The following originally appeared on 11/8/07 at Exit 51.
Thanksgiving is almost upon us. The one day of the year that we stop to consider all we are thankful for. Each of us makes the choice every day to either acknowledge or ignore the world around us. Personally, I’m just as guilty as anyone of not reflecting on a more regular basis. Work, home, bills, school, family, friends, war, sickness…life…we either allow it to consume us or strive to find balance. Continue reading “Flashback Friday – Danke Schoene”
Back in the day, my system of rating recipes was pretty basic. I pulled a recipe out of the folder, made it, and if I liked it, I put a check mark on the page. The idea was that all these checked pages would promptly be filed away in my 3 ring binder and become my low tech recipe database. Or if I wasn’t completely sold on a recipe, I’d scribble some notes on the page, put it back in the folder, and make it again later. Sometimes my follow through was better than others.
As I’ve been weeding though my old recipes to make them to post here at BAH, my new high tech recipe database, I’ve been trying to reconcile the checks with the final dishes. And I can’t always figure out what I was thinking. Take Nigella’s Beef Stew. Continue reading “Nigella’s Beef Stew”
I blame my general biscuit obsession on the heavenly biscuits we dined on at the Loveless down in Nashville. That trip was something like four years ago and I’m still trying to find a biscuit that comes close to the perfection that they serve up. Light and airy, they practically melt in your mouth. When I saw that both Cook Wise and the Bread Bible had a recipe for Touch of Grace Biscuits, I hoped that at last my prayers had been answered. I thought that with a name like that, the Universe was trying to tell me that my search had ended. Continue reading “Bread Bible Biscuits”
So I’ve officially started my Bread Bible Studies. And I’ve specifically started with the easier recipes in the first chapter. Quick breads, biscuits, popovers, they seem like things that I should be able to achieve given my general level of kitchen competence. One thing I’ve noticed about Rose’s recipes is that I really need to read through them completely a few times before I start weighing, mixing, and baking. And I also need to pay attention to whether I’m working in cups, ounces, or grams. Because on more than one occasion I’ve discovered that even though I’m working in grams, I’m looking at the weights listed in ounces. And the two are definitely not the same. I don’t even want to imagine what the end result would be to using 5 grams of flour when I should be using 150 grams. Talk about a (Cinnamon Crumb) Surprise. Continue reading “Bread Bible Studies”
Christine of Christine Can Cook provided this Food Memory. She said, “Mofongo is a typical Puerto-Rican dish. It’s not something my family made growing up, it was more of a special dish to be had at restaurants and ordered for special occasions. It definitely isn’t an everyday meal- it can be super heavy and starchy and needs to be fried to enjoy the crispy textures. However, it’s one of my favorite meals and is extremely versatile. It can be done with stewed chicken, beef, vegetables, or as I made it here, with shrimp.” Continue reading “Food Memories – Mofongo”
The following originally appeared on 11/5/07 at Exit 51.
This past weekend saw more kitchen action as I hosted a small brunch. Not sure which I enjoyed more…the food or the time with friends. The combination of good food and good friends is always a winner.
We dined on:
Butternut Squash Soup
Mixed Green Salad with Carrot Ginger Soy Dressing (this is similar to the dressing that comes on your salad in a Japanese restaurant…yum)
The food was easy to pull together in advance. Try it yourself, you’ll see. Continue reading “Flashback Friday – What’s Cooking?”
Would it surprise you if I said that for most of my life, I thought ragu meant the spaghetti sauce that came in the jar with the picture of a gondola? Tragic, I know. It’s a wonder that I have any kitchen skills after years of being exposed to high levels of prepackaged food radiation. I have since come to appreciate that a ragu is traditionally a sauce of ground beef, tomatoes, onions, celery, carrots, white wine, and seasoning. But I struggle with homemade pasta sauces, maybe because I’m so accustomed to eating the jarred stuff, after making a few modifications of course. So instead of trying to master a traditional ragu, I decided to give mushroom ragu a try. Continue reading “Ragu”