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Six things you cannot live without in your kitchen?
1. My Shun chef's knife
2. Big cutting board
3. microplane
4. tongs
5. collection of bamboo spoons...better than wood?
6. eight-quart cuisinart stock pot
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
I so want some 'que
Sandra Lee's on TV, ew
all hail Kraft foodstuffs
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11 Cool Coffee Mugs and Tea Cups
Posted by Robyn Lee, December 17, 2008 at 8:30 AM
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Cook the Book: 'On the Line'
Roasted whole fish...made by someone else!
Six things you cannot live without in your kitchen?
1. My Shun chef's knife
2. Big cutting board
3. microplane
4. tongs
5. collection of bamboo spoons...better than wood?
6. eight-quart cuisinart stock pot
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
I so want some 'que
Sandra Lee's on TV, ew
all hail Kraft foodstuffs
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
When I didn't screw up the turkey at Thanksgiving.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
sharp cheddar, a little dijon, lettuce tomato and red onion.
Cheese-Filled Bacon Roll, Too Much of a Good Thing?
Woven bacon is pretty ingenious, but just looking at that photo makes my heart hurt.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
chocolate covered cherries
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
When I was a kid, the smell of the kitchen on Saturday morning when my mom would make breakfast - pancakes or french toast with glorious, glorious bacon.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
chocolate covered cherries
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
His 45-minute turkey was awesome, as is his chicken with apricots.
Cook the Book: 'Chocolate Holidays'
Chocolate tart.
Serious Sandwiches: Navajo Lamb Sandwich
Mesa is also where the Chicago Cubs hold spring training. One of these years I'm gonna make it down there and eat to my heart's content.
Cook the Book: 'The Tex-Mex Cookbook'
7 layer dip with tortilla chips, and pizza.
And beer.
Cook the Book: 'The Food You Crave'
honey crisp apples. Too bad they're so freaking expensive.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
A nice slice of cheddar, tomato, lettuce, a touch of mayo, and some good ham on good bread.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Dave's...the only one around here. :(
Cook the Book: 'The Martha Stewart Living Cookbook: The Original Classics'
I never have, but definitely will soon...that mac and cheese recipe looks excellent.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Gotta be the Maytag bleu.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crisp but not burned.
Six things you cannot live without in your kitchen?
1. chef's knife + cutting board
2. wooden spoon
3. mixing bowls of varying sizes
4. electronic scale
5. measuring cups and spoons
6. dutch oven, a good pan, and a baking sheet
This is not to say I don't use my stand mixer just about every day, but I'm totally fine with doing everything by hand if need be.
Cook the Book: 'On the Line'
Thank you for participating, and congratulations to our winners:
jh70095
Erinay77
hannah_phi
riceandwheat
jenjw4
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'On the Line'
That's a difficult question, because I would say it depends on the fish and depends on the mood. Really fresh, flavorful fish would be beautiful as sashimi or perhaps ceviche. Salmon, tuna, and swordfish are excellent girlled, both in terms of flavour and texture. I do like roasted salmon, though. Often I will roast it with just some butter, salt, and pepper, but I also like to roast whole salmon stuffed with fennel and orange. More delicate fish, like sea bass or trout, are better steamed or pan-fried in butter and served with a splash of lemon juice.
Cook the Book: 'On the Line'
shrimp cockail, lobster with butter
Cook the Book: 'On the Line'
Chinese-style Steamed Fish
Cook the Book: 'On the Line'
Mahi-Mahi with a macadamia and panko crust - served on a coconut milk reduction with a Thai garlic/chili paste.
For a little bit fresher and healthier taste, halibut steamed in parchment paper along with some lemon slices, rosemary sprig, white wine and asparagus.
Cook the Book: 'On the Line'
I love to eat seafood that's deep fried.
Cook the Book: 'On the Line'
Broiled with olive oil, lemon juice and garlic. If I'm feeling like a little spice, I go for the blackened seasoning as well.
Cook the Book: 'On the Line'
broiled with olive oil or lemon
Cook the Book: 'On the Line'
I like the person above who said with old salt seasoning. I also use lemon wedges and garlic butter. I love seafood
jason@allworldautomotive.com
Cook the Book: 'On the Line'
I am a big fan of boiling shellfish with Old Bay Seasoning. It's old school but it is so good!
Cook the Book: 'On the Line'
I have never cooked fish my self, so I would have to say the favorite is when someone cooks it for me. I would love to learn how to cook seafood.
Cook the Book: 'On the Line'
Grilled with olive oil, salt and pepper
Cook the Book: 'On the Line'
grilled on the grill-Salmon garrettsambo@aol.com
Cook the Book: 'On the Line'
I use butter and garlic when I cook shrimp.
Cook the Book: 'On the Line'
I love my seafood (especially tuna, salmon, or red fish) blackened, Cajun style, dipped in tons of butter. Thanks for the giveaway - Eric Ripert's an amazing chef!
Cook the Book: 'On the Line'
my hub makes an awesome seafood lasagna :)
Cook the Book: 'On the Line'
I'm not much of a seafood eater, but I do like fresh perch, or haddock, that is battered and fried in butter and served with homemade fries and coleslaw.
Cook the Book: 'On the Line'
My favorite way to eat seafood is at Red Lobster where someone else does the work!
Cook the Book: 'On the Line'
sauteed with a lemon butter sauce and plenty of garlic
Cook the Book: 'On the Line'
It depends on the seafood. My favorite is usually grilled or sauteed, but also love smoked, steamed, fried, baked, etc! I also don't like thick sauces or heavy batters, and prefer fresh herbs and good seasonings.
Cook the Book: 'On the Line'
Salmon with salt in pepper in the oven for a few minutes.
Cook the Book: 'On the Line'
Salt & pepper, then grilled.
Cook the Book: 'On the Line'
If it's trout, I love to douse it with lemon, coat it with a seasoned flour mixture, and pan fry it in olive oil. But I mostly prepare seafood with olive oil, lemon, Lawrys, and pepper.
Cook the Book: 'On the Line'
breaded with lime!
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11 Cool Coffee Mugs and Tea Cups
Posted by Robyn Lee, December 17, 2008 at 8:30 AM
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Roasted whole fish...made by someone else!