Peanuts are a part of daily life, at least around this house. They're consumed as butter, as a recipe addition, as a snack, and pretty much any other way I can come up with to use them. I started working up a recipe for Valentine's day a little earlier in the week and I knew from minute one that I…
A while back my wife and I decided that if we were going to justify storing our cookbook collection, we needed to make at least one recipe from each book every week.It sounded simple enough, and I happily joined her in browsing through Taste of Home magazine's Prize winning Recipes (spring 2006), the first of the books on our target…
I don't like porridge,
Skinny and brown;
Waiting for breakfast
When I come down-
Whatever happens,
However late,
Porridge is always
Sure to wait!
This is the beginning of a poem, published in one of...
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Table of contents for Mashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with Rosemary Pt.2Mashed Roasted Sweet Potatoes with Rosemary Pt.3 We’re gone add about 2 tblspns of olive oil. And you want to mash them while they’re still hot because you want to melt the cheese. About a [...]
Table of contents for Mashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with Rosemary Pt.2Mashed Roasted Sweet Potatoes with Rosemary Pt.3 North Carolina sweet potatoes are one of my favorite vegetables to make and there are a lot of different varieties but one of my favorites are the Garnett [...]
Table of contents for Mashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with RosemaryMashed Roasted Sweet Potatoes with Rosemary Pt.2Mashed Roasted Sweet Potatoes with Rosemary Pt.3 Learn how to make the Garnett Sweet potatoes and impress your family and friends…it is simple and delicious…now watch carefully and learn how to make groovy sweet potatoes…
Now, [...]
You know you're becoming a local somewhere by the actions of the shopkeepers. I was off work last week (between jobs, not sciving!) and went into the village one morning. The manager of the wine shop waved at me through the window.&nb
From Darlene SchmidtThai food menu for Thanksgiving dinnerRoast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable.INGREDIENTS:1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) 1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon 4 cloves garlic 1 thumb-size piece galangal or ginger, grated or thinly sliced 1/2 can thick coconut milk 2 Tbsp. fish sauce 3 tsp. dark soy sauce optional: 1 kaffir lime leaflime wedges and fresh coriander as a garnish SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken): 1 cup water juice of 1/2 a lime 2 Tbsp. rice vinegar 1 thumb-size piece galangal or ginger, minced or grated 2 cloves garlic, minc
Many people wonder what the active cause for acne to occur on an individual really is a result from and some folks even attribute it to roasted peanuts. The truth is acne, zits and blackheads can be...
Learn How to treat your acne skin care by guide
I’ve been blaming a lot of other food bloggers for my entries here lately, and today seems to be more of the same. This time it was Katerina of Daily Unadventures in Cooking who decided my fate for me. I was just taking my daily dose of food blogs when I ran across [...]
A couple of years ago, I found this recipe somewhere - probably a Food Magazine, but I'm not sure. I liked it. Earlier it had always been a challenge to ovenroast chicken that was not too burnt or...
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While shopping at the St Lawrence Market I visited White House Meats and picked up a couple of Bison Rib-Eye steaks at my wife, L’s, request. She heard that Bison was lower in fat and calories as well as having more nutrients than a lot of other meats. White House was clearly the place to go, it’s been around since 1953 and is quickly becoming one of my favourite and more challenging places to shop at the Market. I can easily walk away with a product that I have no idea how to cook; ostrich, rabbit, venison...etc.So, along with my usual free-range capon for my Sunday chicken roast (from Mano’s), a pack of free-range chicken legs and a couple of skinless chicken breasts from Clement Poultry, I had the two 10 oz Bison Rib-Eyes weighing me down along with eggs, kefir, morels, salt (Île de Ré salt from Andrea Brockie, owner of Selsi Sea Rocks) and a plentiful horn of vegetables hanging from canvas bags (all this with only a peameal bacon sandwich for sustenance). Imagine my surpris
If you asked me, say, three weeks ago if I would make you a roast chicken you would have been laughed at. Nothing personal. It just had no place in my cooking vocabulary. To me, based on absolutely no facts what-so-ever, there was some sort of arcane knowledge and advanced skill needed to even buy a full wingy and leggy chicken. What a difference those twenty-one or so days make. What brought on this life-altering transformation in my thinking? Tom Colicchio. Sometime last week I was reading his Think Like a Chef in bed and just as L, who does a lot of martial arts, was just finally slipping off into some much needed sleep after a couple of days of very hard training, I nudged her awake.“bwuh?” she queried.“Oh L, are you still awake?” I turned the book toward her, “Since you’re up, look at this, I was thinking of roasting a chicken this week. How’s that sound, eh? Impressed?” She didn’t respond right away so I nudged her again.“bwuh whuh, huh?” I held the book
One of the easiest recipes I’ve done lately was from Tamasin Day-Lewis’s Good Tempered Food. Roast some onion, sweet potato and cherry tomatoes with olive oil, sprigs of rosemary and thyme and when all weepy and carmelly good, you peel the sweet potatoes and bung the lot into a food processor with some hot chicken stock (that has been mixed with some brown sugar). Throw it back on the stove and boil, then taste and season. Really delicious. Very simple, but bold, flavours all coming together. I served it with a slice of roasted garlic-scraped sour dough toast.Now a word about the cookbook. I haven’t tried many things out of Day-Lewis’s book (Good Tempered Food) but I agree with Renz over at Little Bouffe that it’s a good book but there are problems with her recipes. There has to be a certain amount of Caveat emptor in creating a Day-Lewis dish as it rarely turns out as good as claimed or expected. But this gives you room to move about and swing your elbows a bit. Luckily for
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