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Rick's Unamerican Cafe

Wednesday, February 2, 2011. Today felt quite busy: little sleep last night then trips to Covington, Clifton, Indian Hill and three stops at Eastgate meant that a large amount of prep work was not in the cards. Invention never sleeps, so I was glad to pull something very nice together in no time flat and with very little work. I'm increasingly fond of steelhead trout . its texture is like salmon (probably because it is freshwater salmon) and it cooks quickly. 1 scallion, chopped. 1/8C crumbled blue cheese.

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Rick's Unamerican Cafe | ricksunamericancafe.blogspot.com Reviews

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Wednesday, February 2, 2011. Today felt quite busy: little sleep last night then trips to Covington, Clifton, Indian Hill and three stops at Eastgate meant that a large amount of prep work was not in the cards. Invention never sleeps, so I was glad to pull something very nice together in no time flat and with very little work. I'm increasingly fond of steelhead trout . its texture is like salmon (probably because it is freshwater salmon) and it cooks quickly. 1 scallion, chopped. 1/8C crumbled blue cheese.

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1 rick's unamerican cafe

2 steelhead and asparagus

3 ingredients

4 salt to taste

5 method

6 or taste better

7 a little salt

8 olive cooking spray

9 posted by

10 rick arnest

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Rick's Unamerican Cafe | ricksunamericancafe.blogspot.com Reviews

https://ricksunamericancafe.blogspot.com

Wednesday, February 2, 2011. Today felt quite busy: little sleep last night then trips to Covington, Clifton, Indian Hill and three stops at Eastgate meant that a large amount of prep work was not in the cards. Invention never sleeps, so I was glad to pull something very nice together in no time flat and with very little work. I'm increasingly fond of steelhead trout . its texture is like salmon (probably because it is freshwater salmon) and it cooks quickly. 1 scallion, chopped. 1/8C crumbled blue cheese.

INTERNAL PAGES

ricksunamericancafe.blogspot.com

1

Rick's Unamerican Cafe: Cauliflower with Boursin sauce and a red pepper coulis

http://ricksunamericancafe.blogspot.com/2011/01/cauliflower-with-boursin-sauce-and-red.html

Sunday, January 30, 2011. Cauliflower with Boursin sauce and a red pepper coulis. Cauliflower can be a remarkable replacement for potatoes in a diet. For this dinner it forms an elegant accompaniment to chicken quarters roasted with salt, pepper and crushed rosemary plus a salad and wine. This recipe is entirely my own. Salt and pepper to taste. 1 red pepper, roasted and skinned. 1/4 C red wine. Salt and pepper to taste. Trim the bottom stalk from the cauliflower. Heat the butter in the saucepan. High St...

2

Rick's Unamerican Cafe: January 2011

http://ricksunamericancafe.blogspot.com/2011_01_01_archive.html

Sunday, January 30, 2011. Scallops on a bed of Spinach and Mushrooms. The sea bass from a few days ago shared a case with some incredibly large sea scallops, of which I bought nine. Casting my net widely, so to speak, I found several recipes which relate to the recipe which follows; I then made up this one. I resonate strangely with any recipe that begins 'take three knobs of butter.' It represents the slapdash approach to good ingredients I so thoroughly enjoy. 2 shallots, diced. 1 pkg frozen spinach.

3

Rick's Unamerican Cafe: Scallops on a bed of Spinach and Mushrooms

http://ricksunamericancafe.blogspot.com/2011/01/scallops-on-bed-of-spinach-and.html

Sunday, January 30, 2011. Scallops on a bed of Spinach and Mushrooms. The sea bass from a few days ago shared a case with some incredibly large sea scallops, of which I bought nine. Casting my net widely, so to speak, I found several recipes which relate to the recipe which follows; I then made up this one. I resonate strangely with any recipe that begins 'take three knobs of butter.' It represents the slapdash approach to good ingredients I so thoroughly enjoy. 2 shallots, diced. 1 pkg frozen spinach.

4

Rick's Unamerican Cafe: What's the theory here?

http://ricksunamericancafe.blogspot.com/p/whats-theory-here.html

What's the theory here? I'm a diabetic. Type 2, Adult Onset, I have been for years and there's no going back. And yet . I enjoy cooking . and cuisines from all around the world. I've had to square these two opposite attributes. Wait a minute," I hear you say. "You lost me at 'Kidonato.'". No, I didn't think so.) for one tablespoon of honey. And, because I had the time, I trimmed a lot of the fat from the lamb. So - what's 'quince? These questions keep popping up). Quince is a fruit . you can't ea...Tucke...

5

Rick's Unamerican Cafe: September 2010

http://ricksunamericancafe.blogspot.com/2010_09_01_archive.html

Sunday, September 26, 2010. An evening in Spain. I have always enjoyed books on the food of different countries. One of my favorites in the past decade has been. The Heritage of Spanish Cooking. By Alicia Rios and Loudres March. This meets all my criteria: it is lavishly illustrated,. Discusses the presentation and history of food in Spain, has many recipes, a lot of trivia (both cultural and food-related). I especially enjoy the extensive presentation of other Spanish art relating to food,. Modified fro...

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highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 17, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-17-2010_18.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Saturday, September 18, 2010. September 17, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010. August 31, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 15, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-15-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Saturday, September 18, 2010. September 15, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010. August 31, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 22, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-22-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 22, 2010. September 22, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 21, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-21-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 22, 2010. September 21, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: Reference Food List

http://highstandards-lowsugars.blogspot.com/p/reference-food-list.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. This is a list of the food items used in the logs and the recipes. Refer to Rick’s Unamerican. Bacon, Thick-Sliced (Smithfield). Bacon, thin slice. Beans, Garbanzo (boiled). Cream ...

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 25, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-25-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 29, 2010. September 25, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 26, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-26-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 29, 2010. September 26, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 29, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-29-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 29, 2010. September 29, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 18, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-18-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 22, 2010. September 18, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

highstandards-lowsugars.blogspot.com

High Standards - Low Sugars: September 23, 2010

http://highstandards-lowsugars.blogspot.com/2010/09/september-23-2010.html

High Standards - Low Sugars. This is the technical counterpart to "Rick's Unamerican Cafe" - the posts here represent a series of daily food logs focused on a diet consisting of 2000 calorie/225 grams of carbohydrate. For recipes and commentary follow the link at the bottom of the page to the other (far more interesting) blog. Wednesday, September 29, 2010. September 23, 2010. Subscribe to: Post Comments (Atom). September 29, 2010. September 28, 2010. September 27, 2010. September 26, 2010.

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Rick's Unamerican Cafe

Wednesday, February 2, 2011. Today felt quite busy: little sleep last night then trips to Covington, Clifton, Indian Hill and three stops at Eastgate meant that a large amount of prep work was not in the cards. Invention never sleeps, so I was glad to pull something very nice together in no time flat and with very little work. I'm increasingly fond of steelhead trout . its texture is like salmon (probably because it is freshwater salmon) and it cooks quickly. 1 scallion, chopped. 1/8C crumbled blue cheese.

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