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Cook the Book: Easy Gluten-Free Baking
I dearly love chouquettes. David Lebovitz has a good recipe -- think tiny cream puffs, but no cream. Just puff.
Or a perfect, thick pita. I know, contradictions.
Cook the Book: '660 Curries' by Raghavan Iyer
I'm not sure I remember -- it almost had to have been in one of the little places near my university.
Cook the Book: 'Canal House Cooking, Vol. 1'
Any type of fresh salsa, really, though I'm currently on a roasted corn salsa kick.
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Recent Comments | Response to Comments
Cook the Book: 'What We Eat When We Eat Alone'
Rounds of baguette with mayo and black pepper.
Cook the Book: Easy Gluten-Free Baking
I dearly love chouquettes. David Lebovitz has a good recipe -- think tiny cream puffs, but no cream. Just puff.
Or a perfect, thick pita. I know, contradictions.
Cook the Book: '660 Curries' by Raghavan Iyer
I'm not sure I remember -- it almost had to have been in one of the little places near my university.
Cook the Book: 'Canal House Cooking, Vol. 1'
Any type of fresh salsa, really, though I'm currently on a roasted corn salsa kick.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
Ooh! First thing I EVER tried to bake was a pumpkin bundt cake, from my mom's tried and true recipe. I left out the flour.
Needless to say, it was not a success.
Who leaves out the flour?!
Cook the Book: 'Endangered Recipes' by Lari Robling
Eating klinäter -- little deep-fried bowtie cookies -- at Christmas. They're annoying to make, so we don't much do it anymore, but I remember that first burst of flaky, buttery, powdered-sugar dredged goodness, so fresh out of the fryer that I almost burnt my tongue off. Delicious.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I know it's really basic, but I need to start making my own tomato sauce. I mean, really.
Cook the Book: 'Tacos'
Does the first time I had a real gordita count? It was from a taco shack. Amazing. Gordita de lengua: it's a winner.
Cook the Book: 'Real Cajun'
One of the leaders in my Boy Scout troop always used to make fried potatoes on campouts, with lots of sausage, onions, and jalapenos. All the patrols cooked for themselves, but I loved it when I managed to beg just a single bite of potatoes from the leader's meal!
Broccoli Brainstorming
@anysuchname: I usually put some broccoli stems (and other brassicae trimmings) in my veggie stocks. I do try to keep a limit on it, but I've never noticed a problem in moderation. (By moderation I mean, say, one big stalk of broccoli and some kale ribs per big-gallon-bag-o-trimmings.) So go ahead and use some for stock, and try some of these other ideas for the rest.
Cook the Book: 'Beyond the Great Wall'
I don't really feel like I have any great exoticism... but there's definitely something about going to the 'bad' section of town (I say this with MASSIVE air quotes) and eating at a Somali restaurant with your linguistics class and the guy who's been teaching you all Somali from the ground up for 10 weeks. Thank goodness we'd learned how to say both 'rice' and 'goat'! Delicious.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I can't even count the amount of changes. I received HtCEVegetarian when I was dating a, natch, vegetarian, and its influence has continued LONG after the relationship ended.
Pizzeria Delfina's Genius Anti-Yelp T-Shirts
Oh, bah. PC-rallying sensitivity training aside, the shirts are funny, and were they purchasable merch I'd get one right now.
Cook the Book: 'Kneadlessly Simple'
Challah. I have this amazing Joan Nathan recipe that has never once failed me, even in a crazy, miscalibrated oven.
Simple syrup, rimming salt/sugar: which flavors?
For ginger syrup, I've had some luck with slices of peeled ginger (about 2 inches worth) in a 2 cup 1:1 syrup (1 cup each, that is). Bring it all to a simmer, and then remove from heat and let infuse for a while (I just forgot about it; not sure how long I let it go).
(kathryn's right, of course, that simple syrups really don't need heat, but the heat, I find, helps to bring out the ginger.)
Combined with Mizbee's demarara idea, this would be AMAZING for a more liquorous riff on a Dark and Stormy.
Cook the Book: 'Almost Meatless'
Lentil soup, hands down.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
... I really don't understand the revulsion here. I've been making savory oatmeal (peppers and onions are my go-tos) for years. It's a grain like any other grain, folks. Think of it as oat grits if it weirds you out (get it, oat grits / oat groats.. *sigh*).
Cook the Book: 'Baking Unplugged'
Oh, jeez. This is easy. I once made a pumpkin cake for a party, and just... left out the flour. All of it. Bundt pan full of black, simmering sugar, that's what I pulled out of the oven.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Have always enjoyed sirloins (and flanks, but that's almost a different beast entirely), but I'll always be happy with a porterhouse.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Cajun grillades. Fantastic.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Whole-grain mustard and a nice melted swiss cheese. And the bread? Go with a rye.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
My friend Wiley's brisket. 24 hours. Oh yeah.
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
Either: the first time I ever fried chicken, at my dad's special request.
Or: those gougères stuffed with duxelle.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
skirt or ny strip. I know, I know.
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
I just found this Blog. Great ideas. I would skip the meats, bacon, regular sour cream, etc. since I am trying to lower my cholesterol. Thanks.
Cook the Book: 'What We Eat When We Eat Alone'
Thank you for participating and congratulations to our winners:
kh503
Chilisoup1
roseteng
andymcmorrow
lemonfair
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'What We Eat When We Eat Alone'
I eat PB&J sandwiches often when alone
Cook the Book: 'What We Eat When We Eat Alone'
Egg salad with pickles
Cook the Book: 'What We Eat When We Eat Alone'
I eat ice cream and candy when I'm alone.
Cook the Book: 'What We Eat When We Eat Alone'
I like quesadillas when I'm alone. I'll add a little shredded chicken breast, salsa and cheese.
Cook the Book: 'What We Eat When We Eat Alone'
Miscellaneous egg dishes, which can be adjusted depending on how hungry you are (e.g., scrabled eggs, eggs over easy, egg salad, etc.)
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled egg on a bowl of miso soup drizzled with hot sesame oil. At other times: hot dogs, mustard and deli dills with a glass of wine.
Cook the Book: 'What We Eat When We Eat Alone'
I like to eat meatloaf. garrettsambo@aol.com
Cook the Book: 'What We Eat When We Eat Alone'
Salad sandwiches. Really, really big ones, with all the different salads that I normally feel guilty about taking so long to prepare. God they are good!
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled eggs and whatever veggies I have
Cook the Book: 'What We Eat When We Eat Alone'
Normally Ramen Noodles, it's easy to make!
Cook the Book: 'What We Eat When We Eat Alone'
eggs with veggies and cheese in a homemade tortilla!
Cook the Book: 'What We Eat When We Eat Alone'
I eat macaroni and cheese
Cook the Book: 'What We Eat When We Eat Alone'
I like nilla wafers in French onion dip. I also like maple syrup in beef stew but once that's in it's not as obvious as the cookies in dip.
Cook the Book: 'What We Eat When We Eat Alone'
When I eat alone I usually make toast and add tuna with a slice of tomato and then melt cheese on top. Yum
Cook the Book: 'What We Eat When We Eat Alone'
I add cheese to everything and tend to ignore signs that food has gone bad like mold... blame the economy! I'm a poor recent college graduate :)
Cook the Book: 'What We Eat When We Eat Alone'
A baked potato or yogurt and fresh fruit.
Cook the Book: 'What We Eat When We Eat Alone'
I usually make myself a big salad with nuts and berries in it!
Cook the Book: 'What We Eat When We Eat Alone'
Italian food of most any kind. I have adopted it.
Cook the Book: 'What We Eat When We Eat Alone'
Usually something light, like a salad or sandwich.
Cook the Book: 'What We Eat When We Eat Alone'
When I eat alone, the treat is really in not having to choose something to make and not having to cook anything. So I snack on crackers, bagels, cherry tomatoes, toast with butter and jam and especially fresh popcorn.
Cook the Book: 'What We Eat When We Eat Alone'
I usually boil some pasta and top it off with an easy homemade sauce consisting of tomatoes, olive oil, basil, and garlic. A little cheese on top is nice, too. kneecree at gmail dot com
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Rounds of baguette with mayo and black pepper.