Category Archives: Cooking

Pot Cuisine (for those who claim they can’t cook)

OK…first of all, what I meant by “pot cuisine” was this type of pot, not this type, but I got your attention didn’t I?  And why I also say this is for people who claim they can’t cook is because I believe anyone can cook…and this is a perfect example of how easy good cookingContinue reading “Pot Cuisine (for those who claim they can’t cook)”

Pot Cuisine (for those who claim they can’t cook)

OK…first of all, what I meant by “pot cuisine” was this type of pot, not this type, but I got your attention didn’t I?  And why I also say this is for people who claim they can’t cook is because I believe anyone can cook…and this is a perfect example of how easy good cookingContinue reading “Pot Cuisine (for those who claim they can’t cook)”

Confit de Canard (sur une salade)

I haven’t made duck conft in quite a while but it was on the menu of a somewhat large luncheon I served a few days ago so I made it in a large scale (96 duck legs). The recipe’s title, confit de canard, translates from the French simply as preserved duck…and that’s what it originallyContinue reading “Confit de Canard (sur une salade)”

>Confit de Canard (sur une salade)

> I haven’t made duck conft in quite a while but it was on the menu of a somewhat large luncheon I served a few days ago so I made it in a large scale (96 duck legs). The recipe’s title, confit de canard, translates from the French simply as preserved duck…and that’s what itContinue reading “>Confit de Canard (sur une salade)”

>Employee Meal 5.26.11 (Moules Marinière)

> This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This isContinue reading “>Employee Meal 5.26.11 (Moules Marinière)”

Employee Meal 5.26.11 (Moules Marinière)

This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This is soContinue reading “Employee Meal 5.26.11 (Moules Marinière)”

>Employee Meal 5.18.11

> Kibbeh on a skewer (kafta). Mmmm…I love this stuff. This is part of my ethnic heritage (my dad’s family was from “the old country”). Ate it with a salad, with fresh yogurt and hydroponic tomatoes (and bread of course). This is so easy to make and super flavorful…my mouth is watering as I rememberContinue reading “>Employee Meal 5.18.11”

Employee Meal 5.18.11

Kibbeh on a skewer (kafta). Mmmm…I love this stuff. This is part of my ethnic heritage (my dad’s family was from “the old country”). Ate it with a salad, with fresh yogurt and hydroponic tomatoes (and bread of course). This is so easy to make and super flavorful…my mouth is watering as I remember theContinue reading “Employee Meal 5.18.11”

>Just What the Doctor Ordered…

> I’ve been feeling somewhat under the weather for the past few days and surprisingly have not even had that much of an appetite (a real rarity for me). Knowing I needed to eat something soothing yet still nutritious, I put a pot on the fire with with some chicken broth, brought it to aContinue reading “>Just What the Doctor Ordered…”

Just What the Doctor Ordered…

I’ve been feeling somewhat under the weather for the past few days and surprisingly have not even had that much of an appetite (a real rarity for me). Knowing I needed to eat something soothing yet still nutritious, I put a pot on the fire with with some chicken broth, brought it to a simmerContinue reading “Just What the Doctor Ordered…”

Shrimp and Scallop Newberg

This (the pictures) is a variation on the classic lobster dish by the same name (click here or here to read about it). While this may seem extravagant (and it certainly is) and rich (which it is also), it is exceedingly simple to prepare. It’s a recipe you may want to serve for special occasions.Continue reading “Shrimp and Scallop Newberg”

>Frittata di Verdure Primavera

> This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this asContinue reading “>Frittata di Verdure Primavera”

Frittata di Verdure Primavera

This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primaveraContinue reading “Frittata di Verdure Primavera”

Spicy Turkey and Pork Meatloaf

It would be a safe bet to assume that nearly every culture around the globe has some sort of ground meat recipe (click here to see a few), but in America it is simply called what it is: meatloaf…ground meat in loaf form. It’s relatively inexpensive to make (it used to be cheaper, but didn’tContinue reading “Spicy Turkey and Pork Meatloaf”

>Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup

> If you’re a regular visitor to this blog you know that French Toast is my son’s favorite breakfast. I’ve posted versions of this on numerous occasions in the past (click here, here, or here for other interesting variations with pictures and recipes), and this is just another variation on a theme. And while thisContinue reading “>Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup”

Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup

If you’re a regular visitor to this blog you know that French Toast is my son’s favorite breakfast. I’ve posted versions of this on numerous occasions in the past (click here, here, or here for other interesting variations with pictures and recipes), and this is just another variation on a theme. And while this mayContinue reading “Ezekiel French Toast with Caramelized Black Plum and Pineapple Syrup”