Category Archives: Cooking

>Curried Vegetable and Lamb Ragout (in pictures)

> This is a very simple yet hearty and flavorful ragout. The method for a dish like this is about as simple as it gets: Saute or sweat whatever ingredients you have at hand or want to eat–meat, fish, poultry, or just vegetables–then add seasonings, liquid (broth and sometimes wine) and simmer for a while.Continue reading “>Curried Vegetable and Lamb Ragout (in pictures)”

Employee Meal, 1 March 2011 (BBQ Chicken Thighs)

Espresso BBQ Sauce Yield: 2 cups 2 tablespoons vegetable oil 1/2 cup minced onion 1 tablespoon minced garlic 1/2 cup brown sugar 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup espresso 1-1/2 cups ketchup Heat the oil in a small heavy sauceContinue reading “Employee Meal, 1 March 2011 (BBQ Chicken Thighs)”

>Employee Meal, 1 March 2011 (BBQ Chicken Thighs)

> Espresso BBQ Sauce Yield: 2 cups 2 tablespoons vegetable oil 1/2 cup minced onion 1 tablespoon minced garlic 1/2 cup brown sugar 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup espresso 1-1/2 cups ketchup Heat the oil in a small heavyContinue reading “>Employee Meal, 1 March 2011 (BBQ Chicken Thighs)”

>Experiments with Sodium Nitrite (and a few semi-related comments)

> As a lifelong professional cook I have always been more interested in real foods than fussy ones. By this I mean foods made from scratch entirely…the old fashioned way. I have no interest in food-as-art meals or so-called celebrity chefs (click here to read an excellent article by the inspirational chef and food writerContinue reading “>Experiments with Sodium Nitrite (and a few semi-related comments)”

Experiments with Sodium Nitrite (and a few semi-related comments)

As a lifelong professional cook I have always been more interested in real foods than fussy ones. By this I mean foods made from scratch entirely…the old fashioned way. I have no interest in food-as-art meals or so-called celebrity chefs (click here to read an excellent article by the inspirational chef and food writer JoyceContinue reading “Experiments with Sodium Nitrite (and a few semi-related comments)”

>Disappearing Pizza (or anatomy of a pizza #2)

> I made pizza tonight for dinner…whole wheat crust, tomato sauce made with last year’s tomatoes, seasoned ground beef, spinach, Parmesan, and mozzarella. Simple and delicious. It didn’t take long for my son and I to polish it off. To see a previous and similar post, with recipes, pictures, and a little pizza history, clickContinue reading “>Disappearing Pizza (or anatomy of a pizza #2)”

Disappearing Pizza (or anatomy of a pizza #2)

I made pizza tonight for dinner…whole wheat crust, tomato sauce made with last year’s tomatoes, seasoned ground beef, spinach, Parmesan, and mozzarella. Simple and delicious. It didn’t take long for my son and I to polish it off. To see a previous and similar post, with recipes, pictures, and a little pizza history, click here.

>Broccoli, Bean Curd (and chicken) Stirfry

> This is one of my favorite stirfrys, or at least a variation of it. It’s a recipe that you’ll find in most Chinese restaurants but is very simple to make at home. The original recipe is sans chicken (hence the reason it’s in parenthesis in the title), but having a teen-aged son usually requiresContinue reading “>Broccoli, Bean Curd (and chicken) Stirfry”

Broccoli, Bean Curd (and chicken) Stirfry

This is one of my favorite stirfrys, or at least a variation of it. It’s a recipe that you’ll find in most Chinese restaurants but is very simple to make at home. The original recipe is sans chicken (hence the reason it’s in parenthesis in the title), but having a teen-aged son usually requires someContinue reading “Broccoli, Bean Curd (and chicken) Stirfry”

>Pain Perdue et Haute Cuisine (un oxymoron ou non?)

> I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. AndContinue reading “>Pain Perdue et Haute Cuisine (un oxymoron ou non?)”

Pain Perdue et Haute Cuisine (un oxymoron ou non?)

I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And whileContinue reading “Pain Perdue et Haute Cuisine (un oxymoron ou non?)”

>Things That Can Be Carried On A Bike (#267)…and a few links

> A canvas book bag containing a couple actual books and an e-reader containing 152 electronic books. A cardboard box containing a small loaf of bread, a couple baked potatoes, a pint of homemade creamy coleslaw, and a classic Friday night fish fry. To read more about fish fries–it’s origin, popularity, and recipes (written byContinue reading “>Things That Can Be Carried On A Bike (#267)…and a few links”

Things That Can Be Carried On A Bike (#267)…and a few links

A canvas book bag containing a couple actual books and an e-reader containing 152 electronic books. A cardboard box containing a small loaf of bread, a couple baked potatoes, a pint of homemade creamy coleslaw, and a classic Friday night fish fry. To read more about fish fries–it’s origin, popularity, and recipes (written by yoursContinue reading “Things That Can Be Carried On A Bike (#267)…and a few links”

>Lebanese Chicken-and-Rice (yet another variation)

> I’ve posted numerous times on Lebanese food in the past, mostly because I truly believe that it is one of the great cuisines of the world., but also it is a food that I grew up with; I am second-generation Lebanese-American…half actually, my father’s family was from “the old country.” Chicken-and-rice is my favoriteContinue reading “>Lebanese Chicken-and-Rice (yet another variation)”

Lebanese Chicken-and-Rice (yet another variation)

I’ve posted numerous times on Lebanese food in the past, mostly because I truly believe that it is one of the great cuisines of the world., but also it is a food that I grew up with; I am second-generation Lebanese-American…half actually, my father’s family was from “the old country.” Chicken-and-rice is my favorite recipeContinue reading “Lebanese Chicken-and-Rice (yet another variation)”

>I Like To Eat…and with both hands

> Firstly I would like to say that I am not immune to junk food or fast food; in short I don’t believe that just because I cook for employment (and write this blog) that I am a food snob. But I also have to qualify this statement. My version of junk food is potatoContinue reading “>I Like To Eat…and with both hands”

I Like To Eat…and with both hands

Firstly I would like to say that I am not immune to junk food or fast food; in short I don’t believe that just because I cook for employment (and write this blog) that I am a food snob. But I also have to qualify this statement. My version of junk food is potato chipsContinue reading “I Like To Eat…and with both hands”

>Black Bean Hummus with Lemon and Jalapeno

> Black Bean Hummus with Lemon and Jalapeno  Makes about 3-1/2 cups 3 cups black beans, cooked or canned and rinsed 2 cloves garlic, minced 2 jalapeno, minced 1 cup tahini 1/2 cup fresh lemon juice 1/4 cup cold water 1 teaspoon salt Mix all of the ingredients in a bowl, then transfer to aContinue reading “>Black Bean Hummus with Lemon and Jalapeno”