thephilosophicalcook.blogspot.com
The Philosophical Cook: Why?
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Just another cooking blog.well.maybe. Maybe I guess it all depends what you're looking for. I look at it like this. You can never share enough in this world when it comes to great cooking and great cooking ideas. I don't think you need to be a chef to do this.though that certainly doesn't hurt. But I guess I am of the mind that anyone. Can cook.as long as it is something you desire. So why the philosophical cook? Great question, I'm glad you asked. Subscribe to: Posts (Atom). 6/21: Everything is a little...
thephilosophicalcook.blogspot.com
The Philosophical Cook: Restuarant Review: Brushstroke NYC
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Friday, January 6, 2012. Restuarant Review: Brushstroke NYC. A brushstroke.a single application.gentle.elegant.and when multiplied it can create a breathtaking experience that only the masters can deliver. My friends, I give you brushstroke. A culmination of small dishes adding up to a Masterpiece of a meal, this is one place you dare not miss in TriBeCa. The staff is fantastic and quite adept at the upsell. :-). Until we do this again. EnjoyHave Fun.and Eat Well! Subscribe to: Post Comments (Atom).
thephilosophicalcook.blogspot.com
The Philosophical Cook: Marinara Sauce: I just had to....
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Wednesday, June 8, 2011. Marinara Sauce: I just had to. I really debated this one for a long time.when you open Pandora's box it is quite difficult, if not impossible, to close. And when you start talking about a Marinara Sauce.you are opening Pandora's Box. Everyone has a version they love and most likely it is a version they grew up with that was cooked in their household. Or worse their favorite is out of a jar! Here's What You Need:. 4 - 6 cloves garlic, thinly sliced. 2 sprigs of Thyme. The rind of ...
thephilosophicalcook.blogspot.com
The Philosophical Cook: April 2011
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Thursday, April 28, 2011. Guest Cook Thursday: A Special Marinade. Our guest for this week went with an interesting yet incredibly versatile approach, and it was quite the delicious surprise. Instead of a straight up dish, she is sharing with us a homemade marinade and sauce that can be used on a whole assortment of dishes! Buckle up my friend because this is the best Asian marinade/sauce that will ever hit your pallet (but I'm a bit biased)! 3 TBS Dark Soy Sauce. 2 Cloves Garlic, Crushed. Coat your meat...
thephilosophicalcook.blogspot.com
The Philosophical Cook: Summer Soup?....Spicy Roasted Red Pepper and Crab Soup
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Sunday, June 12, 2011. Spicy Roasted Red Pepper and Crab Soup. With the weather turning warmer you may not be thinking soup mode, but it's also a great time for garden vegetables and for seafood! I chose a fun mix of red peppers and crab and put together an easy soup for the spring and summer. And since you know I like things with a little spice to them we are looking to add some jalapenos as well to this lovely little dish. This is. Here's What You Need:. 4 Red Bell Peppers. 1 Onion, chopped. The heat f...
thephilosophicalcook.blogspot.com
The Philosophical Cook: Side Note: Not your Mother's Potato Salad
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Friday, June 3, 2011. Side Note: Not your Mother's Potato Salad. I just don't get it. Why does potato salad get such a bad rap? Is it because it is usually some pre-made, supermarket purchased, lumps of unseasoned potatoes drowned in a gallon or two of mayonnaise? Here's What You Need:. 2 lbs Yukon Gold, red potatoes or any type of fingerling potatoes. Half to a whole cucumber, sliced paper thin (Use a mandolin if you have one, if not as thin as you can cut it). 1 Chicken Bouillon Cube (for 1 cup stock).
thephilosophicalcook.blogspot.com
The Philosophical Cook: June 2011
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Tuesday, June 21, 2011. Because he is alone and he is enjoying that glass of wine and his surroundings.alone. I think there is something very special about dinning alone, in your place with your things surrounding you and there is an amazing amount of solace that comes with that. It is impossible to share this intimate m. Because the very essence of the point is to BE alone. Friends. BUT.I don't need to tell you that, you already know.Don't you? There which can most certainly get the job done. Grate ...
thephilosophicalcook.blogspot.com
The Philosophical Cook: Wine Break: The Zin of Zins....
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Thursday, May 26, 2011. Wine Break: The Zin of Zins. TPC are you out of your mind! Well the answer to that is obviously yes, but not because of this bottle of wine. Though Turley offers many different bottlings (and I've never had a bad one mind you) we are focusing on one today that really stuck with me. Turley "Dragon Vineyard" Howell Mountain Zinfandel 2007. But the true pleasure of this wine comes from that very first taste. That jammy plum taste is instant and as the wine continues you will also...
thephilosophicalcook.blogspot.com
The Philosophical Cook: October 2011
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Sunday, October 23, 2011. The Great Potato.Croquette. Here's What You Need. And this will make you about a dozen croquettes). 3 Large Potatoes (Russet or Yukon Gold work best here). A fistful of Italian Parsley chopped ( You can also use a wee bit of basil here.lovely). 3/4 cup Freshly Grated Parmesan Reggiano (Under NO circumstance should you EVER use pre-grated Parm.ever). Breadcrumbs (I use Italian here but you can use other). You know what kind). 2-3 slices of Prosciutto. 3-4 Chicken Bouillon Cubes.
