We made this last night for a side dish after watching Gordon Ramsey make it on YouTube. It turned out very well and looked great. Ingredients: Olive oil, for frying 4 leeks, white parts only, cut into pieces 2-3 inches long, outer layer removed 3 garlic cloves, smashed 3 thyme sprigs 4 tablespoons butter 1 … Continue reading Braised Leeks
I made this last night. We like it because it is really tasty and very low-calorie (318 per serving.) We always have a bag of frozen shrimp in the freezer, just in case, and we always have a big jar of Pace Picante as well. The only ingredients we needed to buy were the green … Continue reading Shrimp Veracruz
We lived in New England for twenty years and every kid played soccer in the Spring and the Fall. They would have practice once a week and they competed every Saturday morning, rain or shine. Our good friend Ray would stop at Dunkin Donuts and buy huge boxes of donuts for team and parents, we're … Continue reading Saturday Soccer
An authentic Cubano Sandwich is a gloriously grilled sandwich filled with ham, the ham shouldn't be smoky or too salty. Juicy Pulled Pork, Provolone (in an authentic Cubano Provolone is not used,) Swiss cheese, pickles, and yellow mustard on freshly baked white bread roll! We live in a culinary wasteland, however, this tasty meat and cheese … Continue reading Authentic Cubano
Jim and James love mustard and they are both, now, making their own. As you all know I'm German so my genes dictate that I should love it as well, but I've never been that keen on it. However, I had a little slice of ham the other night and Jim's new jars of Country … Continue reading Home Made Mustard
Cacio e Pepe literally means "cheese and pepper." I made this last night and it was drop-dead simple, but really really good. I followed a recipe from Geoffrey Zakarian in which you cook the pasta in very little water. When the water is absorbed you are left with a starchy sauce which forms the base … Continue reading Cacio e Pepe
Double frying the chicken after coating it with corn starch makes a super crispy crust. For this recipe to taste right, there is no real substitute for the gochujang paste. It is easily obtainable in any Asian supermarket, however. You can substitute Balsamic vinegar for the Chinese vinegar. Keep your gochujang and your sesame oil … Continue reading Korean Fried Chicken
As most of you know Jim, James (our son,) and I have three major interests: food (eating, cooking, and researching,) travel (hiking, walking, climbing, and general sightseeing) and lifestyle (love to write about traditions, cultures, and norms.) James lives and writes from Portland, Oregon and Jim and I write from the Rogue Valley in Oregon. … Continue reading Confessions of a Blogger
So here we are again providing you with another video from our il Fustino Olive Oil business days. This happens to be one of my favorite pastas form the Genovese region of Italy. Hope you enjoy dish as much as I do. Easy to make and delicious to eat, two of my favorite things. You … Continue reading Genovese Le Trofie
We love good cooking shows, one of our favorites is "Bon Appetit in the Test Kitchen." We like to learn about new techniques and different foods and this show never, ever disappoints. With the help of film editing it took Chef Chris Morocco about 30 minutes to make this three page recipe. Unlike other Chefs … Continue reading Bon Appetit Lasagna
