tag:blogger.com,1999:blog-172710322012-01-27T01:01:53.646-06:00A Cook's JournalTonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.comBlogger2581100tag:blogger.com,1999:blog-17271032.post-61559576027902365722011-11-17T18:10:00.001-06:002011-11-19T10:18:10.635-06:00

On this blog we've talked a lot about tacos.  Turkey tacos, fish tacos, skirt steak tacos, veggie tacos...but we've never really talked taco tacos.  You know, the tacos of your childhood:  ground beef, shredded iceberg lettuce, diced tomato, yellow cheddar cheese, a thin red taco sauce and of course, the hard corn tortilla shell.  Your mom made them with a spice packet she bought at the

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-58224991368050092002011-11-09T19:03:00.009-06:002011-11-09T19:38:27.292-06:00

It's got to be a good recipe to bring me out of blogging hibernation. right?. I'm so excited about this "bread" I had to tell you about it. I put "bread" in quotes because this is really more like chocolate cake. Dark, dense, moist and very chocolatey cake. It would go great with a tall glass of cold milk. I just LOVE it. I found this recipe while surfing along looking for things to do

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-78244213009430617202011-04-05T18:23:00.009-05:002011-04-06T12:23:54.444-05:00

Tonight's dinner didn't come from a recipe, it just sort of evolved from what I knew I wanted and what I found. It started with the idea of using my current favorite salad *arugula, prosciutto, dried chopped date and shaved parmesan with a semi-sweet tart vinaigrette; but making it into a complete dinner by adding a simple grilled chicken breast and serving the salad on top as is common in

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-42083035289331940332010-10-30T11:13:00.014-05:002010-10-30T22:41:54.818-05:00

This soup came from my mom who'd had a delicious bowl called Navajo Vegetable Soup in restaurant and decided to try making it at home. She told me about it on the phone and I thought I'd give it a try as well. It is basically a vegetable soup but with American Indian/southwestern flavors . The soup is made up of squash, beans and corn, the trinity of native american cooking. There is also some

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-76972906973214975782010-09-17T17:49:00.005-05:002010-09-22T11:35:13.217-05:00

This simple salad is from one of my favorite cookbooks, Clean Food. There's not much to it besides the chickpeas and tomatoes. but they're held together by a delicious sassy cilantro dressing. A food processor is needed for the dressing. You could use this as a side next to grilled meat or fish or as a dish to share at a dinner. It also makes a nice green salad by tossing it with some baby

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-11282635999086243132010-07-08T10:04:00.006-05:002010-07-08T10:36:55.929-05:00

Those who know me well know that I tend to fixate. I crush hard on things, they consume me and all my thoughts and then, like fleeting summer love, they pass and I move on to obsess on something new. It has always been that way. I've been obsessed with pie making, mexican food, asian food, weight loss (you would figure, after all that pie and mexican food,) healthy eating, vegetarian eating.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-49554867250542480802010-07-02T09:54:00.007-05:002010-07-02T13:19:09.784-05:00

Lettuces that were planted next to the tomato plants when they were small. Now the tomatoes are big and the lettuce is about ready to come out.Soy beans, a little crowded in a barrel. I understand soybeans can grow in crowded conditions. Just the beginnings of flowers on these, hoping for edamame in the near future.Green beans, little but with teeny tiny green beans on them already. And two

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-75886119751664162152010-06-08T15:28:00.008-05:002010-06-15T11:05:13.696-05:00

Wow, two cookie posts in a row?Shortbread crust, melted semi-sweet chocolate and a caramel-ly layer of butter, brown sugar and toasted pecans. If you like this type of thing, you'll be happy with these Chocolate Pecan Bars.Mine were made in an 8 by 8 pan so they turned out a little thicker than they should have. I forgot that I like to make them in a 9 by 11 which makes them a little thinner but

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-27092552821671050842010-06-02T09:03:00.012-05:002010-06-05T14:51:09.456-05:00

The whole oatmeal cookie thing started last week when I made monster cookies for my son's last kindergarten snack of the year. I used Mean Chef's recipe (a long-standing favorite) and loaded them with chocolate chips, raisins and m&ms. (These are kindergarteners after all.) They turned out really well, as expected, but they made exactly 18, enough for the whole class and the teacher, but not

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-32074101604195235022010-05-19T20:46:00.016-05:002010-06-01T08:54:47.516-05:00

Spinach omelet, sharp cheddar. I like to do an omelet Pam Anderson's way which is making one big one and dividing into portions. I've been playing around with these lately, using 1/2 lb of fresh salmon to make 4 quarter-cup cakes (molded in the 1/4 c measure.) I made a jalapeno lime aioli for these. Corn cakes (with fresh corn.) This picture isn't so hot (it needs a dollop of sour cream or

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-63432143596142901412010-04-12T19:36:00.009-05:002010-04-21T08:42:42.867-05:00

This recipe for Spinach and Artichoke Salad with Couscous Cakes and Feta is from Fine Cooking #99. I do love couscous; so what could be bad about shaping it into a patty and frying it in a little oil? Plus lately I think this blog could use a post of some substance, like a recipe from a magazine tried and reviewed. My reports on our daily meals tend not to be not so very interesting.These little

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-15379238204532354932010-04-01T13:24:00.008-05:002010-04-02T08:42:00.607-05:00

This is how we've been eating lately. Just meager, but healthful, bowls of food at dinner to fill our stomachs for the night. I'm convinced more and more that unless you've been working in the fields all day, there is no need for a western -diet dinner centered around meat. For me, that is a feast or "holiday food" as a friend dubbed it and it is best eaten only once in a while. The most

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-3556146291708120072010-03-26T19:50:00.009-05:002010-03-26T22:27:02.573-05:00

When I happen to find myself cooking for only myself and it happens to be spring, I turn to the artichoke. A vegetable that my husband may not hold in high regard but I adore. I think he's making a mistake because the artichoke is a very nutrient dense food, high in fiber, folate and all kinds of essential minerals. They also contain a compound good for the liver. Which you know, he might benefit

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-71269403437165493052010-03-18T20:34:00.007-05:002010-03-22T12:41:29.642-05:00

I saw the recipe for this Spinach Mushroom Tart in the current issue of Body and Soul. It is a Mark Bittman recipe from his book How to Cook Everything Vegetarian. It has the savory flavors I like all rolled up into one pretty package. Goat cheese custard mixed with roasted mushrooms and scallions, spinach and herbs baked in a phyllo crust. I didn't have an 11 by 7 removable-bottom tart pan, but

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-38399512233400439942010-03-16T12:36:00.008-05:002010-03-16T21:24:14.417-05:00

So I'd say I'm officially sucking at the blogging lately. I just can't find the time to compose thoughtful sentences about recipes I've tried. So I'm going to try the quick and dirty approach.This is Ina Garten's Lemon Poundcake which I tried one afternoon, basically because I was bored and I had all the ingredients on hand. Although it photographed well, I must say that this was by no means a "

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-53594640701033025132010-01-03T18:54:00.014-06:002010-01-03T19:40:20.704-06:00

Here's a sampling of I've been up to in the kitchen.This is Evelyn's (from CooksTalk) Spanokopita. She lives in Athens, Greece and knows her way around a kitchen. Her recipes are always a hit. And we liked this alot. I also picked up these hand pie molds because I always like to use dough scraps. These are fun but the hand-formed ones are just as charming.This pie was done with another gadget, a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-84412840008209788902009-11-16T15:45:00.006-06:002009-11-19T20:47:00.239-06:00

Like the author of the blog where I found it, I love this salad. love. it. I crave asian flavors and this just does it all for me in one big bowl. There some work to be done in putting it together: washing, slicing, chopping, cooking the noodles, making the dressing, but once done, you have lunch for days and dinner too, if you're so inclined. And you get a bountiful serving of crunchy

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-83095611774417872852009-11-04T08:41:00.006-06:002009-11-07T08:30:32.515-06:00

Butternut squash ravioli is a favorite of mine and I'd eat it once a week if it weren't for the butter or cream-based sauce that usually tops it. So when I purchased some ravioli the other day, I went in search of a lighter alternative. This sauce is from Fine Cooking issue 35. The recipe includes instructions for making the ravioli too. But I think you can find really good quality frozen ravioli

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-6451788895822925812009-11-02T21:07:00.005-06:002009-11-02T21:29:51.550-06:00

This recipe is from the current issue of Eating Well but I changed it quite a bit. The original is Acorn Squash Stuffed with Swiss Chard and White Beans. When I did mine I used some spiced up black beans instead. I think black beans and squash have a natural affinity for each other. And I was able to get a little more excited about this dish thinking in terms of mexican flavors.The squash is

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-86449391350502754432009-09-03T08:40:00.004-05:002009-09-03T09:29:23.672-05:00

Nothing ground breaking here. Just a reminder that summer fruit can add easy elegance to a salad, especially when paired with a tangy goat cheese or a rich blue. Here I grilled some peaches only enough to get marks but not enough to "cook" them. (I find it easy to do this using my cast iron grill pan where I can keep a close eye on them.) I tossed them with some toasted pecans, crumbled goat

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-91787553070872408442009-08-20T18:16:00.003-05:002009-08-20T19:08:28.566-05:00

This is a featured recipe on Fine Cooking's Recipe Page this month. The salad of Toasted Corn, Cherry Tomatoes and Edamame is part vegetable side dish/part relish, perfect for grilled fish or chicken and perfect for this time of year. It has a nice mix of textures and flavors. There's a little basil and mint chiffonade on top too.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-39116144156479876282009-07-01T19:51:00.001-05:002009-07-01T19:55:27.069-05:00

Evanston Farmers Market June 27th.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-11692547840099133182009-07-01T17:34:00.009-05:002009-07-02T14:25:49.582-05:00

There's a chef's booth at the Evanston farmer's market where each week a chef demonstrates a recipe made of a seasonal ingredients. This week it was this salad made of snap peas and radishes - both very abundant at this week's market. I tried a little sample and was pleased with the crunch and the bright dressing.Most notable about this salad is that the snap peas are sliced on the bias. They

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-80535405568296764532009-06-18T18:22:00.006-05:002009-06-18T19:59:10.096-05:00

This one is as much for my benefit than for yours. I clipped this from the Food Section of one of our local papers, either the Trib or the Times, I can't remember anymore. It is from a couple weeks ago. Chances are highly likely that I will lose this clipping, as I do all clippings. So I figured it would be a good idea to type it in here so I have it for posterity. It's a really good recipe.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-38812593096649569712009-06-08T08:50:00.009-05:002009-06-09T14:34:35.743-05:00

From wikipedia: "The yardlong bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean." Contrary to the description, the long beans I buy are usually only a foot-long. They can be found at markets specializing in asian produce. I'm lucky to have one of these down the block from my house. (You can find them at Fresh Farms on Touhy too.) These beans may look

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-43923457589550588032009-06-06T11:01:00.002-05:002009-06-06T11:09:06.764-05:00

It's hard to take pictures of the bounty when my arms are burdened with bags. I'll try to do better next week. The market was gorgeous today. Strawberries were the star. But spring is about green, so the best deals to be had were greens, lettuces, asparagus, onions, radishes and other cool weather crops. I love how the market changes color as the season progresses. Next will come the blues,

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-66980043840764797852009-06-04T17:52:00.006-05:002009-06-04T18:23:27.257-05:00

Lately this has been my go-to recipe when I can't get to the market or fail to take out anything from the freezer to defrost. Basically I'll just go through the veggie drawer, gather up what I've got and toss it up into a stir-fry. You can use any vegetables + thin-sliced green onion, and minced garlic and ginger to taste. My basic sauce is:1/4 cup cool chicken broth or water1 tsp. corn

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-50557644705964218962009-05-02T10:27:00.008-05:002009-05-02T10:58:01.648-05:00

This is my second post on frittata I won't talk much. But I wanted to post about it again because I really like this recipe from Marcella Hazan . If you look at frittata recipes, you'll find they often call for a 10-12 eggs which is crazy if you're cooking for two. This one only uses 5 eggs and I usually eliminate one of the yolks (two, if Steve isn't looking.) It theoretically serves 4-6 (

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-76910176880493065092009-05-01T16:16:00.006-05:002010-04-06T15:04:23.481-05:00

My husband and I love any sort of spicy seafood soup . So when I saw this in the May issue of Bon Appetit, it went right in the must try stack. What also appealed to me is that this curry is a one bowl meal. Bok choy and carrots are also included in the mix. I used mussels, shrimp and bay scallops (the little ones.) And I halved the recipe. And since I only needed enough seafood for two, it

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-32444643716496597812009-04-19T20:34:00.005-05:002009-04-20T20:39:51.904-05:00

I'm very happy with how this salad dressing turned out. You never know what you're going to get with a Caesar Salad dressing. I guess because everyone's taste is different. I modified this slightly by halving the recipe: using 1 tsp of mustard and about 1/2 tsp squeeze of anchovy paste and halved the rest of the dressing ingredients for a 2-person portion with a little leftover.Other than making

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-46964126680344706112009-04-19T19:04:00.003-05:002009-04-20T13:42:30.035-05:00

Mexican Black Bean Burgers - Fine CookingPosted using ShareThis

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-14757622815114129992009-04-19T09:51:00.010-05:002009-04-20T13:43:14.140-05:00

These black bean cakes are from a Fine Cooking (94) article on alternative burgers. The recipe is from John Ash, a chef known for California cuisine. You might think that there's little to get excited about when talking bean cakes, but these are anything but blah. They have poblano chiles, green onion, cumin and chile powder mixed in with the beans so they're really flavorful and they will

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-70388282550959495262009-04-17T09:07:00.008-05:002009-04-19T09:50:19.615-05:00

Here's a nifty little salad I copied from Whole Foods deli. It is comprised of wheatberries, dried currants, toasted walnuts, Fuji apples and a vinaigrette made from apple cider vinegar. It is crunchy, tart and very satisfying. A wheatberry is the whole wheat kernel, just stripped of its outer hull. It's a whole grain, full of fiber, and when it's cooked it has a chewy, but not crunchy texture.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-77901540539193288662009-04-15T19:49:00.006-05:002009-04-16T20:42:22.394-05:00

This salmon recipe is dynamite! I mean literally smoking, explosively hot! I got this from James Peterson's Fish and Shellfish and in the preface to the recipe he recommends a stronger flavored fish so as to stand up to the bold flavors. The basis of the sauce is red curry paste and coconut milk. It also has some peanut butter and basil, mint and cilantro. The combination of herbs make this dish.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-84233759836246929342009-04-01T19:33:00.009-05:002009-04-02T08:23:23.216-05:00

This recipe is a hybrid of the quinoa pilaf I talked about at the end of my last quinoa post and a recipe from this month's Body & Soul magazine. The magazine has a recipe for great looking poblano pepper stuffed with a mixture of quinoa, black beans, mushrooms and corn, and dotted with goat cheese. But when I read the recipe, the quinoa was just boiled and the salsa didn't appeal to me. I knew

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-83080543795917049452009-03-29T19:32:00.005-05:002009-03-31T15:55:49.661-05:00

This little number, Sear-Roasted Halibut with Blood Orange Salsa, from Joanne Weir, is from last month's issue of Fine Cooking magazine. It appealed to me because Halibut is just about our favorite fish and I was sure a citrus salsa would be good with the fish. Unfortunately, I used a piece of frozen halibut from Trader Joes and the fish component of this dish was lacking. Fortunately, halibut

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-48816133982642671982009-03-23T20:25:00.006-05:002009-03-23T21:19:32.913-05:00

If you haven't jumped on the quinoa boat, it's about time you did. This ancient Aztec grain is a complete protein and really, really good for you. I can't go into it all, but you can take a look here at its nutritional profile if you're interested. Quinoa is mild-flavored and very adaptable to all sorts of recipes especially as a substitute for rice. I've been playing around with it a lot lately.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-81464647739396326242009-03-13T19:20:00.006-05:002009-03-14T19:53:54.064-05:00

In continuation of my Ellie binge...I really liked this Ellie Krieger recipe: Baked Shrimp with Feta and Tomatoes. It is somewhat of a complete dish that you could serve with just a green salad and some toasted french bread for a light meal. I think this would also be nice with some herbed orzo served alongside. Other than that, I don't have more to say. I think the picture speaks for itself. I

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-35401047543487834932009-03-13T18:45:00.005-05:002009-03-13T20:37:28.315-05:00

Another one from Ellie Krieger's The Food You Crave, this Jerk Chicken was slightly disappointing. I've certainly had better versions of Jerk Chicken before. It was the sauce. I can't quite pinpoint it, but I think something was off balance. Not terrible, but it just didn't come together like a really savory, mouth-watering jerk sauce should. I loved the pineapple salsa with cucumber and mint

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-82042780876376422482009-03-12T20:30:00.007-05:002009-03-12T21:08:41.462-05:00

I know I've been a bit delinquent in my posting as of late (Whew! almost a month.) There's been a lot going on with family birthdays and big homework assignments and I just don't get a chance to write. I'm always cooking but sometimes I get in a groove where I don't have time to try new recipes so I don't feel there's much to write about.But tonight I did try something new and blog-worthy! It's

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-35671291374072047302009-02-14T09:35:00.008-06:002009-02-14T10:42:13.158-06:00

I've talked about the beet salad before on this blog. But I thought I'd bring it up again today because it is my Valentine's favorite salad and because, for their color, beets are frequently a feature in the Valentine-themed meal. And if you tend toward those ways, you could slice your beets and punch out little red hearts. As this is not my way, I'll just talk about the salad. The basic

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-60421372885793100502009-02-07T10:31:00.008-06:002009-02-07T14:10:03.049-06:00

I know he's not new or anything and I've enjoyed his shows. But ever since eating at Bobby Flay's Mesa Grill in Las Vegas, I've been kind of enamored with him and his style of cooking. Our brunch was so over-the-top delicious that it propelled me into an infatuation with modern tex-mex. He uses all the familiar mexican ingredients but the combinations are bright and fresh and just a little

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-21087395038283124712009-02-04T20:08:00.008-06:002009-02-04T21:00:45.444-06:00

I'm a big fan of Ellie Krieger and her book The Food You Crave. I've had some great success with the recipes and I tend to go to the book when I'm looking for a not-too-evil meal. One afternoon at lunch, when I found myself with none of my usual lunch foods available, I went to her book looking for a healthy little meal. I came up with Salmon Cakes with Creamy Ginger Sauce. A recipe using canned

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-11882773532762410852009-01-21T19:14:00.008-06:002009-01-21T20:25:21.728-06:00

I've tried a lot of butternut squash soup recipes in my day and I'll be honest, there hasn't been many I didn't like. If they're pureed and seasoned right, well, I'm a happy girl and I won't complain. But one of the best I've ever tried is a gingery one from Vong's Thai Kitchen (VTK) in Chicago. It is so aromatic and delicious that I have to order it everytime I go. Recently I found the recipe

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-89449041453122518922009-01-11T18:47:00.013-06:002009-01-14T21:43:53.817-06:00

From the Chicago Tribune's Best Recipes of 2008 list, these are Jalapeno Salmon Burgers (scroll way down for the recipe) from the book, Fish Without a Doubt, by Rick Moonen. Since I already owned the book, I thought I should give these a try posthaste. And we really liked the way these little burger/patties came out. They tasted great. BUT they were a pain in the a** to make. There's salmon to be

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-57062324200122712652009-01-10T15:54:00.005-06:002009-01-10T16:17:51.158-06:00

Over the years I've learned the hard way to read a recipe completely through from the get go. You never want to start working through a recipe and then come to a direction like "Refrigerate overnight." or "bring to boil and then cool" when you need to have dinner on the table in half an hour. So I'm giving you a little warning with this recipe. The salmon needs to sit in the marinade for 1/2 hour

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-80687650720570418242009-01-09T20:09:00.008-06:002009-03-13T19:27:40.100-05:00

I have quite the backlog of recipes that I want to share with you, and eventually I'll get to them. But I made a really nice and different stir-fry tonight and I want to give it to you right away. It has a tropical feel that us midwesterners are so in need of right now. Plus, after the kale post, I knew I should to give you something to make you come back.This is from a very reliable CooksTalk

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-13866731308119889622009-01-09T13:23:00.009-06:002009-01-10T08:57:14.732-06:00

Now bear with me here, because this post is about kale. Not the stuff used to line salad bars, (however I do think that's edible too) and not the pretty purply stuff that you put in your outdoor pots in the fall. But good eatin' kale, like Cavolo Nero, a delicious Tuscan variety. It is also sometimes called dinosaur kale. I guess because its leaves are bumpy like dinosaur skin might be (?). It is

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-30920115633393434552009-01-01T20:05:00.005-06:002009-01-01T20:39:47.142-06:00

It is cold in Chicago. So here's a completely roasted dinner that will serve as a good excuse to keep your oven turned up high: Roasted Garlic Shrimp (From FC 69) with Roasted Winter Vegetables. Originally this shrimp recipe was meant as an appetizer. They're tossed with garlic and oil and roasted for a few minutes in a hot oven (and served with cocktail sauce.) The veggies take a little longer

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-38769035834638655672008-12-30T15:13:00.007-06:002008-12-30T19:19:18.168-06:00

Our joke around here is that my husband's favorite vegetarian dishes always include bacon. Case in point: Lentil Skillet with Onions and Bacon from Cooking Light. The bacon makes this dish and, while it is not vegetarian, it is still plant-centered rather than meat-centered because the bacon really only serves as a garnish. You could probably even make it without, but I never have. However, I

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-30573481033178324752008-12-24T21:26:00.004-06:002008-12-24T22:02:13.749-06:00

To know falafel is to love falafel. It is the original veggie burger, older than you or me, or any hippie from the 70s. It's a chickpea pattie, seasoned with spices, herbs and garlic. It can be pan-fried or deep-fried, served on a pita as a sandwich or alone with a dipping sauce. We love them. I came across this recipe from Cooking Light for a falafel sandwich served on a whole wheat pita with

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-81563327399701096012008-12-08T18:21:00.006-06:002008-12-09T16:33:19.624-06:00

That was dear husband's review of this dish, Sear-Roasted Halibut with Tomatoes and Capers from Fine Cooking 93. You basically sear your fish, flip it in the pan, and toss in a tomato salad made with capers and fresh oregano. (The salad actually tasted better before it had been roasted.) As the fish roasts, the tomatoes break down a little. You drizzle in a little balsamic vinegar and spoon it

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-35574086400397321002008-12-08T18:12:00.009-06:002008-12-09T17:25:00.191-06:00

So for Thankgiving I asked for the pie responsibilities I like to do the pies. They're kind of my thing. I made a big, apple pie in my deep dish pie pan and a couple of pumpkin pies. I always have extra pie crust dough (I use Barefoot Contessa's Perfect Pie Crust recipe) and extra pumpkin pie filling (I like the recipe on the back of the Libby's can o'pumpkin) so I make a much-coveted mini pie.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-18645968013167425552008-11-26T09:23:00.008-06:002008-12-07T19:27:28.910-06:00

Since dinner was running late, I decided to skip the brochette aspect of this recipe from FC 57. Instead I just marinated the salmon fillets and the mushrooms and roasted them together in a really hot oven. At the end, I stuck them under the broiler for a couple of minutes to finish things off. Reviews of this recipe said the marinade was really good. We thought it was pretty much just your

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-32812408595799555492008-11-16T12:04:00.009-06:002008-11-16T13:09:55.717-06:00

Steelhead has been frequenting the Whole Foods fish counter lately. It looks exactly like salmon. I asked the fish guy about it: "Steelhead is trout, right?" He gave me this vague answer that in 48 of the 50 states it is considered a salmon and that it tastes like salmon. "But it's trout, isn't it" He couldn't give me a definitive answer. Since I like both salmon and trout, I decided to give it a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-19472402623802852652008-11-13T12:31:00.015-06:002008-11-13T15:15:44.473-06:00

Since I read recently how it could make a positive impact on our environment, I've been trying to eat vegetarian more often. And while I've got a few good meatless meals in my repetoir, it is always good to try some new ones. The Modern Vegetarian Kitchen by Peter Berley of Angelica Kitchen in NYC offered some interesting choices. This amazing book has really enticing, sophisticated recipes (and

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-38086120974107990372008-11-10T12:29:00.009-06:002008-11-10T20:30:44.548-06:00

Hoisin, like ginger or ancho or southwestern, is one of my trigger words. The presence of any those words in a title is enough for me to perk up and take a serious look at the recipe in front of me. In the past week I made two different recipes that use hoisin and I even didn't realize it until I downloaded the photos from my camera. The first is from Rick Moonen (that's him with me at the

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-36000738045028279232008-10-28T21:02:00.006-05:002008-10-29T13:21:02.406-05:00

This is a nice scallop dish from The Splendid Table's How to Eat Supper. It is Sauteed Scallops with Brussels Sprouts and Bacon. I thought the plate would benefit from a butternut squash puree, so I added that. Basically you're cooking the brussels sprouts on the stovetop with onions, bacon and tarragon. When those are nicely browned and tender, you keep them warm in a bowl, wipe out the pan and

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com5tag:blogger.com,1999:blog-17271032.post-45425782399347953292008-10-26T21:18:00.005-05:002008-10-26T21:34:14.339-05:00

Aren't these great? They're the Williams-Sonoma Make-a-Face Pancake molds. You can turn the eyes and mouths around to make happy or scary faces. Of course my charming children wanted only scary ones. Originally they were $19.99, and on the web site they're still $14.99. But in the store, I found them for $9.99 - so go there to get them. (And just wait till after Halloween for the best price.) The

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-62892061692126035572008-10-08T13:24:00.007-05:002008-10-09T08:57:51.936-05:00

Fine Cooking magazine offers many recipes, most from the editors and writers on staff and sometimes from chefs. The chefs recipes tend to be a little "fancier," maybe with an extra garnish or sauce to embellish the plate. I like to try the chef's recipes because, as a cook, I tend to pick up something new from preparing these dishes. Sometimes it is a cooking technique; other times it might be a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-62035798683122057872008-10-04T10:33:00.007-05:002008-10-04T15:09:49.529-05:00

This is another recipe from the current issue (95) of Fine Cooking. These are the Turkey Tacos from the Quick and Delicious section at the back of the mag. And they are indeed, Q & D. Almost as easy as opening a packet of Old El Paso or Lawry's Taco seasoning and sprinkling it on - and they're way better because they're made with real stuff. These aren't authentic mexican tacos, these are classic

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-9093812517546435702008-09-30T21:24:00.006-05:002008-10-02T08:44:11.477-05:00

From the Fine Cooking (90) notes on this recipe: seafood "alla ghiotta" means glutton's style. It is a savory side dish/sauce made with fennel, tomatoes, olives and capers all simmered together. I wonder if the name means that that the sauce has some of everything, like a glutton might want. The editors suggest you serve this dish with fish or you could just serve it as a side on its own, like as

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-68800458448444756182008-09-29T12:34:00.011-05:002008-09-29T20:11:16.855-05:00

Salmon and salad is a frequent summer dinner at the Donahue household. Dear husband grills up some salmon fillets and I toss together some salad stuff and we call it dinner. It is a great way to accomplish dinner on a summer night when there's more important things to do, like catching fireflies or riding bicycles. So when I received the current issue of Fine Cooking (95), I was happy to see a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-45164906211348361682008-09-24T16:44:00.017-05:002008-09-26T20:02:52.075-05:00

I was first introduced to the world of mu shu as a working gal. My friends and I would order Chinese food for lunch and sit at the table in our boss' office (when he wasn't in) and have a feast. There I discovered the wonder of Mu Shu Chicken, the chinese taco. A mixture of chicken, cabbage, mushroom and egg that you spoon onto a pancake and embellish with hoisin sauce. It had some crunch and

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-84941741893126806522008-09-22T20:42:00.009-05:002009-02-04T20:11:57.104-06:00

Here's a seasonal dinner from Ellie Krieger's Food You Crave . It's Tuscan Roasted Chicken with Veggies, an all-in-one dish that you can put together easily and just stick in the oven. You can even play with your kids outside if you can hear the oven timer. Reading over the recipe, a few things concerned me, but since I had everything I just figured I'd go with it and adjust as I went along. More

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-53082927427881476552008-09-20T09:44:00.006-05:002008-09-21T11:22:19.690-05:00

When I saw this blog post for Buttermilk Panna Cotta at Alexandra's Kitchen, I knew I would give it a try. She explains it's a great way to use up buttermilk sitting in your fridge. And I happen to always have buttermilk in my fridge. I'll buy it for biscuits and pancakes and other miscellany. But I never seem to use it all before it is past date. She also calls it the simplest dessert ever. It

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-57661297656688425322008-09-16T11:58:00.006-05:002008-09-16T12:26:59.171-05:00

I put down Vegetarian Cooking for Everyone in favor of some pork chops.Nothing too new about a breaded pork chop but everyone seems to love them when they show up on their dinner plate. In our house, anything coated with crumbs or flour and fried, a la McNugget-style, is called "chicken", like chicken fish or chicken pork chops. I know this isn't our invention. Chicken fried steak has been around

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-72382161529811473342008-09-15T13:37:00.005-05:002008-09-15T13:43:21.497-05:00

Zucchini is probably the cheapest thing at the Farmers Market these days. 4 for a dollar is about the going rate. And you can usually mix and match your summer squash too: yellow zukes, crooknecks, pattypan squashes, green scalloped ones and of course, your average everyday green zucchini. I always buy some because they're adaptable and easy to use up. Here's a recipe from Deborah Madison's

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-34306296528770005642008-09-15T13:15:00.004-05:002008-09-15T13:33:49.915-05:00

As you can see, I've discovered there's some really cool blogger templates out there that kind people will let you use for free. And I decided to try this one on for size. And while I was at it, I figured I might go ahead and rename the blog too. I must say it feels good, cozy like a bungalow kitchen. A bungalow is a practical home, not too fancy but with a sturdy foundation and good bones. I

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-48195017781470332472008-09-12T13:01:00.010-05:002008-09-12T20:37:19.895-05:00

I haven't shared a recipe with you for a few posts, so here's a really good one to make up for it. Green beans are great right now. They're in season so they are at their lowest price, plus they are probably the freshest you'll get all year. This is a recipe for those wrinkled green beans commonly found in Chinese restaurants. They're sauteed over a med-high heat with some garlic and finished

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-7791287632599829482008-09-08T20:22:00.009-05:002008-09-08T21:12:09.110-05:00

Besides herbs and lettuces, I only planted two things in my garden plot this year: as many tomato plants as I could squeeze in my tiny plot and Rainbow Swiss Chard. As anyone who has grown tomatoes will tell you, there's little more gratifying than going out and picking you own tomatoes. It is just a joy to nurture a little plant into a five-foot tall monster stooping under the weight of its

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-90131915693602189632008-08-27T16:42:00.007-05:002008-08-28T09:14:29.861-05:00

If you're like me and you planted cherry tomatoes this year, they should be coming out of your ears about now. I planted one plant of Sweet 100's and 6 regular size tomato plants. But once things started to ripen I had to check that count. It seemed like there were cherry tomatoes coming up all over my garden plot. The prolific plant had grown and stretched its way to every corner of the plot. I

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-88545524628683045702008-08-19T20:57:00.006-05:002008-08-20T12:33:56.678-05:00

I don't think you can really barbeque salmon. In my world, you can only grill salmon. BBQ'd salmon would be overcooked salmon; don't you think?; (unless maybe you did a whole fish.) But whatever, the original title of this recipe was BBQ salmon and that is what I'm sticking with for now. This is a nice, easy sauce to glaze over your almost finished grilled salmon. It is sticky, sweet and has a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-87132535633904498352008-08-11T08:52:00.005-05:002008-08-19T20:51:15.735-05:00

Peaches and plums are what is good (in the midwest) right now. So here is an exceptionally good and seasonal salad from Michael Chiarello of the Food Network. It is Warm Peach and Prosciutto Salad with Arugula. The peaches and arugula are simply warmed briefly with a balsamic vinaigrette and plated over prosciutto. You get warm sweet from the peaches, bitter crunch from the arugula, salty chewy

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-30790156650384599402008-08-10T14:37:00.012-05:002008-08-11T21:03:21.615-05:00

Speaking of eating of the season, now's about the time people start giving away cucumbers, tomatoes and zucchini because they have too many to use. So here is a great recipe for your abundance of garden vegetables. It is a zucchini gratin that uses sweet caramelized onions on the bottom and a layering of summer squashes,tomatoes and parmesan cheese. It takes a bit of time to put together (mostly

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-7595741357866158102008-08-09T11:00:00.004-05:002008-08-10T10:09:55.922-05:00

The only thing tricky about this raspberry tart is acquiring really good raspberries (and not spending a fortune.) Otherwise it is pretty straightforward: graham cracker crust, bittersweet chocolate ganache cooled a bit ... And raspberries. You want firm and perfect jewels to adorn the top. And now is the time, berries are at their best and their cheapest.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-70195492206869837752008-08-07T20:03:00.006-05:002008-08-07T21:48:15.953-05:00

Here is one of my favorite new recipes from this summer. I hope it is free on Fine Cooking's website because I'm lazy and don't feeling like copying it over. There's always a bit of editing to do with the text. So here's the link for some great Middle Eastern Turkey Burgers. (If you can't get the recipe, drop me a line and I'll make sure you do.) We've made these burgers three times since issue

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-19787352964179573622008-08-07T10:55:00.006-05:002008-08-07T17:09:21.632-05:00

I wanted to tell you about these Kona Inn Banana Muffins from the 150 Best American Recipes Book. The recipe is from the highly regarded baker, Marion Cunningham, author of the Fanny Farmer Cookbook. These turn out really, really good. I liken them to the banana muffins from the original Corner Bakery, back when the Corner Bakery was just one bakery (with breads from Nancy Silverton) and not a

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-43852806657286929432008-07-24T16:48:00.009-05:002008-07-24T20:54:57.383-05:00

So where were we? Grilled pizza, right. Well, this wasn't our first foray into the world of grilled pizza, but it was our first successful attempt. Nothing too horrific happened the first time. The dough didn't fall between the grates and into the coals; there was no pizza on fire or anything like that. The pizza turned out . . . just not well; not crispy enough, nothing exciting or terribly

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-54997181453657382022008-07-09T09:39:00.013-05:002008-07-09T19:56:55.495-05:00

I'm so behind on posting that I think I'll do just a short recap of some of the recipes I've tried recently. First off, here's another new cookbook that I've really been enjoying. And NOT because Rick Bayless does the intro, but that is a plus. Molly Stevens is one of the editors and Fran McCollough, the other. Stevens is an acclaimed chef and cookbook author in her own right and McCollough too

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-67998674796048483422008-06-23T19:56:00.012-05:002008-07-09T19:55:38.482-05:00

I just had to share this with you because it seems like such a rare thing. Sunday night as we were heading north on Lake Shore Drive, we witnessed a double rainbow east over the lake. We had been at Navy Pier and there was a downpour and some hail. But as might be expected with our freakish weather, the sun came out shortly after and we had some sun showers. I know to always look for rainbows

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-71418194872894040632008-06-19T21:43:00.007-05:002008-06-21T15:10:56.423-05:00

I got a few new cookbooks for my birthday this year and I'm gradually getting through them and trying some of the recipes. The first one I'd like to tell you about is from Fish - Without a Doubt. Kind of a silly name, but the author Rick Moonen has some popular restaurants in NYC and is known for working with seafood. This is my second cookbook that focuses just on seafood. My first is James

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-69424662550149681972008-06-18T19:45:00.009-05:002008-06-20T19:02:50.437-05:00

I haven't given up on my Soup of the Week. I'm just way behind in my postings. But I'm going to jump ahead and share this recipe since asparagus season is fleeting. It is from the Zuni Cafe Cookbook. This book is a few years old but it won a few awards when it first came out and the Cooks Talk people regard it highly. That's a pretty critical crowd. Judy Rodgers is the author and chef of the

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-46847445670510078732008-06-18T08:35:00.016-05:002008-06-21T15:18:51.063-05:00

Fresh beets from the market are a good deal because you get two different veggies for the cost of one. When you buy beets at the farmer's market, the beet greens should look super fresh, green and perky. At home, you can separate them from the beet root (leave about an inch of stem on each beet.) Then take your greens and put them in water as you would a bouquet of flowers, store in the fridge

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-6980393448831862462008-06-11T21:19:00.011-05:002009-02-04T20:13:06.760-06:00

I had a craving for meatloaf. Just one regular morning .... I woke up and my inner voice called to me and said "Meatloaf for dinner." I would have written this off as just another typical craving, but you see, I don't even like meatloaf. Never have. As a kid, my mom would make me a hamburger when the rest of the family was having meatloaf for dinner. It was just something about that thickness of

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-14991898201068295322008-06-04T21:11:00.006-05:002008-06-05T11:50:48.429-05:00

If not for a sample offered by a nice person at Whole Foods, I would have never tried this salad. It is Edamame Succotash. Classic Succotash is a Native American dish usually made with lima/butter beans and corn and served warm. But Whole Foods version really brings it into the 21st century. It is a cold salad made with edamame, corn, dried cranberries, roasted red bell pepper and shiitake

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-66650600338673847902008-05-30T18:27:00.005-05:002008-05-30T18:58:38.931-05:00

Since I had a free morning on my birthday, I headed down to the Green City Market for the first time this spring. It was a crisp, but sunny day and the market looked glorious as usual. There isn't really that much this time of year but you can always count on mushrooms, asparagus, rhubarb and potatoes.I was surprised to learn that the market validated parking has increased from $4 to $9 this year

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-61501157816994969032008-05-27T21:15:00.009-05:002008-08-19T21:13:33.970-05:00

This dish from Fine Cooking (issue 50) blew me away. It is a bit tedious with both a marinade and a lemon oil drizzle at the end, but the results are worth the effort. I don't really know why I first decided to make it. I guess I was in the mood for potatoes and I had planned to make spinach, so it all just fell into place. The potatoes are sliced thin, layered and cooked in a hot oven. They

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-90108006452716345222008-05-21T19:39:00.011-05:002008-05-22T08:27:06.113-05:00

The soup of the week is a Classic Tomato Soup. This is the second soup I've made from the Fine Cooking (issue 91) article on tomato soups using canned tomatoes. The first was a Southwestern Tomato soup using peppers and some spice. That one turned out really well and had a little twist of flavor to make you want more. This one was also really good. It tastes just like you expect a good tomato

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-73908222003848131672008-05-11T19:24:00.012-05:002008-05-12T16:02:23.397-05:00

Stir-frying beef is not one of my favorite things to do, I just enjoy chicken or shrimp more. However, this Fine Cooking (63) recipe had a certain appeal (i.e. I had everything to make it without going to the store.) So I decided to give it a try, but with a New York Strip instead. The recipe calls for flank steak. As thin as I slice it, flank steak always comes out on the chewy side when I

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-31762654658938626052008-05-11T19:02:00.008-05:002008-08-19T21:14:36.090-05:00

Here's another decent recipe for your Halibut arsenal. This Spicy Southeast Asian Halibut is from Cooking Light, April 2008. The sauce is curry-like in flavor and color, with heat from nam pla, tart lime juice and sweet, creamy lite coconut milk. There's also some fresh lemongrass which can sometimes be difficult to find. I know of only one nearby store that reliably has it (Devon Market - for my

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-51460462844089758482008-05-06T20:47:00.009-05:002008-05-11T19:20:58.770-05:00

Uh, I'm a little late in posting this one. Here's the soup from last week. I made Rick Bayless' Crema de Elote (Cream of Corn) for our Wednesday soup. I didn't want to repeat a soup that I've posted about before so soon , but I couldn't resist because Jewel (of all places!) had some really fresh sweet corn. It was so bright green and moist; and the silt was very yellow and not dried out at all.

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-42877831968762617332008-05-02T20:36:00.015-05:002008-05-03T11:03:02.019-05:00

This delicious concoction falls in the same line as the pineapple salsa, so I thought I'd follow-up with it. Here in a salad-like dish, the strawberries play the part of the tomato, just as the pineapple does in the salsa below. You could take this dish many ways. As you'll see by the ideas at the bottom of the recipe, all the suggestions are dessert preparations. But I think you could also

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-70171474885985262022008-05-02T19:54:00.007-05:002008-05-02T20:34:15.417-05:00

Pineapples have been on sale in the market quite often lately. I can't resist buying them, I love them so. Wiki tells me they're available all year long because they're grown in temperate climates. So I can't explain why they've been cheap. But I did learn that, like bananas and tomatoes, the pineapple is chill-sensitive, so they should not be stored in the fridge and they will ripen more at

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-84993500897302260352008-05-01T20:45:00.005-05:002008-05-01T21:08:37.149-05:00

I've had this recipe for Chocolate Pecan Squares in the back of my mind for a while (oh, since about issue 70.) I just needed the right occasion to make them. The kids don't eat cookies with nuts in them and I didn't want make a whole tray of cookies, especially rich ones like these, for just me and dear husband.A request for cookies for a school event arrived in my son's backpack one afternoon

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-16109309640967067032008-04-27T18:51:00.006-05:002008-04-27T18:56:38.955-05:00

Because I am SO making this, as soon as I can. A green salad with feta and tomatoes and you can call it Dinner.Cook's Illustrated Restaurant-Style Hummus

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-51916461362062951812008-04-26T19:40:00.009-05:002008-04-27T14:58:30.492-05:00

I thought it might be fun to do a weekly installment on soup. Planning to make a soup each week will give me the opportunity to try some new recipes that are piling up and revisit some favorites too. It all started with this yoga class I signed up for. Dinner is tough on yoga night (Wed.) I want to eat early so I don't have to come home and eat late after class. Dear husband doesn't like to eat

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-20269477667756103312008-04-25T08:43:00.007-05:002008-04-25T12:56:59.394-05:00

This recipe is from the current issue of Fine Cooking. I think the official name is Garlic Shrimp with Lemon Zest and Basil. It's from an article on garlic where the different facets of garlic flavor are explored. As you know, garlic can be mellow, like when it is roasted, or sharp when used raw. The garlic shrimp is supposed to be an example of a dish with sharp garlic flavor and is intended to

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-42634874291706231372008-04-24T20:34:00.010-05:002008-04-26T17:34:56.390-05:00

Some time ago, Fine Cooking (issue 56) did an article on Chocolate Chip cookies. They played around with the Toll House Cookie recipe to adjust for a personal preference of crispy or chewy cookies. The ingredients are the same, but some changes in the amount of butter and flour and also the temperature of the butter and eggs were made. Ever since, I have made the recipe for the Crispy cookies

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-32036058013774074082008-04-19T09:23:00.011-05:002008-08-19T21:14:36.090-05:00

We've been eating halibut once or twice a week now that it is fresh in the market. To me there's no fish more delightful to cook. It is easy and takes to many different flavors. Many people (not me) object to salmon because it tastes too strong or oily. Halibut has none of that. It is just pure white fish, slightly dense but still tender. It is a lot like cod and can be interchanged with cod in

Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1