Sun - August 23, 2009Sat - August 8, 2009Wed - July 29, 2009Confessions of a Food NerdI'm a food
nerd.
I like to read recipe books, research the why behind emulsion (there are both temporary and permanent emulsions, i.e., salad dressings and hollandaise sauce), and even admit that I’ve taken a run at the reading the Farm Bill. Posted at 05:49 AM Read More Sat - July 25, 2009Braising: A Recipe For Keeping Your Brains From Going Into Your FeetIn the movie “Spaceballs” the fleet
commander of the evil planet, Spaceball, is in hot pursuit of Princess Vespa,
his former captive. Astounded that the Princess and her rescuer, Lonestar, are
making a getaway, Dark Helmet demands ludicrous speed from Colonel
Sandurz:
Posted at 07:47 PM Read More Sun - May 3, 2009Savory Parmesan Shortbread RoundsMy philosophy has always been: Have recipe, can
cook.
Even if I substitute ingredients or alter quantities, if I have a recipe base from which to start I’m golden. When people compliment my cooking I think, “Give a well-trained monkey a recipe and they could cook this too.” Regardless, I am appreciative, I do have manners, I always say “thank you”, and don’t mention anything about monkeys. Posted at 05:55 PM Read More Tue - January 6, 2009Mon - January 7, 2008Wed - September 26, 2007Tue - August 7, 2007Twilight Peach CrispIt’s early August and just as the summer
heat is just upon us it’s the twilight of the peach season in
Texas.
While some orchards have closed, one local grower has a variety that they’re picking through August 9th , so it’s not sunset yet on one of my favorite summer treats. I didn’t hesitate when my neighbor Phil offered some of his peach bounty to me a couple of weeks ago. Posted at 07:05 AM Read More Mon - July 16, 2007Open Your Eyes and Tastebuds to the TomatilloMexican is the cuisine I crave the most, but cook
the least.
I offer no explanation for this contradictory behavior other than I have grown up in and still nest in the middle of Tex-Mex heaven where Mexican restaurants are almost as proliferous as Starbuck’s stores in San Francisco where there’s one on every corner. Posted at 11:00 AM Read More Thu - June 28, 2007Fearing's Cowboy Shrimp on White Corn GritsIt was bare concrete and a bit dusty on my first
visit, but, oh, the vision of what’s to
come.
It is "Fearing's" and the mastermind behind the vision, Dean Fearing, stepped lively and spoke passionately about his venture on a recent hard-hat tour of the restaurant's space in the Ritz-Carlton Dallas. Posted at 06:15 AM Read More Thu - May 31, 2007A Pound Cake and A Happy FaceI never had a sweet tooth as kid. This was much
to my mother’s chagrin I’m sure.
She would pour forth as much or more effort on her desserts as the main dish. Sometimes I would indulge in a forkful or two of the ooey gooey sweet ending, but more often than not I would take an extra helping of vegetables or a piece of bread instead. Posted at 07:47 AM Read More Thu - March 1, 2007Garlic and Thyme Roasted Pork Loin with Brandy Cream SaucePork.
Check. Thyme. Check. Garlic. Check. I stood in my kitchen last Saturday afternoon taking inventory of everything I needed for my “Open The Bottle Night” with friends where we would share a meal and open a special bottle of wine. Posted at 09:42 PM Read More Thu - February 22, 2007Comfort Food: Macaroni and CheeseAs comfort food and cheese goes it doesn't get
any better than macaroni and
cheese.
I've been on the hunt this past year for the ultimate macaroni and cheese recipe excluding the boxed stuff. Posted at 08:48 AM Read More Sat - January 27, 2007A Fondue NightEmily joined me for dinner this past Thursday
night and we indulged our mutual love of cheese with a fondue dinner.
If ever I were given the unfortunate choice of emptying my fridge of all items save one, cheese would win. But olives and eggs would give the cheese a good run for its money. Posted at 01:03 PM Read More |
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