coffeeandapieceofpie’s Profile
Recent Comments
Seriously Delicious Holiday Giveaway: La Quercia
Wrapped around roasted asparagus, or folded up on a warm piece of toast that has been rubbed with a little garlic and drizzled with olive oil.
Gourmet slow cooker recipes
Oh, and to give credit where its due, I believe I got the slow-cooked brisket recipe off the Rancho Gordo website.
See more comments by coffeeandapieceofpie »
Recent Posts
coffeeandapieceofpie hasn't written a post yet.
Recent Favorites
coffeeandapieceofpie hasn't favorited a post yet.
Recent Polls
coffeeandapieceofpie hasn't answered any polls yet.
Recent Quizzes
coffeeandapieceofpie got 50% correct on How Much Do You Know About Food Preservation?
Quiz posted by Katie Quinn, March 1, 2010 at 4:30 PM
See more polls and quizzes by coffeeandapieceofpie »
Recent Comments
Seriously Delicious Holiday Giveaway: La Quercia
Wrapped around roasted asparagus, or folded up on a warm piece of toast that has been rubbed with a little garlic and drizzled with olive oil.
Gourmet slow cooker recipes
Oh, and to give credit where its due, I believe I got the slow-cooked brisket recipe off the Rancho Gordo website.
Gourmet slow cooker recipes
My favorite simple crock pot recipe is slow-cooked brisket tacos. Get yourself a nice piece of brisket--3 pounds or so. The night before you want to cook it, rub it with a your favorite chile rub (a combination of chile powder, black pepper, salt, cumin, oregano, cayenne) and let it sit in the fridge overnight. You can also do it just before you start the brisket, but it won't have as much impact. Place it in the crock pot--you may have to cut it in half to get it to fit. Scatter one sliced onion over the top, throw in a bay leaf, then add a half bottle of beer. If you don't want to use beer, then use water--about 3/4 cup should do it. Set it on low and cook for 8 - 10 hours. When done, remove from crock pot, shred it and serve with tortillas, beans, salsa and shredded cabbage.
BTW, my crock pot is a "Crock-Pot" brand "smart pot"--it has a timer, and when the timer goes off it switches from the high or low setting you started it on to "warm". I have felt totally comfortable leaving this running in the house or overnight, knowing that I wouldn't have to worry about coming home to an overcooked mess stuck to the bottom of the pot.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Homemade BLTs with ripe summer tomatoes and Justin Severino's bacon, eaten on a deck in the redwoods overlooking the San Lorenzo River.
Seriously Delicious Holiday Giveaway: Charles Chocolates
Homemade chocolate cake with whipped cream and berries.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Sharp mustard, gruyere, pickle.
Seriously Delicious Holiday Giveaway: La Quercia
Rolled around some roasted asparagus, or just folded into my open mouth.
Seriously Delicious Holiday Giveaway: La Quercia
Wrapped around roasted asparagus, or just rolled up and crammed into my mouth.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Mustard, gruyere, and pickles on rye.
Seriously Delicious Holiday Giveaway: La Quercia
If I can't just shovel it straight into my mouth, then I like it wrapped around roasted asparagus.
Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
Definitely bagels with lox and all the trimmings.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
With gruyere and sharp mustard on rye, grilled.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I'm going with hanger.
Win a Free Organic D'Artagnan Turkey
Those Corniest Corn Muffins sound delicious, and imagine them the day after with a nice layer of leftover turkey stuffed in the middle!
Win a Free Organic D'Artagnan Turkey
Today i feel like some pumpkin cheesecake...
Win a Free Organic D'Artagnan Turkey
The cornbread dressing, especially since once you add the bacon and pecans, I could eat that alone and be happy.
Cook the Book: Pumpkin Baking
Pumpkin ravioli, or pumpkin lasagna with pancetta and bechamel sauce.
Cook the Book: 'What We Eat When We Eat Alone'
Potato chips dipped in plain yogurt, with a little salt, pepper and dill added if I'm feeling fancy. Or a grilled cheese sandwich.
Pasta Without a Pasta Machine: Mission Impossible?
Marcella Hazan's instructions on rolling out pasta by hand have been very helpful to me. It is a specific technique, where you first roll out the dough to a flat round without worrying about how thin it is. Then you gather one edge of the dough and wrap it around your roller, just so the end is tucked under (as if you were to roll the whole piece up on your pin). Next you use your fingertips to roll the pin back and forth, while at the same time exerting pressure on the dough to stretch it out towards the ends of the pin. It sounds awkward, or like chewing gum and walking at the same time, but once you get the hang of it, it works pretty well and is a fairly quick process. Plus, by stretching out the dough in this manner, I have never torn a hole in it, as you might by repeatedly trying to roll it flat. You will have to unroll the pasta sheet, turn it, and roll it again from another angle a couple times in order to get it as thin and even as you want. I found this technique in Hazan's Classic Italian Cook Book, but I am sure it is repeated in some of her other books.
The 'Veggie Reeltor,' a Broker for Vegetarians in the Bay Area
I'm also a native Palo Altan, and I don't really see how this is emblematic of the hometown I used to know and love--but it has changed immeasurably since I last lived there in 1992. Maybe this qualifies as the the type of service available to the newcomers to the area, who have lots of money and need new ways to spend it. Or maybe it just qualifies as someone trying to find a market niche to fill in a tough market for real estate agents, where there is still a lot of housing stock that is being held off the market until prices go back up. I have seen agents in the East Bay marketing themselves as the dog-friendly agent, though I guess if you're going to stereotype a neighborhood, you would wonder why this vegetarian agent is not working the market in Berkeley.
Cook the Book: 'Tacos'
My best taco experience was on a fishing boat in the Sea of Cortez. We all took our turn catching a couple fish (don't remember what kind, but it was smallish with white flesh, maybe a type of rockfish), then the guide quickly filleted them, flipping the fish on its side, neatly slicing off one meaty fillet (the fish was still moving at this point), then he flipped the fish over to its other side and sliced off the other. The remains were then flicked back into the water with the tip of the knife. The fillets were quickly dipped in lime juice then fried and placed on a tortilla, and then went straight into our hands with a squeeze bottle of salsa passed around the boat. Incredibly fresh and tasty. This happened ten years ago on a trip to attend a friend's wedding, and I still think back on it, hoping I may get to replicate the experience someday...
Anthony Bourdain's 'No Reservations' in Chicago Missed the Ramova Grill
There is a link to footage from the Ramova Grill on the show's website--guess they ran out of room on the show.
http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/ci.No_Reservations_in_Chicago.show?vgnextfmt=show
See more comments by coffeeandapieceofpie »Loading...No more comments by coffeeandapieceofpie
Recent Posts
coffeeandapieceofpie hasn't written a post yet.
Recent Favorites
coffeeandapieceofpie hasn't favorited a post yet.
Polls
coffeeandapieceofpie hasn't answered any polls yet.
Quizzes
coffeeandapieceofpie got 50% correct on How Much Do You Know About Food Preservation?
Quiz posted by Katie Quinn, March 1, 2010 at 4:30 PM

Flatiron