I'm a passionate home cook who loves to try new recipes.
Always tiramisu
I was actually surprised when I finally tried coffee from a Keurig. It is pretty good, depending on the coffee used. My favorite K-cup is available right now for a month or two - Casi Cielo from Starbucks.
Bucatini All'Amatriciana
equal and half&half
Caramel apples!
I've had the hamburger @ M&S Harborside in Portland many times, and found it to be very tasty. I'm not into medium rare hamburgers however, so the doneness isn't an issue.
Made this last night - delicious! I froze half of the uncooked bundles and will be anxious to see how they taste, defrosted and steamed.
Bucatini All'Amatriciana - The best I have ever had!
Haven't made this in years, but loved it back in the day. Shared by my coworker at the time:
1 to 2 T. butter
¼ cup chopped onion
½ cup catsup
½ cup water
1 tablespoon sugar
1 tablespoon worcestershire sauce
2 tablespoons vinegar
1 teaspoon dry mustard
1 package hot dogs
1 package hot dog buns
Saute onion in butter. Add remaining ingredients, except hot dogs; cover and simmer for approximately 10 minutes. Add hot dogs; cover and simmer for 15 minutes. Serve on hot dog buns.
Toast, spread with dill flavored goat cheese, topped with scrambled eggs
Thanks Kenji - these recipes couldn't have come at a better time. Work is hectic this time of year so I want to come home and fix something quick and easy, yet tasty. These fit the bill !
I love my Shun Classic 8 inch Chef's Knife
I love my Bob Kramer Shun bread knife
Pork Butt and Ribeye
Geez, I think I have Christmas on the brain now - wish we could fix our typos after sending :) Making STOCK...
Making stocking with the carcass right now and thinking about the stuffing in the morning with a fried egg on top. Also, there is a recipe over at the Kitchn using leftover cranberry sauce in a quick bread that I'm going to try tomorrow also. I make a cranberry sauce with fresh cranberries and dried cherries and finished it with a little rum, so I'm thinking it will be perfect for this recipe.
I think I might try the Cook's Illustrated Pie Crust this year
I have 60+, but some may be duplicates as the SO has been known to buy a spice without checking to see if we have it already :) Not sure which ones I could do without though. I think that's why I have so many. I used them a lot. From curry powder to oregano to aleppo pepper to my new favorite from Penzey's called Sunny Paris. It's a blend of purple shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaf and dill weed. I sprinkle it on so many things, but lately on shirred eggs...so so good.
@korovka - my Mom was always cooking and attempting to get me to eat liver also - I think she finally realized the gag reflex was for real
I had MacGourmet on my iPod touch. I could stop at the store after work and find the ingredients for any of my favorite recipes. I also use my 13" MacBook Pro in the kitchen instead of printing recipes. The SO has an iPAD, but I still like my little MacBook. It took me several years to become an Apple fan, but when I fell, I fell hard :) I wonder if we'll ever see another visionary like Steve Jobs in our lifetime.
Seasoning/Salt - taste as you go - THE most important thing I have learned in all my years of cooking
I was never a goat cheese fan until I tasted some lemon dill from Briar Rose out of Dundee, OR. One of my favorite ways to eat it is spread on toast and topped with scrambled eggs....SO Good
I have tried...really tried to like greens. I just can't get around the slimy feel (and taste) in my mouth when they are cooked. Unfortunately my CSA continues to provide me with beautiful rainbow chard. Any ideas/recipes that might help me enjoy or at least tolerate :) greens??
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I dipped cold hot dogs in mayonnaise and also ate unbaked Bisquick dough. It makes me nauseous to think about it now.