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Brave Little Kitchen

Facing our fears in the kitchen, one dish at a time.

http://bravelittlekitchen.typepad.com/

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Brave Little Kitchen | bravelittlekitchen.typepad.com Reviews
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Facing our fears in the kitchen, one dish at a time.
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Brave Little Kitchen | bravelittlekitchen.typepad.com Reviews

https://bravelittlekitchen.typepad.com

Facing our fears in the kitchen, one dish at a time.

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1

a chance of meatballs - Brave Little Kitchen

http://bravelittlekitchen.typepad.com/brave-little-kitchen/2011/12/turk-and-i-decided-to-have-an-italian-night-so-we-could-face-two-fears-simultaneously-meatballs-and-tiramisu-we-also-decid.html

Cooking everything we have ever feared in the kitchen. A chance of meatballs. Turk and I decided to have an Italian night, so we could face two fears simultaneously: meatballs and tiramisu. We also decided to get fancied up so we could take a better profile picture (ahem, see right-hand sidebar). OK, so, meatballs. I wouldn’t say that I’m. Did you know that if you want to make meatballs you have to actually touch the raw meat? The cold, raw, squishy meat? Now, having been an exhausted, overwhelmed post-p...

2

patience is a virtue (but is it worth it?) - Brave Little Kitchen

http://bravelittlekitchen.typepad.com/brave-little-kitchen/2011/03/patience-is-a-virtue-but-is-it-worth-it-1.html

Cooking everything we have ever feared in the kitchen. Patience is a virtue (but is it worth it? Weirdo) but would drink it anyway in an effort to learn to like it. I thought that was a pretty neat idea and followed suit; so now, I love onions and peppers. Man, that was a good story. Anyway, I think the first 24-ish years of my life kind of made me afraid of cooking onion-based things. I am fine if they are ingredients, but the basis of the dish? The next part, I think is the most useful part to adding f...

3

crab cakes, california-style - Brave Little Kitchen

http://bravelittlekitchen.typepad.com/brave-little-kitchen/2012/05/crab-cakes-california-style.html

Cooking everything we have ever feared in the kitchen. Crab cakes, california-style. And now, another guest post from our West Coast contingent/BLK sommelier, Abi. Thanks, Ab! How convenient for us! C; And here I thought this might be Abi’s way of asking where we have been-T]. It’s weird, I don’t remember you talking to me about this over Facetime . . . you don’t have other friends, do you? C; She hates us. See what I did there? What I imagine will be my biggest hurdle turns out to be my smallest, to my ...

4

moules flambé - Brave Little Kitchen

http://bravelittlekitchen.typepad.com/brave-little-kitchen/2010/06/moules-flambé.html

Cooking everything we have ever feared in the kitchen. Mussels are pretty tasty briny, chewy, what’s not to like? But honestly, the best part of eating mussels is the broth in which you cook them. You can go traditional, with white wine and garlic, or more modern, with a saffron cream or even beer-based broth. Either way, sop that stuff up with some crusty bread and you are in heaven. We decided on two recipes: a classic moules à la marinières. And a Thai curry. I was always afraid of how to get them to ...

5

You put the lime in the coconut . . . - Brave Little Kitchen

http://bravelittlekitchen.typepad.com/brave-little-kitchen/2011/11/you-put-the-lime-in-the-coconut-.html

Cooking everything we have ever feared in the kitchen. You put the lime in the coconut . . . It looks so innocent. Fresh coconut is a tough nut to crack (I’m sorry, I had to). While the part of the coconut that we eat isn’t actually a nut it is the seed of the fruit it is still very difficult to open.  . I am not really sure why I wanted to work with fresh coconut so much, but I do know exactly why I was afraid of it: too damn hard to get into! 0160;Often with cooking/baking/home improvement I over-estim...

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amanda mcclements & metrocurean: Win Cochon 555 Tickets!

http://www.amandamcclements.com/2010/04/win-cochon-555-tickets.html

Win Cochon 555 Tickets! The pork-tastic party that features five local chefs preparing five heritage breed pigs, is heading back to DC May 2, and Metrocurean is pleased to offer two VIP tickets to one lucky winner. Comment on this post by Thursday, April 22 at 10 am, and I'll choose one winner at random. Check back Thursday afternoon to see if you've won. Here's the essentials on the piggy event (where I'll be a judge! Presented by Taste Network:. Cochon 555 will take place Sunday. 160; Newest». I spent ...

smittenkitchen.com smittenkitchen.com

monkey cake – smitten kitchen

https://smittenkitchen.com/blog/2010/09/monkey-cake

Previous post: skirt steak salad with blue cheese. Next post: finger foods. September 20, 2010. July 28, 2016. Jump to recipe,. I’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday — a day they only get to celebrate once. Which is like forever. Of course, the joke is on me because who went without a homemade birthday cake this year? Yup, you’re looking at her. Who else? Busy But we...

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Brave Little Kitchen

Cooking everything we have ever feared in the kitchen. Crab cakes, california-style. And now, another guest post from our West Coast contingent/BLK sommelier, Abi. Thanks, Ab! How convenient for us! C; And here I thought this might be Abi’s way of asking where we have been-T]. Continue reading "crab cakes, california-style" ». May 7, 2012 6:00:00 AM. A chance of meatballs. OK, so, meatballs. I wouldn’t say that I’m. Continue reading "a chance of meatballs" ». Dec 13, 2011 7:00:00 AM. It looks so innocent.

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