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 -= Exported from BigOven =-African Peanut Soup A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce. Recipe By: Serving Size: 8 […]
                      -= Exported from BigOven =-        Milk Chocolate Mousse Cake with Hazelnut Crunch Crust Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. DO-AHEADS: Cake layer, 1 day; assembled cake, 2 days. Recipe By: Serving […]
THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN http://www.nytimes.com/2006/11/08/dining/08mini.html, originally published in the New York Times on November 8, 2006. INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the commercial production of standardized yeast […]
I am currently reading The Scavenger’s Guide to Haute Cuisine by Steven Rinella. It’s sort of a road book meets hunting book meets culinary book, and it’s fun. Mr. Rinella’s activities as he tries to collect ingredients to re-create a 3-day, 45-course meal from Le Guide Culinaire are very entertaining.    Share: […]
Tonight we attended a Wine Dinner at the IRON HORSE INN. Wendy and I have been attending most of the wine dinners there for the last four years or so, and this was a particularly enjoyable one, as it contained one of the best single courses & pairings we’ve had there. First […]
                     -= Exported from BigOven =-                   Meat Sauce — Professional Chef The classic “spaghetti” sauce loved by children and adults; this sauce also works well with lasagna and heavier pasta dishes. Recipe By: THE NEW PROFESSIONAL CHEF, page 539 Serving Size: 2 Cuisine: Italian Main Ingredient: Categories: Sauces -= […]
                     -= Exported from BigOven =-                          Mini White Castles Recipe By: Joan Fisher at University of Cincinnati Serving Size: 30 Cuisine: Main Ingredient: Categories: Easy, Sandwiches, Appetizers -= Ingredients =- 1 1/2 pound Ground Chuck 1 package Lipton Onion Soup Mix 3 ea 20 count Pepperidge Farm Party Rolls […]
Our first Happy Mouth of 2007 was Kristy’s selection. She selected BELLA LUNA on Eastern Avenue for their imported Italian pastas and house-made delights. The restaurant is quite informal and very friendly. We had a really nice time, and the food was very good. I sampled a mozzarella bread, the tomato […]
On Saturday, February 3, 2007, Wendy & I joined Gail, Bill, Joanne, Bob, Mike, Greg, Laramie, and Mark at a table at the Iron Horse Inn for their first-Saturday Wine Dinner. While it wasn’t the best wine dinner we’ve ever attended, it was still an enjoyable evening out with good […]
                     -= Exported from BigOven =-                           Shrimp Volavent Recipe By: Doug Johnstone, CEC Serving Size: 12 Cuisine: Main Ingredient: Categories: Hors dOeuvres, Appetizers -= Ingredients =- 2 each sheets Puff Pastry 1 large Egg 2 tablespoon Heavy Cream 36 large Shrimp ; Peeled And Deveined 1/4 pound Butter ; […]
Oh, Wendy & I adore Christopher Moore! He’s one funny writer, as nice as he can be in person, and writes enjoyably messed-up stories. YOU SUCK is a follow-up to BLOODSUCKING FIENDS that Mr. Moore has written at the request of his readers. I’m only 80 pages in and have […]
                     -= Exported from BigOven =-               Fig, Prosciutto, And Blue Cheese Pizzas From Wednesday September 24 2003 LA TIMES Food Section, page F3. Flatbreads are available at Trader Joe’s and Middle Eastern markets. Try Jungle Jim’s, too. Recipe By: Serving Size: 6 Cuisine: Main Ingredient: Categories: Easy, Snacks, Hors […]
This evening, this Valentine’s Day evening, several of us braved the frigid cold and met for our monthly Happy Mouth outing. It was Wendy B’s choice, and she selected Thai Cafe’ in Clifton. Thai Cafe’ offers Asian food at reasonable prices. We had Curry Rolls, Edamame, and Paad Thai in […]
A couple friends and I are working our way through House of Leaves by Mark Z. Danielewski. This is the predecessor of ONLY REVOLUTIONS, which I attempted to read a couple books back and failed to finish. House of Leaves is, itself, a difficult book, but it is an engrossing […]
                     -= Exported from BigOven =-                         Butter Rum Caramels Recipe By: GOURMET magazine, October 2005, page 268 Serving Size: 64 Cuisine: Main Ingredient: Categories: Candy, Gourmet Magazine, Easy, Desserts -= Ingredients =- Vegetable Oil ; For Greasing 2 cups (14 oun Light Brown Sugar ; Packed 1 cup Heavy […]
This is a difficult meme since as a foodie, I tend to like almost everything, and I wouldn’t say that I hate any of these (dislike is a better word), but here goes in no particular order: Green peppers (especially raw) Red peppers (especially raw) Celery (especially raw) Okra Natto (well, […]
The Iron Horse Inn Restaurant & Vintner Select presents: Frog’s Leap Winery This evening, we dined at the Iron Horse Inn for their monthly “third-Tuesday” wine dinner, this one focusing on wines from Frog’s Leap Winery. First Course Fried Spicy Salmon Roll, Plum Sauce & Sweet Soy 2005 Sauvignon Blanc […]
                     -= Exported from BigOven =-                           Spinach Arancini Recipe By: Recipe courtesy Michael Chiarello. Episode #MO1B03 Serving Size: 7 Cuisine: Italian Main Ingredient: Categories: Appetizers -= Ingredients =- 1/4 cup Extra Virgin Olive Oil 1 ea Onion ; Finely Minced 3 cloves Garlic ; Finely Minced 1 1/2 cups […]
Ah, if only I were younger! I’m not sure if the spirit of this meme is to ask “what would I do if I could roll back the clock?” or if it is addressing things I no longer feel I can do since I’m older… Interestingly, this exercise became more the […]
This evening was the first-Saturday Wine Dinner at the Iron Horse Inn. Wendy & I joined a bunch of friends at the table for a great meal. Our party was 13 people strong! We love taking new people to the Iron Horse — all we have to do is get them to […]