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Cook the Book: 'New Classic Family Dinners'
Chile con carne with lots of chedder chees.
Cook the Book: The Southern Italian Table
Any soup or pasta I can make using leftover or foraged ingrediants.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.
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Recent Comments | Response to Comments
Reheating pasta for a work cooking contest
I'm always making too much pasta and reheating the leftovers at work in the microwave for lunch. Just al dente is a must for reheating. Make sure you store the cooked pasta fairly dry and add a little water to the sauce to refresh it. You will have to reseason it.
I'm not sure fresh pasta would work and I definitely would not make ravioli, unless you cooked it fresh with boiling water from the microwave in one of those pasta steamers you see on late night. Also bring fresh cheese--if using cheese. I also reheat homemade chili all time.
Since the contest is next week, why not make some practice runs to see what works?
Cook the Book: 'New Classic Family Dinners'
Chile con carne with lots of chedder chees.
Cook the Book: The Southern Italian Table
Any soup or pasta I can make using leftover or foraged ingrediants.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.
Mario Batali's Jarred Pasta Sauces
Mario's basic tomato sauce only takes 5 mins to prep and 20 mins to cook. I make a big batch every few weeks, freeze most of it in serving portions and take some out whenever I need marinara sauce. Maybe buying it from a jar will inspire people to make their own.
Cook the Book: '100 Best Vegetarian Recipes'
Potato curry with tomatos
Why I Hate 'Hell's Kitchen'
I like it. I watch it. It's not a cooking show. Recipes... anyone!!! Without making it more than it is, it's a show about what ordinary people think passes as character on TV. We see the proud, fall, the humble, survive, the talented, excell, etc, etc.
Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin
'Ubear without a doubt.
Cook the Book: '660 Curries' by Raghavan Iyer
I only barely remember it. Friends took me to an indian restaraunt on the upper west side during a break in college. Then I started to cook it for myself.
Dinner Tonight: Pasta with Corn, Tomato, and Asparagus
I like a similar dish: Scott Conant's Pasta with Spicy Corn and Asparagus.
Let's talk knives
MAC knives. Best value. I have a 8.5" hollow professional chefs knife, 8.5" hollow santoku, and 3.5" paring knife. I've had a "yan can cook" dexter russell chinese cleaver for over 20 years. Recently I've add a Forschner 6" boning knife, a Sanelli 8.75" fillet and the mother of all knives, a Sanelli 113628 Premana Professional 11 Inch Half Heavy Knife--otherwise known as the "X-17" (that's what Alton Brown called it) knife Mario Batali uses on Iron Chef --for serious bone hacking.
Cook the Book: 'Canal House Cooking, Vol. 1'
Spagetti with pesto trapanese
Cook the Book: 'The Barcelona Cookbook'
Hands down. The 20 or so I had a Jose Andres Bazaar in LA.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
My first introduction to serious burgerage was in college. I don't remember the name of the diner in my quaint small New England collegetown. But I do the remember the name of the burger "Bacon Cheese Truck Burger." It had bacon, cheese and a fried egg on top. It was very juicy and "cured" hangovers.
Cook the Book: 'L.A.'s Original Farmers Market Cookbook'
I go to Wednesday Farmer's Market in Santa Monica. The shellfish vendor is good. I always buy baby artichokes and zucchini flowers from the artichoke vendor. The mushroom guys are almost alway out when I get there, but I do like their oregon tuffles and dried morels. And the fresh fig stand and the stand with 7 or 8 types of hot pepers
Cook the Book: 'Bottega Favorita' by Frank Stitt
Bigoli with onions, green peas and chicken livers
Cook the Book: 'The Asian Grill'
Opening the lid on the grill to a fire ball, twice in 5 minutes.
Cook the Book: 'Urban Italian'
Orecchiette With Broccoli Rabe and Sausage with some tomato paste and mushrooms.
What time do you eat dinner?
Not a morning person. Get to office job between 10-11. Home around 7:00. Three-quarters drink a bottle of wine. Watch food shows. Cook dinner between 10 and 12. Finish bottle of wine or two. In bed around 1. I'd be happier in Europe.
Cook the Book: 'On the Line'
Dusted with flour and spices and pan fried in butter and lemon
Cook the Book: 'Osteria'
Home made beef stew with lots of potatoes and carrots.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
My balcony in the summer.
Cook the Book: 'New Classic Family Dinners'
I love Ziti and galic bread! Delicious!
Cook the Book: 'New Classic Family Dinners'
Mom's Thanksgiving feast!
Cook the Book: 'New Classic Family Dinners'
Roast chicken with mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
I love pot roast with roasted potatoes, onions, and carrots. YUM!
Cook the Book: 'New Classic Family Dinners'
Spaghetti and meatballs always goes over well here.
Cook the Book: 'New Classic Family Dinners'
My family would be happy if I'd make them chicken and dumplings at least once a week. (And it's so easy!)
Cook the Book: 'New Classic Family Dinners'
My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
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I'm always making too much pasta and reheating the leftovers at work in the microwave for lunch. Just al dente is a must for reheating. Make sure you store the cooked pasta fairly dry and add a little water to the sauce to refresh it. You will have to reseason it.
I'm not sure fresh pasta would work and I definitely would not make ravioli, unless you cooked it fresh with boiling water from the microwave in one of those pasta steamers you see on late night. Also bring fresh cheese--if using cheese. I also reheat homemade chili all time.
Since the contest is next week, why not make some practice runs to see what works?