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01 September 2014 @ 07:45 pm

Brown pound of chorizo

Add 1/3 Cup flour and stir till incorporated

Add four cups milk and stir of medium

It will thicken quickly in five to ten minutes

And pour over toast...

This makes lots of gravy which can mixed with rice for a dinner or a little more milk added at warmup and served with noodles!

25 April 2011 @ 02:24 pm
Creamed Chicken

Haute Comfort Food

Creamed chicken on mashed potatoes was a childhood favorite. This is a more sophisticated version.

RecipeCollapse )
16 January 2011 @ 03:30 pm
Sometimes I forget I'm the one who started this damn community in the first place, and that I need to post more :P

Sunday's meal

this turned out pretty well. bratwurst served with a warm potato/green bean salad dressed with a honey dijon vinaigrette. I need to get the proportions right next time...a little less red wine vinegar and a little more honey, I think. but it presents beautifully! blanched the green beans for about three minutes, then tossed them with hot yukon gold potatoes that were chunked and boiled until tender. yum :)
29 December 2010 @ 12:08 pm
Ok...i know this sounds a little weird...but trust me...these come out tasting amazing.

Crunch Bars


1 sleeve of Saltine Crackers

1 cup of butter

½ cup of brown sugar

1 pkg of chocolate chips (or white chocolate chips)

1 pkg of pecans or walnuts


Line baking pan with parchment paper

Place crackers on pan in rows

Melt butter and brown sugar together and bring to a boil

Pour over crackers and place in the oven and bake for 15 min (350 degrees)

Take out of oven and pour chocolate chips all over – let melt and spread to cover all crackers

Sprinkle pecans or walnuts on top

Put in refrigerator for 1 hour to cool

Once cooled -cut or break and serve

20 November 2010 @ 12:57 pm
Recently I made a recipe for Apple dumplings. It seemed really straight forward. I used granny smith apples wrapped in pie dough and baked in a syrup. This recipe called for commercially made pie dough, so I used standard Safeway Pie Dough. Damn... they smelled great baking, but when I took them out of the oven, almost all the dough had sloughed down off the apples. The apples were well cooked but the dough was a bit wet and soggy. I have made apple dumplings before (using a different recipe)and never had this happen.

So folks, any idea what, if anything I did wrong?
Current Location: 94114
Current Music: none at this time
24 October 2010 @ 07:32 pm
Several weeks ago I had bought a large bag of potatoes at the Farmers Market so I went looking for potato recipes. I love potato gnocchi, but had never made them. I found this recipe through a Google search and thought it sounded easy enough so I made them, and my first time they turned out great although a tad large. I made them again last night to freeze for tonights dinner, and am much happier with the results this time around, I made them a tad smaller, about 3/4 of an inch instead of what the recipe says. These are quite fun to make, and the rolling, cutting, and shaping takes all of 15 minutes.click here for the recipeCollapse )
Current Mood: goodgood
16 October 2010 @ 06:42 pm
Several weeks ago there was a discussion on Facebook with some friends and family members about the Bohemian Style Dumplings my Mother made all through our childhood. I had never made them before, but watched Mom make them and show others how to make them forever. My friend Jan Ladd had the recipe, but I also had one my Brother Hugh had sent me and there were some subtle differences between the two. I made them tonight according to the recipe below and they turned out perfect! Now, for those of you who are not family, these are not soup dumplings, these are heavy duty eating dumplings, made to be covered with stews and gravies and eaten as a main course. My Dad used to cut the leftover ones up the next morning and fry them with eggs for breakfast.

recipe with picturesCollapse )
Current Mood: goodgood
15 August 2010 @ 03:28 pm
i ate it too damn fast to snap a picture of my own.

all i'm saying is that if you're eating your leftover pizza cold instead of griddling it to crispy oozy brown perfection, you're totally missing out.

do yourself a favor and go further with the browning than the pic in the link above. this works so damn well with extra cheese pizzas, where all that mozz just melts to the skillet and forms a continuous sheet of toasted goodness around the toppings.
12 August 2010 @ 08:26 pm
last night, i went to dinner at Incanto with my friends and fellow Cosentino armymen Jasmin, Mel, and Courtney. the kitchen warned us that they would kill us with comped food, but they failed. to their credit, we ordered practically half the menu, including all the good stuff....

cold appetizers
heirloom tomatoes, roasted eggplant & tonnato sauce
Boccalone lardo, plums & rose thyme
marinated local sardines, cherry tomatoes, sunflowers & capers

hot appetizers
Boccalone sanguinaccio (blood sausage), Padróns & pappa al pomodoro
Lamb lights (lung) bruschetta, bacon & salsa piccante
Cocochas (cod tongues) alla Napolitana, tomatoes & mint [gift from the kitchen]

primi piatti
risotto al nero (squid ink) & sorrel
pork blood pappardelle & testa (pig's head)
a second order of the pappardelle since it was so damn good

secondi piatti
grilled octopus, dandelion greens, San Marzanos, Castelvetrano olives & grains
beef cheek, garden weeds, potatoes & sweetbread salsa rustica
side of roasted maitake mushrooms & country ham puree

baked ricotta, hazelnuts & honey
heirloom corn cake, Douglas fir ice cream & blueberry
coffee ice cream & cacao nib toffee
plum-tarragon cobbler & vanilla ice cream

we also had a bottle each of extra dry Prosecco with the starters and Sangiovese with the primi & secondi.

the food was both innovative and supremely comforting, but having all worked for Chris, we expected this. needless to say, a good time was had by all.

of course, a generous employee discount didn't hurt either!
10 July 2010 @ 08:47 pm

Burrata is a fresh Italian cheese - think of it as a balloon of fresh mozzarella filled with a soft interior of mozzarella bits and cream. as it sits after it's made, the warm cream and cheese curd melt together into a luscious, slightly chunky paste somewhere in between mascarpone and ricotta.

all it needs is good olive oil, coarse salt, a crack of black pepper, and the lightest sprinkle of red wine vinegar.