If you’re looking for something a bit different, completely savory and sumptuous and more than a bit over the top, this is the meal for you. Preparation is relatively simple and the flavors are something that most only experience in high-end establishments, thinking that something of this caliber could never be prepared in a home kitchen. While there is a bit of long-term preparation involved the process really isn’t all that hard, it’s just the big fancy name that makes it sound daunting.… Read the rest
Archives for September 2008
Sometimes when you’re making something new, you run into a snag or two. This Daring Bakers Challenge was one of those times. It was an evening of crushed hopes and disappointment, tempered with elation and extreme satisfaction. How is that possible, you ask? Let me tell you.
After coming off a very long hiatus from participation is the Daring Bakers, I decided that I’d dive back in this month when I heard that the challenge was to make crackers and a topping. … Read the rest
Who doesn’t love cheesecake? If made properly it is decadent, creamy, fluffy and just sweet enough to satisfy the cravings of any sweet tooth. It can be made in a variety of flavors, and toppings are always welcome. It plays well with others and finds its place easily as the star dessert at back yard barbecues and five star restaurants. It’s just that good.… Read the rest
There’s something about the onset of Autumn that brings out a deep need for me to make soup. Winter has its slow cooked meals and stews, summer is for smoking and grilling and spring is for whatever fresh greens might be coming up, but Autumn and Fall are for soups, the heartier the better. The closer to winter it gets, the heartier the soups get, but right at this point, when temperatures in the early mornings are in the fifties and afternoons are in the eighties, it’s time for lighter fare, usually vegetable or fish.… Read the rest
I’ve said it before and I’ll say it again, simple flavors are usually the most profound. The art of great food is not necessarily about the number of ingredients, the amount of spices and flavorings, or even the technical knowledge of the person preparing the meal. It’s about a perfect balance of flavors, textures and aromas. This is true of the perfect serving of escargot as much as it is in the perfect plate of simple southern greens. … Read the rest
After a weekend of wanton excess, both at the Grapevine Texas Grapefest and visiting one of the best burger joints in the country, last night was all about light, healthy fare. Since my wife is using Weight Watchers, I figured I’d try for something she could eat to her heart’s content without guilt.… Read the rest
Vegetarians avert your eyes. Have your children leave the room, you don’t want them to see this. For you it won’t be pretty. However, for those of us who are dedicated omnivores (or in Dr. Biggles case, card carrying carnivores), it’s a dream on a bun, and I had to share it with the world at large.
Please excuse the fact that this really isn’t a recipe. … Read the rest
What if I told you that you could make a dish that would wow your guests with less effort than it takes to order-in? What if I told you that you don’t need a huge arsenal of cooking skills or prior knowledge to turn out a perfect meal each and every time? What if I told you that all of this can be done with just five or six ingredients that can be found in any big-scary-mega-mart anywhere in the country, for somewhere around $10.00, depending on the price of pork in your area?… Read the rest