Archive for August, 2007
This is a simple recipe I have been meaning to post for a while now. It’s damn fast and pretty good. 2 Tbls butter 4 thick cut rib chops 5 Tbls dry white wine 3.5 ounces mild Gorgonzola Salt Melt the butter in a skillet (preferably not non-stick), add the chops and cook over high [ READ MORE ]
Because, lo, bacon is verily the prince of meats[ READ MORE ]
This is so easy there is no excuse for you to ever buy pre-made garlic bread from the store (barring, of course, some wildly unforeseeable circumstance such as a blood feud with the only seller of fresh garlic in town or a disease that makes it impossible for you to slice your own bread). Ingredients: [ READ MORE ]
This is a recipe a friend of mine tossed off one day a couple of years ago, probably having no idea it was going to become a regular favorite in my house. I made it once, and my roommates (Hi, Jake) demanded it regularly afterwards. I stopped about a year ago after an unfortunate stomach [ READ MORE ]
I’ve been experimenting with ice cream for quite some time now. My recipe is simple. 3 cups cream 1 cup whole milk 1 cup sugar 6 large egg yolks vanilla extract or vanilla bean if you’re fancy, or you can leave the vanilla out In a saucepan, heat the milk, cream, and vanilla (or other flavoring), stirring constantly. [ READ MORE ]
Every so often I decide to put together a random assortment of ingredients in a particular way on a whim. In this case, I sort of combined a couple of ideas of Mark Bittman’s because the individual dishes were a little too minimalist for my tastes. Anyhow, here goes. It’s a tasty high-protein dinner that [ READ MORE ]
I’ve had mixed experiences with gazpacho: usually when I’ve ordered it at an eating establishment, I’m served an ice-cold version of tomato soup that tends to have a slightly bitter flavor. I’ve never been impressed, but the idea always sounded intriguing, so when I came across a slightly more traditional gazpacho recipe (namely diced instead of blended), I decided to give it a shot. First, the quality of your ingredients should be addressed. Everything needs to be as [ READ MORE ]