Cook the Book: Wine Bar Food
Salty anything. My French host mother used to serve these little cheese doodles with champagne. They were perfect.
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How to Reduce Your Food Costs in 60 Minutes a Week
angrywayne, you should start your own cheap healthy good food blog; I'd much rather read that. I'll be quoting you on the cheap meat thing.
For reals, four boxes of cereal???? I don't care what brand you buy, cereal is NOT healthy. Buy your own darn grains and make your own darn cereal, for pete's sake.
Use what you have. Period. If you buy a whole bunch of green onions and you just need one for the recipe you have, go to a recipe search engine and type in "green onion." Find out how to use up the whole bunch before you waste it. Apply this principle to everything in the kitchen. Make a list of what's in your fridge and put it somewhere visible in your kitchen, then cross things off as you use them. You'll be less likely to forget what's in there and toss it a week later.
Be mindful of your food. It's the best way to save money.
Cook the Book: Cowgirl Cuisine
Fresh-caught rainbow trout, dipped in cornmeal, fried in bacon fat in a cast iron skillet.
Cook the Book: The River Cottage Cookbook
Tomatoes of course, five different kinds I think, Armenian and pickling cucumbers, turnips, peas, fava beans, chickpeas, cardoons, artichokes, eggplants, um I don't remember everything I'm the cook my partner's the gardener!
Harissa: What do you do with it?
I really like it stirred into a chickpea stew, spread on a veggie sandwich, or as a condiment for grilled meat or eggplant. What brand did you buy? I've always made it, but it would be nice to try a ready made product.
Cook the Book: The Sweet Melissa Baking Book
Flourless chocolate cake, preferably with coffee ice cream.
Cook the Book: Nigella Express
If it's going to be a busy week, I'll plan the week's lunches and dinners and try to do most of the shopping except fresh fruit and vegetables, which I tend to pick up on the day I use them, since I work right by where I shop. Also, it's amazing how much I accomplish in the morning before work. I'm up early enough that I can have most everything prepped and depending on what I'm making, entirely finished for that evening.
Cook the Book: 'My Last Supper'
It would have to be a spring meal, perhaps because spring is on my mind right now? Roast chicken with morels, asparagus, stuffed artichokes or maybe sauteed with sherry vinegar and thyme, fantastic bread, rhubarb crumble or confit with ice cream for dessert.
Cook the Book: 'Panini Express'
Eggplant, tomato and mozzarella from the sweet ladies at the panini stand near the school I went to in Aix-en-Provence, France.
Cook the Book: 'Roast Chicken and Other Stories'
I love roast chicken and have finally got the perfect (for me) method down. I buy the chicken a couple days in advance, so I can salt it as soon as I get it home and let it hang out in the fridge and get all juicy and full of flavor. The big day I take it out an hour or so before it goes in the oven, rub it with butter, maybe some lemons, maybe some herbs, but nothing more fancy than that. Place in my roasting pan with a v-rack, put a bit of stock in the pan, and start it out the oven around 450-475 for twenty minutes. Turn the heat wayyyyy down, a la Paula Wolfert, and let it slowly slowly finish roasting to perfection. Give it a rest out of the oven while we make the gravy and finish roasting veggies.
Responses to Comments by Eilen
Cook the Book: Wine Bar Food
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
Cook the Book: Wine Bar Food
I enjoy a poached egg on toasted brioche topped with a slice of prosciutto and drizzled with just a touch of honey.
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