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I am currently reading THE BRIEF HISTORY OF THE DEAD by Kevin Brockmeier. The Publisher’s Weekly describes it as: Starred Review. A deadly virus has spread rapidly across Earth, effectively cutting off wildlife specialist Laura Byrd at her crippled Antarctica research station from the rest of the world. Meanwhile, the […]
-= Exported from BigOven =- Duck Confit Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred […]
-= Exported from BigOven =- Bill Knapp’s Chicken Marinade This is a delightful marinade to dress up chicken. Recipe By: http://www.cooknchat.com/recipecards/miscella Serving Size: 0 Cuisine: American Main Ingredient: Soy Sauce Categories: Sauces -= Ingredients =- 1/2 cup Honey 1/2 cup Apple Juice 2 teaspoon Garlic Powder 1/2 teaspoon Ground Ginger […]
I recently started reading Charcuterie & French Pork Cookery by Jane Grigson, originally published in 1967. It is both an interesting historical document and an excellent introduction to charcuterie. The recipes are classics and, while rather uncomplicated by today’s standards, still yield excellent results. I am reading it because a […]
The Summit Room at Midwest Culinary Institute Sensational Wine Dinner December 11, 2007 Chef Arthur Leech Tuesday, December 11, 2007 marked the inaugural Wine Dinner at Midwest Culinary Institute at Cincinnati State Technical and Community College. As part of the planning team, I worked with College administration, Samantha Smith (from […]
-= Exported from BigOven =- Pork Braised With Celery Avgolemono Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 3 pound Lean Shoulder ; Or Leg Of Pork 4 tablespoon Butter ; Or Margarine 1 Onion ; Finely Chopped Salt & Pepper ; Freshly Ground 3 […]
On December 19, 2007, members of the Happy Mouth Supper Club, along with guests Julie, Terry, and Adam, dined at Zola’s in Covington. It was Ed’s month to pick, and we really enjoyed the convivial pub atomosphere of Zola’s. Comfortable, fun and unpretentious. The burgers are widely rumored to be […]
-= Exported from BigOven =- Baked Brie Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- 1 Brie Round ; 5-6 Inch Diameter French Brie 1 Pastry Dough ; Pepperridge Farm Frozen is fine 1 Egg 2 tablespoons Milk -= Instructions =- Preheat oven to […]
-= Exported from BigOven =- Vasilopita (new Year Bread) Recipe By: Serving Size: 1 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 1/4 teaspoon Salt 1 package Active Dry Yeast 1/2 teaspoon Cinnamon ; Ground 3/4 cup Milk ; Lukewarm 1/4 teaspoon Masticha ; Ground 3 Eggs ; Beaten 1/2 […]
So, there you have it… 53 recipes, one per week (we ended up with 53 because there is an extra Sunday this year). These recipes were all selected by Drew and pulled from his BigOven recipe management software package. If you like the recipes, you’ll find BigOven to be very […]
Happy New Year, everyone! 2008 started quietly for Wendy & me. We attended a party at our friend Tracy’s house to ring in the new year with our closest friends. Then, for the next couple days, we laid low hanging around the house and enjoying two solid days of downtime. […]
I learned recently that the IRON HORSE INN, long a fixture in the Glendale restaurant scene, has closed its doors. I’ve got mixed feelings about this closure. We’ve spent many enjoyable evenings at the Iron Horse over the last 5+ years, from the time we took the Happy Mouth Supper […]
Some time during the day on Wednesday, January 9, 2008, the webserver’s power supply stopped functioning and the site was unavailable. Fortunately, I had a spare power supply at the house and was able to quickly repair the system and get us back online. I apologize for the unexpected downtime! […]
I am currently reading The Book of Revelation by Rupert Thomson. The jacket and reviews on Amazon.COM make it sound like an interesting, off-beat book, so I am curious to see how it develops. The first several chapters have captured my attention already. I hope the rest of the book […]
The Summit Room at Midwest Culinary Institute Sensational Wine Dinner January 8, 2008 Chef Alan Neace Wine pairings by Chef Neace & Laura Landoll, Vintage Wine Distributors. Wine commentary, below, provided by Laura Landoll. Champagne Welcome Smoke-Roasted Corn Chowder with Petite Blue Crab and Shrimp-filled Morel FOOD: Wonderfully silky, smooth […]
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