riffininthekitchen.blogspot.com
Riffin' in the Kitchen: March 2012
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The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, March 17, 2012. Friday Dinner: Tuscan Pork Stew and Polenta. According to the writer, it was developed by Chef Joe Sponzo to be made with wild boar. With garlic, salad and we drank a San Giovese with dinner. RECIPE: TUSCAN PORK STEW WITH POLENTA. Click Here for the Recipe. Links to this post. Sunday, March 4, 2012. Quick Preserved Kumquats - When Life Gives you Kumquats and Not Lemons. True, dat. Its also true that the quick ...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: July 2012
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The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, July 14, 2012. Fried Asparagus with Miso Dressing. Found on Food 52. I made an adaptation of their adaptation of Nobu Matsuhisa. S recipe in his cookbook Nobus Vegetarian Cookbook. I also used only about a 1 depth of oil for frying in a 10 skillet. My cooking compatriot (Lynn) wasnt as delighted with overall dish as I was, she loved the dressing and would also use it on a salad (I agree). RECIPE: FRIED ASPARAGUS WITH MISO DRESSING.
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: February 2014
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The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, February 2, 2014. Saturday Breakfast: Mushroom, Leek and Gruyère Tart. This is the sentence where I whine about forgetting to bring my camera and having to take pictures with my ancient Blackberry. The only thing that I think we both would change is that we used a press-in tart crust - one she has used before and likes a lot (I do too! The tart was delicious and we will definitely make it again. Click Here for the Recipe.
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: January 2013
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The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, January 6, 2013. Delicious Dippers: Cantucci (or Cantuccini, or Biscotti). Biscotti derives from the Latin bis coctus, or twice baked. Cantucci (or cantuccini) is adry type, first documented in Prato, Italy in the 13th century as biscotti di Prato These cookies were made for dipping - originally in vin santo. There are endless combinations - next batch is going to be dried sour cherry and hazelnut. After the first bake. After the ...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: Applesauce: Make It Today, But Don't Eat It Until Tomorrow
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The food I cook. The food we eat. Cooking and Food-Related Sites. Thursday, October 17, 2013. Applesauce: Make It Today, But Don't Eat It Until Tomorrow. Seriously, your applesauce will taste 10x better the day after you make it. I am an applesauce purist. No sweeteners, no cinnamon, no cloves or nutmeg. Okay, mostly a purist. I added a teaspoon of ground Grains of Paradise. Sierra Beauties. Washed, then cut into quarters or eighths. If I had to choose just one apple from which to make sauce, I think I'd...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: February 2012
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The food I cook. The food we eat. Cooking and Food-Related Sites. Monday, February 6, 2012. Roasted Butternut Squash and Carrot Soup. I love chickpeas and I love that Ive found something new to do with them. Not a starring role this time, but a solid supporting role. Many soups that are purèed. You must use a blender to. But I digress. I replaced the one medium russet potato called for in several recipes I reviewed with 1 cup cooked chickpeas in the recipe I ended up with. You could use canned bu...The r...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: November 2012
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The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, November 17, 2012. This is dead easy and all you have to remember if you want crispy edges is, the magic number is three. The Delicata squash half-moons are cooked on one side, turned to cook on the other side and then turned to cook on the original side once more for crispy edges and creamy flesh. RECIPE: ROASTED DELICATA SQUASH. Click Here for the Recipe. Links to this post. Wednesday, November 14, 2012. Even if you stick with ...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: August 2012
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The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, August 19, 2012. Buttermilk Chronicles Part 1: Buttermilk Peach Smoothie. On my way to breakfast at Lynns house yesterday - buttermilk biscuits, eggs, sausage gravy and fruit - I bought buttermilk for the biscuits. A quart. Why doesnt buttermilk come in pints and half-pints as it did in my childhood so I dont end up with left-over buttermilk? Will I buy buttermilk just for smoothies? I dont use ice in my breakfast smoothies because...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: October 2012
http://riffininthekitchen.blogspot.com/2012_10_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, October 14, 2012. Friday Dinner: the Amazing Macaroni and Cheese, Oven Ribs and Creamy Coleslaw. I dont make mac and cheese or any pasta at home, nor do I order it in restaurants. Why? Because the angel on my shoulder reminding me that, Its not as much about what you eat, its about portion size. gets smacked into oblivion by want. However, Friday dinners cooked with my amica in cucina. Why did we get so excited about this recipe?
