Welcome to the Weekend Cook and Tell. Every Wednesday we peruse the food sections of various national newspapers and come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.
This week's idea comes from Joe Yonan of the San Jose Mercury News. He wrote a great piece entitled The Little Oven That Could, and it's all about toaster oven cooking. Toaster ovens are great for defrosting frozen entrees, reheating leftovers, and making toast, of course. But why can't they be used for more serious cooking endeavours?
Last summer Eric Ripert ran a series of videos on his blog, Avec Eric, all about cooking with a toaster oven. He made some wonderful dishes, including a raspberry clafouti, and a frittata with zucchini, mint and Parmesan. Pretty impressive for a toaster oven!
Lynn Alley wrote an entire book about toaster oven cooking, check out The Gourmet Toaster Oven. She's come up with some tasty toaster recipes like Turkey, Tarragon, and Apple Meatloaf, Herbed Oven Fried Chicken, and Savory Cheesecakes.
This weekend we are going to be using the toaster oven for some serious cooking!
Keep us posted over the weekend, and let us know what you are making. Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along from home, leave a link to your Cook and Tell blog post in the comments. Next Wednesday we will be posting a round up of your photos and recipes. We can't wait to see what all of you are going to be cooking up over the weekend!
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