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A Cook Walks into a BarA drinker with a cooking problem...
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A Cook Walks into a Bar | cookinabar.blogspot.com Reviews
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A drinker with a cooking problem...
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A Cook Walks into a Bar: January 2011
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A Cook Walks into a Bar. A drinker with a cooking problem. Tuesday, January 25, 2011. How to Curry Favor. I had a head of cauliflower sitting in my refrigerator for a few days. The problem for me was not a lack of ideas for preparation, but a wealth of ideas. I couldn't choose just one way to use this winter vegetable. So, it sat.until yesterday. 1 2-lb head of cauliflower. 2 Tbsp unsalted butter, softened (can add more, if desired). 2 1/2 tsp hot curry powder (I used Penzey's). Puree to desired consiste...
A Cook Walks into a Bar: Bar Stool Fridays - Rock Candy Cocktail
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A Cook Walks into a Bar. A drinker with a cooking problem. Friday, April 15, 2011. Bar Stool Fridays - Rock Candy Cocktail. So, we've really enjoyed the homemade cinnamon candy. Mr Cook in a Bar and I knew we could increase our enjoyment by combining the sweet and spicy candy with alcohol. Now, big surprise here.we went with bourbon. Yeah, we're a little preoccupied. 2 oz bourbon (we used Knob Creek). 2 dashes Peychauds bitters. Put cinnamon rock candy in plastic bag and crush finely with rolling pin.
A Cook Walks into a Bar: December 2010
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A Cook Walks into a Bar. A drinker with a cooking problem. Tuesday, December 28, 2010. Book Review: Four Fish by Paul Greenberg. Before the holidays I finished an interesting book by frequent New York Times Magazine contributor, Paul Greenberg, entitled Four Fish: The Future of the Last Wild Food. Greenberg is a lifelong fisherman and he clearly struggles with the contradiction of saving fish and their environment, but writing with passion about the thrill of hunting them. He details their unsuccessful e...
A Cook Walks into a Bar: November 2010
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A Cook Walks into a Bar. A drinker with a cooking problem. Wednesday, November 24, 2010. A Tale of Two Side Dishes. 1 orange (I used navel). 1/2 apple (I used Pink Lady). 12 oz bag fresh cranberries. 1/4 to 1/2 cup sugar, depending on taste. Cut and peel the orange, and remove the segments from their membranes. I just used my hands to peel it apart in large chunks and dropped it in a food processor. Add most of the zest from the orange. Luckily, cranberries are highly acidic. Why is that lucky? As a kid,...
A Cook Walks into a Bar: April 2011
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A Cook Walks into a Bar. A drinker with a cooking problem. Friday, April 29, 2011. Bar Stool Fridays - Sands of Laredo Cocktail. On New Year's Day 2011, my husband and I helped my parents move their belongings and pets from Brownsville to Laredo, Texas. We followed the Rio Grande north on US Highway 83 past the edge of Mexico's Chihuahuan Desert and over the infamous Falcon Lake. Or the border fence. But, that is an entry for another day. Cook in a Bar. Wednesday, April 27, 2011. And, you know what?
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How to eat your vegetables: Kale Chips! » We [Heart] Food
http://www.weheartfood.com/2010/07/how-to-eat-your-vegetables-kale-chips.html
How to eat your vegetables: Kale Chips! Wash and dry the kale really well before mixing with the oil and vinegar. If the kale is too crowded on the baking sheet, it tends to steam rather than crisp — split among two baking sheets. The kale will shrink a bit when it bakes, so don’t worry if your “bite size” pieces start out bigger than a bite! Start making bets with friends that you could get them to eat an entire bunch of kale, willingly, in one sitting. You will win. 1 tbsp olive oil. From your own site.
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A Cook Walks into a Bar
A Cook Walks into a Bar. A drinker with a cooking problem. Thursday, May 19, 2011. Cook in a Bar Has Moved. Dear Loyal Readers,. I am pleased to share with you that my blog, A Cook Walks Into A Bar, has a new home. Old entries, archived recipes, funny stories, and tales to come can now be found at:. Please change your bookmarks and the like to stay in touch. I look forward to your feedback on the new site and your continued comments on my recipes and entries. Please come visit me soon! All the best,.
Cook in a Black Hat
Cook in a Black Hat. Tuesday, September 29, 2009. So, Where to begin with this one? I guess I should start by saying that this meal was part of the Burlington City Market Localvore challenge, and in the spirit of that, Erin and I prepared this entire meal from locally sourced ingredients. OK, I threw in a couple of things from my pantry, but we went to pains to make sure that everything that we bought was from local purveyors. Longview Farm, Plymouth, NH. Early Risers Corn meal, Butterworks Farm. Local S...
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