QTY
|
STORE
|
ITEM
|
BRAND
|
big
|
Costco
|
sirloin
|
move from fridge to freezer at 6:00pm for me
|
2
|
whole foods
|
chicken stock
|
emeril or whole foods brand
|
2
|
whole foods
|
beef broth
| |
whole foods
|
cheddar cheese
|
Tillamook cheddar cheese - blue wrapper
| |
1
|
whole foods
|
tomato paste
| |
3
|
whole foods
|
tomato whole
|
Italian canned - no basil etc, (unseasoned) (24 oz?)
|
3
|
onion - med/lg
|
yellow
| |
3
|
onion - med/lg
|
sweet Vidalia
| |
2
|
pepper
|
Anaheim
| |
2
|
pepper
|
Serrano
| |
2
|
pepper
|
green bell
|
Thursday, October 27, 2011
2011 Office Chili Competition
Wednesday, October 26, 2011
Eggplant Ravioli with Gewürztraminer and Bacon
Eggplant Ravioli with Gewürztraminer and Bacon: Jean-Georges Vongerichten dresses eggplant ravioli with a delicious combination of Gewürztraminer, olive oil, basil and bacon.
More Recipes from Jean-Georges VongerichtenLight a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool....
More Recipes from Jean-Georges VongerichtenLight a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool....
Pancetta and Porcini Potato Gratin
Pancetta and Porcini Potato Gratin:
The next dish in my Thanksgiving dinner was not the prettiest dish but it may just have been the tastiest one! This potato gratin was inspired by a recipe that appeared in Food & Drink last year that I had just been itching to try it. Potatoes in pretty much any form have to be one of my favourite comfort foods and when you bake them until tender in a creamy cheese sauce like this you really cannot go wrong. Even though a plain old potato gratin is irresistibly addictive this recipe takes things way beyond by adding tons of pure umami and flavour with pancetta and dried porcini mushrooms. Pancetta is an Italian form of bacon and it adds a nice saltiness and an amazing crispy texture that is hidden throughout the gratin. Dried porchini mushrooms are just packed with flavour which we extract by soaking them in hot water and then using both by sprinkling the mushrooms in the gratin and adding the water they were soaked in to the creamy sauce. Of course the final component of the grain is the cheese and for this one I used a gruyere that is sprinkled both in between layers of potatoes and on top. This tasty potato gratin certainly did disappear quickly!
Read the recipe »
The next dish in my Thanksgiving dinner was not the prettiest dish but it may just have been the tastiest one! This potato gratin was inspired by a recipe that appeared in Food & Drink last year that I had just been itching to try it. Potatoes in pretty much any form have to be one of my favourite comfort foods and when you bake them until tender in a creamy cheese sauce like this you really cannot go wrong. Even though a plain old potato gratin is irresistibly addictive this recipe takes things way beyond by adding tons of pure umami and flavour with pancetta and dried porcini mushrooms. Pancetta is an Italian form of bacon and it adds a nice saltiness and an amazing crispy texture that is hidden throughout the gratin. Dried porchini mushrooms are just packed with flavour which we extract by soaking them in hot water and then using both by sprinkling the mushrooms in the gratin and adding the water they were soaked in to the creamy sauce. Of course the final component of the grain is the cheese and for this one I used a gruyere that is sprinkled both in between layers of potatoes and on top. This tasty potato gratin certainly did disappear quickly!
Wednesday, October 19, 2011
Classic English Toad-in-the-Hole
Sent to you by J via Google Reader:
via Simply Recipes on 10/15/11
"Toad in the hole," a weird name for a dish, isn't it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding. To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?
Continue reading "Classic English Toad-in-the-Hole" »
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Eggplant Tortino in a Kalamata Olive Marinara Sauce
Looks like something up our alley!
With the weather cooling off a bit I do not mind having the oven on as much which opens the doors to a lot more recipes. This is good because there are a few of them that have been building up on my to try list and the first one on that list was this recipe for an eggplant tortino that I came across in a recent Food & Drink magazine. I am a big fan of eggplant but it had been a while since I last did something with it and the idea of using it in a savoury pie stacked in layers along with swiss chard and plenty of cheese sounded really good! One of the things that I like about this recipe is that the eggplant is roasted which helps to ensure that it is nice and tender in addition to bringing out its natural flavour. Another great thing about this recipe is that it uses no less than three kinds of cheese including provolone, which is melted into the creamy swiss chard layer, fresh mozzarella, which is stacked in the pie, and parmigiano reggiano (parmesan) which on sprinkled on top to melt while it bakes. I served this eggplant tortino topped with my favourite marinara sauce to which I added some chopped kalamata olives for an extra hit of flavour.
Read the recipe »
Sent to you by J via Google Reader:
via Closet Cooking by Kevin on 10/18/11
With the weather cooling off a bit I do not mind having the oven on as much which opens the doors to a lot more recipes. This is good because there are a few of them that have been building up on my to try list and the first one on that list was this recipe for an eggplant tortino that I came across in a recent Food & Drink magazine. I am a big fan of eggplant but it had been a while since I last did something with it and the idea of using it in a savoury pie stacked in layers along with swiss chard and plenty of cheese sounded really good! One of the things that I like about this recipe is that the eggplant is roasted which helps to ensure that it is nice and tender in addition to bringing out its natural flavour. Another great thing about this recipe is that it uses no less than three kinds of cheese including provolone, which is melted into the creamy swiss chard layer, fresh mozzarella, which is stacked in the pie, and parmigiano reggiano (parmesan) which on sprinkled on top to melt while it bakes. I served this eggplant tortino topped with my favourite marinara sauce to which I added some chopped kalamata olives for an extra hit of flavour.
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- Subscribe to Closet Cooking using Google Reader
- Get started using Google Reader to easily keep up with all your favorite sites
Wednesday, October 5, 2011
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