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puotinen

Cook the Book: Indian Pickle

Cook the Book: The Gloriously Gluten-Free Cookbook

i made an amazing apple pie gluten free once - all applesauce and agave nectar added to the crust. also, pasta-less zucchini "pasta" (thank you, bittman) is amazing.

Cook the Book: Cooking Under Pressure

my iron skillet!

DVD Giveaway: Food, Inc.

no more shrimp, and thoughtful use of seafood.

Cook the Book: 'Jamie's Food Revolution'

ramen with an egg, some greens, and hot sauce! throw a pickled turnip in there for good measure if you have it.

Cook the Book: 'The Art and Soul of Baking'

pepparkakor! swedish ginersnaps. can't do a winter without them!

Cook the Book: 'Simple Fresh Southern'

green beans with almonds!

Cook the Book: 'The Craft of Baking'

chocolate and caramel tart with sea salt at marlow and sons OH YES

Cook the Book: 'Dishing Up Vermont'

@snackpig - how could i forget berger cookies!??! of course.

Cook the Book: 'Dishing Up Vermont'

Maryland! Blue crabs, silver queen corn, and OMG old bay. I refuse to eat crab cakes anywhere else other than Lexington Market in Baltimore (which sadly limits my crab cake consumption).

Weekend Cook and Tell: Going Solo

i've eaten alone twice in the past week, and both times were total indulgence. cheddar cheeseburger escape to the conference room at work, and early morning eggs and sausage at a midtown diner this morning, up at the counter. nothing better! now, off to get my cholesterol checked...

Weekend Cook and Tell: Play Sommelier

a cheap sake with some sushi take out! lame, i know, but delicious.

Meet & Eat: Caroline Russock, Cook the Book Contributor

i can attest - caroline makes a SERIOUSLY amazing fried chicken. and is, apparently, an accidental scone master as well. she can't do much wrong in the kitchen, folks.

Cook the Book: 'Real Cajun'

watching my brother eating straight butter. eating peanut butter and pickle sandwiches with my mom (i like dill, she likes bread and butter).

Cook the Book: 'The Asian Grill'

well, nothing too wild, mostly involving cooking time errors - a 14 hour pork shoulder with dinner served at midnight, a 6 hour roasted onion (we had some trouble with the coals) and of course, as ever, the loss of delicious meat in the ash.

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