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cookbrooke: Easy Breakfast Sausage
http://cookbrooke.blogspot.com/2009/03/easy-breakfast-sausage.html
Tuesday, March 31, 2009. I fry up one of these patties for breakfast every other day or so. They are especially tasty on toast! I use ground chicken, though you can certainly try ground pork or turkey. Turkey is very dry however, so the patty doesn't stick together as well. Liberally adapted from a Bobby Flay recipe. 1 shallot or small onion, minced. 2-3 cloves (or more! 2 teaspoons whole fennel seeds. 2 tablespoons mustard (I use a mix of Dijon and whole-grain). 2 tablespoons sun-dried tomatoes, minced.
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cookbrooke: Triple Crown Brookies
http://cookbrooke.blogspot.com/2012/10/triple-crown-brookies.html
Saturday, October 6, 2012. So the other night I was listening to the last regular season baseball game and it was announced that Miguel Cabrera of the Detroit Tigers won the Triple Crown (leading the league in batting average, RBIs and home runs). This is the first time that's happened since 1967- before I was born! There's not that many things I can say that about any more! At the same time I was just finishing up these Caramel Apple Bars. 1 1/4 cup oatmeal. 1/2 cup brown sugar, packed. 6 tablespoons br...
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cookbrooke: Mashed Potatoes with Browned Onions
http://cookbrooke.blogspot.com/2009/11/mashed-potatoes-with-browned-onions.html
Monday, November 30, 2009. Mashed Potatoes with Browned Onions. My favorite mashed potato recipe, although really just about any kind will do! The vinegar provides a distinctive tang, and sometimes I even add it to potatoes without doing the onions. This is adapted from a cookbook I've had for years 50 Best Mashed Potatoes. No, I haven't tried all 50 recipes.). 1 lb (Spanish) onions, halved and thinly sliced. 1 tablespoon cider vinegar. 1/2 cup hot milk. Salt and pepper, to taste. These ARE the best!
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cookbrooke: French Potato Salad
http://cookbrooke.blogspot.com/2009/04/french-potato-salad.html
Thursday, April 9, 2009. This is adapted from "Cook's Illustrated" (July/Aug. 2002), although I had been making something very similar to this, SAUCISSON. From Trade Secrets for a Three-Star Chef. Doubleday, 1994; a wonderful little cookbook) for years already. The main difference is that the latter recipe has bits of kielbasa mixed in. I've included those instructions at the end. 2 pounds red-skinned potatoes, unpeeled, cut into 1/4 inch slices. 1 1/2 tablespoons champagne or white wine vinegar. I love ...
cookbrooke.blogspot.com
cookbrooke: Cook's Illustrated
http://cookbrooke.blogspot.com/2010/02/cooks-illustrated.html
Thursday, February 4, 2010. After 10 years, I have finally decided not to continue my subscription to Cook's Illustrated. Realizing how many recipes I haven't. Made or even given a second glance. Some of the things I will not miss:. Charlie Kimball's folksy, Vermont-laden introductions. I live 5 miles from Vermont now and just find it over the top. Enough already! Chicken recipes. Holy crap! Brussels sprouts recipes.because they haven't done any. In the past 10 years! Some of the things I will miss:.
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cookbrooke: Mom's dishes
http://cookbrooke.blogspot.com/2010/01/moms-dishes.html
Tuesday, January 12, 2010. A lot of my photos (see here. E) have a common trait: they feature pieces of pottery my mom has made. She has been a potter since the early '70s and while she often complains about the tedious, repetitive nature of "functional" pieces (e.g. dishes), I adore them! This may look like any old plate, but actually it is quite extraordinary! And my all time favorite! This has been glued back together several times, and even when I only have shards left I will still keep those! Subscr...
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cookbrooke: Vegetable Lasagne
http://cookbrooke.blogspot.com/2010/02/vegetable-lasagne.html
Sunday, February 28, 2010. Miscellaneous question: why do lasagne noodles always shred when you boil them? 9 cooked lasagne noodles. 2 1/2 cups ricotta. 1 cup shredded mozzarella and/or fontina cheese (I used an Italian cheese blend this time). 1 cup diced carrot. 1 package frozen spinach, cooked and well-drained. 1 egg, slightly beaten. 1 large onion, finely diced (use 1/2 for filling, 1/2 for sauce). 1 - 2 tablespoons olive oil. 1 cup chicken broth. February 28, 2010 at 9:31 PM. March 1, 2010 at 1:06 PM.
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cookbrooke: Looking Back
http://cookbrooke.blogspot.com/2013/03/looking-back.html
Thursday, March 21, 2013. I'm feeling a bit nostalgic. My time in the Berkshires is coming to a close and I don't know if I will be doing any more posts. Looking over this silly little blog- originally meant as an experiment- there are many posts and recipes I'm surprisingly proud of. (One or two that make me cringe, but I won't get into that! I decided to re-cap 10 of my most meaningful posts, significant for a variety or reasons. 10 My favorite photo. And a damned good recipe too! Post a lot.). Of cour...
cookbrooke.blogspot.com
cookbrooke: Carrots
http://cookbrooke.blogspot.com/2010/06/carrots.html
Sunday, June 6, 2010. I love carrots. But I do not like shredded. Carrot, for reasons unbeknownst to me. A few years ago I bought this implement under the assumption it was a zester. I'm not sure if it technically is, but I do know that when I want to get some sort of citrus zest I use this implement:. So basically, this first "zester" has been a dud.until I found a new use for it- probably it's proper use- which is julienning. It's been a revelation. julienned. 1 cup lightly packed cilantro, chopped.
