My best friend is getting married this weekend, and she and several other girls will be spending the night at my house. I figured that a good filling and tasty breakfast was in order the next day, and the bride was exceedingly enthusiastic about crepes. Sounds great to me - but what kind of toppings should I have? I was thinking some savory and some sweet. (No pineapple or pork, due to allergies.)
I'm flying out to visit my boyfriend, who is working in Saudi Arabia for a year. While I'm there, he turns 25, and I'd like to take him out to a really nice meal We'll be spending part of the trip in Manama, Bahrain, and part of it in Doha, Qatar. I know this is a long shot, but does anyone have any good restaurant suggestions?
The stuffing I was planning on making was a cornbread sausage stuffing, and I just found out one my guests is rather violently allergic to pork! Any cornbread stuffing recipe suggestions? I want something a little fancier than the bread-onion-celery I grew up...
I have a perennial lemon tarragon bush in my herb garden - it's already almost 4 feet tall, and even in Calgary we still have a couple of months of growing season left. Any suggestions for what to do with all this tarragon? (Also, why is the only 'perennial' herb that grows back the one I don't know what to do with?) I can only add so much of it to salads...
Pasta - something with a lot of sauce and not that much pasta. Fresh grated cheese on top. Yum.
Fresh mint picked frmo the backyard.
I bought a good silicone one from Ikea. At least two inches in each dimension, and probably cost a dollar. Only 4 cubes at a time, though.
I've had them in Calgary during the Stampede - they're actually pretty good. I liked them pan fried better than deep fried though...
Martha Stewart: Can you please come to my house and make it better?
I saw this when it opened at the Calgary Film Festival last fall - a midnight showing, of course. It's so bad that it's good, you know? You end up laughing at the most horrifyingly inappropriate things.
The most memorable meal was not a good one. Most of her meals were good to great, but this one really stood out - fagioli. I'm not sure if it was the recipe, or something she did, or our dislike of beans or what, but it was awful. She claimed to enjoy it. My father took my sister and I out to McDonald's for dinner, because he refused to eat it too.
15 years later we still tease her about it. :)
For me, it's my husband. He's a whiz in the kitchen and I have learned so much from him. Best of all, he's a mentor that's readily available!
My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.
My mentors were first, my Mother, and recently, Bobby Flay. He gives a good example of tweaking a recipe every Throwdown!
Ina Garten's or Jacques Pepin's books are the cookbooks I turn to when I need a special recipe.
Food blogs were mine, though now that I like cooking I talk with my mom about it more. She didn't teach me as a kid or anything, but learn things now.
I would have to say Alain Saillac and Jacques Pepin although I didn't spend enormous amounts of time with either of them during my time ant FCI, they made their presence felt, and their philosophy, attitude, skills and generosity of spirit will always stick with me.
my mother, Julia Child and chef Franz Auer of Hilton Head Island, SC..all great cooks and fantastic role models.
it was my mom - she cooked good basic foods but taught me a lot!!
This is hard, I would have to say my husband.
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