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Cook the Book: 'Kneadlessly Simple'
I am currently hooked on America Test Kitchen's recipe sourdough bread. It's a great recipe - made with some beer. You won't be disappointed if you try it!
Cook the Book: 'Kneadlessly Simple'
I am currently hooked on America Test Kitchen's recipe sourdough bread. It's a great recipe - made with some beer. You won't be disappointed if you try it!
Cook the Book: 'Baking Unplugged'
My first week in culinary school I was assigned to the pastry shop. The assignment for the day was to prepare lemon meringue pies to sell in the school cafeteria.
Being new to using weights and measures instead of measuring cups and spoons, I made a slight error......instead of one ounce of salt for the pie filling, I added one POUND of salt. No one caught the mistake until a customer brought it back and asked for a refund...uh-oh! I never did live that one down.
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Cook the Book: 'Bottega Favorita' by Frank Stitt
Farfalle with carmelized onion, mushrooms, appelo pepper, a splash of dry vermouth and a dab of butter. Top with a grating cheese of your choice.
Cook the Book: 'Kneadlessly Simple'
I am currently hooked on America Test Kitchen's recipe sourdough bread. It's a great recipe - made with some beer. You won't be disappointed if you try it!
Cook the Book: 'Kneadlessly Simple'
I am currently hooked on America Test Kitchen's recipe sourdough bread. It's a great recipe - made with some beer. You won't be disappointed if you try it!
Cook the Book: 'Baking Unplugged'
My first week in culinary school I was assigned to the pastry shop. The assignment for the day was to prepare lemon meringue pies to sell in the school cafeteria.
Being new to using weights and measures instead of measuring cups and spoons, I made a slight error......instead of one ounce of salt for the pie filling, I added one POUND of salt. No one caught the mistake until a customer brought it back and asked for a refund...uh-oh! I never did live that one down.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Thin sliced ham, avocado, monterey jack and a dash of chiplote chili powder, all melted into a gooey mess on grilled sourdough.
Cook the Book: Bruschetta Alla Romana
My go to party snack is baked artichoke and cheese stuffed baguette. Anybody hungry?
Win a Free Organic D'Artagnan Turkey Here!
The stuffing muffins would make a tidy addition to a big buffet. Portion and crumb control rolled into one!
Win a Free Organic D'Artagnan Turkey Here!
If it's from Chris Kimball, it's good enough for me!
I'm making his drop biscuits this Thanksgiving
Cook the Book: 'Giada's Kitchen'
Wild boar sauce is beyond wonderful.
Cook the Book: 'A Platter of Figs'
Itialian-style rosted pork, aka porchetta.
Cook the Book: 'A16 Food + Wine'
AN AOC Cote de Rhone, obtained by some obscure cousin of my next door neighbor. Magnifique.
Cook the Book: 'Sweety Pies'
An apricot crostada made from a Bon Appetie recipe posted several years ago. Great balance of sweet-tart,crisp and buttery. Heaven!
Cook the Book: 'Summer on a Plate'
Mom! She le me have free acess to the kitchen from the age of about eight on. No recipe was too daunting for us. She always gave me the go-ahead to attempt anything from homemade strudel to my attempt at preparing escargot fresh from our garden.
Thanks, Mom - love you.
Cook the Book: 'The Food Life'
Best buy in the Bay Area - Manilla Oriental Market in Daly City. Tons of fresh produce at ridicilously low prices (fresh apricots @ 79 cents a pound!)
Although I am not a fish lover, the selection is wide and most importatnly, fresh. They'll even cook one on-site for you!
Cook the Book: Serves One
On the rare night when I am both husband and kid-free, I'l whip up a quick pasta with sun-dried tomoatoes and any/every vegetable I have stored in the fridge.
Cook the Book: 'Screen Doors and Sweet Tea'
One can (or two) of ice-cold Coke. No glass, no ice - just the "stuff."
Cook the Book: The Splendid Table's How to Eat Supper
Lidia Bastianich -
Any plans to open a new restaurant on the West Coast?
Burger Book Giveaway: 'Hamburger America'
sizzling, juicy
enrobed in cheese and onions
rapsody awaits
Cook the Book: Wine Bar Food
Amaretti cokies - the chewy kind.
Cook the Book: Nigella Express
Roasted Garlic - Buy peeled garlic in bulk, place two-three cups in an over-proof bowl (I use a stainless steel 1 qt. bowl), add salt, pepper and olive oil to cover.
Cover bowl tightly with foil, bake at 400 degrees for 60 minutes - voila! a whole bunch of roasted garlic, without the mess.
Weekend Book Giveaway: 'The Fortune Cookie Chronicles'
Here's mine................ " Soon you will be siting on top of the world."
Haven't made it there yet, but I am forever hopeful!
Cook the Book: 'Panini Express'
Pesto hicken breast, grilled balsamic onions and mushrooms with cave-aged swiss.
Weekend Book Giveaway: 'Trail of Crumbs'
Hot, gooey mac and cheese.
Cook the Book: Win a Copy of 'Cook with Jamie'
My mother. She let me create anything and everything I wanted, which led to the start of a catering carer at the age of eleven.
Thaks, Mom - xxx!
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
I never tire of reading Laurie Colwin.
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Cook the Book: 'Kneadlessly Simple'
Multi grain bread! This looks like a great cookbook!!!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Thank you for participating, and congratulations to our winners:
page48
piccola
rbear
Tarah716
evilchels
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Carbonara pasta... gotta love bacon and egg and pasta!!! YUMMY!!!
Cook the Book: 'Bottega Favorita' by Frank Stitt
whole grain pasta, olive oil, chopped garlic, sauteed spinach with some grilled chicken. Love it.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Easy italian here means also making fresh pasta in the time it takes to boil the pot of water. I use Jamie Oliver's friend Gennaro's method to make pasta in about 3 minutes - check out this podcast:
http://www.youtube.com/watch?v=boSyVjkf4to
While the pasta rests 5-10 minutes before rolling and cutting, I pull out the food processor and mix 1 cup of toasted walnuts, 1/2 cup of fresh basil, a clove of garlic and olive oil (adding slowly, probably around 1/2 to 3/4 cup in total) until I get a decent pesto. I usually season it, adding salt and ground pepper.
Now the pesto's done, just quickly roll out the pasta, roll it up into a tight jelly roll and slice to the thickness you want...easy!
Boil the fresh pasta (takes far less time - watch it), top with sauce and freshly grated grana padano.
A very easy way to impress your date!
Cook the Book: 'Bottega Favorita' by Frank Stitt
My favorite make at home pasta is any pasta, I just love pasta. I am craving pesto at the moment though. I'm a southern girl who loves Italian food so I'd love to have this book.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I like to make my own homemade pasta. It's time consuming but worth it.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Lasagna is always a favorite at my house.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I like making a cold spaghetti salad in the summer. I use whatever I happen to have on hand at the moment. Cooked spaghetti mixed with some diced tomatoes, red onion, green pepper, black olives, etc. Add some EVOO and red wine vinegar with some garlic salt, pinch or two of sugar, some salad supreme and some parmesan cheese. Yum!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Pizza pasta. So good!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Pasta Roni and Hamberhelper!I'm in dire need of a cookbook *smiles*
Cook the Book: 'Bottega Favorita' by Frank Stitt
My favorite is angel hair pasta, with tomatoes, onions, green peppers, olive oil salt and pepper.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Making ravioli is fun!
Cook the Book: 'Bottega Favorita' by Frank Stitt
my dad's pasta standard - penne with tomato sauce, broccoli, turkey sausage, and whatever else is in the fridge. much better than it sounds.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Lasagne made with ground turkey and three types of cheese. garrettsambo@aol.com
Cook the Book: 'Bottega Favorita' by Frank Stitt
I'm a lasagna lover.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I like to cook a lot of Giada's Pasta recipes. My favorite is the Lasagna Rolls with Spinach and Proscuitto.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I love Fetuccine Alfredo. Thank you for the opportunity to participate in this giveaway!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Homemade macaroni & cheese
Cook the Book: 'Bottega Favorita' by Frank Stitt
butter, garlic, mushrooms, wine, parm, parsley.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I would say a good hearty spaghetti.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I love ricotta filled ravioli baked with marinara sauce and topped with mozarella :)
Cook the Book: 'Bottega Favorita' by Frank Stitt
My mom makes this amazing bacon mac and cheese with charred peppercorn bacon and lots and lots of garlic!
Cook the Book: 'Bottega Favorita' by Frank Stitt
a la puttanesca... lots of garlic, chopped green sicilian olives, chopped kalamata olives, capers, sundried tomatoes, chopped fresh tomato or a bit of tomato sauce, clam broth, hot peppers and canned Italian tuna in olive oil with spaghetti. Fast, very piquant, spicy and delicious.
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Farfalle with carmelized onion, mushrooms, appelo pepper, a splash of dry vermouth and a dab of butter. Top with a grating cheese of your choice.