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                      -= Exported from BigOven =-                Guacamole with Fresh Corn and Chipotle Forget placing the avocado pit in your guacamole… unless you like how it looks. It doesn’t stop the dip from turning brown. Recipe By: Bon Appetit magazine, July 2006, page 76 Serving Size: 2 Cuisine: Main […]
This Saturday, September 22, Newport Citizen’s Advisory Council (NCAC) will be hosting a wine tasting on the Purple People Bridge. This event will feature wine, hors d’oeuvres and live music in a unique venue with excellent views of the Cincinnati skyline. With this event, we hope to engage a diverse […]
                      -= Exported from BigOven =-                        Grant’s Mac and Cheese You would expect Achatz’s macaroni and cheese to have some chef tricks, but it doesn’t. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika […]
                      -= Exported from BigOven =-                            Apple Galette Here’s Chef Christopher Hille’s take on a tart he had at Chez Panisse in Berkeley. Recipe By: Bon Appetit magazine, September 2006, page 158 Serving Size: 8 Cuisine: Main Ingredient: Categories: Bon Appetit Magazine, Desserts -= Ingredients =- 1 3/4 […]
This evening, members of the HAPPY MOUTH SUPPER CLUB met to dine at Wendy’s selection, HUGO RESTAURANT in Oakley (it occupys the old Pho Paris site since they moved to Covington). Wendy & I discovered HUGO when we sampled their shrimp & grits at Chefapalooza, one of the 7 DAYS […]
                      -= Exported from BigOven =-                   Artichoke Ravioli with Tomatoes If you’re going to take the time to make fresh pasta, you want to know the dish is worth your while … and these ravioli definitely fit the bill. They’re even better with the bubbling sauce of cream, […]
                      -= Exported from BigOven =-                          Betty’s Spaghetti This is Thomas Keller’s exuberantly updated version of a dish often prepared by his mother, Elizabeth Marie “Betty” Keller, during his childhood. Recipe By: Saveur magazine, January 2007, page 43 Serving Size: 4 Cuisine: Main Ingredient: Categories: Saveur magazine, Easy, […]
On Wednesday, October 17, 2007, several of the members of the HAPPY MOUTH SUPPER CLUB met for a delicious, inexpensive dinner at SHANGHAI MAMA’S (scroll down on their site for the menu) in downtown Cincinnati. It was my month to select. Based on the wonderful Crab Cannolis that Tara & […]
On Saturday, October 13, 2007, only a couple days after returning from a wonderful week of vacation in Mexico’s Mayan Riviera (report coming soon), I worked at Jean-Robert at Pigall’s. When I arrived, I was greeted warmly and asked immediately if I was there all night. I said I was, […]
The excitement continues to build for Falcon’s latest production! City Beat review: http://citybeat.com/gyrobase/Content?oid=oid%3A142394 Don’t miss Falcon’s production of “The Diary of Anne Frank†by Frances Goodrich and Albert Hackett, based on the writings of Anne Frank.  “I still believe, in spite of everything, that people are really good at […]
                     -= 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 […]
-= Exported from BigOven =- Shrimp and Boursin Fettuccini Recipe By: Drew Vogel, www.drewvogel.com Serving Size: 4 Cuisine: American Main Ingredient: Pasta Categories: Easy, Main Dish -= Ingredients =- 1 pound Spinach Fettuccini 1 tablespoon Olive Oil ; More As Needed 1 medium Onion ; Diced see Note 2 clove […]
                     -= Exported from BigOven =- Arugula and Goat Cheese Ravioli Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun). Mixing the pasta dough is a breeze in the […]
-= Exported from BigOven =- Banana Bread — Wendy’s Favorite Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Desserts, Bread -= Ingredients =- 3 ea Bananas 2 cups Flour 1 teaspoon Salt 1 teaspoon Baking Soda 1/2 cup Wheat Germ 1/2 cup Butter ; Melted 2 ea Eggs […]
-= Exported from BigOven =- Sausage & Cheese Strata Recipe By: www.drewvogel.com Serving Size: 16 Cuisine: Uncategorized Main Ingredient: Eggs Categories: Christmas, Advance, Easy, Breakfast -= Ingredients =- 1/4 cup Butter ; Softened 6 slices Firm White Bread 2 pound Bulk Sausage 3/4 pound Cheddar Cheese ; Grated 6 each […]
Jean-Robert at Pigall’s Tuesday, September 25, 2007 On Tuesday, September 25, 2007, Wendy & I ate at Jean-Robert at Pigall’s for an amazing dinner to celebrate Wendy’s birthday. The menu with wine pairings is below. Stupidly, I had my suit dry-cleaned and my notes from the dinner didn’t come back […]
-= Exported from BigOven =- Roasted Brussels Sprouts with Walnuts and Pecorino No more wrinkled noses when people hear you’re serving Brussels Sprouts — they’ll be begging for more. Properly cooked Brussels Sprouts are sweet, nutty, and full of good flavor. In this preparation, from Franny’s restaurant in Brooklyn, they’re […]
I’ve done a poor job of keeping up with my list of what I’ve read in the last several months (my last update was May 8, 2007 and it’s nearly December!). Sorry about that! I’ve been busy reading and not blogging about what I’m reading… I recently finished The Last […]
This guest article written by Ronald Lee. On Wednesday, November 27, 2007, most of the members of the Happy Mouth Supper Club cabal (Drew, Wendy, Ted, Holly, Jay, John, Angel, and Ron) met for the monthly soirée at one of ‘Johnny Robert’s’ joints in Covington, Kentucky. It’s officially known as […]
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