 

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Chilis at the Farmers Market via Instagram

July 26th, 2017 Comments off

Chilis at the Farmers Market

Chilis at the Farmers Market

A quick stop at this week’s Sherman Oaks Farmers Market turned up this collection of lovely chilis. 

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29 Egg Recipes for Much More Than Breakfast via Food52

July 18th, 2017 Comments off
“The Incredible, Edible Egg” — as the old advertisement used to say. I found several different recipes I want to try from this article. My favorites include Shakshuka Focaccia, Bacon & Egg Ramen. Savory Ris-Oat-to with Poached Egg by Ali Conklin, and Sheet Pan Eggs by Ali Slagle. To be honest, I’m still reading my way through all the recipes and I might find even more I like. — Douglas
 
 

In culinary school my cooking instructors touted the importance of eggs: The traditional chef’s toque is rumored to have 100 folds, one fold to represent the hundred ways to prepare an egg. We’d be forewarned that sometimes the skills test given during line cook interviews would simply be to cook an egg.

Regardless of technique and form, it’s undeniable that eggs are an indispensable ingredient, well suited for any time of the day. Here are 29 of our favorite ways to use them:

Read 29 Egg Recipes for Much More Than Breakfast via Food52



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Binging with Babish: Master of None Carbonara via YouTube

July 6th, 2017 Comments off
These short food videos have become part of my regular YouTube viewing. Babish tries to emulate foods from various TV shows and — when the show’s food is totally inedible — creaates a recipe you might actually want to make at home. Yum! — Douglas
 
 
Dev Shah is a man who cares a great deal about food – so much so that he spends the better part of his afternoons scouring the internet for the very best taco truck. With season 2 delving even further into a culinary storyline, it only seemed appropriate to welcome back Master of None with Dev’s victory over pasta carbonara.

Watch Binging with Babish: Master of None Carbonara via YouTube


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Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference) via YouTube

June 24th, 2017 Comments off
This is something I learned through experience, but it is always great to have some research and science to back it up! — Douglas
 
 
 
What’s the role of salt in cooking? Is it important to add it at certain times? Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
 
Watch Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference) via YouTube



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12 Ways to Take Brownies Where They’ve Never Been Before via Food52

May 22nd, 2017 Comments off

Check out these ways to kick up your brownie game. — Douglas

 
Where do your brownie loyalties lie? Are you Team Fudgy, Team Cakey, or Team In-Between-y?

I’m a fudgy-as-a-truffle gal myself (Alice Medrich’s Best Cocoa Brownies are my old faithful, preferably straight from the freezer)—but today, we’re not here to discuss that age-old question.

Instead, we’re here to take you brownie purists and turn you into brownie hedonists!!!! eccentrics. Your ordinary brownies might be extraordinarily good, but consider these tweaks—in the form of swirls, sprinkles, drops, and swooshes (smears, if you prefer)—for when you want to give your brownie a night on the town, complete with facial glitter (that’s still a thing, right?) and a thick coat of mascara.
 
Read 12 Ways to Take Brownies Where They’ve Never Been Before via Food52



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On YouTube: Jammy Rice Pudding Recipe | Now Cook It from SortedFood

May 20th, 2017 Comments off

Rosanne loves rice passing, but I am not the biggest fan. Still, this recipe looks delicious and easy so it might just push me over the edge into making our own batch at home. The addition of the jam makes it even better. — Douglas

On YouTube: Jammy Rice Pudding Recipe | Now Cook It from SortedFood

This is the best rice pudding recipe ever thanks to the homemade blackberry jam you make to go alongside it. You’ll achieve a rich, creamy rice pudding in no time at all!

Rice Pudding Recipe

How To Make Jam

 


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Categories: Cooking, Food, Recipe, Shared Items, youtube Tags:

A Trusty Trick for Cooking Without a Recipe (& Anxiety) via Food52

May 17th, 2017 Comments off
I’m always looking for tips, tricks and rules of thumb for cooking and this article contains some great info. Learn how the fat you choose affects the taste and style of your dishes and more. — Douglas
 
Say you are making a beautiful carbonara. You’ve got the bacon crisping, the Parmesan shredded and at the ready, the pasta water simmering away, and—oh no. You used up all the olive oil making Maialino’s dreamy Olive Oil Cake! And all you’ve got on hand is… coconut oil. Drat. That won’t work!

Sure, it’ll fill the oily void, but the flavors of the dish will be all off. You might run out to buy more olive oil, or you might think of this instead as an opportunity for culinary experimentation. Up to you. Either way, it’s easy enough to tell that coconut oil isn’t exactly what the dish is calling for—and it’s certainly not what a nonna would reach for. At the same time, butter would be unusual in a stir-fry, and sesame oil very peculiar in a sauce for sole meunière.
 
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DIY Instant Cocoa: How to Make the Best Hot Chocolate (Plus, It’s Mind-Blowingly Easy) via America’s Test Kitchen

May 10th, 2017 Comments off
Nothing like a tasty cup of hot chocolate to get your day started or relax at the end of the day. Here is an easy method of making a great hot chocolate that uses real chocolate instead of powder. — Douglas
 
 
 
Here’s how to make homemade hot chocolate—it’s super-convenient to make a cup whenever you have a craving. Made with real chocolate, our homemade version of gourmet hot chocolate is just as easy to make as the pre-packaged stuff and tastes infinitely better. 
Think of it as a go-to hot chocolate concentrate—and all you need is a microwave. No fancy equipment required.
 
Watch DIY Instant Cocoa: How to Make the Best Hot Chocolate (Plus, It’s Mind-Blowingly Easy) via America’s Test Kitchen



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An interesting link found among my daily reading

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