Mushrooms have been cultivated for thousands of years but modern cultivation commenced around the 16th century. Epicurious offered the basis for my recipe of Wild Mushroom Pasta, but because I didn't use dried mushrooms, instead grabbing a bag of mixed varieties from Madura Farms at the farmer's market, I used chicken stock and a splash of wine instead of reserved mushroom water.
Recipes »WIld Mushroom Pasta
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Recipes »Eggplant Mozzarella Panini
This Eggplant Panini from The Passionate Eater is a hearty sandwich with marinara sauce and melted cheese. It takes only a few minutes to make – be sure to get the eggplant nice and soft by pan frying first. We used our panini maker, which is an appliance I find far more useful than I ever I expected we would when we got it years ago.
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Posted on September 7, 2009
Recipes »Bucatini all?amatriciana
Some of the best dishes are the simplest and only require a few great ingredients. Our friend Shaun just returned from Rome with an appetite for their amazing cuisine and was kind enough to share this dish, Bucatini all'amatriciana with us.
Bucatini is the key, a thicker hollow spaghetti that is filling, delicious and cooks quicker than most. Also make sure to not substitute the guanciale, an unsmoked Italian bacon (Shaun found both at the Chelsea Market).
This recipe came from this week's website of the week, Italialicious, where I plan to make many more excellent meals from.
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Posted on August 31, 2009
Recipes »Baked Onion Rings
Well, they're not much to look at, and even Mike, who made these baked onion rings as an accompaniment to last weeks excellent home made White Castles will admit it. But throw all appearance-based expectations aside, these things are delicious! And waaay better for you than the deep fried kind.
Here's a recipe from the Food Network site
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Posted on August 24, 2009
Recipes »Homemade White Castles
When I came across this White Castle recipe on A Hamburger Today, I immediately forwarded it to kitchen-experimenter extraordinaire, Mike. Just a few days later he offered to make the teeny sliders for us and you can't imagine how excited I was!
I heart White Castles and, even if it grosses you out, I eat the frozen ones all the time – especially if I've had some booze before bothering about dinner.
This recipe mimics the flavor and consistency of the originals pretty well thanks to the inclusion of some less than common hamburger ingredients. Even the usually die hard, let's-do-it-right dudes of AHT couldn't stomach the idea of adding beef baby food to their burgers (wusses!), but Mike went all out and the results were great.
He used mini potato buns, which worked perfectly size-wise, and fried up some finely chopped onions to complete the clone. As the latter batches of onions browned and caramelized, the home-made burgers tasted even better than the original.
See more: Recipes Beef Burgers Fast Food Homemade
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Posted on August 17, 2009
Recipes »Pasta with Roasted Cauliflower and Prosciutto
If I am at a loss for what to cook, I love to revisit the lovely little recipe site and former Brix Pick, Simply Recipes. Pasta with Roasted Cauliflower and Prosciutto sounded amazing and I rarely use cauliflower, which I like so much.
Jim actually prepared this for me and says it pretty easy if you're not distracted and make sure your pasta is al dente. It's a great combination of flavors and a must for cauliflower lovers.
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Posted on August 10, 2009
Recipes »Chicago Dog
With several left over smoked Ham's Bacon hot dogs from our Adirondack weekend (Ham's Bacon is a smoke shop that is actually called Oscar's but I like my name for it better) I began searching for recipes for hot dogs.
Of course I quickly found the Chicago Style Dog, a piled up sandwich that I've seen on Shake Shack menus (but after waiting in line, who can resist always buying a hamburger) but I've never tried one myself.
We got a very detailed how to at Hot Dog Chicago Style, a site devoted to the traditional local dish. Sadly, not every ingredient was readily available in town, so To as to not upset any die hard fans of the site who may scoff at the slightest adaptation, I call our creation Chicago Hot Dog New York Style.
We used pepperocini peppers in place of sport peppers and regular relish instead of “bright green relish”?and sesame seed buns instead of poppy. We did find celery salt, though and if I were you I wouldn't skip this vital ingredient, a dash of it brightens the flavors.
Jim tells me this style hot dog began as hobo food.
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Posted on August 3, 2009
Recipes »Gumbo
Gumbo is the kind of meal I simply don't have the patience to make myself. Fortunately my friend Mike possesses such virtues and is kind enough to share the fruits of his labours. His recipe calls for lots of okra, sausage and shrimp over a heap of white rice. It's spicy, rich and delicious.
Here are some basic recipes to work off of.
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Posted on July 27, 2009
Recipes »Japanese Ground Chicken and Egg over Rice
If you ever need to make a quick meal of cheap ingredients that's sure to give you left overs, this hearty Japanese Rice Bowl is for you. Found on?the Unconfidental Cook, it's a healthy and tasty dish, but one that Jim and I, who boast pretty hefty appetites, could only finish a portion of.
See more: Recipes Chicken Eggs Japanese
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Posted on July 20, 2009
Recipes »Vaca Frita
I'm what you might call lazy when it comes to cooking. I prefer no waiting and quick results, but I came across this recipe for Vaca Frita (translation: fried cow) and decided to change my ways for a day or two. After two hours of cooking and a day of marinating, I have to say: the results are incredible!
It's astounding that so much flavor came from so few ingredients: steak, bay leaf, water, salt, pepper, garlic, lemon and lime. While it may seem like a heavy dish (I did reduce the amount of olive oil a bit), I found that even with all the frying, it's actually a relatively “light” meal – maybe not compared to a salad, but I'd certainly take this meal over most restaurant's fried meats, which tend to leave me stomach achy and upset.