ahungrygull.com
A hungry gull
http://www.ahungrygull.com/2011/4-grilled-marinated-artichokes
Believe it or not I got the idea to make these from the Cheesecake Factory. I love that place if only that our kids can pretty much do anything they want and we can have a decent meal without getting arrested for disturbing the peace (read: macaroni and cheese flying over the divider to the booth next to us). Our friends were over this evening and my buddy Kai brought a great bottle of white to go with the artichokes. A perfect combination. As many artichokes as you plan to serve/eat/make. This being the...
ahungrygull.com
A hungry gull
http://www.ahungrygull.com/2012/90-dinner-at-the-culinary-institute-of-america-cia
At The Culinary Institute of America (CIA). We got a chance to sit down for a good meal at American Bounty, one of the restaurants on the Culinary Institute of America's New York campus. My brother was just finishing up there and so we grabbed dinner the night before his graduation (woo hoo! Next we had the sage braised duck leg with wild mushrooms and potato dumplings. This was great, the cheese slice was a little out of place, but I can't say it took anything away from the dish. Following the fish we g...
ahungrygull.com
A hungry gull
http://www.ahungrygull.com/2012/110-what-to-do-with-10-pounds-of-wild-maitake-mushrooms
What To Do With 10 Pounds of Wild Maitake. So what you first need to do is break it down, meaning cut off all the stem and gunk and stuff you're sure you don't want. Then, slowly start cutting off serving sized pieces, rinsing them in a bowl of cold water and then air drying them on a towel. Be sure to get everywhere, as little things can hide in crevaces, you're been warned! Now take whatever you want to cook, and set it aside. Relish in your foraging cave-manly lifestyle! When they're nice and carameli...
ahungrygull.com
A hungry gull
http://www.ahungrygull.com/category/travel
In Baha, Mexico. A buddy of mine organized a fishing trip for a group of us in Cabo Del Este, Mexico. I'd been fishing growing up with my dad for (what I now understand as small-ish) bluefish and stripers in the Northeast, but I had no idea what I was in store for on this trip. Think like a chef. The Zuni Cafe Cookbook. Culinary Institute of America. Go forth and conquer.
ahungrygull.com
A hungry gull
http://www.ahungrygull.com/category/restaurant
At The Culinary Institute of America (CIA). We got a chance to sit down for a good meal at American Bounty, one of the restaurants on the Culinary Institute of America's New York campus. My brother was just finishing up there and so we grabbed dinner the night before his graduation (woo hoo! Think like a chef. The Zuni Cafe Cookbook. Culinary Institute of America. Go forth and conquer.
plum-cake.com
Plum Cake: January 2011
http://www.plum-cake.com/2011_01_01_archive.html
Saturday, January 29, 2011. Wow, it's been ages since I've posted here. I am currently embarking on a mission of using up my pantry and my liquor cabinet in anticipation of our moving. We're not 100% sure about where we're moving to, but our days in Ottawa are ending. Hopefully some interesting baking will come out of the project. The first entry in our project were these calvados toddies. Subscribe to: Posts (Atom). Bake what your momma gave you. Coco&Me : Market Stall Holder's Blog.
cooking-for-friends.blogspot.com
Cooking for Friends and Strangers: Treats to Share with Mr. Dog
http://cooking-for-friends.blogspot.com/2009/10/treats-to-share-with-mr-dog.html
Cooking for Friends and Strangers. Recipe Journal And Other Musings. Sunday, October 18, 2009. Treats to Share with Mr. Dog. 1/2 lb. cheese, grated. 1/4 C butter, soft. 1/4 C corn meal. 1/2 C hot water. 1/2 cube chicken bouillon. A bit of salt. For more dog treat recipes check out the following links:. Fresh Local and Best. What a great way to treat your dog! October 18, 2009 at 8:17 PM. He totally deserves it - he is such a great dog! October 20, 2009 at 1:35 PM. Subscribe to: Post Comments (Atom).
cooking-for-friends.blogspot.com
Cooking for Friends and Strangers: Cream Puffs
http://cooking-for-friends.blogspot.com/2009/10/cream-puffs.html
Cooking for Friends and Strangers. Recipe Journal And Other Musings. Saturday, October 10, 2009. Cream puff aka profiteroles have been on my to do list for a while. Actually ever since James sent me the table of ratios for different types of doughs. I didn't even know how to pronounce "pate au choux" . not sure I do now. But I know how to make it! The first recipe (let's call it Recipe A) came form Brown Eyed Baker. 2 large eggs 1 large egg white (1/2 C eggs). 5 Tbs unsalted butter. 1 1/2 tsp sugar.
questosabatocucinoio.blogspot.com
questo sabato cucino io ...: Polenta....Sabato 12 Dicembre
http://questosabatocucinoio.blogspot.com/2009/12/polentasabato-12-dicembre.html
Questo sabato cucino io . Ricette e golosità con gli amici al bar. Mercoledì 9 dicembre 2009. Polenta.Sabato 12 Dicembre. Per una buona POLENTA. La scelta sta naturalmente nella farina, che deve essere di ottima qualità e fresca. Anticamente la farina si faceva sul fuoco, con il classico paiolo di rame non stagnato. . Un'ora, anche se qualcuno dice quarantacinque minuti, più un altro quarto d'ora. Ricordate: più la polenta cuoce e più sarà digeribile e buona. La polenta, una volta cotta e ve ne accorgete...
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