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Showing posts from February, 2010

My own episode of "CHOPPED"

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Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.
As you know, I've been more adventurous with my cooking over the past few months, always looking to try a new recipe, ingredient, or technique. Once in a while, I veer off the path of "this recipe looks good, there are 357 comments that it is good, I'll go for it" to "I wonder why I can't find a good taco pizza recipe? I better make one up".

Um, I'm guessing I can't find one, because it's not a good idea. This is my thought while on my way to the store the other night to purchase ingredients for said pizza.

So I switch gears. BBQ chicken pizza, now that sounds good. So I need to pick up chicken, BBQ sauce, green pepper, red onion, gouda, monterey jack, and fresh pizza dough. For various reasons (out of this, that's ridiculously expensive), here is what I end up with: ground beef, BBQ sauce, red pepper, red onion, a tomato, mozzarella, ja…

Boeuf Bourguignon et Pommes De Terre Sautees

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"The best way to execute French cooking is to get good and loaded and whack the (bleep) out of a chicken. Bon appétit. "
Julia Child



I always knew I liked that woman. Julia has especially been on my mind today, since I am starting the I KNOW HOW TO COOKendeavor! This is a fabulous (I may be using other expletives further along in my "endeavor") cookbook that has been a staple in French households for generations. I'll be preparing at least one recipe from the book, once a week, and sharing the experience with you.


There must be at least 1,000 recipes in this book, so where does one begin? I set a few requirements for the first recipe, so that I will not get discouraged and scrap the project altogether (a.k.a dump it down the garbage disposal, polish off the bottle of wine used for the recipe, and order the $10 pizza hut special):


1. I must recognize all of the ingredients listed in the recipe. (you would think this is not difficult, but those French are pretty adv…

Aloha, Mahalo, and Bon Appetit!

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Ok so I've been off the blogging world radar for a couple of weeks-- and now that I've re-grouped, my Maui tan is fading fast (yes, we went to Maui), I am gearing up for some exciting new adventures in fork and the cork!


Maui Tan

There are two that I will share with you now, and the third will be revealed at a later date. Stay tuned!!!!


The first is that I have joined: Mario's Weekend Cooking Contest, via facebook. Once a month, all members will cook the same recipe, compare notes, and discuss as a group. Mario is Mario Bosquez, host of Living Today on Martha Stewart Living Radio (Sirius Radio). I am so excited about this endeavor, and am hoping to learn new techniques, and work with ingredients that have scared me out of the kitchen in the past. And all of this I will document and blog about so the rest of you don't need to be scared out of the kitchen too!!


The second: For Christmas this year, my sister gave me the book: I KNOW HOW TO COOK. This has been the cooking bibl…