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Do you like cooking to music?
Gotta be electronica when I'm prepping. During the actual cooking I never pay any attention so anything could be playing.
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
Great post and what looks to be an absolutely deliciousable recipe. Good call. Thanks =)
Cook the Book: 'Bottega Favorita' by Frank Stitt
4 cheese mac and cheese. I may even put garlic in it but don't tell anyone from Italy!
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Recent Comments | Response to Comments
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Chipotles would add a nice smokey heat while Jalapenos would have a very distinctive flavor with a decent amount of heat. I would lean towards using small increments of chipotles since it would be easy for the heat to get away from you compared to poblanos!
Do you like cooking to music?
Gotta be electronica when I'm prepping. During the actual cooking I never pay any attention so anything could be playing.
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
Great post and what looks to be an absolutely deliciousable recipe. Good call. Thanks =)
Cook the Book: 'Bottega Favorita' by Frank Stitt
4 cheese mac and cheese. I may even put garlic in it but don't tell anyone from Italy!
Served: Already Nostalgic for My Awesome Job
"Over beers and calamari, we got to talking."
The start of something good. Mmmm
Cook the Book: 'Tacos'
Threw a party for my 21st birthday this weekend and grilled up kilos of steak and chicken, threw together tons of veggies and downed the lot with a good selection of mexican beer. That is one taco experience I will never forget.
What’s Your Favorite Weird Snack Combo?
Haha that is awesome that you brought up the beer and ice cream. I just had a bowl of ice cream with a drizzle of a pale ale on top. I say it helps me study.
What’s Your Favorite Weird Snack Combo?
Marmite and peanut butter toastwiches. Sooo delicious.
I know I should give up _____ (food/drink item), but....
Caffiene. I love it. Coffee is my drink of choice but I am not above tea, coke or alternatives. I can stop anytime... I just don't really want to... now... or ever...
Remembering Discontinued Peet's Coffee Blends
Wow to stop drinking coffee when you couldn't get your exact blend! That takes a lot more willpower than I have! I just love Peet's plain and simple and will drink any of their blends (decaf excluded).
Cook the Book: 'Real Cajun'
Marmite on buttered toast in the morning... probably started out eating it just because my Mom did but later I realized how seriously delicious that salty spread is assuming you can restrain the gag reflex that triggers on smelling it.
Egg Yolks-Okay or Not?
If not then the yolks on you. Ouch. Sorry I couldn't help myself.
But seriously I have kept yolks in the fridge after a pisco sour making binge and been fine using them.
What do you miss? (to: expats and others!)
Lived in Texas and California when I was a kid and have been living in Canada for the last 10 years. Biggest thing I miss is fresh produce almost any time of the year and real tex-mex and mexican food. It just isn't the same when you have to truck the tomatoes up to northern Canada.
Guilty Food Pleasures
Drain a can of tuna, throw in some miracle whip and salt and pepper...maybe some more miracle whip. Mix that sucker around with a spoon and gobble it up. Yum.
Also I will eat pretty much anything if it is made for me although as a rule I am incredibly picky about what I prepare for myself and others.
What do you collect?
Cookbooks and shotglasses. Wow I have a lot of both of those and am moving soon so we will have to see what migrates with me... also a small collection of high end knives (mainly Shun) because I refuse to use a dull knife and am all about high end materials.
Hip-Hop Alinea
Haha hilarious. Is there a music video with someone singing these lyrics? =P
Cook the Book: 'The Asian Grill'
As with many propane users - trying unsuccessfully to light the bbq and then "leaving it for a little bit with the lid down". Lift up the lid and try to start again - FWOOSH - slightly less hair. (Mmmm burnt hair and steak - my favorite)
'F*** Yeah, Cilantro'
Cilantro is awesome. It is my second go-to herb after basil.
Cook the Book: ''Wichcraft'
Easy - A thai curry sandwhich would be amazing
Cook the Book: 'Urban Italian'
I absolutely love taking an easy aglio-olio pasta and then tossing in some fried snapper (and eating it with my hands... but hey... nobody needs to know that right?)
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Mark Bittman's suggestion that a little less meat and a little more vegetables is healthy is one I try to apply daily. Try, because hey - ribeye is tasty and after one of those eating vegetables too seems a little over the top.
Cooking with Kids: Scrambled Egg Smackdown with Tyler Florence
I like to start with a pan that is at a low temperature but on high heat so that the eggs start cooking slowly and get that light fluffy texture but still end up cooking faster than low and slow for the entire process. Either way - how can you go wrong when butter/salt/eggs are involved?
Cook the Book: 'Kneadlessly Simple'
Any dark rye bread - nothing beats dark rye and butter... of course nothing beats butter so this is a pretty circular argument I will admit
Dinner Tonight: Crab Fried Rice
Sounds good - funny because I whipped up a quick fried rice for lunch this morning before dashing off to school. Anything with cilantro is a friend of mine =p
Cook the Book: 'On the Line'
Grilled on a smoking hot grill with a touch of seasoning and a pat of butter, then eat it hot with my hands!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
I made this also, with chicken. I think the cilantro is absolutely necessary, not optional. I also think if I make this again, I'll use two chiles and not one. I really thought it needed more smokiness, more kick, just more of that poblano flavor. But the consistency was right on and I really enjoyed that it wasn't done with flour and cream. Thanks for the recipe!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
When this was posted, I put it in the "to make immediately" file because a) corn chowder is my faaaavorite fall/winter comfort food, and b) I've been trying to reproduce the "sopa de elote" at the Mexican Food Factory restaurant in Marlton, NJ. (I'm writing that on the off chance that someone reads this who knows the soup I'm referring to and is able to help in my quest). In making this soup, I upped the amount of corn and onion for a thicker texture. I also added chili powder for a hint of smoky flavor. The results were great, especially garnished with queso fresco and a dollop of sour cream. It's the closest I've come to that restaurant dish. I'll definitely be adding this to the rotation! Thanks for posting.
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
I made this tonight with frozen corn but doubled the poblano, omitted the chicken and used a pint of homemade veggie stock in place of half the milk. (I'd excavated a bag of ancient CSA poblanos from my freezer and roasted them recently, so what the hell.) Really delicious, especially served with grilled cheddar-and-avocado sandwiches.
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
This soup was wonderful! We made it with half 1% and half 2% milk which turned out just fine. The leftovers are just as good as the day it was made. This will definitely go into regular rotation!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Ah, this sounds wonderful!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
@piccola Chipotle chilis would give this a whole different flavor and a lot more spiciness, but it might be brilliant. But careful, they can be spicy.
Poblanos are a pretty mild chile, almost as large as bell peppers, and while jalapenos would be similar in taste, it would be a big hassle to char, skin, deseed, and chop them all up.
They important thing is to use fresh chilis rather than dried, unless you're going the chipotles in adobo route, in which case you wouldn't roast them beforehand.
@mookie I used whole milk, but I supposed you could get away with a 2% or using some stock while sacrificing a little mouth feel. Maybe experiment with using a little more cornstarch, and keep tasting until it is thick enough to your liking.
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
When recipes say "milk" do you assume only whole milk is acceptable? Or do you think I can get away with 1% or 2%? Or substitute 1/2 the milk with stock? Or am I just really killing this delicious sounding recipe?!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
@piccola Where do you live? Here in California almost always Poblanos are labeled as Pasilla. So you may be in luck.
What’s Your Favorite Weird Snack Combo?
I used to go to the LA Reader office on Friday mornings to collect my mail, then I'd stop in the chain drugstore nearby to pick up a piece of beef jerky, and a package of vanilla creme sandwich cookies, which I'd eat while driving to my day job. Not together, just back-to-back. Can't remember if I ate the jerky or the cookies first, nor why I thought those would make a good breakfast.
What’s Your Favorite Weird Snack Combo?
Frosty and Fries (not weird)
Dunking Chocolate chip cookies in Orange juice... YUMM!
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Do you like cooking to music?
At the dinner hour, while cooking and the kids are winding down, I put on dinner jazz, like Art Tatum, Oscar Peterson, that sort of thing. Great background, doesn't get in my head too much to distract me.
A great band to cook to is Clem Snide. Mellow-ish, engaging but not distracting in a big way.
Music is a must.
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
WOW, THIS LOOKS EXACTLY LIKE INA GARTEN'S RECIPE [MINUS THE CHOCOLATE CHIPS].............HMMMMMMMMM. ALTHOUGH INA HAS A SECOND HOME IN PARIS & FAVORS A LOT OF FRENCH COOKING, SHE EXPRESSED THAT THIS WAS HER .......ROLLED UP PUFF PASTRY/MUFFIN TIN.............IDEA?
IN ANY EVENT, I HAVE MADE ONLY HALF A RECIPE USING HER DIRECTIONS BECAUSE I JUST KNEW MY HUSBAND & I WOULD EAT THEM ALL............I WAS RIGHT THEY ARE WAY TO GOOD!
Do you like cooking to music?
I like to cook in complete silence.
shhhhhhhh
Cook the Book: 'Kneadlessly Simple'
Multi grain bread! This looks like a great cookbook!!!
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
@revandrants: Absolutely--go ahead and make them ahead. Just be sure to keep the cold in the fridge until you need them. That will give them the must puffing power.
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
What a good lookin pastry. I can't wait to give this a whirl. It seems like something that can be made ahead. Anyone know if there would be any problems if the rolls were made ahead and then popped in the oven while dinner was being eaten?
Cook the Book: 'Bottega Favorita' by Frank Stitt
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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.
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
I know what it's like to feel caught in the middle like that! I am not nearly as confused as you were when you were a child, but I have my own problems (and delightful crossovers) between being American and becoming French.
emiglia
http://www.tomatokumato.com
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
I made these this weekend, and they were delicious!! Thanks for the recipe! I think I'll be making these often!
http://megan-deliciousdishings.blogspot.com/2009/05/pain-au-chocolat-cinnamon-rolls.html
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Chipotles would add a nice smokey heat while Jalapenos would have a very distinctive flavor with a decent amount of heat. I would lean towards using small increments of chipotles since it would be easy for the heat to get away from you compared to poblanos!