I mentioned coworker Michael a while ago when he and his girlfriend Lindsey bought a fondue pot after eating at the Melting Pot. Michael told me how much fun he and Lindsey were having creating these wonderful fondue concoctions.
Now these two busy bodies have moved on to strawberries, more specifically strawberry jam.
Some years ago when I was doing physical therapy for a bad knee, one of the therapist, a woman who talked in yells, said (yelled) to me, "SUSAN, THE DIFFERENCE BETWEEN YOU AND ME IS THAT YOU LIVE IN FEAR!"
Fair enough, and one of the things I really fear is grilling. That cute little table-top Weber I bought 2? 3? years ago did get out of the box and that was it. I fear the trouble — the mess, the time, the fire and charcoal.
All of this to say that I really appreciate Jennifer Chandler's Simply Grilling, the third in her "Simply" series. She signs the book tonight, Thursday, April 26th, at the Booksellers at Laurelwood at 6 p.m.
My friend and I talk a lot about food. Much of it revolves around cooking.
About a year ago, I started noticing a conversational quirk that keeps popping up. The scenario: She's talking about something she's cooking, asks what I've been making, then, before I reply, says, "Oh, that's right. You're never cooking again."
For the record, I have never said this. Nor have I even thought it. Realistically, it doesn't even seem possible. And, so what? So what if I never cook again?
Several years ago I received an elaborate fondue set for Christmas. I could not return it fast enough.*
That was my response to coworker Michael who was telling about his new fondue set. A meal at the Melting Pot had inspired the purchase, and he was looking forward to breaking it in.
Like I said, hot pink — though it started out as purple cauliflower.
This is Cauliflower Ceviche, a recipe I was intrigued by from the moment I saw it on the Clandestino website.
The cauliflower turned pink immediately upon hitting the lime juice. As for the taste ... most notably it's tart, and I will say that a little bit goes a long way.
Got a recipe that requires minimal effort and planning but yields a true culinary delight? My favorite is the roasted root vegetable medley. Combat those fools who think fresh produce is solely a summer treat ...
Thanks to the hardy vendors who braved Saturday’s downpour at the Tsunami Farmers Market, my Sunday breakfast was fresh, easy to prepare, and locally produced, down to the butter.
Say what you will about the egg-milk-bread snatching grocery-store stormers, they no doubt are eating better than I am.
My cupboard is not bare, but it is pathetic:
I've got rice, spaghetti, ancient corn flakes and miso soup mix, a can of baby corn, chili garlic sauce, a can of olives, vinegar, several cans of diced mild chiles, and one small can of pineapple juice.
Unsurprisingly, the results from recipematcher.com: "Sorry there were no matches."
In the issue hitting the stands tomorrow is a feature on Grits & Eggs dish created by Justin Fox Burks.
Recipe below ....
I get regular e-mail blasts from Fresh Market about the store’s cooking demonstrations, but I had never stopped by until Saturday afternoon. The store’s featured recipe “Smoky Shrimp and Sweet Potato Chowder” hooked me, due to the lonely bowl of sweet potatoes on my kitchen counter.
Things are busy at Fresh Market on Saturdays, but the crowds didn’t deter Davona Patterson, who was happy to discuss the lovely smoked flavor of her chowder and ladle out a taste. Patterson, who is a personal chef, had tried out the recipe at home, and she was enthusiastic about the results: “The longer is sits on the stove, the better it gets,” she said.
My wife Charlotte has gone gluten free. This basically means I have to teach myself how to cook all over again and some of the workarounds have turned out to be really interesting. I thought I'd share this last experiment.
This is a prosciutto-wrapped, potato-and-mushroom-stuffed Italian meatloaf. Instead of breadcrumbs I made an unholy granola of oats, crushed almonds, potato chips, whole pistachios, onions, celery, and raisins. I mixed a cup and a half of the mixture with a pound and a half of ground beef, some spices and an egg. Worked great.
While it's not unusual for grocery stores produce departments to sell pre-prepped shish kabobs and stew mixes, it does seem that Whole Foods has been upping the ante lately.
In addition to items mentioned above, the market now has large bins with pre-cut onions, peppers, broccoli, as well as a potato and leek soup mix (pictured at top).
Buying this sort of thing has always struck me as expensive and a mark of someone too lazy to use a knife. I have to say, though, the Thai Stir Fry Mix has changed my mind.
About a year ago I received an envelope from Cooking Club of America. As best as I can describe it, you join and get to test cooking products. (For a real eye-opener, type it into your Google prompt for suggested searches.)
Since I'm not much of a joiner anyway, I tossed contents of the envelope, except for this bowl scraper.
One of the great abominations for foodies is the non-essential one-function tool, but as you can clearly see the Cooking Club of America cleverly sidesteps this. This bowl scraper not only scrapes bowls, it measure pasta.
Which brings me to something else taking up space in my kitchen drawer ...
One of the things I hope to do this year — though I wouldn't call it a resolution exactly — is to get rid of some of the neglected items taking up space in my kitchen drawers and cabinets. For instance, I have two pizza cutters — one large, one small. I believe I used one of them to try to open the painted-shut windows at my house, but which one was it? ...
This, however, I will easily toss, because I can't remember what it went with and I'm not exactly sure what it does. Frankly, I can't positively say you cook with it.
It's some sort of filter, I guess, and it has a dial that can be set, mysteriously to either J, F, M, A, M, J, J, A, S, O, N, or D.
What is it? Is it vital?
During the holidays, I type up my menu in a fun font and pass it around to my family a day or two before dinner. Seeing the menu gets everybody pumped and provokes a little help with the cooking (although that last part doesn’t always happen).