August 2011
9 posts
Baguette
Once or twice a week I buy a half/mini/short baguette from the local grocery store and immediately slice it and set it out on a rack — it’s a great way to always have a good tasty, crusty bread available. When you toast it and cover it in olive oil, it’s no bother that its dried a bit.
The bonus is that usually I’ll have a few left over slices on Sunday morning that are...
“Dip a wooden spoon in the hot oil; if bubbles form around the wood, the oil is...”
– Neat trick… never thought to use a wooden spoon.
http://www.frenchrevolutionfood.com/2011/08/franglais-my-french-filet-of-fish/
Perfect Oven Baked Frieds →
“The secret to truly crisp oven fries is rinsing and soaking the potatoes in icy water to rinse the starch away.”
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Cantelo- No You Di'int!
After trying this amazing Peach and Basil Salad a few weeks ago, I’ve been enamored with this fruit-plus-basil salad concept. To me, it’s the perfect summer salad: served cold with sweet and tangy flavors.
This time though I was looking for more of a side-dish than a salad, and this episode of Good Eats wherein Alton Brown does some great stuff with melons came to mind… particularly...
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So, You've Ordered a Pizza and Eaten It…
… and now you have dozens of left over parmesan and red paper flake packets. You know the ones I’m talking about. What ever to do with them?
Here’s what: Kale chips. Start with this simple recipe and just before you put it in the oven, take those left over packets and sprinkle them over the kale to your hearts content.
The spiciness of the red pepper flakes, and the texture of...
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Garlic Bok Choy with Carrots
From a few different sources I’ve culled together a simple, tasty and healthy side dish: Garlic Bok Choy with Carrots.
Ingredients
2 heads of Bok Choy
3 large carrots
2 - 3 cloves garlic
This one couldn’t be simpler: heat a tablespoon of olive oil in a wok on medium-high. Cut the carrots diagonally into chips and cook for about 5 minutes, or until the carrots start to lighten...
