Search results for "recipe"
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 On Saturday, December 10, 2005, I worked at Jean-Robert at Pigall’s for my ninth night. I took some delicious chocolate bark that Wendy & I made for the gang in the kitchen, and judging from how quickly it disappeared, they enjoyed it. I arrived around 1:30pm and got started […]
[…]a now-legendary Saturday Night Live skit in which Dan Aykroyd as Child merrily continued on with a recipe after slicing open numerous veins and spattering blood all over the kitchen. Child, who never took a cooking lesson until she was in her 30s, embarked on her culinary career in Paris […]
[…]and have been working out there. I intend for this to become a habit. Process my backlog of recipes into BigOven — my recipe management software. I am seriously backlogged and would love to dig my way out. Climb to the top of the learning curve in my new job. […]
[…]less than 30 miles from some college or university. You know what a buckeye really is, and have a recipe for candied ones. “Toward the lake” means “north” and “toward the river” means “south.” You know if other Ohioans are from southern or northern Ohio as soon as they open […]
[…]toasts. Martini Asti Champagne to set the mood. * Apple and Chestnut Soup with Spiced Cream: A recipe of my own, this is a great warming soup for colder weather. We served a 2003 Adler Fels Gewurztraminer with this. * Roquefort Salmon with North African Glazed Carrots and a Wild […]
[…]Capon sees food, and life as well, through a lens of wonder. Capon’s book is really a recipe for living life more fully. To read this fine book is like sitting on a stool in Capon’s kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse […]
[…]into action. Here’s how it went… I was at my office printer, waiting for my group of recipes to print. Ray, Professor of Pharmacy Administration in the college where I work, came by and spied one of the pictures on the printout and recognized it as a recipe. He said, […]
[…]commented that it was the best they’d had in a long time, and one of them asked for the recipe (he asked before I knew I passed, so I said, "I’d be willing to tell you, maybe, in a few minutes" (hinting that if I passed, I’d tell). He understood […]
[…]good cooking comes from looking and listening to the ingredients. Cooks who just work through a recipe, pulling over-waxed produce out of boxes that were shipped last week from halfway around the world are missing out on so much. Look at the food, smell it, taste it. Think about it. […]
[…]oven. Favorite Setting makes it easy to program and save the oven settings for a favorite family recipe. Cook & Hold setting keeps food warm in the oven for up to one hour after the preset cook time has expired. Keep Warm option keeps food warm while you’re waiting for […]
[…]of this book. Wendy loved 98.5% of this book. How to Cook Everything, Bittman — Solid, basic recipes for virtually everything you might want to cook. A collection of standards; a great foundation. Sauces, Patterson — A great book on modern sauce making. For the classical perspective, I use The […]
[…]red wine sauce, and chocolate decor FOOD: I enjoyed helping Chef prepare and refine this recipe. The original concept was modified to substitute almond paste for the tardy pistachio paste, and we bumped up the flavor of the cranberry center by rethinking the filling. Each cake — which was individually […]
[…]work. Mr. Lahey’s dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme […]