When most people think french fries they think of their favorite fast food place. Or a half step up would be restaurant fries. Now I’ve had both and both are lousy. The typical problem is that they are over-greased, tasteless and old. The old French cooking maxim of getting food immediately from the pan to the plate (à la minute) is something missing with the fries (and most other things in restaurants to be honest). So until someone outlaws the heat lamp and makes cooking with caring & love a requirement we’ll have to do this ourselves. [...click to contimue reading...]
Aug 292008
May 262008
Well if you’re having a get together today it represents a fantastic opportunity to introduce the conventional foodies to what real food sans chemicals tastes like. And hey, what better way to start the Summer than a great tasting potato salad.. Here goes.. Shopping List: 3 Pounds of Organic New Potatoes 4 Organic Eggs Organic Garlic to yield 1 1/2 Teaspoons 1 Cup of Organic Mayonnaise 1/4 Cup plus 1 Tablespoon of Organic Dijon Mustard Organic Lemons to yield 3 Tablespoons 1 1/2 Tablespoons of Organic Brown Sugar 3/4 Teaspoons of Organic Hot Sauce 3/4 [...click to contimue reading...]
I really have a thing for French Cooking .. as I’ve said before putting this together with organic ingredients is something incredible. Here’s a simple dish that Di & I enjoy. Hope you do too. Shopping List: 2 lbs of Organic Carrots 1/2 teaspoon of Unrefined Sea Salt 2 cups of Spring Water 3 Tablespoons of Organic Unsalted Butter 1 1/4 Tablespoon Of Unrefined Organic Sugar Enough Fresh Organic Parsley to yield 3 Tablespoons when chopped Recipe: Place 2 cups of Spring Water into a Saucepan, set aside. Peel 2 lbs. of Carrots, slice and place into [...click to contimue reading...]
When I have veggies over anyone’s house there’s usually just a few of them to the side of the dish. Or, as during Thanksgiving, big bowls of them but you spoon some into the side of your dish. Ya know? Well I just had a large cereal bowl of veggies and I’m telling the truth that it was absolutely delicious. Seriously. .. Anyway here’s what I did and you should seriously consider trying this at least once. They just taste so much better than the ugly stepchild of a side dish with a little butter rubbed on top [...click to contimue reading...]
Mar 142008
When you cook vegi’s does the end result resemble this weird looking mush or are your vegi’s still firm enough to remain distinct entities? Well, unless you’ve lost your teeth or something don’t cook so much. Especially if you are cooking a big batch for reheating later, .. lay off a bit and leave something there. This morning I made a pot of vegi’s that I would eat right away and also reheat and feed on later in the day. Cooked them just to my liking and they were not mushed by the additional reheat [...click to contimue reading...]
This is a side dish that’s good served with a main beef course. There are no specific quantities listed in this recipe since it’s best to add just enough ingredients for your own personal preference. Shopping List: Organic Russet Potatoes Organic Butter Heavy Whipping Cream Grated Swiss Cheese Recipe: Bake the potatoes until done Split and remove the flesh. Place in a medium mixing bowl Add Sea Salt, Fresh Ground Black Pepper, Butter and a small amount of Heavy Cream. Break up the potatoes and mix all ingredients together (I generally use a wooden spoon [...click to contimue reading...]
Just about everyone was into organic food back in the day. Well this book is supposedly the best of the best from regular people. Some recipes no doubt handed down through the generations. Here’s a couple that are new not so much for the recipe but in what seems like an unusual combination:
I use to be a big believer in prepping and cooking huge batches of vegi’s and storing them to “get it done”. But I’ve been getting away from this for a couple of reasons..First, it’s pretty daunting washing, peeling & cutting so many vegi’s. And even though I’d try to work some music and social aspect into it, it was still about 3 hrs work for the amount of cooking I’d do (I love vegetables). So it took a quite bit of time time at a single setting (and there was that argument the chef’s knife had with [...click to contimue reading...]
Well, we made a few tweaks to the meat eater’s version of Boston Baked Beans (which used the traditional salt pork) and worked out a vegan version. Actually, we found that very few tweaks were necessary. These involved the amount of molasses used, extra virgin olive oil, additional cooking of the onions (to substitute flavor that had been in the salt pork) and adjusting the temperature & baking time (to give a little extra margin of protection between the oven temp. and the smoke point of the olive oil). And something really nice happened .. these [...click to contimue reading...]
Jan 122008
Boston Baked Beans is a classic American Recipe. And this is one of the great times of year to put them together..especially if you’re going to be home for several hours due to the weather or football. Anyway, we tried several variations of the classic recipe and have arrived at one that really produces some great beans…
