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Cook’s Library: Top 10 Cooking Books- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico1 by Rick Bayless
- How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food3 by Mark Bittman
- Blue Jelly: Love Lost and the Lessons of Canning4 by Debby Bull
- Fresh Every Day: More Great Recipes from Foster's Market5 by Sara Foster
- Essentials of Classic Italian Cooking6 by Marcella Hazan
- The Debt to Pleasure: A Novel7 by John Lanchester
- The Omnivore's Dilemma: A Natural History of Four Meals8 by Michael Pollan
- Eat Me: The Food and Philosophy of Kenny Shopsin9 by Kenny Shopsin
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution10 by Alice Waters
- Bistro Cooking11 by Patricia Wells
- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Monthly Archives: April 2010
Tomato Bisque & Bread Pudding with Blueberries
Blueberries are on sale at my local co-op. Yesterday I made a bread pudding with semolina flour topped with blueberries as a special snack for my two-year-old. He ate the blueberries, disdained the bread pudding. Lesson learned (although I thought … Continue reading
New Ways with Sausages
Image via Wikipedia In our household, we like to eat sausages. I buy locally made chicken sausages from our co-op, and they’re very good. Unlike most chicken sausages, these are not pre-cooked, and they come in a variety of flavors. … Continue reading
Posted in Cookbooks, Cooking, Dinners, Techniques
Tagged British, Diana Henry, Roasting, Sausage
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Spring Onions & Skordalia
If you have access to a farmers market, get over there and see if they are selling spring onions right now. Cut off the root ends and all but an inch or so of the green stalks. Then roast with … Continue reading
The New York Times Can’t Stop Talking About North Carolina Food
I guess we should start looking for an influx of New Yorkers around here anytime now, because the New York Times has mentioned local food and restaurants three times in the last couple of weeks. In the Sunday magazine was … Continue reading
Dutch Baby & Focaccia
For Sunday breakfast yesterday, I made a Dutch baby. This is a kind of pancake that is cooked in the oven so it puffs up like a giant popover. Once you take it out of the oven, it deflates quickly, … Continue reading
Posted in Cooking
Tagged Breads, Breakfast, Cooks Illustrated, European, Focaccia, Italian, Pancakes
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School Doesn’t Allow Processed Foods
A grade school in Arizona doesn’t allow kids to bring any processed foods for lunch, including products made with refined sugar and white flour. Are they going too far? Perhaps their restrictions are a little strict; a home-baked treat every … Continue reading
Posted in Food, Health
Tagged Jamie Oliver, Michael Pollan, Processed foods, School lunches
1 Comment
How to Strain Yogurt for Soup and Other Things
Broccoli and potato soup is one of my fallback recipes. I end up making it often, when I’m low on ideas or haven’t been to the store lately. I generally have the ingredients to make this soup. It takes well … Continue reading
Fettuccine Alfredo
Pasta with butter, cream and Parmesan. What could be simpler? (Well, you could omit the cream.) This is essentially what fettuccine alfredo is, and it’s delicious with just these ingredients plus a little salt and pepper. While the fettuccine is … Continue reading
Durham in New York Times Dining Section
There is a nice article about local food and Durham, NC, restaurants in today’s New York Times dining section: Durham, a Tobacco Town, Turns to Local Food.
Chicken Marsala
Last night’s dinner: chicken marsala (recipe from Cook’s Illustrated The New Best Recipe). It was good, but I think I can find a better recipe. I served it with spinach sauteed with garlic and lemon. Spinach must be in season, … Continue reading
