Cook the Book: Milk Chocolate with Burnt Caramel Drink
Flourless chocolate cake!
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Dinner Tonight: Penne with Zucchini, Mozzarella and Eggs
Sounds great...as a late summer pasta. Why are you cooking with zucchini in the dead of winter?
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
this is my life! i was used to cooking dinner for two with enough leftover for my lunch the next day, while my stay-at-home boyfriend would make his own lunch from the fridge. now that he has an office job, i've been struggling with trying to make enough for dinner so that we can both have leftovers for lunch. and while i can be satisfied with a PB sandwich when i'm out of leftovers, he is too good for that. our current solution is a supply of cold cuts so he can pack a sandwich when need be.
Does the World Need More Fancy-Pants French Restaurants?
The only kind of restaurant the world needs more of are ones that serve food that is seasonal, sourced locally, and grown sustainably.
Cook the Book: 'The Vegetable Dishes I Can't Live Without'
Potatoes cut in wedges and baked into french fries
Cook the Book: 'The Food You Crave'
Bruschetta with fresh summer-ripe tomatoes and basil!
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Doddington! No other cheese I've tried can beat it.
Local Spirit
Hudson Baby Bourbon from Tuhilltown Distillery in Gardiner, NY - made from 100% NY corn! I get it at LeNell's in Red Hook, the cutest liquor store ever.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
A bagel and egg sandwich: a toasted sesame bagel spread with butter and topped with two eggs scrambled with a sprinkle of salt, pepper, and paprika, alongside homemade homefries and a bloody mary!
Responses to Comments by twostars4arms
Does the World Need More Fancy-Pants French Restaurants?
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"Fancy pants French restaurants" - Fancy pants?? This sounds like it comes from someone with a limited vocabulary, I am sure other words could have expressed his feelings. Well anyway, yes there will eternally be a need for these restaurants, the chefs are creators, artists, always researching for tastes & beauty in their presentations. Why not do away with sculpters, painters, architects? Dress up to show respect for the reservations that you have taken with a great chef, use it as a celebration & the senses. it's so important.
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
Since I left a message here nearly a month ago I've seen lots of visitors coming to my page. Unfortunarely, my page is written in German only. In case someone is interested to know more about anything - just leave a comment. I'll be glad to translate the requested text or recipe.
Best regards
Rosemarie, Germany (http://hubschrauber.wordpress.com)
Dinner Tonight: Penne with Zucchini, Mozzarella and Eggs
just made this and i have to say i'm disappointed. very bland -- had to add more than salt and pepper to make it palatable. good texture though... i will use this technique (the egg at the end) in the future, with more flavorful ingredients.
Dinner Tonight: Penne with Zucchini, Mozzarella and Eggs
how well do we think this would reheat? Would it lose a lot since the egg would overcook?
Cook the Book: Milk Chocolate with Burnt Caramel Drink
current faves are flourless chocolate cake & chocolate ginger cookies, both made by my daughter! but really there are so many things chocolate that I adore i don't have time to list them.
Cook the Book: Milk Chocolate with Burnt Caramel Drink
I made chocolate truffles for my family in honor of Valentine's Day. I used a recipe from Real Simple magazine and they were awesome!
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