Tuesday, July 9, 2013

Clams with Linguine

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We were on vacation in England. Renting an apartment which meant that I didn't have all of my usual cooking toys, the ovens were calibr...
Thursday, June 13, 2013

Should I use a knife or a fork?

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Years ago I heard the following story. I hope it was true, ... A newly minted doctor. was practising his patter at a London hospital. He ...
Thursday, June 6, 2013

Two ways with the same chicken

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I have a "proper job" now - meaning that I don't work from my home office everyday. The commute time cuts into my cooking tim...
Sunday, February 24, 2013

OTBN 2013 - aka parsley is a vegetable

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Feb 23, 2013 was another round of "Open That Bottle Night". OTBN was started by a couple of WSJ wine writers. It is always the la...

Duck with mushroom, wine sauce and walnuts and crispy skin

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I needed a dish in quite tricky circumstances. It needed to pair with a 1996 Chateau de Pommard Burgundy. It needed to be held warm while o...

croque monsieur Toasted Cheese like never before (unless you are French, of course)

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First make the brioche! I use this recipe and it is flawless, so wont't repeat it here. Allow the brioche to stale overnight before pr...
1 comment:
Wednesday, January 9, 2013

Poached egg ravioli

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Madame was on a trip and whenever she is away, it seems that I dig into the egg files for another way of using them. This time was no excep...
2 comments:
Saturday, December 15, 2012

Soft boiled eggs - genius from Americas test Kitchen

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It has always been a crapshoot cooking eggs in their shells - to a soft cooked stage. Getting the whites nice and firm and leaving the yolk...
3 comments:
Monday, December 3, 2012

A visit to the BGE nursery

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I was working on a project near Decatur, GA last week. One of my coworkers, knowing of my interest in cooking and Big Green Eggs, directed ...
Saturday, November 24, 2012

Thanksgiving 2012

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Thanksgiving 2012 was to be an adventure. A close friend wanted to do the "grand opening" of her newly redecorated dining room. L...
1 comment:

Thanksgiving - sweet potatoes

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Where would thanksgiving be without sweet potatoes? But I am not wild and exceted about overly sweetened, overly flavored sweet potatoes. I...

Thanksgiving - green beans

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Easy green beans without a lot of glop! Wanted to make sure we had something of a different color to put on the plate. Everything was from ...

Butternut squash soup

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This was the first sit down course at Thangsgiving 2012. It is my go to soup when I want something silky and elegant, with the slight possi...

Cinnamon Croutons

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We made these especially to go with butternut squash, but they are so tasty, they might be worth having around as a snack anyway. Fortunate...
Friday, November 23, 2012

Thanksgiving - Roasted Potatoes

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My sister, Alison, is the "roast potato queen." She does them better than anyone I know, but I think I may be catching up! Certai...

Thanksgiving - Wild mushroom and pecan dressing

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For Thanksgiving 2012, we made a cornbread/wild mushroom/pecan dressing. Tarted up with bits of turkey unmentionables. It was pretty popula...

Turkey

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In many ways the turkey is the easy part of thanksgiving provided a few basics are adhered to. I have tried just about every metho...
Thursday, November 1, 2012

Casserole or Gratin

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Whether you call a dish a casserole or a gratin may rather depend on whether you like it or not. Needless to say there is some history aro...
Friday, October 26, 2012

Fall Salad on North Texas Now

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Madame's students asked if I would do a guest segment on the North Texas Now television show that they produce. It seemed like a go...
Wednesday, October 24, 2012

Chicken Peanut Soup

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Yeah, I know this sounds crazy, but it came out really nicely. Madame had been feeling under the weather a bit, so I wanted to make sure th...
Monday, October 22, 2012

The brisket and the egg

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Ok, this was to be the acid test. Can the big green egg (and this operator) turn out an edible brisket? You know the one that has great bar...
2 comments:
Thursday, September 20, 2012

The tartaric acid files

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For any who have been following the thoughts of using tartaric acid to set cream based desserts, I am here to tell you that the results are...

A kind of panzanella

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It was a warm evening in September, here in TX. While the tomatoes are over, I was able to find some nice cherry toms and yellow small ...

Halving Olives and baby tomatoes

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Halving cherry tomatoes, olives, grapes etc. is such a pain. Mindless, precision. So I have come up with a better way. I don't remembe...
Sunday, September 9, 2012

Lemon pots au creme

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My lovely sister introduced me to these last Christmas. Possibly the best taste to effort ratio of any dessert I have ever made. This...
Sunday, September 2, 2012

Barbecued Pork ...

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My objective here was not to attempt to make pulled pork, I wanted something that was sliceable, tender, delicious, cheap and not require a...
Monday, July 30, 2012

Crystallized ginger and ginger simple syrup

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Who knew that you could make fantastic ginger simple syrup from the left overs after making crystallized ginger? Further, who knew that ma...