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six course dinner

Another fall mean another cider. bottling the previous year's batch and starting one for next year. Although much of that years time is unattended, it is all well spent. from the moment the airlock is. Set in place to when it is finally removed, the yeast spends a year happily converting local sweet cider. Into a bone dry and crisp autumnal drink. i left the 2013 vintage a little more still than in years past. The above is a glimpse at the process. Fresh Sardine Croquettes and Sauce Gribiche. Super fast&...

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six course dinner | sixcoursedinner.com Reviews

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Another fall mean another cider. bottling the previous year's batch and starting one for next year. Although much of that years time is unattended, it is all well spent. from the moment the airlock is. Set in place to when it is finally removed, the yeast spends a year happily converting local sweet cider. Into a bone dry and crisp autumnal drink. i left the 2013 vintage a little more still than in years past. The above is a glimpse at the process. Fresh Sardine Croquettes and Sauce Gribiche. Super fast&...

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six course dinner | sixcoursedinner.com Reviews

https://sixcoursedinner.com

Another fall mean another cider. bottling the previous year's batch and starting one for next year. Although much of that years time is unattended, it is all well spent. from the moment the airlock is. Set in place to when it is finally removed, the yeast spends a year happily converting local sweet cider. Into a bone dry and crisp autumnal drink. i left the 2013 vintage a little more still than in years past. The above is a glimpse at the process. Fresh Sardine Croquettes and Sauce Gribiche. Super fast&...

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sixcoursedinner.com

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six course dinner: January 2013

http://www.sixcoursedinner.com/2013_01_01_archive.html

Roast Cauliflower with Cumin and Mustard. Roasting cauliflower brings out depths of flavor that would otherwise be lost. On this vegetable. and when you toss it in some cumin seed infused olive oil. And a bit of mustard before blasting it in the oven: well, that's just the bee's knees. Happy new year, everyone. Subscribe to: Posts (Atom). Baltimore, United States. I'm a simple pleasures kind of guy. come say hi: @philkerrigan. View my complete profile. Or how many carrots? Or a pork shoulder?

2

six course dinner: August 2013

http://www.sixcoursedinner.com/2013_08_01_archive.html

Hanging High and Dry. Drying out chilis from the garden for year round use. this plant is by far the most. Productive on my little plot. there is no way i'm going to be able to use them all. While they are still fresh without scorching my tongue beyond repair. can't wait. For some winter chili with featuring these peppers. bring on the cold. Subscribe to: Posts (Atom). Baltimore, United States. I'm a simple pleasures kind of guy. come say hi: @philkerrigan. View my complete profile. Or how many carrots?

3

six course dinner: July 2013

http://www.sixcoursedinner.com/2013_07_01_archive.html

Bought two beautiful mackerel (black and white fish to. Today and decided to cook them. In parchment. such an easy way to cook fish. just make a pouch out of parchment, then toss in. Your fish with whatever seasonings you desire. in this case: a quick pesto of almonds, parsley,. Garlic, olive oil, lemon juice, aleppo pepper, and salt. then just sort of fold/roll/crease the edges. And throw the whole thing in the oven until it's done. around here, i like to serve it up with. Subscribe to: Posts (Atom).

4

six course dinner: Buttermilk Mac 'n Cheese

http://www.sixcoursedinner.com/2009/04/buttermilk-mac-n-cheee.html

Buttermilk Mac 'n Cheese. Early April has it's share of dilemmas. It is definitely. 8 oz elbow macaroni. 8 oz shredded cheddar cheese. Or regular bread crumbs. 4 sprigs fresh marjoram. 1/8 tsp smoked sweet paprika. Salt and pepper to taste. Preheat oven to 350°F. In a large pot, bring three quarts of water to a boil. Add salt to season. Cook macaroni until al. Remove from heat, drain, briefly rinse under cold water, and drain again. While the macaroni is cooking, heat the butter. April 5, 2009 at 11:09 PM.

5

six course dinner: Broccoli and Pistachio Soup

http://www.sixcoursedinner.com/2012/01/broccoli-and-pistachio-soup.html

Broccoli and Pistachio Soup. Easy peasy. feel free to add some lemon squeezy. Bring a saucepan to a medium heat with a bit of olive oil. add some. Broccoli florets and cook until nice and bright green, but not cooked. Through. add some chopped garlic and small fistful of pistachios. pour. Over top with some simmering chicken stock and cook for a few more. Minutes (just until the broccoli is tender). purée the hell out of it and. Pass it through a fine chinois. taste for salt and pepper and add a small.

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katiscooking.blogspot.com

Kat is Cooking: September 2010

http://katiscooking.blogspot.com/2010_09_01_archive.html

Wednesday, September 29, 2010. Food for Thought: Book Review. Have you ever read the blog Orangette. Do yourself a favor, dear reader. Go check it out. Got a big fat blogger crush on Molly Wizenberg? Recently, I picked up her book, A Homemade Life. At the Strand. It's pretty awesome, too. Ms Wizenberg is a wonderful writer, and every story she tells and every recipe she shares just makes me want to get right into the kitchen and start whipping something up. You guys. You know I don't bake very often.

katiscooking.blogspot.com

Kat is Cooking: Roasted Beets with Shaved Brussels Sprouts

http://katiscooking.blogspot.com/2011/03/roasted-beets-with-shaved-brussels.html

Saturday, March 19, 2011. Roasted Beets with Shaved Brussels Sprouts. Living in New York City, I'm constantly inspired by the different restaurants I go to, the various foods I get to eat. This dish is an adaptation of an appetizer that I had with my cousins at a wine bar in Hell's Kitchen, Casellula. Roasted Beets with Shaved Brussels Sprouts. Inspired by a dish from Casellula. 1 bunch beets, stems removed and saved for another use. 1 pound brussels sprouts, washed and trimmed. Juice of 1 lemon. Fasting...

mronionsneighborhood.com

Mr. Onion's Neighborhood: April 2012

http://www.mronionsneighborhood.com/2012_04_01_archive.html

Monday, April 9, 2012. Udderly Delicious: Marinated Feta Cheese. According to European Union law, I cant technically call what I made feta cheese. But you know what? Its feta cheese. So Im calling it feta cheese. (Go ahead, bring it on EU.). Posted by Anthony Cipolone. Links to this post. Monday, April 2, 2012. Udderly Delicious: Coming soon! Posted by Anthony Cipolone. Links to this post. Subscribe to: Posts (Atom). Hogs for the cause. To russia with love. Udderly Delicious: Marinated Feta Cheese.

katiscooking.blogspot.com

Kat is Cooking: Creamed Kale

http://katiscooking.blogspot.com/2011/02/creamed-kale.html

Thursday, February 24, 2011. And I have to say, I can't believe it never occurred to me before to make creamed kale! If you like creamed spinach, you'll like creamed kale. Even if you don't like creamed spinach, give creamed kale a chance - it might do wonders for your taste buds. Kale, the sturdy green that it is, holds up beautifully to the rich and salty cream. The kale maintains its crunch, and runs a very low risk of turning mushy or stringy like creamed spinach might. One small bunch kale. Heat a t...

katiscooking.blogspot.com

Kat is Cooking: March 2011

http://katiscooking.blogspot.com/2011_03_01_archive.html

Friday, March 25, 2011. I live in the East Village. Did you know that? Living in the East Village. But. But, Brianna. Being as obsessed with food as I am, some of my favorite places in the neighborhood are the places where I can buy food. Restaurants, of course, but also markets, grocery stores, and even bodegas. There's this Asian grocery store on the corner of 3rd Avenue and 11th Street, M2M. Do you know it? That thinly sliced rib eye in the case at M2M immediately came to mind. "So this. This dish ser...

mronionsneighborhood.com

Mr. Onion's Neighborhood: August 2011

http://www.mronionsneighborhood.com/2011_08_01_archive.html

Monday, August 29, 2011. Quick Eats: Slow Cooker Pulled Pork. Todays post is brought to you by the letter F, for Fire Marshall. (Id tell you the whole story, but lets just say our oven at work was disconnected and we had no way of making our usual Friday frozen pizzas.) So in order to make sure we could maintain a happy office I offered to make one of my favorite things: slow cooker pulled pork. Posted by Anthony Cipolone. Links to this post. Sunday, August 28, 2011. The Basics: Hard Boiled Eggs. Tomato,...

mronionsneighborhood.com

Mr. Onion's Neighborhood: Udderly Delicious: Mac and Goat Cheese

http://www.mronionsneighborhood.com/2012/05/udderly-delicious-mac-and-goat-cheese.html

Monday, May 7, 2012. Udderly Delicious: Mac and Goat Cheese. Mac and cheese is probably the ultimate in comfort food. Warm, rich, satisfying. Nothing says "home" quite like a hot bowl of mac and cheese and, since we're still discovering the joys of our new home, it was perfect. Before I get started, I want to give a little shout out to our goats, Jenni and Josie, not just for being awesome but because of some good and bad news we received. Ok, back to food! Have a bunch of cheese leftover? 1 lb cheeses (...

mronionsneighborhood.com

Mr. Onion's Neighborhood: May 2011

http://www.mronionsneighborhood.com/2011_05_01_archive.html

Tuesday, May 31, 2011. The Basics: Mashed Potatoes. Mash Mashers. Taters. Mashed-a-taters. The perfect white canvas of the food world. They go by so many names. Posted by Anthony Cipolone. Links to this post. Tuesday, May 17, 2011. 1 / (Shepherd's π). This was not the post I originally intended when trying to showcase some things you could do with transglutaminase. Posted by Anthony Cipolone. Links to this post. Thursday, May 5, 2011. Tapioca Maltodextrin: Sprinkle on the Fat. This stuff is pretty amazing.

katiscooking.blogspot.com

Kat is Cooking: July 2010

http://katiscooking.blogspot.com/2010_07_01_archive.html

Wednesday, July 28, 2010. Several sites this week have posted links to the National Agricultural Library's online exhibit. Of American food posters from World Wars I and II. You can also see some of them on the Smithsonian's website. This is one of my favorites:. To the interview with the creator. Wednesday, July 21, 2010. A few things I've been thinking about this week:. From Smitten Kitchen and add a poached egg to leftovers, as Deb suggests, or try this one. 2 The Ducasse Cookpot: Read about it here.

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six course dinner

Another fall mean another cider. bottling the previous year's batch and starting one for next year. Although much of that years time is unattended, it is all well spent. from the moment the airlock is. Set in place to when it is finally removed, the yeast spends a year happily converting local sweet cider. Into a bone dry and crisp autumnal drink. i left the 2013 vintage a little more still than in years past. The above is a glimpse at the process. Fresh Sardine Croquettes and Sauce Gribiche. Super fast&...

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