I think all cookbooks should include a section on eggs and breakfast. Weekends just aren’t the same without it. This is the first time I’ve cooked eggs in olive oil. I get so blinded with butter and eggs I forget there are other methods. That’s the beauty of using a cookbook for even something so… Continue reading Greek Eggs with Feta
This is the second time we’ve tried Hoki. The first was with our “go-to” marinade that works with the majority of the pelagic fish, except it didn’t work with the Hoki. Then I thought it would work with a drier approach…and thought this recipe might work. Not really either…so I think the best will be… Continue reading New Zealand Hoki…quite the unique fish…but the Chanterelles stole the show.
We were extremely underwhelmed with this recipe. I wouldn’t have sent it back, but I would have voiced my opinion to the waiter. The Bordelaise sauce is marginal and I would never do it again. It’s missing the layering or development of flavors. I get now why some chefs start the process slowly instead of… Continue reading A French Laundry disapointment – Roasted Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce.
I seem to be the only one in the house who likes Puttanesca. Maybe it’s a guy thing? Though I’m pretty sure it has something to do with the capers for one girl, the tomatoes for the other one and the olives for the wife. They all admit it makes the house smell great and… Continue reading Pasta alla Puttanesca – Sofia Loren
I think that’s the first time I’ve really looked at the title to this recipe or had it sink in. All I associate with this recipe is the page number. Page 380. It’s the first and only recipe I know by page number. At this point, if it remains that way, I’ll still be happy.… Continue reading Our most repeated recipe – Julia Child’s Roti De Porc Poele.
So simple. Egg’s. Yep, that’s the title. This cookbook is so good that our dog took off the with the first one I bought and decided to chew and gnaw on it a bit. That version is now permanently residing at the cabin. It’s sorta fun having two different copies of the same cookbook with… Continue reading I love this Egg Cookbook – Scrambled Eggs “Magda”
This is still our favorite. It makes the house or cabin smell like Thanksgiving and gets us instantly the mood. It also helps that you have to start this about four hours before dinner but it’s not fussy. We like to keep half of the gravy without the pan drippings. It’s that good on its… Continue reading Thanksgiving Gravy