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Cook the Book: 'Japanese Hot Pots'
I used to to adore the big curry soups at Bendix Thai Diner. At home, though, I mostly go with soups that can use stale bread, like pappa al pomodoro or kale and white bean with garlic toast.
Cook the Book: 'Gourmet Today'
The cookbook that my parents fed me from in my childhood was the original Moosewood, but the first cookbook I ever owned was a Gold Medal (I think) little free book called Alpha Bakery (a is for apple tart, b is for blueberry muffin, etc...) the only thing I ever remember making from it was Elephant Ears, but I made plenty of those.
Cook the Book: 'Dishing Up Vermont'
apples, corn, asparagus, western mass does produce very very well.
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Recent Comments | Response to Comments
Cook the Book: 'Simple Fresh Southern'
Old fashioned: Chestnut stuffing.
Cook the Book: 'Japanese Hot Pots'
I used to to adore the big curry soups at Bendix Thai Diner. At home, though, I mostly go with soups that can use stale bread, like pappa al pomodoro or kale and white bean with garlic toast.
Cook the Book: 'Gourmet Today'
The cookbook that my parents fed me from in my childhood was the original Moosewood, but the first cookbook I ever owned was a Gold Medal (I think) little free book called Alpha Bakery (a is for apple tart, b is for blueberry muffin, etc...) the only thing I ever remember making from it was Elephant Ears, but I made plenty of those.
Cook the Book: 'Dishing Up Vermont'
apples, corn, asparagus, western mass does produce very very well.
Quote of the Day: What Julia Thought of Julie
Damn, that's cold.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
Last night was a triumph, actually. Hastily whipped up and stunningly good lemon cream tart.
Disasters include all kinds of whole wheat experiment gone awry.
Threadless T-Shirt Giveaway: Booty Fruit
choosing is painful, but the humble blueberry might win it this week.
Threadless T-Shirt Giveaway: Lemon Aid
I squeeze a lot of lemon juice, add ice and agave and sometimes lemon balm, and shake it up. I like it very tart, so I usually keep the agave bottle out for others to add more.
Threadless T-Shirt Giveaway: Pancake Mountain
I like buckwheat pancakes made with whipped egg whites, eaten with my fingers and dipped in jam.
Cook the Book: 'Seven Fires'
empanadas are the best. especially when they can be ordered like garlic knots at the pizzeria
Cook the Book: 'Rustic Fruit Desserts'
Strawberry shortcake! and pie! and really, anything. Rustic fruit desserts are my favorite.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I really want to put up a ton of tomatoes this year, and not be scared of botulism, and I want to learn to make clear jellies in addition to rougher refrigerator preserves.
Cook the Book: 'Tacos'
late night soft tacos, anytime, anywhere. i like mole AND tomatillos. and cabbage. or anything.
Cook the Book: 'Urban Italian'
I make a bastardized tuna tomato olive caper pasta that is a friend's standby party dish. It feeds the multitudes and is the only way I like canned tuna. Or olives, for that matter.
www.breadbabies.blogspot.com
Cook the Book: 'Beyond the Great Wall'
Just came back from Uganda in Jan--best was the hotel manager chasing my father around with the lake crayfish that would be our lunch. more on the trip at www.breadbabies.blogspot.com
Blogwatch: Princess Cake
I'm with bobbob. Marzipan is wonderful and strange in that medieval way.
My princess cake for Thanksgiving went over like a bit of a lead balloon, but I adored it.
Cook the Book: 'Kneadlessly Simple'
Pane di Genzano, either daniel leader or jeffrey steingarten's recipe
Cook the Book: 'On the Line'
mussels steamed in white wine etc...
Cook the Book: 'Almost Meatless'
My favorite weeknight dish is corn chowder, which needs no meat to bring out sweet and savory notes of potato and corn and chiles.
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
I want a pistachio cookie filled with salted caramel.
Cook the Book: 'Baked, New Frontiers in Baking'
frozen berries, especially home-grown strawberries. my friend and I used to run back and forth from the refrigerator, shouting 'CANDY!' and sucking on them. I still adore them.
Snapshots from the UK: Turkish Delight
Yes! I think so many of us dreamed fantasy Turkish Delights. Even in the tv movies, you couldn't really see what it was, so the mystery was preserved. A friend and I are actually thinking of starting a cafe or a series of food events based on book memories like this one--foods we'd never heard of that took on exotic proportions in our minds, mixed with foods that have prominent places in books (plum pudding from anne of green gables, raspberry cordial from same, bread and jam and poached eggs on toast from Frances..., the list goes on). Ideas welcome.
Cook the Book: 'Martha Stewart's Cooking School'
lime meltaways. nothing better.
and the detailed photos in the baking book are amazing.
Cook the Book: 'Barefoot Contessa Back to Basics'
I make a chili spiked, brothy corn chowder that my roommate used to beg for, based on the recipe from the New Basics cookbook.
Apple Cider Donuts from Atkins Farm in Amherst, Massachusetts
I grew up in northampton, MA, and watched atkins grow from a small apple store to the mega-grocery it is today, and I still scarf cider donuts at any opportunity. Thanks for featuring a standout from the beautiful Pioneer Valley.
Cook the Book: 'Simple Fresh Southern'
mashed potatoes with wasabi!
Cook the Book: 'Simple Fresh Southern'
Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!
Cook the Book: 'Simple Fresh Southern'
Stuffing! We love stuffing!
Cook the Book: 'Simple Fresh Southern'
I love the fresh and fresh tasting cranberry and orange relish. Yum.
Cook the Book: 'Simple Fresh Southern'
Simple mashed potatoes
Cook the Book: 'Simple Fresh Southern'
Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is stuffing with gravy.
Cook the Book: 'Simple Fresh Southern'
Sausage and cornbread stuffing. Yum!
Cook the Book: 'Simple Fresh Southern'
Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!
Cook the Book: 'Simple Fresh Southern'
Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...
Cook the Book: 'Simple Fresh Southern'
Gotta go with roasted garlic mashed potatoes. I could eat it all.
Cook the Book: 'Simple Fresh Southern'
green bean casserole, from scratch of course!
Cook the Book: 'Simple Fresh Southern'
My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(
Cook the Book: 'Simple Fresh Southern'
I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!
Thanks for the giveaway!
Cook the Book: 'Simple Fresh Southern'
This year it will be pumpkin ravioli with sage brown butter sauce.
Cook the Book: 'Simple Fresh Southern'
Mashed potatoes and gravy....
Cook the Book: 'Simple Fresh Southern'
Warm, fresh cornbread, straight from the oven
Cook the Book: 'Simple Fresh Southern'
spaghetti squash with jalapeno cream. mmm...
Cook the Book: 'Simple Fresh Southern'
Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.
Cook the Book: 'Simple Fresh Southern'
i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.
Cook the Book: 'Simple Fresh Southern'
Love it when the cranberry sauce creeps into the dressing and mashed potatoes...deeelish...hope I win :)
Cook the Book: 'Simple Fresh Southern'
Pumpkin bread like only my mother can make!
Cook the Book: 'Simple Fresh Southern'
Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.
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About rosasharne
Website: http://www.breadbabies.blogspot.com
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Old fashioned: Chestnut stuffing.