afinerthing.blogspot.com
A Finer Thing: My Idea of Fast Food #4
http://afinerthing.blogspot.com/2013/02/my-idea-of-fast-food-4.html
Thursday, February 21, 2013. My Idea of Fast Food #4. Today was one harried day, booked solid and punctuated by a sputtering car that couldn't be driven home and gifted wagyu ground beef that I had foolishly allowed to become of questionable safety. My precious dinner, that restorative of my soul planned with loving care, was threatened. Then I remembered a good trick for times like these: the Italian egg sandwich. Adapted from Giada De Laurentiis. 2 teaspoons olive oil. 1 garlic clove, cut. Heat the oil...
afinerthing.blogspot.com
A Finer Thing: Hedgeapples
http://afinerthing.blogspot.com/2013/02/hedgeapples.html
Monday, February 25, 2013. Picture from a blog called Wind Blowing. I drive by some. Who knows if I'll. I pull over,. When I was in love,. Pollen on my nose. I remember. :). February 27, 2013 at 11:38 AM. Subscribe to: Post Comments (Atom). Culinary explorer and closet poet living on writing wishes and domestic dreams in rural Kentucky, trying to make everything from pie crust to poems a finer thing. View my complete profile. My Idea of Fast Food #4. Tools Chosen and Found. Chickens in the Road.
afinerthing.blogspot.com
A Finer Thing: October 2012
http://afinerthing.blogspot.com/2012_10_01_archive.html
Friday, October 12, 2012. Good food isn't the only kind of thing shared by Heidi Swanson of 101 Cookbooks. Fame She also regularly posts favorites lists that contain varied offerings. One link on her last list was to a video of a lovely and admirable 95-year-old with the face of a wise old woman and the agility of someone much younger. You can find it here. For now, I'm blessed with a son who thinks I look too young to be gray-haired. I'll honor his wish for a while and play along with the cultural f...
conzumosano.blogspot.com
ConZumo Sano: junio 2011
http://conzumosano.blogspot.com/2011_06_01_archive.html
Martes, 7 de junio de 2011. Spinach and Feta Clafoutis. Hasta que estén tiernos. En la parte superior. En la parte superior. Hasta que crezca y quede. En la parte superior. Enviar por correo electrónico. Suscribirse a: Entradas (Atom). Subscribe Now: Feed Icon. Subscribe in a reader. Todos debemos preocuparnos por lo que consumimos, de dónde provienen los alimentos y cómo son las prácticas de quienes los producen. Tengo el firme próposito de revisar mis hábitos de consumo. Spinach and Feta Clafoutis.
chefs-notebook.com
Chef's Notebook: March 2013
http://www.chefs-notebook.com/2013_03_01_archive.html
Tuesday, March 26, 2013. 65279;. Herbs, Rosemary, Thyme and Sage. One of the best things to plant at anytime (excluding outdoors in winter) has been herbs. You can't go wrong with chives or thyme fresh from your garden to bring life to often bland dishes. And where would we be without basil for pesto? Some of my favorites tend to be the top five herbs you should always have on hand. 4 ROSEMARY - Most commonly recognized as the herb in rosemary chicken, rosemary is more versatile than most home cooks ...
chefs-notebook.com
Chef's Notebook: A taste of the irish
http://www.chefs-notebook.com/2015/03/a-taste-of-irish.html
Monday, March 9, 2015. A taste of the irish. The taste of Ireland can be summed up into two words. Corned Beef! Corned beef was a inexpensive source of meat and often made into pastrami thanks to another neighbor.the Jewish deli. Most pre-packaged cuts come already brined and with a spice packet to sprinkle on during cooking. While corned beef may not be the most authentic Irish dish, it sure will add flavor to almost any side. Including a pint of Guinness! Subscribe to: Post Comments (Atom).
chefs-notebook.com
Chef's Notebook: National Doughnut Day..!
http://www.chefs-notebook.com/2014/06/national-doughnut-day.html
Friday, June 6, 2014. Cronuts are the latest dessert craze to hit the world. A cross between croissants and donuts = cronuts, they are wonderfully flaky and delicious. Yield: Makes 12 cronuts. 1 1/4 cups milk. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 1 1/2 teaspoons salt. 1 1/2 tablespoons softened butter. 1 tablespoon dry active yeast. 1 cup (2 sticks) unsalted butter, room temperature. 5 cups peanut or vegetable oil. 2 tablespoons ground cinnamon. 1 cup vanilla cream. 1 cup powdered sugar.
chefs-notebook.com
Chef's Notebook: Easter Deviled Eggs
http://www.chefs-notebook.com/2014/04/easter-deviled-eggs.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
chefs-notebook.com
Chef's Notebook: April 2014
http://www.chefs-notebook.com/2014_04_01_archive.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
mediagourmand.wordpress.com
Foodporn Friday | mediagourmand
https://mediagourmand.wordpress.com/2014/03/28/foodporn-friday
A media student obsessed with food, writing (and eating) her way through life. Your weekly dose of fantasy food sure to inspire cravings of the most delectable kind. I’ll admit, I’m a little obsessed with Carte Noir ads at the moment, but really, after watching this, aren’t you? Rouge is just beautiful – all I want in the world right now is raspberries and chocolate! March 28, 2014. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:.
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