100,000 visits!
Sometime between noon and 2:00pm today, my site received its 100,000th visitor. It’s pretty exciting that this little blog has been visited by that many individuals. Thanks, and keep coming back!
Tag: drewvogel
HAPPY MOUTH — April 2007
This evening, the members of the Happy Mouth Supper Club met at Jay’s selection — the Brown Dog Cafe in Blue Ash (a suburb of Cincinnati). I’d previously worked at an event with Chef Shawn McCoy but had not had the chance to eat at the…
RECIPE 16: Asparagus and Mushroom Salad with Shaved Parmesan
                     -= Exported from BigOven =-
         Asparagus and Mushroom Salad with Shaved Parmesan
Recipe By: From THE BEST OF GOURMET, 1996. Page 190.
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Sauces, Salads
-= Ingredients =-
1 pound Asparagus Medium To Thick ; Trimmed
1/2 pound Mushrooms ; Stems Trimmed Even With Cap
4 ea medium Radishes ; Halved Lengthwise Sliced Thin Crosswise
2 tablespoon Fresh Lemon Juice
2 teaspoon Dijon Mustard
to taste Salt
1/3 cup Extra Virgin Olive Oil
1 ea bunch Watercress ; Coarse Stems Discarded Wash Dry 3 Cup
1/4 pound Parmesan Cheese ; Room Temperature
-= Instructions =-
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
In a bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over salad and toss gently. Grind pepper to taste over salad.
Spread watercress on a small platter and top with asparagus salad. With a vegetable peeler shave about half of Parmesan into curls over salad, reserving remaining Parmesan for another use.
** This recipe can be pasted into BigOven without retyping.    **
** Easy recipe software. Try it free at: http://www.bigoven.com   **
Â
RECIPE 17: Porcini Mushroom Tartlets
                     -= Exported from BigOven =-                      Porcini Mushroom Tartlets Serve with frisee & herb salad. Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Food & Wine Magazine, Appetizers -= Ingredients =- 1 cup Walnuts 10 ounces Puff Pastry Dough All-Butter ; Thawed &…
10 on Tuesday: Ten Things You Like to Do When Alone
From this page comes this Tuesday’s question…Â What are 10Â things I like to do when I’m alone? In no particular order… Cook! I love to cook for/with people, but I also enjoy cooking by/for myself. Sing along to music Read. I dream of lounging in a…
Reading: Letters to a Young Chef
In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef. I bought this book for $1 at a used bookstore and was delighted to find that the previous owner had underlined some passages and written extensively on the endpapers and in some margins. Some of their writing is difficult to read, but I enjoy the peek into their life and thoughts.
RECIPE 18: Spaghetti Carbonara
                     -= Exported from BigOven =-                         Spaghetti Carbonara Recipe By: From “Garlic and Sapphires” by Ruth Reichel Serving Size: 3 Cuisine: Italian Main Ingredient: Pasta Categories: Easy, Pasta, Main Dish -= Ingredients =- 3/4 pound Spaghetti 1/4 to 1/2 pound Bacon ; Good Quality…