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Cook the Book: 'The Pioneer Woman Cooks'
Probably French Laundry At Home and now Alinea at Home, although I adore Boots in the Oven, The Amateur Gourmet, Smitten Kitchen, and about a ton of others.
Cook the Book: 'Gourmet Today'
My first cookbook was the Little House on the Prairie Cookbook. I didn't cook anything out of it, but it recreated the recipes from the books I loved.
Zeeks Pizza: Seattle's Decent Mini-Chain Inspires Deep Pizza Thoughts
Pagliacci's > Zeek's, yes. Better crust, better flavor, but beware of the grease, there's a lot of it. It's /good/ pizza.
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In Season: Brussels Sprouts
My favorite preparation for them is to dice up some bacon, fry it in a cast iron frying pan until it's about half-done, and remove most of the fat, as well as the bacon. Then I toss my cleaned, halved sprouts in the pan with a tiny bit of butter, and fry them until they start to brown. Then I put the bacon back in, mix it up, roast it for about 10 to 15 minutes until they're fork-tender, pull them out, and pour in a little cream and some garlic powder. Then I reduce it until it's just barely coated by the cream and it becomes something wicked and decadent and delicious. (I made this one up after having them at the Red Star Tavern in Portland Oregon. The chicken was good. The sprouts were so amazing that I finished those instead of the chicken!)
Cook the Book: 'The Pioneer Woman Cooks'
Probably French Laundry At Home and now Alinea at Home, although I adore Boots in the Oven, The Amateur Gourmet, Smitten Kitchen, and about a ton of others.
Cook the Book: 'Gourmet Today'
My first cookbook was the Little House on the Prairie Cookbook. I didn't cook anything out of it, but it recreated the recipes from the books I loved.
Zeeks Pizza: Seattle's Decent Mini-Chain Inspires Deep Pizza Thoughts
Pagliacci's > Zeek's, yes. Better crust, better flavor, but beware of the grease, there's a lot of it. It's /good/ pizza.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Bacon just tastes wonderful. It makes almost everything it touches better, it moisturizes, adds flavor, it's love.
Not Technically Food Books, But Books with Good Food Passages
Pretty much anything by L.M. Montgomery or Laura Ingalls Wilder will have a ton of food in it, those sparked a lot of my foodie dreams growing up. Mercedes Lackey books have a lot of food in them, too, especially The Fire Rose, although all of them have food. The Pern books do, too, especially the Harper Hall trilogy, and Louise Fitzhugh has some food. For adults, I suggest Maeve Binchy books, one of hers (Scarlet Feather) is about caterers and another one (Quentins) revolves around a restaurant. Also, if you can find them, the Crossroads trilogy by Nick O'Donohoe has enough about food, plus a fascinating plot to make it a lot of fun. And the books by Barry Hughart of The China That Never Was, (Bridge of Birds, The Story of the Stone, and The Eight Skilled Gentlemen) have a lot of food plus these books are absolute gems to read.
Cook the Book: 'Rustic Fruit Desserts'
A crumble made with strawberries, rhubarb, and peaches.
No Beets Will Grow in the White House's Organic Vegetable Garden?
Not really. I sympathize, entirely, I've tried beets and think they're disgusting. On the other hand, you could grow your own vegetable garden, with beets, and let the First Family have their own garden.
Bacon grease
I actually use a tiny bit at the bottom of my muffin tins when making Yorkshire Puddings. (I do mean a tiny bit, too. The tins are non-stick, so it's entirely for flavor.) I also use it when I fry cabbage.
Leeks: Way or No Way?
WAY WAY WAY. Potato leek soup, not pureed, topped with crumbled bacon and a few drops of truffle oil may be the most truly amazing soup ever made. Especially if you use a chicken stock base and saute the leeks in a tiny bit of the bacon fat, and mush everything up with a potato masher rather than an immersion blender, so you have those wilted, caramelized leeks, and if you use heavy cream...
I need to shut up, now, I'm drooling.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
The first time my son said that he loved me, it was because I gave him more bacon. I couldn't decide if I was laughing because that proved he was my son, (as if giving birth to him hadn't!) or because of how brightly his eyes were shining and the look he gave me when I gave him that extra piece.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
The first time my son ever told me he loved me, he was 1 and a half. We were sitting in Denny's and he'd just finished all his bacon. I pointed to something, he looked away and I put some more bacon on his plate. He looked back in time to see me do it and said, "I love you!"
Cook the Book: Very French Fries
I'm sure that people who are allergic to peanuts are aware of such, and compensate accordingly. For home frying, it is not necessary to put up stickers all over the place, advertising "DANGER. POSSIBLE ALLERGENS." People are smarter than that, or so I believe.
Cook the Book: 'The Silver Palate Cookbook, 25th Anniversary Edition'
I started with the Betty Crocker Cookbook, for actual cooking, but I loved just looking through all my mom's cookbooks.
In Season: Brussels Sprouts
I blanch them while frying up the bacon. Half them and chop/crumble the bacon. finish cooking them in the bacon fat and deglase with balsemic vinager. top with bacon and serve hot. There are people who come to my Thanksgiving dinner just for the sprouts! LOL
In Season: Brussels Sprouts
I like them blanched, cut in half, and stir-fried with ginger, garlic, and a final seasoning mixture of sherry, soy sauce, corn startch, sugar, salt, and rice wine vinegar, which is a common mixture for stir-fried veggies. If you know how to wok, you know to heat about 1-2 TBLSP of peanut oil until smoking, add the minced ginger and garlic, cook until browned, and then add the blanched and drained brussel sprouts, stir-fry until they soften, and then stir in the final seasoning mixture. Sorry I don't have the measurements with me, but I think it is 1 tsp each of sugar, sherry, vinegar, salt, 1 TBLSP of corn startch and 2 TBLSP of soy sauce. Great dish!
In Season: Brussels Sprouts
The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....
In Season: Brussels Sprouts
My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!
In Season: Brussels Sprouts
Favorite fall weekend breakfast: Brussel sprout hash with bacon & potatoes and a poached egg sitting on top. Outrageous!
In Season: Brussels Sprouts
I had amazing brussels sprouts over the weekend at a tapas place called The Vanderbilt in Brooklyn. The menu said it had sriracha, lime, and honey. Whatever they did to it, it was so friggin tasty. I dream about these brussels sprouts.
In Season: Brussels Sprouts
Two of my favorites:
Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter
And
Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!
In Season: Brussels Sprouts
In the latest GQ issue, there is a Momofuku-inspired recipe for deelish brussel sprouts. The trick is to sautee them face down first in butter to get the carmelization and then throw them in the oven.
Also, bacon and sriracha.
In Season: Brussels Sprouts
I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.
Cook the Book: 'The Pioneer Woman Cooks'
Hard to choose. I started out in food blog land with I Was Just Hungry.
Cook the Book: 'The Pioneer Woman Cooks'
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Cook the Book: 'The Pioneer Woman Cooks'
Divine Caroline is one of my favs
In Season: Brussels Sprouts
As with cauliflower, I think roasting brings out the best sweetness in this crucifer. My favorite fall pantry meal is this combination of gnocchi with brussels sprouts and walnuts: roasted sprouts, potato dumplings, and toasted nuts, all topped with a bit of cheese.
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats & Chocolate & Zucchini.
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!
Cook the Book: 'The Pioneer Woman Cooks'
I like Serious Eats of course. I also like Smitten Kitchen.
Cook the Book: 'The Pioneer Woman Cooks'
My favorite food blogs are this one and Culinate.
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats is my favorite. Simply Recipes is my second favorite.
Cook the Book: 'The Pioneer Woman Cooks'
Baking Bites and Simply Recipes. I want to cook and eat pretty much everything from these sites!!
Cook the Book: 'The Pioneer Woman Cooks'
I love so many sites. I love Serious Eats (of course), PW's and any cake blog. I have a major sweet tooth.
Cook the Book: 'The Pioneer Woman Cooks'
A year of slow cooking!
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My favorite preparation for them is to dice up some bacon, fry it in a cast iron frying pan until it's about half-done, and remove most of the fat, as well as the bacon. Then I toss my cleaned, halved sprouts in the pan with a tiny bit of butter, and fry them until they start to brown. Then I put the bacon back in, mix it up, roast it for about 10 to 15 minutes until they're fork-tender, pull them out, and pour in a little cream and some garlic powder. Then I reduce it until it's just barely coated by the cream and it becomes something wicked and decadent and delicious. (I made this one up after having them at the Red Star Tavern in Portland Oregon. The chicken was good. The sprouts were so amazing that I finished those instead of the chicken!)