-
Chicken and Chickpea Tagine
I got this recipe from the NYT; I've been doing that alot lately, what can I say? They post good recipes! The original of this called for 8 chicken thighs, but just for exblogger and me I figured I'd half the recipe. So that's what did with a few tweaks here and there.
( Read more... ) -
Triple Citrus Curd
Ok, I'll warn you right away: I not no photos. By the time I thought about it, we'd eaten most of it; I have to get better organized about all this bidness.
.
Anyway, this recipe is from The New York Times online, and when I read it I knew I had to try to make it. I luv citrus desserts when they are sweet and tart; I also wanted to try curd that ( Read more... ) -
Roast Chicken!!!!!!!!!!!!!!
Ok, kids, I've been having this problem where nothing I cook tastes good to me; in fact, lots of foods have been tasting weird lately, and I'm not sure why. After my Coq au Vin disappointment last week (it was bitter) and the Bean Soup lunch today (also bitter), I needed a boost. I wanted to make a supper that would taste great and be pretty and be ( Read more... ) -
Musings, merely
Happy almost New Year, everyone ( Read more... ) -
Long time, No post -- Pumpkin Bread Muffins
I'm in Oxford and have been for a little over a week, and since I've been here I've been cooking with and for my family. It's super-gratifying to make food that people really enjoy, and it reminds me how much I love to cook. Since I've been here I have made: Nigella Lawson's Sicilian Chicken from Forever Summer with my friend Kay, and it was a ( Read more... ) -
Carrot Salad
Ok, well, I'll admit that I LUV carrots, but I find that mayonnaisey-raisiny carrot salad bar glop disgusting and have never even tried it. When I read a recipe for a fresher, vinaigrette-dressed version I decided to finally try it. The original recipe is French, and I found some variations that were listed as either Moroccon or Tunisian, both ( Read more... ) -
Hot Spiced Apples
Well, I just got a craving for cooked apples, and I don't really like crusts so I decided to look around for recipes where you just make the apples warm and eat 'em. I found Rachel Ray's recipe and decided to, of course, mess with it some--mostly just increasing the quantities b/c my apples are so much bigger than the apples she called for ( Read more... ) -
Black Bean Soup/Stew Stuff w/Bacon
Well, we are pretty low on foodstuffs in our pantry, and I was 1. hungry 2. in the mood to cook but NOT really in the mood to grocery shop. It's a little hot for soup, but I like it all year long. In the end I just threw some stuff together, and it wound up tasting (though I hate to brag) pretty damned good. I did alot of a-little-of-this-and-a- ( Read more... ) -
Bolognese -- a NEW recipe!
This one is from Secrets of a Restaurant Chef, Anne Burrell's show. It seems easy, and I'm to the "Simmer for 4 hours, adding water when the stuff gets dry" stage, but I"m worried b/c I tasted a little bit of it. And... it's not.... good. I'm hoping that there is some sort of 4 hour magic that occurs to make it tasty. I've got alot riding on this ( Read more... ) -
Food Show Review
I guess that this it he appropriate forum for me to talk about a new show on FN: Secrets of a Restaurant Chef with Anne Burrell. I saw adverts for the first episode and decided to TiVo it b/c I have liked her on Iron Chef America, and I want to know restaurant-style secrets to make homecooked food a little more polished. Bottom line: I like it ( Read more... )