We thought we would share some of the videos we produced from several years ago. You're going to hear us feature il Fustino Olive Oil, this is because we founded the il Fustino company and these videos helped us sell the products. However, since these videos were made we have sold the company and we … Continue reading Bruschetta
I was reading a post on Reddit about cabbage. Someone was asking what can you do with it besides make coleslaw. Many reditors responded that roasting it is a good way to go. One post suggested making a 'egg roll in a bowl', which got me thinking. I had half of a head of cabbage … Continue reading Egg Roll (Deconstructed)
We wanted to have steak tonight, so we thought what would go well with it. Creamed Spinach is classically served in steak houses all over, so why not. Found this recipe which uses Boursin cheese as a component. Went really well with the steak. Boursin - Garlic and Fine Herbs (5 ounce) Ingredients: FOR THE … Continue reading Boursin Creamed Spinach
We had some left-over ricotta from when we made manicotti a while back. I searched the internet for recipes that used ricotta and I found one from Bon Appetit. They used walnuts and raw garlic, which I did not care for so I modified the recipe to use pine nuts instead of the walnuts and … Continue reading White Pesto Pasta
Made these last night along with Roasted Cauliflower with Garlic and Gochujang and Tomatoes. Grilled some scallions along with the ribs. Ingredients: 1 1/2 pounds beef short ribs, flanken-style, about 1/2-inch-thick 1/3 cup sake 1/4 cup granulated sugar 1 cup soy sauce 4 scallions, white parts and 2 inches of green parts only, finely chopped … Continue reading Korean-Style Grilled Short Ribs
We like to watch Bon Appetit on YouTube. One of our favorite Chefs on the program is Chris Moroco. We made this last night using his recipe. The only difference was we used 2 boneless, skinless chicken thighs instead of the breasts. I did not slice them in half, but just pounded them thin. The … Continue reading Chicken Piccata
As we were making these, we remarked that we had not had them since we lived in Massachusetts over 30 years ago. It was a nice bit of nostalgia. It took both of us to make these. I filled a large ziploc bag with the cheese mixture and cut the corner off. Laura held the … Continue reading Manicotti
I selected this recipe because there was a post on Reddit about it and it uses the Chili Oil I have made recently. It also uses another Sichuan ingredient called Ya Cai, which I was anxious to try as it is very commonly used in Sichuan recipes, but is not commonly available. I was able … Continue reading Sichuan Burning Noodles
Back in the day when I worked for corporate America and had an expense account, from time to time I would take customers to a restaurant in Montecito California called Lucky's. They are still around in fact. They touted themselves as a "high-end" steak house with prices to match. One thing on the menu that … Continue reading Blue Cheese Dressing
In my new Chinese cookbook there is a chapter on cold dishes. This one caught my eye because I like radishes. I just finished making it and wow it is addictive. You are going to need chili oil for this, here is the recipe from a previous post. You can also buy chili oil at … Continue reading Radishes in Chili Oil Sauce
