A passion for food

"Madame" has been after me to share what we do in the kitchen, so here goes! I have a passion for preparing and serving great food. I have a goal of getting a great meal on the table every evening in around 45 minutes - the time it takes when I get the phone call that "Madame" is leaving work until the time we eat. I look for fresh ingredients - in season, supplemented with herbs, peppers, and very occasional tomatoes from the garden.

Sunday, August 21, 2011

baba ghanouj, ganoush, ganush - how about eggplant dip!

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This recipe is inspired by a couple of my favorite food TV folks. America's Test Kitchen and Alton Brown. About 2 minutes in to the att...
Saturday, August 20, 2011

What is missing from most grilled cheese sandwiches

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It's funny how grilled cheese sandwiches often don't involve a grill. The grill is the secret to a really tasty sandwich, and doing ...
Friday, July 8, 2011

Chateau des Poccards

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Oh dear this is turning into a travelogue and not a foodalogue. But I must pay homage to the Chateau des Poccards in Hurigny, just outside M...
Thursday, July 7, 2011

seabirdskitchen and all things goat

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On our trip to the Macon region, we spent time with local friends. That's the way to experience a region! So we enthusiastically support...
Wednesday, July 6, 2011

Seabirdskitchen visits Georges Blanc

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Madame and I have been on vacation in France. There'll be other posts, but the pride of place goes to our fantastic evening at Georges B...
2 comments:
Saturday, June 11, 2011

Daily bread on the grill

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It's summer here in Texas. It shouldn't be yet, but it is very hot. So I have no desire to use the oven. I figured that with some ap...
Saturday, May 21, 2011

More playing with eggs

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When Madame is away, I like to experiment in the kitchen. It keeps me out of trouble, and endlessly entertained. Mostly by failed experiment...
2 comments:
Tuesday, May 3, 2011

Seabirdskitchen, NTTV and the Dallas Arboretum

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Last Saturday, Madame asked me if I would help the NTTV students during their photo-shoot at the Dallas Arboretum. What visit to a beautiful...
Saturday, March 19, 2011

Salad - it doesn't have to be boring

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This dish received the "OMG this is fantastic, we must serve it to people" accolade from Madame. For those who have seen previous ...
1 comment:
Wednesday, March 16, 2011

A couple of revelations

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This isn't about specific dishes, but about how to get some things to "work". First the dreaded all you can eat buffet. Now I ...
Tuesday, March 15, 2011

Pi day

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On Pi day (3/14 in the USA) it is traditional to make a pie. This year was no exception. I wanted a steak and kidney, but buying kidneys is ...
Sunday, February 6, 2011

Superbowl beans

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Our good friends Rick and Claudia always do a terrific superbowl party. They asked us to bring something - either bbq beans or a green bean ...
Sunday, January 16, 2011

The blender

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For several years I have had a jones for a Vitamix blender. Why? They are cool, they are easy to clean, they do a great job... However the b...
Tuesday, December 28, 2010

Boxing Day

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Our tradition during the Christmas Season is to have a Boxing Day party. So, while Christmas for many is a time of plenty and friendship,...
1 comment:

The Bloody Mary Party

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This was a much more sedate affair than some of our parties. We had the Christmas Eve blowout the night before and were due to go to the Fou...
1 comment:

Christmas 2010

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It all started innocently enough. Madame and I were in Bastrop for a wedding in September. In came a text saying, "My mother in law is ...
Sunday, December 12, 2010

Scones

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One of Madame's co workers has had a hankering for scones. So I was press ganged into making some. Luckily they are pretty easy to make....
Friday, November 26, 2010

What to take for thanksgiving?

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Our friend and uber hostess Deborah had us over for thanksgiving dinner yesterday. We knew it was going to be a feast but also wanted to mak...
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Wednesday, November 24, 2010

Fig, honeycomb and greek yogurt

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Yesterday evening we had Chef Dave Gilbert over to talk about his adventures as the Exceutive Chef at the American Pavilion in Shanghai. D...
Sunday, November 7, 2010

Pavlova Roulade

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I got the idea for this from some cooking show that we were watching and realized it could be a bit of a challenge. After all how often do ...
Sunday, October 31, 2010

Pumpkin Soup

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More from the Hallow-tini party. Since it was close to Halloween, we thought it might be nice to do a pumpkin soup using a hollowed out p...

White Chili

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Another Hallow-tini dish This dish is inspired by Cooks Illustrated magazine and incorporates some prettyy clever ideas. It uses both coo...
1 comment:

Lasagne (for a crowd)

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There's much debate about Lasagne. Ricotta or bechamel? Ground meat/chili-grind? Cook/no-cook pasta. All beef or beef/pork/veal? Too man...

Mac and cheese

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Another dish from Hallow-tini . When I learned to make "mac and cheese" (or as it is called in England, macaroni cheese), I lear...

Infusing Vodka

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At the Hallow-tini party  we made some infused vodkas. The approach was that the guests would get a small measure of vodka (Titos) or Gin ...
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The Hallow-tini party

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We held a party for about 50 people last evening (October 30). The idea was to serve "martinis" where the gin/vodka were chilled (...
1 comment:
Sunday, September 26, 2010

We had a dining room party

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We completely remodeled the dining room - resulting in the need for a formal party to celebrate. It was in honour of the designer who worked...
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Chris Bird
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